Title: West Indian Pepper Sauce
Categories: Caribbean Spice Sauce Condiment Indian
Yield: 1 Servings

1		Mango or papaya
1	md	Yellow onion -- coarsely
		Chopped
1	md	Garlic clove
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-Jennifer Trainer Thompson

From: Roger Shezall Date: 25 Oct 97 Chile-Heads List Ä

previous

next