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Title: James T's Flame Sauce - Rhp

User: nnss

Yield:

Categories: hot, sauces, pepper, habanero

amount unit name
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 corainder minced
1 TB fresh basil minced
2 TB balsamic vinegar
1 TB salt
2 TB dark brown sugar firmly packed
2 TB garlic minced
1993. isbn 0-02-502251-2. typos by jeff pruett.

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,
From: Jeff Pruett Date: 01 Jun 96

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