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HOT
PEPPER
SAUCE
BASIC WEST INDIAN HOT SAUCE
GARLIC
LIME ZEST
CHOPPED CARROTS
1 tbsp olive oil
1 cup chopped carrots
1/2 cup chopped onions
5 cloves garlic, minced
6 Scotch Bonnet Peppers, stems removed (habanero)
1/4 cup water
1/4 cup lime juice
1 tbsp lime zest
1/4 cup white vinegar
1 tomato
sea salt and pepper to taste
SCOTCH BONNET PEPPER
Heat the oil in a sauce pan over medium heat.
Cook and stir the carrots, oil, onion, and garlic in the hot oil until soft, about 10 minutes.
Transfer the mixture to a blender or food processor.
Add the peppers, water, lime juice, vinegar, tomato and lime zest to the blender/processor and blend until smooth.
Season with salt and pepper to taste, transfer the mixture to a saucepan and simmer for 3-5 minutes.
Simmering at the end gives the sauce a more liquid consistency.
EAT ST. MAARTEN
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ABOUT