3/4 c ;water
12 Habaneros or datils; chopped
2 c Fresh papaya; seeded, peeled
1 ts Dry mustard
3 Fresh jalapenos; seeded and
1 lg Bermuda onion; finely
2 lg Ripe tomatoes; medium-
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);
1 tb Fresh basil; minced
2 tb Balsamic vinegar
1 tb Salt
2 tb Dark brown sugar; firmly
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.