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Home-Style Inner Beauty Hot Sauce

none

12 fresh habanero chilies --
roughly chopped
1 ripe mango; peel, pit, mash
1 cup cheap yellow prepared mustard
1/4 cup brown sugar; packed
1/4 cup white vinegar
1 tablespoon prepared curry powder
1 tablespoon ground cumin
1 tablespoon 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 Posted to the BBQ List by Carey Starzinger on Apr 21, 1996. - - - - - - - - - - - - - - - - - -

Yield: 1 serving

Preparation Time: 0:00


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