Jamaican Pepper Sauce is a traditional Jamaican recipe for a classic hot pepper sauce of mango, tomatoes and Scotch bonnet chillies in a red wine vinegar and sugar base flavoured with ginger, shallots and spices. The full recipe is presented here and I hope you enjoy this classic Jamaican version of: Jamaican Pepper Sauce.
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Ingredients:
1 ripe mango, peeled and diced
2 large, ripe, tomatoes, de-seeded and diced
2 red Scotch bonnet (or Habanero) chillies, minced (or to taste)
80g Sultanas
4 shallots, finely chopped
1 tbsp fresh ginger, minced
2 tsp ground allspice
1/2 tsp sea salt
1/2 tsp ground cinnamon
1/2 tsp ground cloves
100g dark brown sugar
100g granulated sugar
120ml red wine vinegar
Method:
Combine all the ingredients in a heavy-based pan over low heat. Cook, stirring constantly, until the fruit break down and the sauce thickens (about 60 minutes).
Take off the heat and turn into clean and sterile bottles. Secure the caps then allow to cool completely before refrigerating (will keep for up to 2 weeks).
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