West indian pepper sauce
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Mango or papaya | |
| 1 | medium | Yellow onion; coarsely chopped |
| 1 | medium | Garlic clove |
| 5 | Scotch bonnets or habs,stemmed; not seeded | |
| 1 | Inch piece of ginger root | |
| ½ | teaspoon | Turmeric |
| 1 | tablespoon | Dry mustard |
| 1 | pinch | Cumin |
| 1 | pinch | Coriander |
| ½ | tablespoon | Honey |
| ½ | cup | Cider vinegar |
| ½ | cup | Water |
| 1 | teaspoon | Salt |
Directions
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-Jennifer Trainer Thompson Posted to bbq-digest V4 #50
Date: Fri, 22 Nov 1996 10:51:18 -0500 From: Kit Anderson <kit@...>
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