INGREDIENTS

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.

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