West indies pepper sauce
2 cups
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | eaches | Scotch bonnets, seeds and |
| ; stems removed, chopped | ||
| 2 | cups | White vinegar |
| 1 | cup | Chopped onion |
| 1 | can | (15 ounces) diced papaya, |
| ; incuding the juice | ||
| ½ | cup | Golden rainsins |
| ¼ | cup | Malt vinegar |
| 2 | eaches | Cloves garlic, minced |
| 2 | tablespoons | Fresh lime juice |
| 1 | tablespoon | Chopped fresh ginger |
| 2 | tablespoons | Coriander |
| 1 | teaspoon | Dijon-style mustard |
| 1 | teaspoon | Oregano |
| ½ | teaspoon | Ground turmeric |
Directions
In a saucepan, combine all ingredients and bring to a boil. Reduce the heat and simmer for about 10 minutes. Allow the sauce to sit for a least 2 hours to blend the flavors. The sauce will keep for months covered in the refrigerator.
Dave DeWitt and Nancy Gerlach. "The Habanero Cookbook".
Submitted By KEN KUBOS On 04-24-95