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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