| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Sauce | 8 | Servings | ||
INGREDIENTS
| 2 | lg | Habanero peppers |
| 6 | Cloves (large) garlic | |
| 1/2 | c | Fresh basil |
| 1 3/4 | c | Mayonnaise |
INSTRUCTIONS
Collect the basil and wash and remove the leaves. Allow to dry. Measure the basil. 1/2 cup is a 1/2 cup measurer packed with as much basil as you can get into it. Remove the stems and seeds from the habanero. Be careful... Mince the basil, habaneros and garlic in a food processor until finely minced. Mix with the mayonnaise (I prefer low-fat Hellmans). Refrigerate at least 2 days for the flavors to marry. I keep it in a 1 pint canning jar. The basil flavor is dominant with just enough heat from the peppers to let you know they are there. This goes great on many types of sandwiches. The recipe was prompted by a comment from someone that basil can be used instead of lettuce on sandwiches. This is an easy way to accomplish this and get a little heat at the same time. It is delicious. Date: Tue, 13 Aug 96 11:22 EST From: Tom Greaves <0007168628@mcimail.com> CHILE-HEADS DIGEST V3 #072 From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“Many favors which God gives us ravel out for want of hemming through our unthankfulness; for though prayer purchases blessings, giving praise keeps the quiet possession of them. #Thomas Fuller”