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.