Escoveitch Sauce Recipe

"Escoveitch" refers to a Spanish method of pickling, where food is either cooked in a blend of oil and vinegar or cooked first and then immersed in a marinade of oil and vinegar for pickling.

Ingredients

1/2 cups vinegar
2 large onions, thinly sliced in rings
1 red sweet pepper sliced in rings (seeds removed)
1 Scotch Bonnet pepper sliced in thin rings
Few dozen pimento seeds (whole allspice)
Salt to taste

1. In the same frying pan used for frying the fish, discard excess oil and reduce heat to low.
2. Add vinegar to the pan, then toss in onions, sweet red pepper, Scotch Bonnet pepper, pimento seeds, and a pinch of salt according to your taste.
2. Gently simmer until the onions and peppers soften (be cautious as vinegar evaporates quickly if the heat is too high).
4. Once done, take the pan off the heat, and pour the flavorful mixture over the fish. Allow it to marinate overnight or until you're ready to serve.

Avoid covering the container until the fish has cooled completely.

Escoveitch Sauce Recipe

Ingredients

Cooking Directions