Preparation / Directions:
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 and Marinades for Poultry, Meat, Seafood, Cheese and Vegetables" by Jim Tarantino, 1992. The Crossing Press, Freedom, CA 95019.
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