2 ripe mangoes, peeled and chopped (about 1-1/2 cups)
1 whole Scotch bonnet or habenero chili
1 tablespoon dark rum
2 cloves garlic, minced
1 tablespoon minced fresh ginger
1/2 teaspoon ground coriander
1/4 teaspoon ground cumin
1/2 cup canned coconut milk
1/4 cup fresh lime juice
2 tablespoons chopped fresh cilantro leaves
1/2 teaspoon salt
Directions
Place the mango, chili and rum in the food processor and
puree
Combine mango puree with garlic, ginger,
coriander and cumin in a medium saucepan
Bring to a
boil, reduce the heat and simmer for 20 minutes
Remove
from heat and cool
Stir in the coconut milk, lime juice and
cilantro.
Yield: 2-1/2 cups
SUGGESTED USE: The Scotch bonnet or habenero are super
hot chilies
Use caution when handling them by covering
your hands with plastic gloves
This marinade works well on
shrimp (2 hours), boneless chicken breasts (4 to 6 hours),
chicken pieces (3 to 4 hours) or pork chops or pork
tenderloin (6 hours).
