Habanero bahamian hot sauce

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

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