| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Caribbean | Salsas | 3 | Pints |
INGREDIENTS
| 10 | Ripe Tomatoes, Peeled and | |
| Quartered | ||
| 3 | White Onions, Quartered | |
| 4 | Scotch Bonnet Peppers | |
| Seeded | ||
| 3 | T | Brown Sugar |
| 1 | T | 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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Nutrition (calculated from recipe ingredients)
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Calories: 168
Calories From Fat: 5
Total Fat: <1g
Cholesterol: 0mg
Sodium: 3112.7mg
Potassium: 1206.5mg
Carbohydrates: 44.8g
Fiber: 5.5g
Sugar: 26.4g
Protein: 4.3g