Name: Habanero Fire Sauce
Ingredients: 1/2 oz High quality dried Habaneros; 1/2 c Chopped parsley; 1/4 c Red ripe pepper of any kind; just for color; 3/4 qt Buttermilk; 1 c Mayo (the real stuff please; no Miracle Whip); 1 ts Black pepper

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CATEGORY	CUISINE	TAG	YIELD
Dairy		Sauce	1	Servings

INGREDIENTS

1/2	oz	High quality dried Habaneros
1/2	c	Chopped parsley
1/4	c	Red ripe pepper of any kind; just for color
3/4	qt	Buttermilk
1	c	Mayo (the real stuff please; no Miracle Whip)
1	ts	Black pepper

INSTRUCTIONS

While it's best used as a creamy sauce to complement burritos, tacos, chili
etc.,  I also use it as a chip dip and have been known to use it as a
"base" to finish all those little chips that are too small to dip at the
bottom of the bag. Kind of like chip soup.... (Im fully aware how sick I
am).
NOTE: all measurements approximate
In a standard food processor: reconstitute habaneros in .25 cup warm water
and chop them up in the processor.   Add a little buttermilk and buzz
again. Add parsley and red pepper and buzz again. Add mayo and buzz again.
Add the rest of the ingredients and top off with buttermilk until processor
is full. Buzz again. This makes about a quart of sauce. It is incendiary.
Be careful when chopping habaneros initially as it can spatter.
Royalbull@aol.com
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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