Yield: 1 servings
|1 tablespoon||Vegetable oil|
|2 \N||Onions diced|
|2 \N||Ripe mangoes or pawpaws; (papaya), skinned, seeded, and diced to 1/2 inch cubes|
|6 \N||Carrots diced|
|2 \N||Cho Cho squashes; (Chayote-Choko) peeled and diced|
|12 \N||Pimento; (allspice) berries|
|10 \N||Whole black peppercorns|
|4 \N||Thyme sprigs|
|1 ounce||Ginger root; finely diced|
|8 \N||Scotch Bonnet Peppers; (up to 12)|
|¼ cup||Cane or cider vinegar|
Probably been posted already but I was adding some recipes to my Sauce file and found a page I downloaded from globalgourmet.com in april of 98. Looks alright so i"ll wander down the road and see if the Mango tree has been raided by the kids yet.
Yield 3-4 cups
In a non reactive pot, heat the oil. Sauté the onions until they are translucent but not brown. Add the mangoes or pawpaws, carrots, cho-cho, pimento berries, peppercorns, thyme, and ginger. Sauté the mixture 5 minutes, stirring constantly. Add the sugar and Scotch Bonnet Peppers. When the sugar has become syrupy, add the vinegar, and cook until the carrots are soft, about 5 to 10 more minutes. Puree the mixture in a blender, and strain it. Store in a tightly closed bottle in the refrigerator.
Yield 3 to 4 cups
Recipe from "Traveling Jamaica with a Knife, Fork & Spoon" A Righteous Guide To Jamaican Cookery By Robb Walsh & Jay McCarthy.
Posted to CHILE-HEADS DIGEST by lukasz <lukasz@...> on Jan 23, 1999, converted by MM_Buster v2.0l.