[CH] Sauce Recipe

lukasz (lukasz@midcoast.com.au)
Sat, 23 Jan 1999 14:13:35 +1100

 Probably been posted already but I was adding some recipes to my Sauce
 file and found a page I downloaded from globalgourmet.com in april of  
98. Looks alright so i"ll wander down the road and see if the Mango 
tree has been raided by the kids yet.     


  Scotch Bonnet Pepper Sauce 

       Category  HOT
       Yield 3-4 cups 

      1 Tablespoon vegetable oil
      2 Onions diced
      2 Ripe mangoes or pawpaws  (papaya), skinned, seeded, and diced
to       ½ 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 
       ½ cup sugar
       8 to 12 Scotch Bonnet Peppers 
       ¼ 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. 
         
          Luke in Oz
                    in sauce mode 
                                 and loving it.