Scotch Bonnet Pepper Sauce

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Scotch Bonnet Pepper Sauce

 

1 tbsp. vegetable oil

2 onions diced

2 ripe mangoes or pawpaws, papaya, skinned, seeded, and diced to 1/2 inch

cubes

6 carrots diced

2 chayote-Choko, peeled, diced

12 pimento, allspice berries

10 whole black peppercorns

4 thyme sprigs

1 oz. ginger root, finely diced

1/2 cup sugar

8 scotch bonnet peppers, up to 12

1/4 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, chayote,

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.

Makes 3 to 4 cups.