James Ts Flame Sauce - Rhp
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INGREDIENTS
- 2 tb Garlic; minced
- 2 tb Balsamic vinegar
- 1 tb Salt
- 1 ts Dry mustard
- 2 tb Fresh oregano; minced
- 12 Habaneros or datils; chopped
- 2 c Fresh papaya; seeded, peeled
- 3 Fresh jalapenos; seeded and
- 2 tb Dark brown sugar; firmly
- 3/4 c Water
- 1 lg Bermuda onion; finely
- 1 ts White pepper; freshly ground
- 1 ts Cayenne pepper; ground
- 1 tb Fresh parsley; minced
- 2 lg Ripe tomatoes; medium-
- 1 tb Cilantro (fresh coriander);
- 1 tb Fresh basil; minced
INSTRUCTIONS
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"
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Cup (51g) | ||
| Recipe Makes: 3 Cups | ||
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| Calories: 41 | ||
| Calories from Fat: 9 (22%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 1g | 1 % | |
| Saturated Fat 0.1g | 1 % | |
| Monounsaturated Fat 0.5g | ||
| Polyunsanturated Fat 0.3g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 6.7mg | 0 % | |
| Potassium 138.5mg | 4 % | |
| Total Carbohydrate 7.9g | 2 % | |
| Dietary Fiber 2.2g | 9 % | |
| Sugars, other 5.6g | ||
| Protein 1.7g | 2 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 41
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