Yield: 1 Servings
Measure | Ingredient |
---|---|
10 \N | Habanero peppers |
3 \N | Tomatoes |
2 \N | Mangoes |
1 small | Papaya |
1 cup | Vinegar |
½ teaspoon | Salt |
Here's a recipe for Habanero chilis. It is the November recipe on a chili calendar that I have. I've been meaning to try this one but I've been very busy.
Remove seeds from peppers, tomatoes, mangoes and papaya. Simmer together with remaining ingredients for 1 hour. Cool. Puree in food processor or blender. Flavors mingle and develop when refrigerated for several hours or days before using. Careful! Store in a bottle with a drip or drop dispenser. Serve with a small spoon and a warning: This sauce is very hot! A few drops add lots of flavor and heat! >From "Peppers 1997 Calendar" by Rue Judd, JUDD PUBLISHING Posted to KitMailbox Digest by CathCooks <CathCooks@...> on Dec 16, 1997