Hot Pepper Onion Sauce Belizean-Style
At a Glance
- Prep
- 10 minutes
- Total
- 10 minutes
- Servings
- 8 serving(s)
Categories
- Condiment
- Sauce
- Belizean
- Caribbean
- No-cook
- Easy
- Onions
- No-Cook
Dietary
- Vegan
Servings & Nutrition
Original recipe serves 8. Current scale: 1x.
From the cookbook 'Flavors of Belize'. This is spicy good! Note: the salsa/sauce is on the liquid-y side.
Hands-Free Mode Off
Equipment
Non-reactive bowl, food processor
Ingredients
- 2 cups white onions, diced small
- 1 habanero, seeded and minced
- 2 tablespoons fresh cilantro, minced
- 6 whole allspice
- 3/4-1 cup distilled white vinegar (reduced from 1 1/2 cups)
- 1/2 cup water
- 1 teaspoon salt
Instructions
Note: The allspice is added for flavoring but is not meant to be eaten-it's too strongly flavored. Remind everyone not to eat the whole allspice.
Combine all ingredients in non-reactive bowl. Marinate at least 2 hours or overnight.
Alternatively, you can use a food processor to prepare this recipe. Place all ingredients *except* for the whole allspice in food processor and blend. Now stir in the allspice.
Servings are estimated.
Advertisement
Reviews, cook notes, and substitutions
No member notes yet. Public visitors can read notes here once members share them.
Log in with an active membership to leave a review or share cook notes and substitutions.
