Yellow Hell (Mango Marinade)

Recipe Ingredients

2		Mangoes - peeled and chopped (yellow-skin, about 1 1/2 cups)
1		Scotch bonnet chili pepper
1 tablespoon	15ml	Rum - dark
1 teaspoon	5ml	Jamaican hot sauce - (Pick-A- Peppa, Belinda's, or Tabasco)
2		Garlic cloves - minced or pressed
1 tablespoon	15ml	Ginger root - grated fresh
1/4 cup	23g / 0.8oz	Coconut flakes - dry and unsweetened
1/2 teaspoon	2.5ml	Coriander seeds - ground
1/4 teaspoon	1.3ml	Cumin - ground
1/2 cup	118ml	Coconut milk - canned
1/4 cup	59ml	Lime juice - fresh
2 tablespoons	30ml	Cilantro leaves - chopped fresh

Recipe Instructions

Puree the mango, chili pepper, rum, and the hot sauce in a blender or food processor. Combine the mango puree with the garlic, ginger, coconut, coriander, and cumin in a heavy non-reactive pot and bring to a boil. reduce the heat and simmer for about 20 minutes. Remove from the heat and cool. Stir in the coconut milk, lime juice, and cilantro.

Source:
"Dry Rubs, Pastes & Marinades for Poultry, Meat, Seafood, Cheese & Vegetables" by Jim Tarantino, 1992. The Crossing Press, Freedom, CA 95019.

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