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Prep Time: 25 Minutes Cook Time: 4 Minutes |
Ready In: 29 Minutes Servings: 6 |
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Peppers give this a kick Ingredients:
2 anaheim chilies, roasted peeled and diced |
2 hot chili peppers, seeded and minced (scotch bonnet or habanero good) |
2 cups apple cider vinegar |
1 tablespoon salt |
3 cups brown sugar |
1/4 cup tamarind paste |
4 mangoes, chopped |
6 ounces raisins |
1/2 teaspoon celery seed |
3 teaspoons garlic, minced |
1 tablespoon ginger, grated |
2 tablespoons lime juice |
1/4 cup clove, whole |
1 teaspoon cinnamon (i usually use more) |
1 tablespoon mustard seeds |
Directions:
1. Combine peppers, vinegar, salt and sugar in a large pot.
2. Cook over medium heat until sugar dissolves.
3. Add remaining ingredients and bring to a boil.
4. Simmer, undisturbed for 4 hours.
5. Remove from heat, cover and set aside for 2 hours.
6. Refrigerate overnight.
7. OR
8. Can using safe technique.
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