| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Caribbean |
|
8 |
Servings |
INGREDIENTS
|
1 |
mediun carrot; peeled and |
|
1 |
ripe mango; peeled, pitted |
|
1 |
lime; juice of |
|
2 |
garlic cloves; minced |
INSTRUCTIONS
4-6 Scotch bonnet peppers;
: -seeded and coarsely chopped
: -diced
1 1/2 c apple cider vinegar
: -and diced
1/2 c red onion; diced
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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