This is my Caribana wind down. The recipes below are similar to my own.
Pepper sauce:
Scotch Bonnet Pepper Sauce recipe
Ingredients
*10 scotch bonnet peppers
*5 carrots
*2 cho cho
*3 cloves of garlic
*1/2 inch of ginger
*2 onions
*10 allspice berries
*Oil for frying
*1/2 cup of white vinegar
Cooking
*Chop the carrots, cho cho, pepper, garlic, onion and grate the ginger.
*Gently fry the onion for about three minutes.
*Add the cho cho, carrot, allspice, garlic and ginger. Fry for about five minutes.
*Add the pepper and vinegar, fry for about 10 minutes.
*Tip the ingredients in to a blender and blend in to a paste.
*Once the mixture has cooled, strain the juice out of the pulp.
*Transfer to a glass jar and store in the fridge.
**
This recipe my vary from household to household. This one is not bad at all.
Jamaican Pickled Pepper Sauce
Makes approximately 3 quarts
Ingredients:
3 quarts distilled white vinegar
20-25 hot peppers, any variety, (jalapeño, scotch bonnets, cayenne, habaneros)
*note- be extra careful when working with hot peppers. *Wear gloves or plastic bags over your hands, and don't touch your eyes!
2-3 mild peppers, any variety, chopped (bell peppers, banana)
2 carrots, cleaned peeled and sliced into rounds
6 fresh cloves of garlic, peeled and slightly smashed to release the flavors*
2 white onions, sliced thinly in halves
Several fresh sprigs of thyme
Clean, sterilized mason jars
Directions:
1. *Heat vinegar in a saucepan to a simmering boil.
2. *Pack a blend of the peppers, carrots, onion, garlic and thyme into clean sterilized jars.
3. *Pour the hot vinegar over the mixture to about 1/2-inch head space, and seal jars.
4. Process jars in a boiling water bath for 10 minutes. *Remove. *Cool and store in your refrigerator for up to 2 months.
Enjoy!
Pepper sauce:
Scotch Bonnet Pepper Sauce recipe
Ingredients
*10 scotch bonnet peppers
*5 carrots
*2 cho cho
*3 cloves of garlic
*1/2 inch of ginger
*2 onions
*10 allspice berries
*Oil for frying
*1/2 cup of white vinegar
Cooking
*Chop the carrots, cho cho, pepper, garlic, onion and grate the ginger.
*Gently fry the onion for about three minutes.
*Add the cho cho, carrot, allspice, garlic and ginger. Fry for about five minutes.
*Add the pepper and vinegar, fry for about 10 minutes.
*Tip the ingredients in to a blender and blend in to a paste.
*Once the mixture has cooled, strain the juice out of the pulp.
*Transfer to a glass jar and store in the fridge.
**
This recipe my vary from household to household. This one is not bad at all.
Jamaican Pickled Pepper Sauce
Makes approximately 3 quarts
Ingredients:
3 quarts distilled white vinegar
20-25 hot peppers, any variety, (jalapeño, scotch bonnets, cayenne, habaneros)
*note- be extra careful when working with hot peppers. *Wear gloves or plastic bags over your hands, and don't touch your eyes!
2-3 mild peppers, any variety, chopped (bell peppers, banana)
2 carrots, cleaned peeled and sliced into rounds
6 fresh cloves of garlic, peeled and slightly smashed to release the flavors*
2 white onions, sliced thinly in halves
Several fresh sprigs of thyme
Clean, sterilized mason jars
Directions:
1. *Heat vinegar in a saucepan to a simmering boil.
2. *Pack a blend of the peppers, carrots, onion, garlic and thyme into clean sterilized jars.
3. *Pour the hot vinegar over the mixture to about 1/2-inch head space, and seal jars.
4. Process jars in a boiling water bath for 10 minutes. *Remove. *Cool and store in your refrigerator for up to 2 months.
Enjoy!
