Escovitch meaning pan-fried and dressed with spices is a word derived from Escabeche a Latin American/Mediterranean cuisine that refers to fish or meat that is marinated and cooked in an acidic mixture. Escovitch was introduced by the Spaniards to Jamaica during the time they settled on the island. Of course, this delicious dish has been passed down from generations. Over time it was infused. bammy, festival, and veggies are a common side dish that was added to the dish, each of those side dishes was also brought by other settlers on the island.
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I use 1 cup of water to 1 cup of vinegar and that’s okay. Some people may use half of that portion. Some may not use water at all and some may have different ratios. Go with whatever floats your both.
Adding salt is optional. Some people add sugar to it but I prefer mine without. Natural the better.
Bell Peppers are also optional, I usually don’t put bell peppers in mine but I did it for you guys.
You can enjoy this with the Jamaican Escoveitch (Escovitch) Fish.
Check out Jamaican Escoveitch (Escovitch) Fish
Escovitch (Escoveitch) Sauce
Equipment
- Mason Jar
Ingredients
- ½ medium carrot (julienne)
- 1 cup bell peppers (julienne) different colors
- 1 whole medium onion cut into circles
- 1/2 handful pimento
- 2-4 whole scotch bonnet/habanero
- 1 cup vinegar
- 1 cup water
Instructions
- In a pot add vinegar and water and bring to a boil. After the mixture starts to boil, turn the stove off and add all the ingredients for the sauce.
- Take the pot off the stove and let the ingredients sit in the hot water with the lid on
- After the escovitch sauce has cooled down. Transfer to a mason jar or a glass container with a lid.
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