West Indian Pepper Sauce

1. 1

   Peel and finely chop all vegetables.

2. 2

   Stem and seed peppers--plastic gloves should be worn as the oil from the peppers has been known to blister skin.

3. 3

   Combine all ingredients in small/medium pot, stirring constantly. Bring to boil over high heat and cook briefly and briskly for 1 minute (until onion is transparent and peppers soft and limp).

4. 4

   Add more vinegar if needed.

5. 5

   Pour contents into blender (hand held can also be used).

6. 6

   Blend at high speed until pulverised (some prefer pureed).

7. 7

   Cool at room temperature.

8. 8

   Pour into cleaned boiled and sterilized jar only.

No additional tips available.