Guest guest Posted October 2, 2006 Report Share Posted October 2, 2006 West Indies Pepper Sauce 1 ripe mango or papaya 1 medium yellow onion 1 medium garlic clove 5 habanero chiles, stemmed 1 piece ginger root, about 1 inch, coarsely chopped 1/2 teaspoon turmeric 1 tablespoon dry mustard pinch cumin pinch coriander 1/2 tablespoon honey 1/2 cup cider vinegar 1/2 cup water 1 teaspoon 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. Get your email and more, right on the new .com Quote Link to comment Share on other sites More sharing options...
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