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- Category: Savory Recipes
Achieve a state of higher consciousness and greater beauty -- and zest up your food at the same time. After trying this sauce, you, too, might cry out “Yeh mon, no problem…” as the Jamaicans do.
This is a vegan adaptation of a recipe found in "Big Flavors of the Hot Sun" by Schlesinger & Willoughby.
5 fresh habanero chilies (also known as Scotch Bonnet chilies)
1 ripe mango
1 cup yellow mustard (plain old mustard)
1/4 cup brown sugar
Juice of 1 lime
1 tablespoon curry powder (hot Madras or regular)
1 tablespoon ground cumin
1 tablespoon chili powder
Salt and pepper to taste
Remove stems from the chilies, leaving the seeds. Over a bowl, to catch all the juice and flesh, peel and remove the pit of the mango. Puree the mango and chilies in a food processor. Add remaining ingredients and blend until smooth.