Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    mango or papaya
   1      medium        yellow onion -- coarsely chopped
   1      medium        garlic clove
   5                    scotch bonnets or habs -- stemmed, not
                        -- seeded
   1      1 inch piece  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.