West Indies Pepper Sauce

Recipe By : "Hot Licks"

1 ripe mango -- or papaya

1 medium yellow onion

1 medium garlic clove

5 Habanero chiles -- stemmed

1-1" piece ginger root -- coarsely chopped

1/2 teaspoon turmeric

1 tablespoon dry mustard

pinch cumin

pinch coriander

1/2 tablespoon honey

1/2 cup cider vinegar

1/2 cup water

1 teaspoon salt

In a blender, puree the mango, onion, garlic, chiles, ginger root, turmeric, mustard, cumin, coriander, and honey. Transfer mixture to a bowl.

In a non-reactive saucepan, bring the vinegar, water and salt to a boil. Pour over mango mixture and stir well. Allow to cool before bottling. Refrigerated, the sauce will keep approximately 6 weeks.