Recipe: Yellow Hell (marinade with mango, rum, ginger, lime, and coconut)

YELLOW HELL (MANGO MARINADE)

2 yellow-skin mangoes, peeled and chopped (about 1 1/2 cups)
1 scotch bonnet chili pepper
1 tbsp dark rum
1 tsp Jamaican hot sauce (Pick-a-peppa, Belinda's, or Tabasco
2 garlic cloves, minced or pressed
1 tbsp grated fresh ginger root
1/4 cup coconut flakes, dry and unsweetened
1/2 tsp ground coriander seeds
1/4 tsp ground cumin
1/2 cup canned coconut milk
1/4 cup fresh lime juice
2 tbsp chopped fresh cilantro leaves

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.

Yield: 2 cups
Source: Marinades: Dry Rubs, Pastes and Marinades for Poultry, Meat, Seafood, Cheese and Vegetables by Jim Tarantino, 1992.