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West Indian Pepper Sauce spice, sauces, condiments, caribbean, indian 1 mango or papaya 1 medium yellow onion -- coarsely 1 chopped 1 medium garlic clove 5 scotch bonnets or habs 1 stemmed -- not seeded 1 inch piece of ginger root 1/2 teaspoon turmeric 1 tablespoon dry mustard 1 pinch cumin 1 pinch coriander 1/2 tablespoon honey 1/2 cup cider vinegar 1/2 cup water 1 teaspoon 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 Yield: 1 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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