St. Lucia Hot Pepper Sauce

Ingredients

  • 2 tbs vegetable oil
  • 1 large onion, minced
  • 2 cloves garlic, chopped
  • 3 scallions chopped, green and white parts
  • 1 Chayote, about 1/2 lb (available in Latin Markets)
  • 12 fresh hot red peppers, seeded and chopped
  • kosher salt
  • 1 cup malt vinegar

Directions:

  • Heat the oil in a frying pan and saute the onion, garlic and scallions  until very lightly browned.
  • Put the Chayote into another sauce pan and cover with  cold water, and simmer covered until tender, about 20 minutes.
  • Drain, cool, peel and chop coarsely, using the edible seed.
  • Combine all ingredients in a blender or food processor, then add in the vinegar.
  • Season with salt.
  • Goes well with any fish or meat.

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