- Courses: Gluten-free, Oil Free, Sauce, Vegetables
Having attended college in Jamaica for four years, I experienced the fine cooking and aromatic dishes like the Jamaican Escovitch Sauce over fried Snapper. This pickled sauce is amazing and will last for sometime in the refrigerator . My college days has had a huge bearing on my taste buds which enjoyed the varied spices and culture of this beautiful island.
This simple yet flavorful sauce can be used on baked or fried Tofu Fillet, Rice, Grits, and so much more. The flavor of the herbs dance in the mouth.
The Ingredients in the Jamaican Escovitch Sauce
CARROTS
Carrots are sweet, crunchy and the brilliant orange color will bring color to the dish.
BELL PEPPERS
The sweet flavors of the assorted bell peppers will add much flavor to the dish you eat this sauce with.
ONIONS
After boiling in the lemon juice the onions will have more flavor.
CLOVES
Cloves will bring flavor. Used in almost all Jamaican cooking, this makes this dish authentically Jamaican.
LEMON JUICE
The lemon juice will be used to help preserve the vegetables, helping them to last longer. The longer it sits in the lemon juice, the better it will taste.
BROWN SUGAR
The sugar will add a mild sweetness to the pot.
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Ingredients
- 2 Cups Water
- 1 medium Carrot, peeled, washed and julienned
- 1 cup Green pepper, julienned
- 1 cup Bell peppers, assorted colors
- 1 cup onions, sliced
- 1 tsp cloves, opt
- 3 tablespoons lemon juice
- 1 tsp salt
- 1 tsp sweetener
- dash cayenne
Instructions
- Wash the vegetables.
- Peel and julienne the carrots, onions, and bell peppers.
- Add the carrots to a skillet or small pot.
- Pour in the measured water, lemon juice cloves, sweetener and cayenne.
- Bring all of this to a boil for 5 minutes.
- Add onions and bell peppers and cook for 2 minutes.
- Serve with your favorite foods.
- Bottle the sauce in a balls jar.
- You can add more lemon juice if you so desire.
Notes
This Jamaican Escovitch Sauce will last a while in the refrigerator.
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