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Escoveitch Sauce

Monday, 26 May 2008

Description

If you can't find it bottled, make this sauce just before serving. You can control the heat level by adding more or fewer peppers.

Ingredients

At a glance
Cuisine
Caribbean
Ingredient
Chile peppers
Cooking Method
Simmer
Heat Level
3
Chile
Scotch Bonnet
Meal/Course
Condiment
Makes
1 cup
•    3 large onions
•    6 large Scotch bonnet peppers (or substitute habaneros)
•    12 pimento (allspice berries)
•    1 cup vinegar

Methods/steps

Peel and slice the onions into thin rings. Stem, seed and slice the Scotch bonnets into strips.

Add the onion, pepper, allspice and vinegar to a saucepan over low heat and simmer for 5 minutes.

Pour contents over fish before serving

 

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