West Indies Pepper Saucebbq list, other sauces 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. |
