| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Caribbean |
Salsas |
3 |
Pints |
INGREDIENTS
| 10 |
lg |
Ripe Tomatoes, Peeled and Quartered |
| 3 |
|
White Onions, Quartered |
| 4 |
|
Scotch Bonnet Peppers, Seeded |
| 3 |
tb |
Brown Sugar |
| 1 |
tb |
Salt |
| 2 |
c |
Malt Vinegar |
INSTRUCTIONS
Puree the tomatoes, onions and Scotch Bonnet peppers in a food processor.
Transfer to a large saucepan and add the brown sugar, salt and vinegar;
stir well to combine. Cook the sauce over medium heat, stirring
occasionally, until it begins to boil. Lower the heat and simmer the sauce
for 20 minutes, continuing to stir occasionally. Bottle the sauce in hot
sterilized jars.
The Sugar Reef Caribbean Cookbook.
Typed by Syd Bigger.
Recipes sent to me from Bill, wight@odc.net
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