Description
If you love Susie’s Caribbean hot sauce from Antigua, then this recipe is for you! This is as close as I can get to her recipe with my own spin on it of course!
Ingredients
Scale
- 1 ripe medium mango or papaya (the smaller version, use only 1/2 if you use the large kind)
- 1/2 medium yellow onion chopped
- 2 medium garlic cloves
- 1 inch piece of ginger root, coarsely chopped
- 5 scotch bonnet of habanero peppers, de-stemmed
- 1/2 tsp. turmeric
- 1 tblsp dry mustard
- pinch of cumin, pinch of coriander
- 1/2 tblsp honey
- 1/2 cup water
- 1/2 cup cider vinegar
- 1 tsp sea salt
Instructions
Puree ingredients # 1-9 in a blender. Transfer this mixture into a bowl.
Next bring the vinger, water and salt to boil in a non reactive saucepan. Pour this mixture over the mango mixture and mix well. Allow to cool before putting in bottles.
Keep the sauce in the refrigerator up to 6 weeks.