Escoveitch Sauce
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