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Caribbean Mango-Chile Sauce

This fruit and mustard-based hot sauce is similar to many found in the Caribbean.  You'll find it on the table at local eateries throughout the West Indies.  Usually accompanying a heaping platter of fried fish cakes, or grilled flying fish.  It also makes a terrific barbecue sauce.  Slather it on burgers or grilled chicken and imagine yourself in a friendly pub in old Barbados.

1 whole Habanero or Scotch Bonnet (fresh or dried)
1 whole ripe mango, skinned and de-seeded
cup yellow mustard
cup light brown sugar
cup white vinegar
1 tablespoon lime juice
1 tablespoon curry powder
1 tablespoon chili powder
1 teaspoon dry mustard
teaspoon salt
teaspoon allspice
teaspoon black pepper

Puree all ingredients in blender. Chill in refrigerator.

Play around with this recipe to get the flavor you like. The lime juice will cut the sharpness of the mustard. Start with the measurements above and then vary each one to adjust flavors. One Habanero or Scotch Bonnet makes this amount of sauce moderately hot.


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