1/4 cup Olive oil
1/4 cup White vinegar
1/2 cup Onions finely chopped
1/2 cup Shallots finely chopped,
1 Scotch Bonnet, seeded, and cut crosswise into thin slices
1/2 tsp Salt
1/2 tsp black Pepper freshly ground
In a mixing bowl, combine the Olive oil and Vinegar, beat them together with a whisk . Stir in the Onions, Shallots, the sliced Scotch Bonnet, Salt and Pepper. Let the sauce rest at room temperature for at least 1 hour to develop its flavour. Sauce Picante is traditionally served with Grilled fish and Lobster.