| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
| 12 |
|
Fresh habanero chiles |
|
|
Roughly chopped |
| 1 |
|
Ripe mango, peel pit |
|
|
Mash |
| 1 |
c |
Cheap yellow prepared |
|
|
Mustard |
| 1/4 |
c |
Brown sugar, packed |
| 1/4 |
c |
White vinegar |
| 1 |
T |
Prepared curry powder |
| 1 |
T |
Ground cumin |
| 1 |
T |
Chili powder |
|
|
Salt and freshly cracked |
|
|
Black pepper, to taste |
INSTRUCTIONS
This style of hot sauce, widely used in the West Indies, is basically
habanero peppers (also known as Scotch Bonnets), fruit, and yellow
mustard, with a few other ingredients thrown in. Use this recipe as a
guideline. Habaneros are at the top of the chile pepper heat scale, so
feel free to substitute other peppers of your choice. Funnel the sauce
into an old pint liquor bottle, then let your imagination run free as
to what whopper you can lay on your guests regarding its origins. If
you're having trouble, here's a start: "One day in Jamaica I was in
this dingy bar and met this old guy who..." and you take it from
there. Mix all the ingredients together and stand back. This will
keep, covered and refrigerated, until the year 2018. Be careful,
though: If it spills, it will eat a hole in your refrigerator. If you
ever want to dispose of it, call the local toxic waste specialists.
WARNING: Hottest sauce in North America. Use this to enhance dull and
boring food. Keep away from pets, open flames, unsupervised children,
and bad advice. This is not a toy. This is serious. Stand up straight,
sit right, and stop mumbling. Be careful not to rub your nose, eyes,
or mouth while working with habaneros. You may actually want to wear
rubber gloves while chopping and mixing -- these babies are powerful.
Recipe By: Big Flavors Of The Hot Sun by Schlesinger & Willoughby From
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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