I grew these scotch bonnets from seed – about 20 fruits all told. They were in the greenhouse but as the days grew cooler, I brought them into my kitchen to ripen – which they did. So on Louise’s birthday I harvested 10 of them and whipped up this sauce. With the remaining 10 I shall add some pineapple and mango, for a change. This is very quick & easy, and not as hot as it might be! Perhaps my peppers just weren’t that fiery! It reminded me of the time we were in Tobago with friends (and Louise of course, one of her favourite places), one of whom couldn’t eat chillis at all and his partner put one in the salad, thinking it was a normal pepper – fireworks of all varieties exploded!
Ingredients – makes about five small-sh jars, the three pictured are the larger size
- 10 Scotch bonnets diced
- 6 cloves garlic diced
- 5 carrots diced (medium-sized carrots)
- 2 tomatoes diced
- 1 white onion diced
- 1/2 cup lime juice equivalent to about 4 squeezed limes
- 1/2 cup water
- 1/2 cup vinegar
- 2 tablespoons extra virgin olive oil
- Pinch salt
INSTRUCTIONS
- Cook the diced carrots and onion over medium heat for five minutes.
- Mix in the garlic and continue cooking until all vegetables have softened (about another three to four minutes).
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Place the vegetable mix into a food processor and add the Scotch bonnet peppers, tomatoes, lime juice, vinegar, water, and salt. Blend all the ingredients together until you reach a smooth sauce texture.
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Pour the sauce back into the pan and simmer on low heat for 10 to 15 minutes.
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Remove the sauce from the heat and let it cool to room temperature before bottling or serving.
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