Nevis Island Pepper Sauce (West Indian)
Ingredients:
1 Mango
1 medium Yellow onion diced finely
1 medium Garlic clove minced
5 Scotch bonnets finely diced
½ teaspoon Turmeric
1 pinch Coriander
½ cup Cider vinegar
½ cup Water
1 teaspoon Salt
Cooking Method:
In non reactive saucepan, bring vinegar, water, and salt to boil. Reduce heat and add remaining ingredients. Simmer for 5 minutes. When mixture is cool, use a food processor to blend to desired consistency. Do not over process, it is nice to have a few small bits & pieces in the pepper sauce. Bottle and refrigerate to be able to store for six weeks. Personally I use so much of the sauce that I do not refrigerate. I have never seen anything grow on pepper sauce this hot or with this much acid.
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[...] The timing could not be more perfect with the weather the way it is. So in honor of this lovely gift..I am doing a complete West Indian dinner on Sunday night. Grilled chicken, rice and peas, tania fritters, dilled beets, johnny cakes, and Conch (well clam) chowder. Wish you all acould be here. Since you can’t, I can at least share a Nevis Pepper Sauce recipe with you….see this link http://www.nevisblog.com/?p=1141 [...]
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