Ingredients
- 5 fresh Scotch bonnet or habanero chili (preferably yellow, red, or orange), stemmed and seeded
- 1 ripe papaya or mango, peeled, seeded, and coarsely chopped
- 1 small yellow onion, coarsely chopped
- 2 clove garlic, chopped
- 1 (1-inch) piece fresh ginger, peeled and chopped
- 1/2 cup cider vinegar
- 1/2 cup water
- 2 tsp honey
- 1 tbsp dry mustard
- 1/2 tsp pinch of ground cumin
- 1/2 tsp salt
- pinch of ground coriander
- ground coriander
Directions
Add all of the ingredients to a blender and purée until just smooth, taking care not to aerate the mixture too much.
Pour into a nonreactive saucepan, bring to a boil, and then lower the heat and simmer uncovered for 10 minutes.
Let cool and then pour into bottles. Refrigerated, this sauce will keep for 6 weeks.
Try this sauce in: Spicy Pineapple Margarita
Excerpted from Hot Sauce! by Jennifer Trainer Thompson/Storey Publishing, 2012.
