Hot Pepper Sauce: St Kitts

Preparation info
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By Elisabeth Lambert Ortiz

Published 1973

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  • ½ cup seeded and finely chopped fresh hot peppers, preferably red
  • ½ cup finely chopped onions


Combine the peppers and onions in a small, heavy saucepan and simmer over low heat. Do not add any water, the vegetables will give off enough liquid. When the mixture is thick, season with salt, cool and use as a sauce with any meat or fish.