West Indies Pepper Sauce
Yield
3 cupsPrep
10 minCook
0 minReady
10 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
mangos
or papaya |
|
| 1 | medium |
yellow onion
|
|
| 1 | medium |
garlic cloves
|
*
|
| 5 | each |
habanero chili peppers
stemmed |
* |
| 1 | piece |
ginger root
chopped |
*
|
| ½ | teaspoon |
turmeric
|
|
| 1 | tablespoon |
dry mustard
|
|
| 1 | pinch |
cumin
|
*
|
| 1 | pinch |
coriander
|
*
|
| ½ | tablespoon |
honey
|
|
| ½ | cup |
apple cider vinegar
|
|
| ½ | cup |
water
|
|
| 1 | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
mangos
or papaya |
|
| 1 | medium |
yellow onion
|
|
| 1 | medium |
garlic cloves
|
*
|
| 5 | each |
habanero chili peppers
stemmed |
* |
| 1 | piece |
ginger root
chopped |
*
|
| 2.5 | ml |
turmeric
|
|
| 15 | ml |
dry mustard
|
|
| 1 | pinch |
cumin
|
*
|
| 1 | pinch |
coriander
|
*
|
| 7.5 | ml |
honey
|
|
| 118 | ml |
apple cider vinegar
|
|
| 118 | ml |
water
|
|
| 5 | ml |
salt
|
|
Directions
In a blender, purée the mango, onion, garlic, chiles, ginger root, turmeric, mustard, cumin, coriander, and honey.
Transfer mixture to a bowl.
In a nonreactive saucepan, bring the vinegar, water and salt to a boil.
Pour over mango mixture and stir well.
Allow to cool before bottling.
Refrigerated, the sauce will keep approximately 6 weeks.
