Mango Scotch Bonnet Sauce
From chefmeow 15 years ago
- 60 minutes to make
- Serves 8
MANGO SCOTCH BONNET SAUCE This is a recipe I obtained from an estate sale. I obtained it when I purchased the family collection from the Olsen Estate in Grand Prairie, Texas in 1982.
Ingredients
- 2 green bell peppers halved and seeded shopping list
- 2 red bell peppers halved and seeded shopping list
- 4 fresh peeled tomatoes halved and seeded shopping list
- 3 ripe mangoes peeled and chopped shopping list
- 1 white onion chopped shopping list
- 5 cloves garlic minced shopping list
- 2 scotch bonnet peppers cut in half shopping list
- 3/4 cup cider vinegar shopping list
- 1 cup brown sugar shopping list
- 1/4 cup molasses shopping list
- 1/4 cup Dijon mustard shopping list
- 1/4 cup tamarind pulp shopping list
- 2 tablespoons cinnamon shopping list
- 1 tablespoon cumin shopping list
- 1 tablespoon thyme leaf shopping list
- 1 tablespoon marjoram shopping list
- 1/2 teaspoon salt shopping list
- 1 teaspoon freshly ground black pepper shopping list
- 1 cup water shopping list
How to make it
- Combine all ingredients in large saucepan then simmer gently for 1 hour.
- Remove from heat and let cool slightly then puree in blender and pour through mesh strainer.
People Who Like This Dish 2
- chefelaine Muskoka, CANA
- chefmeow Garland, TX
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The Rating
Reviewed by 1 people-
Delightful recipe, Chef -- thanks, and here's another high FIVE headed your way :+D
chefelaine
in Muskoka loved it
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" It was excellent "