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Name: Scotch Bonnet Pepper Sauce
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 2 mangoes Ripe, or pawpaws; 12 Pimento (allspice) berries; 1 oz Ginger root finely diced; 1/4 c cider vinegar or cane vinegar; 4 sprigs Thyme; 2 Onions diced; 2 Cho Cho squash; 1/2 c Sugar; 1 tb Vegetable oil; 6 Carrots diced; 10 Whole black peppercorns; 8 Scotch Bonnet Peppers (up

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INGREDIENTS

2 mangoes ; Ripe, or pawpaws
12 Pimento ; (allspice) berries
1 oz Ginger root ; finely diced
1/4 c cider vinegar ; or cane vinegar
4 sprigs Thyme
2 Onions ; diced
2 Cho Cho squash
1/2 c Sugar
1 tb Vegetable oil
6 Carrots ; diced
10 Whole black peppercorns
8 Scotch Bonnet Peppers ; (up

INSTRUCTIONS

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. Category HOT Yield 3-4 cups In a non reactive pot, heat the oil. saute the onions until they are translucent but not brown. Add the mangoes or pawpaws, carrots, cho-cho, pimento berries, peppercorns, thyme, and ginger. saute 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. Posted to CHILE-HEADS DIGEST by lukasz on Jan 23, 1999,

NOTES

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Scotch Bonnet Pepper Sauce

2 mangoes Ripe, or pawpaws
12 Pimento (allspice) berries
1 oz Ginger root finely diced
1/4 c cider vinegar or cane vinegar
4 sprigs Thyme
2 Onions diced
2 Cho Cho squash
1/2 c Sugar
1 tb Vegetable oil
6 Carrots diced
10 Whole black peppercorns
8 Scotch Bonnet Peppers (up

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.    Category HOT    Yield 3-4 cups    In a non reactive pot, heat the oil. saute the onions until they are  translucent but not brown. Add the mangoes or pawpaws, carrots, cho-cho,  pimento berries, peppercorns, thyme, and ginger. saute 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.    Posted to CHILE-HEADS DIGEST by lukasz <lukasz@midcoast.com.au> on Jan 23,  1999,

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Nutrition

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Serving Size: 1 Serving (2576g)
Recipe Makes: 1

Calories: 2268
Calories from Fat: 151 (7%)

Amt Per Serving		% DV

	Total Fat 16.7g	22 %
	Saturated Fat 2.3g	12 %
	Monounsaturated Fat 7.1g
	Polyunsanturated Fat 5.7g
Cholesterol 0mg		0 %
Sodium 438.8mg		15 %
Potassium 5575.6mg		147 %
Total Carbohydrate 547.8g		161 %
	Dietary Fiber 59.9g	239 %
	Sugars, other 487.9g
Protein 31.5g		45 %
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.

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Calories per serving: 2268

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