Fiery Scotch Bonnet Sauce Recipe
Yield: 2 cupsRecipe by luhu.jp
Ingredients:
1/4 cup: Vegetable oil,
2: Scotch bonnet chiles, seeded
2: Garlic cloves, chopped
-and minced,
1 large: Onion, chopped
1 tsp: Black pepper, ground
4 large: Tomatoes, peeled and seeded
1/2 cup: Vinegar,
1 1/2 tsp: Oregano,
Directions:
Heat the oil in a skillet. Add the garlic and onion and saute until
soft. Add the remaining ingredients except the vinegar. Cook for
about 20 minutes, until thick. Add the vinegar. Cook for 5 minutes
longer. Pour into a sterilized jar and store in the refrigerator. Use
within 2 to 3 weeks.
Makes about 1 1/2 cups.
Source: "The West Indies Cookbook - Classic Recipes from the Spicy
Caribbean" by Connie and Arnold Krochmal, 1992. Foreword by Dave
DeWitt. Border Books, Alburquerque, New Mexico.
Submitted By JIM MOREY On 12-13-94
Source from luhu.jp
soft. Add the remaining ingredients except the vinegar. Cook for
about 20 minutes, until thick. Add the vinegar. Cook for 5 minutes
longer. Pour into a sterilized jar and store in the refrigerator. Use
within 2 to 3 weeks.
Makes about 1 1/2 cups.
Source: "The West Indies Cookbook - Classic Recipes from the Spicy
Caribbean" by Connie and Arnold Krochmal, 1992. Foreword by Dave
DeWitt. Border Books, Alburquerque, New Mexico.
Submitted By JIM MOREY On 12-13-94
Source from luhu.jp