Title: West Indian Pepper Sauce
Categories: New text im, Peppers, Sauces
Yield: 1 Servings

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

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.
Recipe By : Hot Licks-Jennifer Trainer Thompson

Posted to bbq-digest V4 #50

Date: Fri, 22 Nov 1996 10:51:18 -0500

From: Kit Anderson