Yesterday, some wonderful scotch bonnet peppers appeared at my farmers market. When I got home, I realized there was no way i could eat 8 of them before they went bad, so I came up with this sauce to preserve their wonderful flavor. It is based on Trinidadian sauces I have loved in the past.
Ingredients:
- 1 Mango (large, chopped)
- 1-4 Scotch Bonnet Peppers (Seeded)
- 1 Onion (small, peeled, sliced thick)
- 1 Garlic clove (1 TB)
- 2 TB Lucini Delicate Lemon Infused Olive Oil
- 1 TB Lemon zest
- 1 C Lucini Pinot Grigio Vinegar
- 3/4 tsp Allspice (fresh, ground)
- 1/2 tsp Turmeric (ground)
- 1/8 tsp Nutmeg (fresh, ground)
- 1/2 tsp Salt
- 1 TB prepared Mustard
Preparation:
Puree the mango, seeded Scotch Bonnet peppers, onion, garlic, zest, and olive oil in a food processor. Transfer to a medium saucepan and add the vinegar, turmeric, allspice, nutmeg, salt and mustard. Simmer the mixture over very low heat for 15-20 minutes, stirring occasionally, until reduced and thick. Store in a just sterilized jar or bottle.
| 1 Green Papaya, Peeled, Seeded and Roughly Chopped |
| 10 Scotch Bonnet Peppers, Seeded |
| 2 Onions, Quartered |
| 3 Cloves Garlic |
| Rind of One Lime |
| 1/2 c Lime Juice |
| 1 1/2 c Malt Vinegar |
| 1 t Salt |
| 1/4 c Prepared Yellow Mustard |
Mio Cibo 