| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Bahamian |
|
1 |
Servings |
INGREDIENTS
| 10 |
|
Habanero peppers |
| 3 |
|
Tomatoes |
| 2 |
|
Mangoes |
| 1 |
sm |
Papaya |
| 1 |
c |
Vinegar |
| 1/2 |
ts |
Salt |
INSTRUCTIONS
Here's a recipe for Habanero chilis. It is the November recipe on a chili
calendar that I have. I've been meaning to try this one but I've been very
busy.
Remove seeds from peppers, tomatoes, mangoes and papaya. Simmer together
with remaining ingredients for 1 hour. Cool. Puree in food processor or
blender. Flavors mingle and develop when refrigerated for several hours or
days before using. Careful! Store in a bottle with a drip or drop
dispenser. Serve with a small spoon and a warning: This sauce is very hot!
A few drops add lots of flavor and heat!
>From "Peppers 1997 Calendar" by Rue Judd, JUDD PUBLISHING
Posted to KitMailbox Digest by CathCooks <CathCooks@aol.com> on Dec 16,
1997
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