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Haitian Hot Pepper Sauce
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    Haitian Hot Pepper Sauce

  • 3 Habbies or Scotch bonnets, Chopped
  • 1/2 c Papaya; substitute peaches, Fresh or canned
  • 1/2 c Raisins
  • 1 c Onion; minced
  • 3 cl Garlic; minced
  • 1/2 t Turmeric
  • 1/4 c Malt vinegar

    • Bring everything to a boil together; lower heat and simmer 5 min. Puree in blender.

    From: Dave Dewitt and Nancy Gerlach
    Posted By: Jim Weller, Via: Chile Head Mailing List
    Post Date: Thu, 22 Aug 2002

    *BACK TO HOT SAUCE*






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