Habanero mustard

1 servings

Ingredients

QuantityIngredient
2tablespoonsHot dry mustard powder
¼cupHot water
3Habanero peppers; seeds and stems removed
1Papaya; ripe peeled, seeded, and chopped
1cupOnion; diced
¼cupRaisins
¼cupVinegar; malt
2Cloves garlic; minced
2tablespoonsSugar; brown
1tablespoonRum
¼teaspoonTurmeric; ground
1teaspoonSalt

Directions

In a cup, stir the dry mustard into the hot water until dissolved. Let sit for 5 minutes. Combine the mustard mixture and all the remaining ingredients in a saucepan. Bring to a simmer over low heat and simmer, stirring frequently, until all the fruits are soft and the mixture has thickened, about 30 minutes. Remove from the heat and let cool. Place in a blender or food processor and puree until smooth. This mustard will keep for weeks in the refrigerator.

Yield: 2 cups

EXTREMELY HOT

Posted to CHILE-HEADS DIGEST by Myron Menaker <myronm@...> on Apr 07, 1999, converted by MM_Buster v2.0l.