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Eat Caribbean by Virginia Burke
The ultimate hot and sweet condiment. Use a small amount with any dish instead of hot sauce.
Preparation and cooking time: 30 minutes.
Makes 1 lb



• 1 red sweet pepper
• 3 habanero peppers (reserve 1 for chopping, which can be a different colour for contrast)
• 1 cup cane vinegar or distilled (white) malt vinegar
• 1½ cups sugar
• 2½ tbsp liquid fruit pectin (e.g. Certo)


1. Put on your gloves to chop the peppers. Remove stems, membrane and seeds and then chop the sweet pepper and all but one of the hot peppers using a blender or food processor, with a little vinegar.

2. Chop the reserved hot pepper very finely, by hand and set aside.

3. Blend the peppers and vinegar. Strain and add to the sugar in a non-reactive pan. Bring to a boil. Reduce the heat and simmer for about 10 minutes.

4. Stir in the pectin and remove from heat. Allow to cool down and thicken a bit, then stir in the reserved chopped pepper.


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