Recipe - Jamaican Pepper Sauce

1 Ripe mango; peeled, pitted,
and minced
2 Ripe large tomatoes; seeded
and minced
1 Scotch Bonnet or Habanero
chili [sic]; seeds and ribs
removed and minced; or more
to taste
One half cup Golden raisins
4 Shallots; finely chopped
1 tablespoon Minced peeled fresh ginger
2 teaspoon Ground allspice
One half teaspoon Salt
One half teaspoon Ground cinnamon
One fourth teaspoon Ground cloves
One half cup (packed) dark brown sugar
One half cup Granulated sugar
One half cup Red wine vinegar

Date: Thu, 13 Jun 1996 22:19:19 0500

From: rael@EbiCom.net
Sheila Lukins _All Around the World Cookbook_ (Copyright 1994 by Sheila
Lukins. ISBN: 1563056364; paperback ISBN: 156305237)

My apologies if either have been posted. Printed verbatim from book. Do
note the author considers the Scotch bonnet and habanero to be synonomous.
Usual disclaimers. Interesting book though...musta been nice to jet about,
eat, and write....sigh...

Combine all the ingredients in a heavy saucepan. Cook, stirring
occasionally, over low heat, until the sauce is thick and rich, about 1
hour. Cover and refrigerate for up to 2 weeks. Makes 2 cups.

CHILEHEADS DIGEST V3 #013

From the ChileHeads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.