West indies pepper sauce

Yield: 2 cups

Measure 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

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

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