Yield: 3 Cups
| Measure | Ingredient |
|---|---|
| ¾ cup | ;water |
| 12 \N | Habaneros or datils; chopped and seeded |
| 2 cups | Fresh papaya; seeded, peeled and medium-chopped |
| 1 teaspoon | Dry mustard |
| 3 \N | Fresh jalapenos; seeded and minced |
| 1 large | Bermuda onion; finely chopped |
| 2 larges | Ripe tomatoes; medium- chopped |
| 1 teaspoon | White pepper; freshly ground |
| 1 teaspoon | Cayenne pepper; ground |
| 2 tablespoons | Fresh oregano; minced |
| 1 tablespoon | Fresh parsley; minced |
| 1 tablespoon | Cilantro (fresh coriander); minced |
| 1 tablespoon | Fresh basil; minced |
| 2 tablespoons | Balsamic vinegar |
| 1 tablespoon | Salt |
| 2 tablespoons | Dark brown sugar; firmly packed |
| 2 tablespoons | 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 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