• 1 mango or papaya
• 1 medium yellow onion -- coarsely chopped
• 1 medium garlic clove
• 5 scotch bonnets or habs,stemmed -- not seeded
• 1 inch piece of ginger root
• 1/2 teaspoon turmeric
• 1 tablespoon dry mustard
• 1 pinch cumin
• 1 pinch coriander
• 1/2 tablespoon honey
• 1/2 cup cider vinegar
• 1/2 cup water
• 1 teaspoon salt

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.

Origin: Hot Licks by Jennifer Trainer Thompson
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