West Indian Pepper Sauce

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READY IN: 40mins
SERVES: 1
YIELD: 1 cup
UNITS: US

INGREDIENTS

Nutrition
  • 1
    kg fresh hot chili pepper (preferably a mix of red, green yellow, mostly yellow scotch bonnets)
  • 12
    cup onion, finely chopped
  • 2
    teaspoons garlic, finely chopped (approximately 2-3 pegs (or more)
  • 3
    tablespoons fresh finely chopped pawpaw, unripe green (papaya)
  • 12
    teaspoon turmeric
  • 1 12
    teaspoons salt
  • 14
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DIRECTIONS

  • Peel and finely chop all vegetables.
  • Stem and seed peppers--plastic gloves should be worn as the oil from the peppers has been known to blister skin.
  • Combine all ingredients in small/medium pot, stirring constantly. Bring to boil over high heat and cook briefly and briskly for 1 minute (until onion is transparent and peppers soft and limp).
  • Add more vinegar if needed.
  • Pour contents into blender (hand held can also be used).
  • Blend at high speed until pulverised (some prefer pureed).
  • Cool at room temperature.
  • Pour into cleaned boiled and sterilized jar only.
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