Yield: 3 Cups
|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|
|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