[CH] hot sauce recipes
Shantihhh@aol.com
Sat, 27 May 2000 14:28:53 EDT
Came across a link w/some interesting hot sauce recipes that I thought I'd
pass on:
IChef Frank Fileccia
Franks Recipes - <A HREF="http://members.xoom.com/FranksRecipe/index.htm">http
://members.xoom.com/FranksRecipe/index.htm</A>
There are about a dozen including this one below. Well back to the garden!
Mary-Anne
Home-Style Inner Beauty Hot Sauce
12 To 15 habanero (Scotch Bonnet) chile peppers, roughly chopped
1 Ripe mango; peeled, pitted and mashed
1 cup Cheap yellow mustard
1/4 cup Packed brown sugar
1/4 cup White vinegar
1 Tbsp Curry powder
1 Tbsp Ground cumin
1 Tbsp Chili powder
1/2 tsp Salt; or to taste
1 tsp Black pepper; or to taste
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.
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.
Pull the stems off the peppers and discard them. Then 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 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.
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.
This page is maintained by Frank Fileccia (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999
Last updated Wed Dec 15 15:26:03 1999