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Rasta Redfish Marinade
2 oz Tamarind (dried)
1/2 c Water, boiling
4 lb Mangos, unripe
2 c Malt vinegar
1 c Sugar
1/2 c Raisins
1/2 c Ginger root, chopped
1 ts Garlic, chopped
1 ts Fresh hot chilies, chopped
1/2 ts Allspice, ground
2 tb Salt
Place the tamarind in a bowl and pour boiling water over it. Soak
for an hour. Drain, pressing down hard with the back of a spoon
before discarding the seeds and fibers.
Peel each mango and cut flesh away from seed. Cut into one-inch
cubes. Combine the mangos and vinegar and bring to a boil over high
heat and cook for 10 minutes.
Stir in the sugar, raisins, ginger root, garlic, chilies, allspice and
salt. Reduce heat to low and simmer uncovered for 45 minutes. Cool.
Puree the mixture in a blender and it's ready for the fish.
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