Mango Scotch Bonnet Sauce |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 8 |
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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 |
2 red bell peppers halved and seeded |
4 fresh peeled tomatoes halved and seeded |
3 ripe mangoes peeled and chopped |
1 white onion chopped |
5 cloves garlic minced |
2 scotch bonnet peppers cut in half |
3/4 cup cider vinegar |
1 cup brown sugar |
1/4 cup molasses |
1/4 cup dijon mustard |
1/4 cup tamarind pulp |
2 tablespoons cinnamon |
1 tablespoon cumin |
1 tablespoon thyme leaf |
1 tablespoon marjoram |
1/2 teaspoon salt |
1 teaspoon freshly ground black pepper |
1 cup water |
Directions:
1. Combine all ingredients in large saucepan then simmer gently for 1 hour.
2. Remove from heat and let cool slightly then puree in blender and pour through mesh strainer.
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