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Homemade Scotch Bonnet Pepper Sauce
Ready in: Under 30 minutes 
Difficulty: 4/5
INGREDIENTS:
1 tablespoon vegetable oil
2 onions (diced)
2 Ripe mangoes or pawpaws(papaya)(skinned,seeded,and diced to 1/2"cubes)
6 carrots (diced)
2 Cho Cho squashes (Chayote-Choko) (peeled and diced)
12 Pimento (allspice) berries
10 black peppercorns (whole)
4 fresh thyme sprigs
1 ounce ginger root, finely diced
1/2 cup sugar
12 Scotch Bonnet Peppers
1/4 cup cane or cider vinegar
DIRECTIONS:
In a non reactive pot, heat the oil. Saute the onions until they are translucent, but not brown.
Add the mangoes or pawpaws, carrots, cho-cho, pimento berries, peppercorns, thyme, and ginger. Saute 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.
NUTRITION:
This Homemade Scotch Bonnet Pepper Sauce recipe from CDKitchen serves/makes 3 cups
Recipe ID: 17115
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