Jamaican Escoveitch Sauce

Jamaican Escoveitch Sauce

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)

1 cup white vinegar


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.

Check more recipes on our Jamaica Experiences Food Recipes

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