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Yield: 2 Cups
| 2 | | Mangoes, peeled and chopped |
| 1 | | Scotch bonnet chili pepper |
| 1 | tablespoon | Rum, dark |
| 1 | teaspoon | Jamaican hot sauce (Pick-a- |
| 2 | | Garlic cloves, minced or |
| 1 | tablespoon | Ginger root, grated fresh |
| ¼ | cups | Coconut flakes, dry and |
| ½ | teaspoon | Coriander seeds, ground |
| ¼ | teaspoon | Cumin, ground |
| ½ | cups | Coconut milk, canned |
| ¼ | cups | Lime juice, fresh |
| 2 | tablespoon | Cilantro leaves, chopped |
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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.
Your Yellow Hell (Mango Marinade) is ready. Good luck!
Related recipes: Marinade, Peppers
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