Trinidad Scotch Bonnet Pepper Sauce |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Found this recipe in Suger Reef Caribbean Cookbook. Proper canning methods are essential. Ingredients:
1 papaya, peeled, seeded and roughly chopped |
10 scotch bonnet peppers, seeded (habanero) |
2 onions, quartered |
3 garlic cloves |
1 rind lime |
1/2 cup lime juice |
1 1/2 cups malt vinegar |
1 teaspoon salt |
1/4 cup prepared yellow mustard |
Directions:
1. Puree the papaya, Peppters, onions. garlic, lime rind, and lime juice in a food processor or blender.
2. Transfer to a medium saucepan nad stir in the vinegar, salt, and mustard.
3. Simmer the mixture over low heat for (20) minutes, stirring ossasionally.
4. Bottle the sauce in hot sterilizied jars.
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