Recipe for Jamaican Pepper Sauce

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Yield:

1 Servings

Ingredients:

Amount	Ingredient
1 x	Ripe mango, peeled, pitted, and diced
2 x	Ripe large tomatoes, seeded and diced
1 x	Scotch Bonnet or Habanero chili [sic], seeds and ribs removed and minced, or more to taste
1/2 cup	Golden raisins
4 x	Shallots, finely chopped
1 tbl	Minced peeled fresh ginger
2 tsp	Ground allspice
1/2 tsp	Salt
1/2 tsp	Ground cinnamon
1/4 tsp	Ground cloves
1/2 cup	(packed) dark brown sugar
1/2 cup	Granulated sugar

Instructions:

Instructions: Lukins.

My apologies if either have been posted. Printed verbatim from book. Do note the author considers the Scotch bonnet and habanero to be synonomous.

Usual disclaimers. Interesting book though...musta been nice to jet about, eat, and write....sigh...

Combine all the ingredients in a heavy saucepan. Cook, stirring occasionally, over low heat, until the sauce is thick and rich, about 1 hour. Cover and refrigerate for up to 2 weeks.

Makes 2 cups.

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