Hot Pepper Sauce: St Lucia

Preparation info
    • Difficulty


Appears in

By Elisabeth Lambert Ortiz

Published 1973

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  • 2 tablespoons vegetable oil
  • 1 large onion, finely chopped
  • 2 cloves


Heat the oil in a frying pan and sauté the onion, garlic and spring onions until very lightly browned. Put the christophene into a saucepan with cold water to cover, and simmer, covered until tender, about 20 minutes. Drain, cool, peel and chop coarsely, using the edible seed. Combine all the ingredients in an electric blender, or put the solids through the fine blade of a food mill then mix wi