INGREDIENTS

INSTRUCTIONS

-6      Scotch bonnet peppers;  :          -seeded and coarsely chopped
1    mediun carrot; peeled and  :          -diced 1 1/2 c  apple cider
vinegar 1    ripe mango;  peeled, pitted  :          -and diced 1/2 c
red onion; diced 1    lime; juice of 2  garlic cloves; minced 2 tb
brown sugar 1/4 ts ground turmeric  Place all of the ingredients in a
non-reactive saucepan and bring to a  simmer over medium heat. Cook for
15 to 20 minutes over medium-low  heat, stirring occasionally. Remove
the sauce from the heat and let  cool slightly. Ladle into a food
processor fitted with a steel blade  (or blender) and process for five
seconds until smooth. Refrigerate  the sauce for later or serve
immediately. If kept refrigerated, the  hot sauce should keep for
several weeks. Yield: Makes two cups Recipe  By : Jay Solomon in
Caribbean Travel & Life  Posted to CHILE-HEADS DIGEST V3 #156  Date: 10
Nov 96 01:21:48 EST  From: Jim Mehl <72425.257@CompuServe.COM>

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