16 Habanero Chiles, Stems And
-Seeds Removed
17 oz Can Plums
17 oz Can Apricots
1 c Canned Pimentos
2 c Sugar
1 c Plum Jam
1 c White Vinegar
Info: from December 1992 "Chile Pepper Spicy World Cuisine" magazine
posted by Perry Lowell, Mar. '93
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This is a hot, spicy sauce for meats, poultry, or fish, or add it to soups,
like you would add Tabasco sauce.
Place all the ingredients in a blender and puree until smooth. Simmer over
a low heat for 20 minutes, stirring constantly.
Yield: a little bit goes a long way Heat Scale: Hot
