Yellow hell (mango marinade)
2 cups
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Mangoes, peeled and chopped (yellow-skin, about 1 1/2 cups) | |
| 1 | Scotch bonnet chili pepper | |
| 1 | tablespoon | Rum, dark |
| 1 | teaspoon | Jamaican hot sauce (Pick-a- peppa, Belinda's, or Tabasco |
| 2 | Garlic cloves, minced or pressed | |
| 1 | tablespoon | Ginger root, grated fresh |
| ¼ | cup | Coconut flakes, dry and unsweetened |
| ½ | teaspoon | Coriander seeds, ground |
| ¼ | teaspoon | Cumin, ground |
| ½ | cup | Coconut milk, canned |
| ¼ | cup | Lime juice, fresh |
| 2 | tablespoons | Cilantro leaves, chopped fresh |
Directions
Puree the mango, chili pepper, rum, and the hot sauce in a blender or food processor. Combine the mango puree with the garlic, ginger, coconut, coriander, and cumin in a heavy nonreactive pot and bring to a boil. reduce the heat and simmer for about 20 minutes. Remove from the heat and cool. Stir in the coconut milk, lime juice, and cilantro.
Source: "Dry Rubs, Pastes & Marinades for Poultry, Meat, Seafood, Cheese & Vegetables" by Jim Tarantino, 1992. The Crossing Press, Freedom, CA 95019. Submitted By JIM MOREY On 12-06-94