Ingredients

The following ingredients have 16 Servings
  • 2 tablespoons avocado oil
  • 1 yellow onion (chopped)
  • 6 carrots (chopped)
  • 2 chayotes (peeled, pitted, chopped)
  • 10 allspice berries (about 1 teaspoon)
  • 3 garlic cloves (peeled)
  • 1 1-inch knob fresh ginger root (peeled, cut into 1/8" slices)
  • 8 scotch bonnet or habanero peppers (stemmed and chopped)
  • ½ cup white vinegar
  • ½ teaspoon salt

Instruction

  • In a large skillet over medium heat, combine the oil and onion. Cook, stirring occasionally, until the onion softens, about 10 minutes.
  • Add the carrots, chayotes, allspice, garlic, and ginger. Cook for 5 minutes, or until the allspice is fragrant.
  • Add the chiles and vinegar. Cook, stirring occasionally, until the chiles soften, about 10 minutes.
  • Transfer the cooked mixture to a blender or food processor. Blend until smooth, leaving a vent open to allow steam to escape.
  • Using a fine-mesh strainer, strain the mixture, reserving the liquid and discarding the solids. Let it cool to room temperature.
  • Keep stored in the refrigerator for up to one month.