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Yellow Hell (Mango Marinade)

Ingredients: 2 Mangoes, peeled and chopped (yellow-skin, about 1 1/2 cups) 1 Scotch bonnet chili pepper 1 Tablespoon(s) Rum, dark 1 Teaspoon(s) Jamaican hot sauce (Pick-a- peppa, Belinda's, or Tabasco 2 Garlic cloves, minced or pressed 1 Tablespoon(s) Ginger root, grated fresh 1/4 Cup(s) Coconut flakes, dry and unsweetened 1/2 Teaspoon(s) Coriander seeds, ground 1/4 Teaspoon(s) Cumin, ground 1/2 Cup(s) Coconut milk, canned 1/4 Cup(s) Lime juice, fresh 2 Tablespoon(s) Cilantro leaves, chopped fresh Directions: 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. Source: "Dry Rubs, Pastes & Marinades for Poultry, Meat, Seafood, Cheese & Vegetables" by Jim Tarantino, 1992. The Crossing Press, Freedom, CA 95019.
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