West Indies Pepper Sauce

[hotsauceblog]

West Indies Pepper Sauce

1 ripe mango or papaya
1 medium yellow onion
1 medium garlic clove
5 habanero chiles, stemmed
1 piece ginger root, about 1 inch, coarsely chopped
1/2 teaspoon turmeric
1 tablespoon dry mustard
pinch cumin
pinch coriander
1/2 tablespoon honey
1/2 cup cider vinegar
1/2 cup water
1 teaspoon salt

In a blender, puree the mango, onion, garlic, chiles, ginger root, turmeric, mustard, cumin, coriander, and honey. Transfer mixture to a bowl.
In a nonreactive saucepan, bring the vinegar, water and salt to a boil. Pour over mango mixture and stir well. Allow to cool before bottling. Refrigerated, the sauce will keep approximately 6 weeks.