Trinidad Scotch Bonnet Pepper Sauce

Chef #1407457's Note:

Found this recipe in Suger Reef Caribbean Cookbook. Proper canning methods are essential.

• Total Time: 35 mins
• Prep Time: 15 mins
• Cook Time: 20 mins

Ingredients:

Yield: 8 jars

• 1 papaya , Peeled, Seeded and roughly Chopped
• 10 scotch bonnet peppers , Seeded (Habanero)
• 2 onions , Quartered
• 3 garlic cloves
• 1 rind lime
• ½ cup lime juice
• 1 ½ cups malt vinegar
• 1 teaspoon salt
• ¼ 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.

Reviews

[samule83]

Awesome recipe, used mango instead of papaya. has a really strange effect, cool then hot, when kept in the fridge. simply fabulous.