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Jackie's Trinidad Scotch Bonnet Pepper Sauce
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    Jackie's Trinidad Scotch Bonnet Pepper Sauce

  • 1 Green Papaya, Peeled, Seeded and Roughly Chopped
  • 10 Scotch Bonnet Peppers, Seeded
  • 2 Onions, Quartered
  • 3 Cloves Garlic
  • Rind of One Lime
  • 1/2 c Lime Juice
  • 1 1/2 c Malt Vinegar
  • 1 t Salt
  • 1/4 c Prepared Yellow Mustard
  • Puree the papaya, Scotch Bonnet peppers, onions, garlic, lime rind, and lime juice in a food processor. Transfer to a medium saucepan and stir in the vinegar, salt and mustard. Simmer the mixture over low heat for 20 minutes, stirring occasionally. Bottle the sauce in hot sterilized jars.

    From: From Sugar Reef Caribbean Cookbook .
    Posted By: Jim Weller, Via: Chile Head Mailing List
    Post Date: Thu, 22 Aug 2002

    *BACK TO HOT SAUCE*







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