In a non reactive pot, heat the oil. Sauté the onions until they are translucent but not brown. Add the mangoes or pawpaws, carrots, cho-cho, pimento berries, peppercorns, thyme, and ginger. Sauté 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.

From: "Traveling Jamaica with a Knife, Fork & Spoon" A Righteous Guide To Jamaican Cookery By Robb Walsh & Jay McCarthy.
Posted By: lukasz lukasz@midcoast.com.au VIA:Chile Head Mailing List
Post Date: Sat, 23 Jan 1999