James T's Flame Saucehabanero 3/4 cup ; water 12 each habaneros or datils; chopped and seeded 2 cup fresh papaya; seeded, peeled and mediu 1 teaspoon dry mustard 3 each fresh jalapenos; seeded and minced 1 large bermuda onion; finely chopped 2 large ripe tomatoes; medium- chopped 1 teaspoon white pepper; freshly ground 1 teaspoon cayenne pepper; ground 2 tablespoon fresh oregano; minced 1 tablespoon fresh parsley; minced 1 tablespoon cilantro (fresh corainder); minced 1 tablespoon fresh basil; minced 2 tablespoon balsamic vinegar 1 tablespoon salt 2 tablespoon dark brown sugar; firmly packed 2 tablespoon garlic; minced Yep, that's 12 habaneros. *Don't* get Habanero juice in your eyes, and avoid having it touch your skin if at all possible. Rubber gloves are recommended. Place all the ingredients in a saucepan and bring to a boil. Reduce heat to medium and simmer for 3 to 4 minutes. Allow to cool, covered, overnight in the refrigerator before using. This sauce should last several weeks if kept refrigerated. Use as a condiment on eggs, with grilled meats, or as a dip with chips. From W.C. Longacre, in Jean &rews' _Red Hot Peppers_ MacMillan, 1993. ISBN 0-02-502251-2. Typos by Jeff Pruett. |
