Try this Jackies Scotch Bonnet Pepper Sauce recipe, or contribute your own.
Suggest a better descriptionPuree 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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Serving Size: 1 Pint (278g) | ||
Recipe Makes: 2 Pints | ||
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Calories: 88 | ||
Calories from Fat: 13 (15%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.4g | 2 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 0.9g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 365.5mg | 13 % | |
Potassium 300.1mg | 8 % | |
Total Carbohydrate 11.8g | 3 % | |
Dietary Fiber 2.2g | 9 % | |
Sugars, other 9.7g | ||
Protein 2.2g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 88
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