Escovitch Sauce

Escovitch sauce is a vibrant Jamaican condiment featuring colorful bell peppers, fiery scotch bonnet chilies, onions, and carrots quick-pickled in a tangy vinegar brine infused with aromatic spices like peppercorns, allspice, and thyme.

The magic of escovitch lies in its preparation. Vegetables should be sliced thin for maximum flavor absorption and briefly cooked to maintain their crunch. Pour the hot vinegar mixture over vegetables to slightly soften while preserving their texture and bright colors.

Traditionally served over fried fish, escovitch sauce should be spooned generously over protein while still warm, allowing the tangy liquid to penetrate and transform the dish. The sauce develops deeper flavor after 24 hours but maintains its best quality when used within a week of preparation.