2 ea Mangoes, peeled & chopped 1 ea Scotch bonnet chili pepper 1 tb Rum, dark 1 ts Jamaican hot sauce 2 ea Garlic cloves, minced 1 tb Ginger, grated 1/4 c Coconut flakes 1/2 ts Coriander seeds, ground 1/4 ts Cumin, ground 1/2 c Coconut milk 1/4 c Lime juice, fresh 2 tb Cilantro leaves, chopped Puree the mango, chili pepper, rum, and the hot sauce in a blender or food processor. Combine the mango puree with the garlic, ginger, coconut, coriander, and cumin in a heavy nonreactive pot and bring to a boil. reduce the heat and simmer for about 20 minutes. Remove from the heat and cool. Stir in the coconut milk, lime juice, and cilantro.
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