Escoveitch Sauce

Hans Wressnigg Leave a Comment

Escoveitch Sauce
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If you can't find it bottled, make this sauce just before serving. You can control the heat level by adding more or fewer peppers.

Ingredients


•    3 large onions
•    6 large Scotch bonnet peppers (or substitute habaneros)
•    12 pimento (allspice berries)
•    1 cup vinegar


Instructions


Peel and slice the onions into thin rings. Stem, seed and slice the Scotch bonnets into strips.

Add the onion, pepper, allspice and vinegar to a saucepan over low heat and simmer for 5 minutes.

Pour contents over fish before serving
Servings
1 cup
Servings
1 cup
Escoveitch Sauce
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
If you can't find it bottled, make this sauce just before serving. You can control the heat level by adding more or fewer peppers.

Ingredients


•    3 large onions
•    6 large Scotch bonnet peppers (or substitute habaneros)
•    12 pimento (allspice berries)
•    1 cup vinegar


Instructions


Peel and slice the onions into thin rings. Stem, seed and slice the Scotch bonnets into strips.

Add the onion, pepper, allspice and vinegar to a saucepan over low heat and simmer for 5 minutes.

Pour contents over fish before serving
Servings
1 cup
Servings
1 cup
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