Jamaican Cuisine
Ingredients:
- 25 to 30 rocoto chilies.
- 1 large ripe mango.
- 250 g Dijon mustard.
- 45 g brown sugar, packed.
- 65 milliliters apple cider vinegar.
- 1 tbsp ground coriander.
- 1 tbsp ground cumin.
- 1 tsp ground dried Habanero, or 1 tbsp cayenne powder.
- 10 g 100% cacao, grated.
- salt, to taste.
Directions:
- Whizz the chilies in a food processor until finely minced.
- Add the mango flesh and all the other ingredients and pulse until well mixed and smooth. Be careful not to stand too close.
- Pour the sauce into clean glass jars or bottles and seal.
- This sauce will keep in the refrigerator for several years.
- There is no need to process the sauce in a water bath. But do keep it refrigerated and it will last.