INGREDIENTS

1. 3 cloves garlic
2. 1 small onion
3. 5 scotch bonnet peppers
4. Salt
5. 1 cup vegetable oil
6. 6 ripe (not green) plantain bananas, cut into small, round slices

Method:

1. Finely mince garlic, onion, and peppers, taking care not to touch peppers with the fingers. (Use a fork to hold them while chopping.)
2. Put garlic, onion, and peppers into a jar. Add 1/2 teaspoon salt and enough oil to cover them. Let mixture sit overnight or longer. (It will keep for a month or more in the refrigerator).
3. Fry banana slices in hot oil. Drain excess oil and salt to taste.
4. Eat by dipping the bananas in hot pepper sauce.