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Caribbean Mango Pepper Sauce
This sauce is perfect on fish, chicken and pork. Or just serve it as a dip with tortilla chips or plantains.
Servings: 3 cups, approx.
- 1 red bell pepper, stem removed, halved and seeded
- 1 yellow bell pepper, stem removed, halved and seeded
- 2 Scotch Bonnet peppers, cut in half, stem and seeds removed *see notes
- 3 medium tomatoes, peeled and seeded
- 1 large ripe mango, peeled and chopped roughly
- 1 medium onion, peeled and chopped roughly
- 3 garlic cloves, peeled and rough chopped
- 6 Tablespoons apple cider vinegar
- ½ cup light brown sugar
- 2 Tablespoons molasses
- 2 Tablespoons dijon mustard
- 1 Tablespoon cinnamon
- 2 teaspoons cumin
- 1 ½ teaspoons dried thyme
- ¾ teaspoon dried marjoram
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ cup water
Put all of the ingredients into a large non-reactive saucepan. I use my enameled cast iron pot.
Put this pot of goodness on the stove-top, cover, bring to a boil then immediately turn down to a simmer.
Tip the cover to let some air escape and simmer gently, with the cover tipped for about an hour.
Remove from heat.
Using a blender or immersion blender, purée the ingredients. Careful, it's hot! You can also wait until it cools a bit to do the blending.
Then put the puréed mixture through a medium mesh strainer. This is the step that makes the silky sauce. If you have a "tamis," pronounced "tammy," this works well for the volume of sauce here.
Gr8 Pepper Tip:
For a hotter sauce, leave the seeds in the pepper, for a milder sauce, remove the seeds. Be careful, these peppers are hot!
Gr8 Do-Ahead Tip:
You can make it ahead of time, it will stay in the refrigerator for a couple of weeks.
Gr8 Gift Idea!
Package it up in a pretty container to give as a gift. Make sure to put instructions on the tag that it needs refrigeration.