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