Yellow Hell (Mango Marinade)
- 2 Mangoes, peeled & chopped
- 1 Scotch bonnet chili pepper
- 1 tb Rum, dark
- 1 ts Jamaican hot sauce
- 2 Garlic cloves, minced
- 1 tb Ginger, grated
- 1/4 c Coconut flakes
- 1/2 ts Coriander seeds, ground
- 1/4 ts Cumin, ground
- 1/2 c Coconut milk
- 1/4 c Lime juice, fresh
- 2 tb Cilantro leaves, chopped
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.
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.
