West Indies Pepper Sauce

Course : BBQ Sauce
Serves: 1
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1 medium mango or papaya
1 medium yellow onion -- coarsely chopped
2 medium garlic cloves
6 medium Scotch Bonnets or habanero peppers --stemmed -- not seeded
1 pieces piece of ginger root
1/2 teaspoon turmeric
1 tablespoon dry mustard
1 dash cumin
1 dash coriander
1/2 tablespoon honey
1/2 cup cider vinegar
1/2 cup water
1 teaspoon salt

Preparation / Directions:

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.

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