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West Indies Pepper Sauce

  • 1serving

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsA, C, E, P
MineralsSelenium, Natrium, Silicon, Magnesium, Sulfur, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 Mango or papaya

  2. 1 Yellow onion - coarsely chopped (medium)

  3. 2 Garlic cloves (medium)

  4. 6 Scotch Bonnets or habanero peppers stemmed not seeded

  5. 1 Piece of ginger root

  6. 1/2 teaspoon 2 1/2ml Turmeric

  7. 1 tablespoon 15ml Dry mustard

  8. 1 Cumin

  9. 1 Coriander

  10. 1/2 tablespoon 7 1/2ml Honey

  11. 1/2 cup 118ml Cider vinegar

  12. 1/2 cup 118ml Water

  13. 1 teaspoon 5ml Salt

Instructions Jump to Ingredients ↑

  1. 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.

  2. weeks.

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