Escoveitch Pickle Sauce

Photo by Carlington Wilmot

Summer/Fall 2006

If you can stand the heat, make your own Escoveitch Pickle Sauce.

  • 1 cup white vinegar
  • 1 cup water
  • 1 cho cho (christophene, chayote), peeled, cored and cut into strips
  • 2 Scotch bonnet (or other hot pepper), deseeded and cut into strips
  • 2 carrots, peeled and cut into strips
  • 2-3 medium onions, sliced into thin rings
  • 2 tablespoons of pimento/allspice grains
  • 3 cloves garlic
  • 1 teaspoon sugar (optional)
  • Cinnamon (optional)

Direction

  1. Place ingredients in a saucepan and heat until vegetables are softened (about 5 minutes).
  2. Store in a jar with a secure lid.

-By Martin Maginley

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