Ingredients
3 habanero peppers
2 mangoes, peeled, pitted, and cut into chunks
1/3 cup yellow mustard
1/3 cup pineapple juice
3 T dark brown sugar
1 T honey
1 T ground coriander
3/4 tsp salt
Preparation
stem, halve and seed the habaneros. Puree in a blender with the remaining ingredients until smooth. Pour puree into a saucepan and bring to a boil. Pour into 2 freshly washed and dried jars
