Jamaican Escovitch Sauce
Jamaican Escovitch Sauce typically served with Escovitch Fish and also served with fried chicken.
- 1 cup vinegar
- pinch of salt
- 1 cup julienne carrots
- 2 medium onions cut into onion rings
- scotch bonnet pepper to taste
- 8 pimento grains
Bring vinegar to a slight boil. Add salt, carrots, onions, pimento grains and pepper to your spicy/heat tolerance. When the vinegar starts to boil, remove from heat and pour over fried fish or chicken.
Store sauce in airtight container and store in the cupboard.