| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Tex-Mex | 1 | servings | ||
INGREDIENTS
| 5 | lb | Clover Honey |
| 1/2 | ga | Commercial Hot Sauce |
| 12 | oz | Tabasco |
| 12 | Red Habaneros | |
| 1 | tb | Salt |
| 1 | tb | Pepper |
INSTRUCTIONS
I found this at http://www.goodcooking.com/guest3.htm There are several other hot recipes on the page, mainly Tex-Mex Recipe By: Jay Kruse Jr. Moran, WY Description: Succulent heat w/ sweet texture History: Started out as a sauce for buffalo wings and expanded depending on the type of meat, poultry, fish etc. Serving Size: 3 month supply Prep. Time: 4-8 hours Add 5 lbs. honey to large sauce pan, bring to boil, when brought to a boil or high simmer, add tabasco and Commercial hot sauce, and bring this mixture to a boil. Turn down heat, add s & p, then add Peppers, simmer for about 4-8 hrs. until peppers are soft. Let cool in containers in containers of plastic or glass. Place in refrigerator, will keep in refrigerator for 6 mo. to 1 yr. **Other peppers can be used i.e.-serranos, piquins, jalapeños etc. Cook and enjoy!!!!!! Marinade skinless, bone-in, chicken portions in soy sauce and lots of freshly chopped garlic for a few hours. That's it! Barbecue or grill and most of all ENJOY! Posted to CHILE-HEADS DIGEST by Judy Howle <howle@ebicom.net> on Oct 05, 1998, converted by MM_Buster v2.0l.
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