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