12 Fresh habanero chiles --
Roughly chopped
1 Ripe mango -- peel, pit,
Mash
1 c Cheap yellow prepared
Mustard
1/4 c Brown sugar -- packed
1/4 c White vinegar
1 tb Prepared curry powder
1 tb Ground cumin
1 tb Chili powder
Salt and freshly cracked
Black pepper -- to taste
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.
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.
Recipe By: Big Flavors Of The Hot Sun by Schlesinger &
Willoughby
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