6-8 Pimento berries (allspice)
1/2 cup green and red bell peppers
1 large onion
1 cup carrot
2 scotch bonnet peppers
(Habanero or Birdseye will do in a pinch, just make sure
they’re spicy hot!)
A pinch of sea salt
1/4 teaspoon black pepper
3 tbsp cooking oil
1 tsp white sugar (this will cut the sharp vinegar taste a bit)
Slice up the ingredients julienne style (long ways).
Place in a saucepan on medium heat in the vinegar and add the seasonings. Let simmer for 3 - 5 minutes and you’re done!
Best served over fried or steamed fish, or crispy fried chicken.
Store the leftover sauce in a pickle jar in your fridge and have a taste of the islands anytime!
Tip. Take caution when preparing scotch bonnet peppers and make sure to wash your hands thoroughly when finished doing so.
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