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Homemade Scotch Bonnet Pepper Sauce

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ready in: under 30 minutes
serves/makes:   3 cups

recipe id: 17115

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1 tablespoon vegetable oil
2 onions (diced)
2 ripe mangoes or papayas (skinned, seeded, and diced to 1/2" cubes)
6 carrots (diced)
2 cho cho squashes (chayote-choko), (peeled and diced)
12 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


In a nonreactive pot, heat the oil. Saute the onions until they are translucent, but not brown.

Add the mangoes or pawpaws, carrots, cho-cho, allspice 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.

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Nutritional data has not been calculated yet.

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