Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    mango or papaya
   1      medium        yellow onion -- coarsely chopped
   2      medium        garlic cloves
   6                    Scotch Bonnets or habanero peppers
                        --stemmed -- not seeded
   1      inch          piece of ginger root
     1/2  teaspoon      turmeric
   1      tablespoon    dry mustard
   1      pinch         cumin
   1      pinch         coriander
     1/2  tablespoon    honey
     1/2  cup           cider vinegar
     1/2  cup           water
   1      teaspoon      salt

Preparation:

Puree first 10 ingredients in blender. Transfer mixture to bowl. In non-reactive saucepan, bring vinegar, water, and salt to boil. Pour over mango mixture and stir well. Allow to cool before bottling. Refrigerated, sauce will keep approx. 6 weeks.