2 ea Mangoes, peeled & chopped
1 ea Scotch bonnet chili pepper
1 tb Rum, dark
1 ts Jamaican hot sauce
2 ea Garlic cloves, minced
1 tb Ginger, grated
1/4 c Coconut flakes
1/2 ts Coriander seeds, ground
1/4 ts Cumin, ground
1/2 c Coconut milk
1/4 c Lime juice, fresh
2 tb Cilantro leaves, chopped
Puree the mango, chili pepper, rum, and the hot sauce
in a blender or food processor. Combine the mango
puree with the garlic, ginger, coconut, coriander, and
cumin in a heavy nonreactive pot and bring to a boil.
reduce the heat and simmer for about 20 minutes.
Remove from the heat and cool. Stir in the coconut
milk, lime juice, and cilantro.
Source: "Dry Rubs, Pastes & Marinades for Poultry,
Meat, Seafood, Cheese & Vegetables"
by Jim Tarantino, 1992.
The Crossing Press, Freedom, CA 95019.
