James t's flame sauce - rhp

3 Cups

Ingredients

QuantityIngredient
¾cup;water
12Habaneros or datils; chopped and seeded
2cupsFresh papaya; seeded, peeled and medium-chopped
1teaspoonDry mustard
3Fresh jalapenos; seeded and minced
1largeBermuda onion; finely chopped
2largesRipe tomatoes; medium- chopped
1teaspoonWhite pepper; freshly ground
1teaspoonCayenne pepper; ground
2tablespoonsFresh oregano; minced
1tablespoonFresh parsley; minced
1tablespoonCilantro (fresh coriander); minced
1tablespoonFresh basil; minced
2tablespoonsBalsamic vinegar
1tablespoonSalt
2tablespoonsDark brown sugar; firmly packed
2tablespoonsGarlic; minced

Directions

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 Andrews' _Red Hot Peppers_ MacMillan, 1993.

ISBN 0-02-502251-2. Typos by Jeff Pruett.

Posted to MM-Recipes Digest V4 #4 by "Phillip Waters" <muddy@...> on Feb 2, 1999