Makes approximately 1 ½ cup
Ingredients
Canola or vegetable oil
1 medium onion, chopped fine
1 clove garlic, chopped fine
2 shallots, chopped fine
2 scotch bonnet peppers (habaneros) destemmed and deseeded and chopped
½ green bell pepper, chopped fine
½ red bell pepper, chopped fine
2 tablespoons tomato paste
1 cup water
½ teaspoon salt
½ teaspoon black pepper
¼ cup white vinegar (or pickled vegetable vinegar)
Juice of one lime
Directions
In medium sized skillet over medium high heat add oil. Cook onions, garlic, shallots and sauté until translucent, about 3-4 minutes. Add peppers and cook until peppers are tender. Add tomato paste to the pan and mix well. Cook a few minutes and then add the water, salt, black pepper and vinegar. Turn to a simmer and cook about 10-15 minutes on low heat. Remove from heat and add lime juice. Season to taste with more salt.