West Indies Pepper Sauce

Course : BBQ Sauce
Serves: 1
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1 medium ripe mango or papaya
1 medium yellow onion
1 medium garlic clove
5 medium habanero chiles -- stemmed
1 piece ginger root coarsely chop
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:

In a blender, puree the mango, onion, garlic, chiles, ginger root, turmeric, mustard, cumin, coriander, and honey. Transfer mixture to a bowl. In a non-reactive saucepan, bring the vinegar, water and salt to a boil. Pour over mango mixture and stir well. Allow to cool before bottling. Refrigerated, the sauce will keep approximately 6 weeks.

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