| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Indian |
New text im, Peppers, Sauces |
1 |
Servings |
INGREDIENTS
| 1 |
|
Mango or papaya |
| 1 |
md |
Yellow onion; coarsely chopped |
| 1 |
md |
Garlic clove |
| 5 |
|
Scotch bonnets or habs,stemmed; not seeded |
| 1 |
|
Inch piece of ginger root |
| 1/2 |
ts |
Turmeric |
| 1 |
tb |
Dry mustard |
| 1 |
pn |
Cumin |
| 1 |
pn |
Coriander |
| 1/2 |
tb |
Honey |
| 1/2 |
c |
Cider vinegar |
| 1/2 |
c |
Water |
| 1 |
ts |
Salt |
INSTRUCTIONS
Puree first 10 ingredients in blender. Transfer mixture to bowl. In non
reactive saucepan, bring vinegar, water, and salt to boil. Pour over mango
mixture and stir well. Allow to cool before bottling. Refrigerated, sauce
will keep approx 6 weeks.
Recipe By : Hot Licks-Jennifer Trainer Thompson
Posted to bbq-digest V4 #50
Date: Fri, 22 Nov 1996 10:51:18 -0500
From: Kit Anderson <kit@maine.com>
A Message from our Provider:
“A Man’s Man is a Godly Man!”