Escoveitched Sauce

Super easy

Escoveitched Sauce
Preparation time


For 4 Person(s)


  • 2 tablespoon(s) Grace Vegetable Oil
  • 1 medium onion, cut into rings
  • 1 medium carrot, julienne
  • 1 medium cho cho, julienne
  • 1 medium sweet pepper, julienne
  • 1 whole scotch bonnet pepper, chopped
  • 6 pimento berries
  • 2 cup(s) Grace White Vinegar
  • 1/2 teaspoon(s) sugar, optional

Escoveitched Sauce Directions

  1. Heat 2 tablespoons of vegetable oil in a skillet (from oil used to fry fish). Add onion rings, julienne carrot, cho cho, sweet pepper (if used), scotch bonnet pepper and pimento berries and sauté for two minutes.
  2. Pour on the vinegar and add the sugar; stir and bring to a boil and cook for two minutes.

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