Yellow hell (mango marinade)

2 cups

Ingredients

Quantity Ingredient
2 Mangoes, peeled and chopped (yellow-skin, about 1 1/2 cups)
1 Scotch bonnet chili pepper
1 tablespoon Rum, dark
1 teaspoon Jamaican hot sauce (Pick-a- peppa, Belinda's, or Tabasco
2 Garlic cloves, minced or pressed
1 tablespoon Ginger root, grated fresh
¼ cup Coconut flakes, dry and unsweetened
½ teaspoon Coriander seeds, ground
¼ teaspoon Cumin, ground
½ cup Coconut milk, canned
¼ cup Lime juice, fresh
2 tablespoons Cilantro leaves, chopped fresh

Directions

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. Submitted By JIM MOREY On 12-06-94

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