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West Indies Pepper Sauce

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In a blender, puree the mango, onion, garlic, chiles, ginger root, turmeric, mustard, cumin, coriander, and honey. Transfer mixture to a bowl.
In a nonreactive saucepan, bring the vinegar, water and salt to a boil. Pour over mango mixture and stir well. Allow to cool before bottling. Refrigerated, the sauce will keep approximately 6 weeks.
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