West Indian Pepper Sauce Recipe

Easy, Make  West Indian Pepper Sauce

Ingredients

2 cups of Fresh Organic Firm Ripe Mango, diced into about 6mm (1/4in) cubes

2 cups of Organic Onions, sliced thinly

2 cloves of Organic Garlic, chopped finely

1                  piece about 25mm (1in) Organic Fresh Ginger

2                  Organic Red Chilies, you can remove the seeds or leave in if you want it real hot

2 Organic Green Chilies, you can remove the seeds or leave in if you want it real hot

1 tsp of Organic Turmeric Powder

1 tbsp of Organic Mustard Seeds

1/2 a tsp of Organic Black Cumin Seeds

1/4 of a tsp of Ground Organic Allspice

1 tsp of Raw Honey

1/2 a cup of Homemade or Organic Cider Vinegar

1/2 a tsp of Sea Salt

1/2 a tsp of Freshly Ground Organic Black Pepper

1/2 a cup of Pure Fresh Water

Method

Place all the ingredients in a food processor or blender and blend them together to make a smooth paste. Add some fresh coconut cream if you wish to make it into a sauce. This paste can be kept in the refrigerator in a sterile, airtight, foodsafe container for about a month or frozen. To culture it add 2 tbsp of mesophilic culture when it has cooled and follow the directions in the introduction.