1 Ripe mango or papaya

1 md Yellow onion

1 md Garlic clove

5 Habanero chiles — stemmed

1 1″ piece ginger root

-coarslely chopped 1/2 ts Turmeric

1 tb Dry mustard

pn Cumin pn Coriander 1/2 tb Honey

1/2 c Cider vinegar

1/2 c Water

1 ts 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.
Recipe By : “Hot Licks”