James t's flame sauce - rhp

Yield: 3 Cups

Measure Ingredient
¾ cup ;water
12 Habaneros or datils; chopped and seeded
2 cups Fresh papaya; seeded, peeled and medium-chopped
1 teaspoon Dry mustard
3 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

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