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West Indies Pepper Sauce

none

1 mango or papaya
1 medium yellow onion; coarsely chopped
2 medium garlic cloves
6 Scotch Bonnets or habanero peppers
--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. - - - - - - - - - - - - - - - - - -

Yield: 1 serving

Preparation Time: 0:00


** Exported from Now You're Cooking! v5.57 **

 
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