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Title: James T's Flame Sauce - Rhp
Categories: Sauce Peppers
Yield: 3 Cups

3/4c;water
12 Habaneros or datils; chopped and seeded
2cFresh papaya; seeded, peeled and medium-chopped
1tsDry mustard
3 Fresh jalapenos; seeded and minced
1lgBermuda onion; finely chopped
2lgRipe tomatoes; medium- chopped
1tsWhite pepper; freshly ground
1tsCayenne pepper; ground
2tbFresh oregano; minced
1tbFresh parsley; minced
1tbCilantro (fresh corainder); minced
1tbFresh basil; minced
2tbBalsamic vinegar
1tbSalt
2tbDark brown sugar; firmly packed
2tbGarlic; minced

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.

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