3 Scotch Bonnets; seeded,
- stemmed, chopped
2 c White vinegar
1 c Chopped onion
16 oz Can cherries; NOT pie
- filling
1/2 c Golden raisins
1/4 c Malt vinegar
2 cl Garlic; minced
2 tb Fresh lime juice
1 tb Chopped fresh ginger
2 tb Coriander
1 ts Dijon-style mustard
1 ts Dried oregano
1/2 ts Ground tumeric
In a saucepan, combine all the ingredients and bring to a
boil. Reduce the heat and simmer for 10 minutes. Transfer
to a blender or food processor and puree until smooth.
Allow the sauce to sit for at least 2 hours to blend the
flavours. The sauce will keep for months covered in the
refrigerator.
