Title: West Indian Pepper Sauce
Categories: Spice, Sauces, Caribbean, Chilies, Condiments
Yield: 3/4 quart
1 Mango or papaya
1 md Yellow onion; coarsely
-chopped
1 cl Garlic
5 Scotch bonnets or habs
-stemmed; not seeded
1 Inch piece of ginger root
1/2 ts Turmeric
1 tb Dry mustard
1 pn Cumin
1 pn Coriander
1/2 tb Honey
1/2 c Cider vinegar
1/2 c Water
1 ts Salt
Puree first 10 ingredients in blender. Transfer mixture to bowl.
In non reactive saucepan, bring vinegar, water, and salt to boil.
Pour over mango mixture and stir well. Allow to cool before
bottling. Refrigerated, sauce will keep approx 6 weeks.
Recipe by: Hot Licks: Great Recipes for Making and Cooking with
Hot Sauces Book by Jennifer Thompson
