Yield: 1 Recipe
|12 mediums||Habaneros, stemmed, seeded|
|2 larges||Cayenne peppers, stemmed, seeded|
|1 \N||15 oz can sliced Mango drained|
|1 cup||Cheap Yellow mustard|
|¼ cup||Brown sugar, packed|
|5 tablespoons||White vinegar|
|1 tablespoon||Curry powder|
|1 tablespoon||Chili powder|
|1 teaspoon||Salt, or to taste|
|1 teaspoon||Fresh ground black pepper|
Lotties True Bajan Premium Hot Pepper Sauce has been my favorite hot sauce for years. Early in 1996, my sources for this started to dry up and I now understand that they have discontinued production. Numerous letters to the home office in Barbados went unanswered. As I nervously approached the bottom of my last jar, I decided it was time to make it for myself. So using my trusty gas chromatograph analyser and utilizing mass spectroscopy techniques learned in Nuclear Engineering 401, I ventured forth and duplicated the recipe. The ingredients shown on the label were: Hot peppers, mustard, vinegar, sugar, salt, onion and garlic. Analysis showed that there was also mango, curry, cumin, chili powder and black pepper.
And now, the directions: Place the seeded peppers and vinegar in a blender and grind it fine. Slowly add the other ingredients and process until smooth. Pour into two 12 ounce Lotties jars and enjoy.
Posted to CHILE-HEADS DIGEST V3 #138 Date: Tue, 22 Oct 96 09:51 EST
From: Tom Greaves <0007168628@...>