West Indian Pepper Sauce


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West Indian Pepper Sauce

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Posted by ADMIN at 09/26/2007 06:36 | 0 comments

Directions:

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.

Ingredients:

1 Mango or papaya
1 md Yellow onion; coarsely
-chopped
1 md Garlic clove
5 Scotch bonnets or
-habs,stemmed; not seeded
1 Inch piece of ginger root
1/2 ts Turmeric
1 tb Dry mustard
1 pn Cumin
1 pn Coriander
1/2 tb Honey
1/2 c Cider vinegar
1/2 c Water
1 ts Salt

Serves:

1 Servings 		 
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