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 pawpaws (papayas), skinned, seeded, and diced to 1/2 inch
6 carrots, diced
2 cho-cho squashes, peeled and diced (substitute with fuzzy melon or squash)
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. sauté the onions until they are translucent but not brown. Add the pawpaws, carrots, cho-cho, pimento berries, peppercorns, thyme, and ginger. sauté 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.
Purée the mixture in a blender, and strain it. Store it in a tightly closed bottle in the refrigerator.
Yields 3 to 4 cups
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