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Home-Style Inner Beauty Hot Sauce
* Exported from MasterCook II *
Home-Style Inner Beauty Hot Sauce
Recipe By : Chris Schlesinger in "Big Flavors of the Hot Sun"
Serving Size : 32 Preparation Time :0:10
Categories : Condiments & Preserves Cornellier Classics
Sauces & Marinades
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 to 15 habenaro (Scotch Bonnet) chili peppers -- coarsely
chopped
1 mango -- or try 2
1 cup mustard
1/4 cup packed brown sugar
1/4 cup white vinegar
1 tablespoon curry powder
1 tablespoon ground cumin
1 tablespoon chili powder
1 teaspoon black pepper -- freshly ground
Peel, seed and mash the mango. Mix all the ingredients together and stand
back.
This will keep, covered and refrigerated, until the year 2018. Be careful
though:
If it spills, it will eat a hole in your refrigerator. If you ever want to
dispose
of it, call the local toxic waste specialists.
WARNING: Hottest sauce in North America. Use this to enhance dull and boring
food.
Keep away from pets, open flames, unsupervised children, and bad advice.
This is
not a toy. This is serious. Stand up straight, sit right, and stop mumbling.
Be
careful not to rub your nose, eyes, or mouth while working with habaneros. You
may
actually want to wear rubber gloves while chopping and mixing -- these babies
are
powerful.
Curtis sez: "Wear the rubber gloves. Trust me on this."
Curtis adds: "I pull the stems off the peppers and discard them. Then I
cut off the
tops of the peppers (including the hard stem root
button), toss the tops in a food processor with all the other
ingredients, and puree thoroughly. Then I coarsely chop the bodies of the
peppers
(including seeds and placenta; otherwise what is the
point?), add them to the food processor, and pulse a few times just to mix, but
not
enough to further chop the peppers."
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Serving Ideas : Serving = 1 tablespoon
NOTES : This style of hot sauce, widely used in the West Indies, is
basically habanero peppers (also known as Scotch Bonnets), fruit, and yellow
mustard, with a few other ingredients thrown in. Use this recipe as a
guideline.
Habaneros are at the top of the chile pepper heat scale, so feel free to
substitute
other peppers of your choice.
Funnel the sauce into an old pint liquor bottle, then let your
imagination run free as to what whopper you can lay on your guests
regarding its origins. If you're having trouble, here's a start: "One
day in Jamaica I was in this dingy bar and met this old guy who..."
and you take it from there.
Nutr. Assoc. : 349 0 0 0 0 0 0 0 0
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