Title: West Indies Pepper Sauce
Categories: Sauce
Yield: 1 Servings
| 1 | | Ripe mango or papaya |
| 1 | md | Yellow onion |
| 1 | md | Garlic clove |
| 5 | | Habanero chiles -- stemmed |
| 1 | | 1" piece ginger root coarslely chopped |
| 1/2 | ts | Turmeric |
| 1 | tb | Dry mustard |
| | pn | Cumin |
| | pn | Coriander |
| 1/2 | tb | Honey |
| 1/2 | c | Cider vinegar |
| 1/2 | c | Water |
| 1 | ts | Salt |
In a blender, puree the mango, onion, garlic, chiles, ginger root,
turmeric, mustard, cumin, coriander, and honey. Transfer mixture to a bowl.
In a nonreactive saucepan, bring the vinegar, water and salt to a boil.
Pour over mango mixture and stir well. Allow to cool before bottling.
Refrigerated, the sauce will keep approximately 6 weeks.
Date: Mon, 19 Aug 1996 00:20:43 -0700