Scotch Bonnet Pepper Sauce


Category  HOT
Yield 3-4 cups 

 1   Tb  Vegetable oil
 2       Onions - diced
 2       Ripe mangoes or pawpaws  (papaya), skinned, seeded, and diced to 1/2 inch cubes 
 6       Carrots - diced
 2       Cho Cho squashes (Chayote-Choko) peeled and diced
12       Pimento (allspice) berries 
10       whole Black Peppercorns 
 4       Thyme sprigs
 1   oz  ginger root, finely diced 
 1/2 cup sugar
 8 to 12 Scotch Bonnet Peppers 
 1/4 cup cane or cider vinegar

In a non reactive pot, heat the oil. Sauté the onions until they are translucent but
not brown. Add the mangoes or pawpaws, carrots, cho-cho, pimento berries, peppercorns,
thyme, and ginger. Sauté 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.

Yield 3 to 4 cups

Recipe from "Traveling Jamaica with a Knife, Fork & Spoon" A Righteous Guide To
Jamaican Cookery - By Robb Walsh & Jay McCarthy.