Instructions for preparing two remarkable variations of Jamaica's cherished escovitch sauce—commonly referred to as Pickled Pepper! Regardless of whether you prefer fresh, crunchy pickles or a decadent, saucy texture, we have you well accommodated.
INGREDIENTS
Fresh Pickled Escovitch Sauce:
- 1 Large Carrot, peeled and notched
- 2 Small Chayotes (cho cho), peeled and notched
- 2 Medium Onion, sliced into rings
- 2 Scotch Bonnet pepper, sliced
- 1 Habanero pepper, sliced
- 1 Sweet pepper, sliced into rings
- 3 cloves garlic, sliced
- 1-2 tablespoons whole dried allspice berries
- 2 cups white vinegar
- Salt, to taste
Hot Escovitch Sauce:
- 1 Large Carrot, julienned
- 2 Medium Onion, sliced into rings
- 1 Sweet pepper, sliced into rings
- 1-2 Scotch Bonnet peppers, sliced
- 1 Habanero pepper, sliced
- 2-3 cloves garlic, sliced
- ~1-2 Tablespoon Whole Dried allspice berries
- 1 Sprigs Fresh Thyme(DRY THYME IS A SCAM!)
- 2 cups White Vinegar
- 1-2 Tablespoons Oil
- Salt, to taste
- ~2 Tbsp Sugar (optional)
