[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.