Recipe - Jays Scotch Bonnet Nectar

46 Scotch bonnet peppers;
: seeded and coarsely chopped
1 mediun carrot; peeled and
: minced
1 One half cup apple cider vinegar
1 ripe mango; peeled, pitted
: and minced
One half cup red onion; minced
1 lime; juice of
2 garlic cloves; minced
2 tablespoon brown sugar
One fourth teaspoon ground turmeric

Place all of the ingredients in a nonreactive saucepan and bring to a
simmer over medium heat. Cook for 15 to 20 minutes over mediumlow heat,
stirring occasionally. Remove the sauce from the heat and let cool
slightly. Ladle into a food processor fitted with a steel blade (or
blender) and process for five seconds until smooth. Refrigerate the sauce
for later or serve immediately. If kept refrigerated, the hot sauce should
keep for several weeks. Yield: Makes two cups
Recipe By : Jay Solomon in Caribbean Travel & Life

Posted to CHILEHEADS DIGEST V3 #156

Date: 10 Nov 96 01:21:48 EST

From: Jim Mehl 72425.257@CompuServe.COM