HOT MANGO SAUCE
1 mango
1 scotch bonnet pepper, seeds and ribs removed
1/2 cup chicken broth, either homemade or low-sodium canned
1/4 tsp. ginger root, grated
1/2 tbsp. honey
salt and freshly ground pepper to taste
Cut the mango on both sides of the pit. Reserve a few slices for decoration. Scoop out all the rest of the flesh and purée in a blender or food processor fitted with the steel blade. Add the scotch bonnet pepper, chicken broth, ginger root and honey. Blend until smooth. Pour the mixture into a medium-size saucepan and heat on medium-low for about 8 minutes. Season with salt and pepper and serve hot over the grilled fish.
Serves 4.
PAPAYA SALSA
1 ripe Caribbean Sunrise papaya, peeled and seeded
1 small red bell pepper
1 small red onion
1 scotch bonnet pepper
6 tbsp. fresh lime juice
1/4 cup pineapple juice
1/4 cup fresh cilantro
salt and pepper to taste
Dice the papaya, red pepper and red onion. Using rubber gloves, finely mince the scotch bonnet pepper. Combine with remaining ingredients in a medium bowl.
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