2 cups Scotch Bonnet peppers (no stem)
1 ripe mango
⅔ cup inexpensive yellow mustard
⅓ cup orange juice
⅓ cup brown sugar
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground curry
1 teaspoon ground pepper
2 teaspoons salt
· Combine all ingredients in a blender and blend until smooth.
WARNING: Hottest sauce in North America. Use this to enhance dull and boring food. Keep away from pets, open flames, unsupervised children, and bad advice. This is not a toy. This is serious. Stand up straight, sit right, and stop mumbling.
“Never argue with a fool, onlookers may not be able to tell the difference.”
I’ve recently started doing a lot of Jamaican cooking, and I think I need to make this. I have everything except the 2 cups of peppers. Thankfully the small grocer down the street carries them … and she frequently laughs when I buy more than 3 or 4 peppers. This should make her day. Of course, I’m going to need a hazmat suit during preparation.
Do you happen to know if it’s 2 cups of chopped peppers or whole peppers? Might make a bit of a difference in the final product. 🙂
"The United States is also a one-party state but, with typical American extravagance, they have two of them." -Julius Nyerere, First President of Tanzania