This is a great sauce but needs to ne used sparingly.  Makes around 3 to 4 cups worth.  Make sure you wear disposable gloves when making this.

Ingredients

1 tablespoon vegetable oil
2 onions, diced
2 ripe mangoes or pawpaw (papayas), skinned, seeded, and diced to 1/2 inch
6 carrots, diced
2 cho-cho squashes, peeled and diced
12 allspice berries
10 whole black peppercorns
4 thyme sprigs
1 ounce ginger root, finely diced
1/2 cup sugar
8 to 12 Scotch bonnets
1/4 cup cane or cider vinegar

Method

In a non-reactive pot, heat the oil.  Sauce the onions until translucent.  Add the mangoes, carrots,  squash, allspice, peppercorns, thyme and ginger.  Sasute for 5 minutes, stirring constantly.  Add the sugar and the Scotch Bonnets.  When the sugar has become syrupy, add the vinegar, and cook until the carrots are soft, about 5 to 10 minutes.

 Puree the mixture in a blender and strain it.  Store it in a tighly closed bottle in the refrigerator.