Jamaican Scotch Bonnet Pepper Sauce
Ingredients
| 10 scotch bonnet peppers | ||
| 5 carrots | ||
| 2 chayote (available at Latin Stores) | ||
| 3 cloves garlic | ||
| 1/2 inch fresh ginger | ||
| 2 onions | ||
| 10 allspice berries | ||
| oil for frying | ||
| 1/2 cup white vinegar |
Directions:
- Peel and chop the carrots, chayote.
- Chop the garlic,peppers, onions and grate the ginger.
- Add a little oil to a frying pan and gently fry the onion for about three minutes.
- Add the chayote, carrot, allspice, garlic and ginger. Fry for about 5 minutes.
- Add the pepper and vinegar and fry for another 10 minutes.
- Add ingredients to a blender or food processor and blend into a paste.
- Once the mixture has cooled, press through a wire mesh strainer, separating all the juice from the pulp.
- Transfer sauce to a glass jar and store in the refrigerator.
- Recipe may be doubled or tripled.
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