It is best to wear gloves and glasses when cutting and cleaning Scotch Bonnet Peppers.
The smallest drop of juice on your hands, face or eyes can cause extreme pain.
Scotch Bonnet Sauce is to be enjoyed, but use it sparingly!
1 tablespoon vegetable oil
2 diced onions
2 ripe mangoes or papayas, seeded, skinned and diced 1/2 inch
6 diced carrots
2 chocho squashes, peeled and diced
12 pimento berries (allspice)
10 whole black peppercorns
4 thyme sprigs
1 ounce gingerroot, finely diced
½ cup sugar
8 to12 Scotch Bonnet Peppers
¼ cup cider or cane vinegar
Sauté the oil and the onion in a nonreactive pot until they are translucent but not brown.
Add the mangoes or papayas, carrots, chocho, pimento berries, peppercorns, thyme, and ginger. Sauté the mix for 5 minutes, stirring continually.
Add the sugar and Scotch bonnet peppers
When the sugar becomes syrupy, add the vinegar, and cook until the carrots are soft, (about 5 to 10 minutes).
Purée the mixture, and strain it.
Keep refrigerated in a tightly closed bottle, and out of reach of children.