Caribbean Hot Sauce
Source of Recipe
From "Hot Sauce!" by Jennifer Trainer Thompson
Recipe Introduction
"If truth be told, my favorite hot sauce is a Caribbean-style sauce, which combines tropical fruits with the fiery habanero or Scotch bonnet chile. I discovered it while sailing in the Virgin Islands and have been addicted to it ever since. There is always a West Indian hot sauce by my stove, ready to shake into stews, scrambled eggs, rice and beans; you name it, I'll shake it."
List of Ingredients
◦ 5 fresh Scotch bonnet or habanero chiles (preferably yellow, red, or orange), stemmed and seeded
◦ 1 ripe papaya or mango, peeled, seeded, and coarsely chopped
◦ 1 small onion, coarsely chopped
◦ 2 cloves garlic, chopped
◦ 1 (1-inch) piece fresh ginger, peeled and chopped
◦ � cup cider vinegar
◦ � cup water
◦ 2 teaspoons honey
◦ 1 tablespoon dry mustard
◦ � teaspoon ground turmeric
◦ � teaspoon salt
◦ Pinch of ground cumin
◦ Pinch of ground coriander
Recipe
Add all of the ingredients to a blender and pur�e until just smooth, taking care not to aerate the mixture too much.
Pour into a nonreactive saucepan, bring to a boil, and then lower the heat and simmer uncovered for 10 minutes.
Let cool and then pour into bottles. Refrigerated, this sauce will keep for 6 weeks.
Makes 2 cups
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