West Indian Pepper Sauce

Course : BBQ Sauce
Serves: 1
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1 medium mango or papaya
1 medium yellow onion -- coarsely chopped
1 medium garlic clove
5 medium scotch bonnets or habs -- stemmed, not seeded
1 piece ginger root 1 inch piece
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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