Prep 15 mins
Cook 30 mins
This hot sauce is VERY hot. It's important to cool the vinegar to room temperature before adding peppers and it's important to let the sauce cool before putting it away in the fridge. If you want it to be less concentrated, you can either boil water and add it to it or boil vinegar, cool it, and add it to the sauce. This recipe comes from the West Indian island of St. Vincent. Enjoy!
- scotch bonnet pepper, put in a blender and crushed with a little water enough to make one litre
- 1⁄2-2⁄3 cup vinegar
- 1 1⁄2 tablespoons curry powder (aobut)
- 1 christophene, diced finely (optional)
- 2 onions, chopped very finely
- Put 3 cups of water and add christophene, onions, christophene, salt.
- Boil, adding water so it doesn't dry out until vegetables are tender.
- Add vinegar.
- Bring to a rolling boil.
- Add peppers and stir.
- Bring to a boil.
- Put in bottles and put in a fridge or freeze.