| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Sami |
Sauces, Peppers |
3 |
Cups |
INGREDIENTS
| 3/4 |
c |
;water |
| 12 |
|
Habaneros or datils; chopped and seeded |
| 2 |
c |
Fresh papaya; seeded, peeled and medium-chopped |
| 1 |
ts |
Dry mustard |
| 3 |
|
Fresh jalapenos; seeded and minced |
| 1 |
lg |
Bermuda onion; finely chopped |
| 2 |
lg |
Ripe tomatoes; medium- chopped |
| 1 |
ts |
White pepper; freshly ground |
| 1 |
ts |
Cayenne pepper; ground |
| 2 |
tb |
Fresh oregano; minced |
| 1 |
tb |
Fresh parsley; minced |
| 1 |
tb |
Cilantro (fresh coriander); minced |
| 1 |
tb |
Fresh basil; minced |
| 2 |
tb |
Balsamic vinegar |
| 1 |
tb |
Salt |
| 2 |
tb |
Dark brown sugar; firmly packed |
| 2 |
tb |
Garlic; minced |
INSTRUCTIONS
Yep, that's 12 Habaneros. *Don't* get Habanero juice in your eyes, and
avoid having it touch your skin if at all possible.
Rubber gloves are recommended.
Place all the ingredients in a saucepan and bring to a boil. Reduce heat
to medium and simmer for 3 to 4 minutes. Allow to cool, covered, overnight
in the refrigerator before using. This sauce should last several weeks if
kept refrigerated. Use as a condiment on eggs, with grilled meats, or as a
dip with chips.
From W.C. Longacre, in Jean Andrews' _Red Hot Peppers_ MacMillan, 1993.
ISBN 0-02-502251-2. Typos by Jeff Pruett.
Posted to MM-Recipes Digest V4 #4 by "Phillip Waters" <muddy@ibm.net> on
Feb 2, 1999
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