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West-Indian Pepper Sauce

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Ingredients

Scale
  • 1/2 of an ENORMOUS mango (more like, 1 1/2 cups of mango cubes)
  • 2 cups diced onion
  • 1 clove garlic
  • 1” piece ginger, peeled and minced
  • 2 bonda ma jacques peppers
  • 2 red habanero peppers
  • 1/2 teaspoon turmeric
  • 1 tablespoon brown mustard seeds
  • 1/4 teaspoon cumin seeds
  • dash ground allspice
  • 1 teaspoon honey
  • 1/2 cup cider vinegar
  • 1/2 cup water

Instructions

  1. Puree everything together.
  2. Pour into jars.
  3. Keep refrigerated.

Notes

Original instructions said to blend all the solids together. Then boil the vinegar, water, and salt (1/2 teaspoon – I left that out completely) and pour that over the mango mixture and stir. Cool and bottle. Refrigerate up to 6 weeks.
I’ll let you know if my lazy method results in illness or death.

Find it online: https://hilahcooking.com/west-indian-pepper-sauce/

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