Jamaican Pepper Sauce
22 Jul 2011
|Ripe mango||1 , peeled, pitted, and diced|
|Ripe tomatoes||2 Large, seeded and diced|
|Scotch bonnet/Habanero chili -1, seeds and ribs||1 , seeds and ribs removed and minced, (Or More T O Taste)|
|Golden raisins||1⁄2 Cup (8 tbs)|
|Shallots||4 , finely chopped|
|Ginger||1 Tablespoon, peeled, minced|
|Allspice||2 Teaspoon, ground|
|Cinnamon||1⁄2 Teaspoon, ground|
|Cloves||1⁄4 Teaspoon, ground|
|Dark brown sugar||1⁄2 Cup (8 tbs)|
|Granulated sugar||1⁄2 Cup (8 tbs)|
|Red wine vinegar||1⁄2 Cup (8 tbs)|
1. In a heavy saucepan, take all ingredients and mix.
2. Cook over low heat with occasional stirring for about 1 hour until the sauce is thick and rich.
3. Cover and refrigerate.
4. Serve as condiment.
Cook Time:60 Minutes
Jamaican Pepper Sauce Recipe