James Ts Flame Sauce - Rhp

3 Cups

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James Ts Flame Sauce - Rhp Ingredients

3/4 c ;water	2 tb Fresh oregano; minced
12 Habaneros or datils; chopped	1 tb Fresh parsley; minced
2 c Fresh papaya; seeded, peeled	1 tb Cilantro (fresh coriander);
1 ts Dry mustard	1 tb Fresh basil; minced
3 Fresh jalapenos; seeded and	2 tb Balsamic vinegar
1 lg Bermuda onion; finely	1 tb Salt
2 lg Ripe tomatoes; medium-	2 tb Dark brown sugar; firmly
1 ts White pepper; freshly ground	2 tb Garlic; minced
1 ts Cayenne pepper; ground

Instructions for James Ts Flame Sauce - Rhp

Yep, thats 12 Habaneros. *Dont* 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. Posted to MM-Recipes Digest V4 #4 by "Phillip Waters" on Feb 2, 1999

Main Ingredient: Cuisine: Uncategorized

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