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West Indian Pepper Sauce




Source of Recipe


the web


List of Ingredients




1 mango or papaya
1 med. yellow onion, coarsely chopped
1 med. garlic clove
5 Habanero chiles, stemmed-not seeded
1-in. piece of ginger root
1/2 tsp. turmeric
1 T. dry mustard
1 pinch cumin
1 pinch coriander
1/2 T. honey
1/2 C. cider vinegar
1/2 C. water
1 tsp. salt



Recipe



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 approximately 6 weeks.