SCOTCH BONNET PEPPER SAUCE
Handle Scotch bonnets with extreme caution. It's best to wear gloves
when cutting and cleaning them. The tiniest drop of pepper juice on your
hands can result in incredible pain should you inadvertently wipe your
face or rub your eye. Enjoy this Scotch bonnet sauce, but use it
sparingly!

        1 tablespoon vegetable oil
        2 onions, diced
        2 ripe mangoes or pawpaws (papayas),
           skinned, seeded, and diced to 1/2 inch
        6 carrots, diced
        2 cho-cho squashes, peeled and diced
        12 pimento (allspice) berries
        10 whole black peppercorns
        4 thyme sprigs
        1 ounce ginger root, finely diced
        1/2 cup sugar
        8 to 12 Scotch bonnets
        1/4 cup cane or cider vinegar

In a nonreactive pot, heat the oil. Saute the onions until they are
translucent but not brown. Add the mangoes or pawpaws, carrots, cho-cho,
pimento berries, peppercorns, thyme, and ginger. Saute the mixture 5
minutes, stirring constantly. Add the sugar and Scotch bonnet peppers.
When the sugar has become syrupy, add the vinegar, and cook until the
carrots are soft, about 5 to 10 more minutes.  Puree the mixture in a
blender, and strain it. Store it in a tightly closed bottle in the
refrigerator.

Yield:  3 to 4 cups

From:  Traveling Jamaica with Knife, Fork & Spoon
A Righteous Guide To Jamaican Cookery
By Robb Walsh & Jay McCarthy

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