This is a Caribbean style hot sauce good as an all-around hot condiment.
1 ripe mango
1 medium yellow onion, coarsely chopped
1 medium garlic clove
5 habanero chiles, stemmed
1 inch piece ginger root, coarsely chopped
1/2 teaspoon turmeric
1 tablespoon dry mustard
pinch of cumin
pinch of coriander
1/2 tablespoon honey
1/2 cup cider vinegar
1/2 cup water
1 teaspoon salt
In a blender, puree the mango, onion, garlic, chiles, ginger root, turmeric, mustard, cumin, corianer and honey. Transfer mixture to a bowl.
In a saucepan, bring the vinegar, water and salt to a boil.
Pour over mango mixture and stir well. Allow to cool before bottling. Keeps about a month and a half.
1 ripe mango
1 medium yellow onion, coarsely chopped
1 medium garlic clove
5 habanero chiles, stemmed
1 inch piece ginger root, coarsely chopped
1/2 teaspoon turmeric
1 tablespoon dry mustard
pinch of cumin
pinch of coriander
1/2 tablespoon honey
1/2 cup cider vinegar
1/2 cup water
1 teaspoon salt
In a blender, puree the mango, onion, garlic, chiles, ginger root, turmeric, mustard, cumin, corianer and honey. Transfer mixture to a bowl.
In a saucepan, bring the vinegar, water and salt to a boil.
Pour over mango mixture and stir well. Allow to cool before bottling. Keeps about a month and a half.