West Indian Pepper Sauce Recipe - Cooking Index
West Indian Pepper Sauce Recipe - Cooking Index
| 1 | Mango or papaya | |
| 1 | Yellow onion - coarsely chopped (medium) | |
| 1 | Garlic clove (medium) | |
| 5 | Scotch bonnets or habs - stemmed, not seeded | |
| 1 | Ginger root | |
| 1/2 teaspoon | 2.5ml | Turmeric |
| 1 tablespoon | 15ml | Dry mustard |
| 1 | Cumin | |
| 1 | Coriander | |
| 1/2 tablespoon | 7.5ml | Honey |
| 1/2 cup | 118ml | Cider vinegar |
| 1/2 cup | 118ml | Water |
| 1 teaspoon | 5ml | 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.
Source:
Hot Licks-Jennifer Trainer Thompson
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