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| RECIPE FOR YELLOW HELL (MANGO MARINADE) |
Title: Yellow Hell (mango Marinade)
Category: Marinades Peppers
Serves: 2
Ingredients:
| 2.00 | | Mangoes, peeled and chopped | | | -(yellow-skin, about 1 1/2 | | | - cups) | | 1.00 | | Scotch bonnet chili pepper | | 1.00 | tb | Rum, dark | | 1.00 | ts | Jamaican hot sauce (Pick-a- | | | -peppa, Belinda's, or | | | -Tabasco | | 2.00 | | Garlic cloves, minced or | | | -pressed | | 1.00 | tb | Ginger root, grated fresh | | 0.25 | c | Coconut flakes, dry and | | | -unsweetened | | 0.50 | ts | Coriander seeds, ground | | 0.25 | ts | Cumin, ground | | 0.50 | c | Coconut milk, canned | | 0.25 | c | Lime juice, fresh | | 2.00 | tb | Cilantro leaves, chopped | | | -fresh |
Instructions:
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.
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