INGREDIENTS

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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