Escoveitch Sauce Recipe

"Escoveitch" is a term derived from Spanish pickling techniques, and in Jamaica it refers to a method where fried fish is marinated in a tangy, spicy sauce. Our recipe uses a blend of vinegar, oil, and fresh vegetables to create a bold, flavorful condiment that perfectly complements your favorite dishes.

Ingredients

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

Cooking Directions

1. Using the same pan that was used to fry your fish, pour off excess oil and reduce the heat to low.
2. Add the vinegar and toss in the onions, sweet red pepper, Scotch Bonnet pepper, and pimento seeds. Season with salt to taste.
3. Allow the mixture to gently simmer until the onions and peppers soften—be cautious not to overheat, as the vinegar can evaporate quickly.
4. Remove the pan from heat and immediately pour the hot, flavorful marinade over the fried fish. Let the fish marinate in the sauce overnight (or for several hours) before serving to fully absorb the tangy flavors.

Tip: Avoid covering the container until the fish has completely cooled to preserve the vibrant flavors of the sauce.