West Indies Pepper Sauce

Recipe Ingredients

1		Mango or papaya
1		Yellow onion - coarsely chopped (medium)
2		Garlic cloves (medium)
6		Scotch Bonnets or habanero peppers stemmed not seeded
1		Piece of ginger root
1/2 teaspoon	2.5ml	Turmeric
1 tablespoon	15ml	Dry mustard
1		Cumin
1		Coriander
1/2 tablespoon	7.5ml	Honey
1/2 cup	118ml	Cider vinegar
1/2 cup	118ml	Water
1 teaspoon	5ml	Salt

Recipe Instructions

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.

Source:
"Hot Licks" by Jennifer Trainer Thompson

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