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| 1 | Ripe mango; peeled, pitted, and diced |
| 2 | Ripe large tomatoes; seeded and diced |
| 1 | Scotch Bonnet or Habanero chili [sic]; seeds and ribs removed and minced; or more to taste |
| 1/2 Tasse | golden raisins |
| 4 | Shallots finely chopped |
| 1 Esslöffel | ginger peeled, fresh, minced |
| 2 Teelöffel | allspice gound |
| 1/2 Teelöffel | salt |
| 1/2 Teelöffel | cinnamon ground |
| 1/4 Teelöffel | cloves ground |
| 1/2 Tasse | (packed) dark brown sugar |
| 1/2 Tasse | sugar granulated |
| 1/2 Tasse | red wine vinegar |
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Lukins. Isbn: 1-56305-636-4; paperback Isbn: 1-56305-237)
My apologies if either have been posted. Printed verbatim from book. Do note the author considers the Scotch bonnet and habanero to be synonomous. Usual disclaimers. Interesting book though...musta been nice to jet about, eat, and write....sigh...
Combine all the ingredients in a heavy saucepan. Cook, stirring occasionally, over low heat, until the sauce is thick and rich, about 1 hour. Cover and refrigerate for up to 2 weeks. Makes 2 cups.
Chile-Heads Digest V3 #013
From the Chile-Heads recipe list. Downloaded from Glen's Mm Recipe Archive, http://www. Erols. Com/hosey.
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