Name: Habanero Mustard
Ingredients: 2 tb Hot dry mustard powder; 1/4 c Hot water; 3 Habanero peppers; seeds and stems removed; 1 Papaya; ripe peeled, seeded, and chopped; 1 c Onion; diced; 1/4 c Raisins; 1/4 c Vinegar; malt; 2 Cloves garlic; minced; 2 tb Sugar; brown; 1 tb Rum; 1/4 ts Turmeric; ground; 1 ts Salt

The idea of being on fire for Christ will strike some people as dangerous emotionalism. 'Surely,' they will say, 'We are not meant to go to extremes? You are not asking us to become hot-gospel fanatics?' Well, wait a minute. It depends what you mean. If by 'fanaticism' you really mean 'wholeheartedness,' then Christianity is a fanatical religion and every Christian should be a fanatic. But fanaticism is not wholeheartedness, nor is wholeheartedness fanaticism. Fanaticism is an unreasoning and unintelligent wholeheartedness. It is the running away of the heart with the head. At the end of a statement prepared for a conference on science, philosophy and religion at Princeton University in 1940 came these words: 'Commitment without reflection is fanaticism in action; but reflection without commitment is the paralysis of all action.' What Jesus Christ desires and deserves is the reflection which leads to commitment and the commitment which is born of reflection. This is the meaning of wholeheartedness, of being aflame for God.

John Stott

CATEGORY	CUISINE	TAG	YIELD
Grains			1	servings

INGREDIENTS

2	tb	Hot dry mustard powder
1/4	c	Hot water
3		Habanero peppers; seeds and stems removed
1		Papaya; ripe peeled, seeded, and chopped
1	c	Onion; diced
1/4	c	Raisins
1/4	c	Vinegar; malt
2		Cloves garlic; minced
2	tb	Sugar; brown
1	tb	Rum
1/4	ts	Turmeric; ground
1	ts	Salt

INSTRUCTIONS

In a cup, stir the dry mustard into the hot water until dissolved. Let sit
for 5 minutes. Combine the mustard mixture and all the remaining
ingredients in a saucepan. Bring to a simmer over low heat and simmer,
stirring frequently, until all the fruits are soft and the mixture has
thickened, about 30 minutes. Remove from the heat and let cool. Place in a
blender or food processor and puree until smooth. This mustard will keep
for weeks in the refrigerator.
Yield: 2 cups
EXTREMELY HOT
Posted to CHILE-HEADS DIGEST by Myron Menaker <myronm@bellsouth.net> on Apr
07, 1999, converted by MM_Buster v2.0l.

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