I took liberties with the recipe below. Basic...chop, simmer, strain, simmer again...adjust flavor.
http://www.jamaicatravelandculture.com/food_and_drink/scotch-bonnet-pepper-sauce.htm
THE GANG: Note: Peaches (2) were an afterthought, and did not make the photo shoot. Pineapple juice was added during final simmer.
After 2 weeks refrigerated, it is very mangoey with a hint of the allspice. Burn is moderate, and attacks both tongue and throat. This is off a spoon, now. On food, less heat, of course. It passed the cheese and cracker test, both sharp cheddar, and swiss.
Oh yeah, pulled pork, too. Stay tuned for the Rasta Ribs...
http://www.jamaicatravelandculture.com/food_and_drink/scotch-bonnet-pepper-sauce.htm
THE GANG: Note: Peaches (2) were an afterthought, and did not make the photo shoot. Pineapple juice was added during final simmer.
After 2 weeks refrigerated, it is very mangoey with a hint of the allspice. Burn is moderate, and attacks both tongue and throat. This is off a spoon, now. On food, less heat, of course. It passed the cheese and cracker test, both sharp cheddar, and swiss.
Oh yeah, pulled pork, too. Stay tuned for the Rasta Ribs...
