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Rasta Redfish Marinade

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Yield

5 cups

Prep

Cook

Ready

Ingredients

Amount Measure Ingredient Features
2 ounces tamarind
dried
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½ cup water
boiling
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4 pounds mangos
unripe
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2 cups malt vinegar Camera
1 cup sugar Camera
½ cup raisins, seedless Camera
½ cup ginger root
chopped
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1 teaspoon garlic
chopped
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1 teaspoon hot chili peppers
fresh, chopped
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½ teaspoon allspice
ground
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2 tablespoons salt Camera
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber

Directions

Place the tamarind in a bowl and pour boiling water over it.

Soak for an hour.

Drain, pressing down hard with the back of a spoon before discarding the seeds and fibers.

Peel each mango and cut flesh away from seed.

Cut into one-inch cubes.

Combine the mangos and vinegar and bring to a boil over high heat and cook for 10 minutes.

Stir in the sugar, raisins, ginger root, garlic, chilies, allspice and salt.

Reduce heat to low and simmer uncovered for 45 minutes.

Cool.

Purée the mixture in a blender and it's ready for the fish.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 697g (24.6 oz)
Amount per Serving
Calories 577 2% from fat
 % Daily Value *
Total Fat 1g 2%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 3508mg 146%
Total Carbohydrate 48g 48%
Dietary Fiber 9g 36%
Sugars g
Protein 6g
Vitamin A 70% Vitamin C 214%
Calcium 7% Iron 8%
* based on a 2,000 calorie diet How is this calculated?
 

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