Jamaican Scotch Bonnet Pepper Sauce

January 9, 2013

Jamaican Scotch Bonnet Pepper Sauce - kvalifood.com

Jamaican scotch bonnet pepper sauce is fruit-forward and aromatic, with mango for sweetness and allspice as the defining spice. Blend smooth or leave slightly chunky.

Use it as a table condiment with jerk chicken, rice and peas, fried fish, patties, or any Caribbean dish that needs fruity heat.

Makes ca. 350 ml

Ingredients

8 scotch bonnet peppers, stemmed, roughly chopped (ca. 65 g)
1 medium mango, peeled, diced (ca. 200 g)
1 medium red onion, roughly chopped (ca. 100 g)
4 garlic cloves (ca. 20 g), peeled
1 tsp whole allspice berries
1 tsp mustard powder
1 tbsp honey (or brown sugar)
80 ml white vinegar (or apple cider vinegar)
1 lime, juiced (ca. 30 ml)
1 tsp salt

Directions

Wearing gloves, stem and chop the scotch bonnets. Dice the mango, chop the onion.
Combine all ingredients in a blender. Blend until smooth or slightly chunky.
Season with salt. Adjust acid or sweetness.
Transfer to a clean jar. Refrigerate. Keeps up to 2 weeks, or freeze up to 3 months.