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Scotch Bonnet Pepper Sauce
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    Scotch Bonnet Pepper Sauce

  • 1 Tablespoon vegetable oil
  • 2 Onions diced
  • 2 Ripe mangoes or pawpaws (papaya), skinned, seeded, and diced to ½ 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
  • ½ cup sugar
  • 8 to 12 Scotch Bonnet Peppers
  • ¼ cup cane or cider vinegar
  • 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

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