West Indies Pepper Sauce

• 1 each mangos or papaya
• 1 medium yellow onion
• 1 medium garlic cloves
• 5 each habanero chili peppers stemmed
• 1 piece ginger root chopped
• 1/2 teaspoon turmeric
• 1 tablespoon dry mustard
• 1 pinch cumin
• 1 pinch coriander
• 1/2 tablespoon honey
• 1/2 cup apple cider vinegar
• 1/2 cup water
• 1 teaspoon salt

1. In a blender, puree the mango, onion, garlic, chiles, ginger root, turmeric, mustard, cumin, coriander, and honey.
2. Transfer mixture to a bowl.
3. In a nonreactive saucepan, bring the vinegar, water and salt to a boil.
4. Pour over mango mixture and stir well.
5. Allow to cool before bottling.
6. Refrigerated, the sauce will keep approximately 6 weeks.

papaya, yellow onion, garlic, habanero chili peppers, ginger root, turmeric, mustard, cumin, coriander, honey, apple cider vinegar, water, salt

Taken from recipeland.com/recipe/v/west-indies-pepper-sauce-38579 (may not work)