Free Recipe Scotch Bonnet Pepper Sauce
Recipe Type: Free Recipes
Recipe Preparation: cook
Cooking Ingredients for Scotch Bonnet Pepper Sauce Recipe
1 tb Vegetable oil
2 Onions diced
2 Ripe mangoes or pawpaws;
-(papaya), skinned, seeded,
-and diced to 1/2 inch cubes
6 Carrots diced
2 Cho Cho squashes;
-(Chayote-Choko) peeled and
-diced
12 Pimento; (allspice) berries
10 Whole black peppercorns
4 Thyme sprigs
1 oz Ginger root; finely diced
1/2 c Sugar
8 Scotch Bonnet Peppers; (up
-to 12)
1/4 c Cane or cider vinegar
Scotch Bonnet Pepper Sauce Preparation
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. Category HOT Yield 3-4 cups In a non reactive pot, heat the oil. Saute the onions until they are translucent but not brown. Add the mangoes or pawpaws, carrots, cho-cho, pimento berries, peppercorns, thyme, and ginger. Saute 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@midcoast.com.au> on Jan 23, 1999, converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 1
How Do You Cook Scotch Bonnet Pepper Sauce?
If you know a better Scotch Bonnet Pepper Sauce Recipe please comment below.