Yellow Scotch Bonnet

[Zana]

Here is a link to one of the recipes I found:

http://www.hotlollies.com/2013/10/01...-pepper-sauce/

And here is one, I've decided I've got to try because it has blueberries in it. You could sub Mangoes or carrots to get closer to the Carrot Sauce. And I might try it with a few other fruits too. But not that this is not for the faint of heart as it has gone beyond Scotch Bonnets into the realm of the Trinidad Moruga Scorpion peppers!

http://caribbeanpot.com/blueberry-tr...ion-hot-sauce/

[MendozaMark]

Originally Posted by Zana

Try this recipe, Drew. Got it from the comments on someone else looking for the carrot or hot pepper sauces from Barbados.

12 large Scotch Bonnet peppers, seeds and stems removed, diced

1 large onion, diced

2 small cloves garlic, diced

¼ cup mustard

¼ cup white vinegar

2 tbsp vegetable oil

¾ cup diced carrots, separately parboiled for five minutes

¾ cup water

1 tsp ground black pepper

1 tsp curry powder

1 tsp turmeric

Salt and pepper to taste

If you have disposable gloves, wear them when handing the peppers - touching your eye or nose after cutting up Scotch Bonnets is an experience you'll never forget (at least I haven't).

Put all ingredients into a pot, bring to boil, turn down and simmer for 20 minutes. If too thick add a bit of water. Put into sterilized jars or bottles, will keep easily six months in the fridge. You can also add green papaya or green mango. For grilled fish, I mix one part each of hot sauce, mayo and mango preserves (if on hand, otherwise British style orange marmalade) - takes one minute and kicks the fish up several notches.

Copied and pasted. Thanks I will try it out when the bonnets ripen.