Recipe: Jackie's Scotch Bonnet Pepper Sauce
For 2 Persons
Category: Sauces
1 Green Papaya; peeled, seeded
--and roughly chopped
10 Scotch Bonnet Peppers;
--seeded
2 Onions; Quartered
3 Cloves Garlic
Rind of One Lime
1/2 c Lime Juice
1 1/2 c Malt Vinegar
1 ts Salt
1/4 c Prepared Yellow Mustard
Puree the papaya, Scotch Bonnet peppers, onions, garlic, lime rind, and
lime juice in a food processor. Transfer to a medium saucepan and stir in
the vinegar, salt and mustard. Simmer the mixture over low heat for 20
minutes, stirring occasionally. Bottle the sauce in hot sterilized jars.
From Sugar Reef Caribbean Cookbook.
Typed by Syd Bigger.
Posted to MC-Recipe Digest V1 #173
Date: Mon, 29 Jul 1996 01:26:01 +0000
From: Linda Place
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