Ingredients
The following ingredients have 4 Servings
- 1 red bell pepper (stem removed, halved and seeded)
- 1 yellow bell pepper (stem removed, halved and seeded)
- 2 Scotch Bonnet peppers (cut in half, stem and seeds removed *see notes)
- 3 medium tomatoes (peeled and seeded )
- 1 large ripe mango (peeled and chopped roughly)
- 1 medium onion (peeled and chopped roughly)
- 3 garlic cloves (peeled and rough chopped)
- 6 Tablespoons apple cider vinegar
- 1/2 cup light brown sugar
- 2 Tablespoons molasses
- 2 Tablespoons dijon mustard
- 1 Tablespoon cinnamon
- 2 teaspoons cumin
- 1 1/2 teaspoons dried thyme
- 3/4 teaspoon dried marjoram
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup water
Instruction
- Put all of the ingredients into a large non-reactive saucepan. I use my enameled cast iron pot.
- Put this pot of goodness on the stove-top, cover, bring to a boil then immediately turn down to a simmer.
- Tip the cover to let some air escape and simmer gently, with the cover tipped for about an hour.
- Remove from heat.
- Using a blender or immersion blender, purée the ingredients. Careful, it's hot! You can also wait until it cools a bit to do the blending.
- Then put the puréed mixture through a medium mesh strainer. This is the step that makes the silky sauce. If you have a "tamis," pronounced "tammy," this works well for the volume of sauce here.
