Here's a recipe for "Habanero Mustard" I found on the web: 2 tablespoons hot dry mustard powder 1/4 cup hot water 3 each habanero peppers, seeds and stems removed 1 each papaya, ripe peeled, seeded, and chopped 1 cup onion, diced 1/4 cup raisins 1/4 cup vinegar, malt 2 cloves garlic, minced 2 tablespoons sugar, brown 1 tablespoon rum 1/4 teaspoon turmeric, ground 1 teaspoon salt In a cup, stir the dry mustard into the hot water until dissolved. Let sit for 5 minutes. Combine the mustard mixture and all the remaining ingredients in a saucepan. Bring to a simmer over low heat and simmer, stirring frequently, until all the fruits are soft and the mixture has thickened, about 30 minutes. Remove from the heat and let cool. Place in a blender or food processor and puree until smooth. This mustard will keep for weeks in the refrigerator. Yield: 2 cups EXTREMELY HOT Stephanie Bridges wrote: > > I've been meaning to post this for a while now, but haven't had the > round tuit necessary. > > My hubby came home with some hot mustard one day, which turned out to be > waaaaay to hot for him (and nearly so for me -- I can only eat in small > quantities.) It's called Mezzetta Habanero Mustard. The ingredient > list is Dijon mustard, Habanero peppers, garlic puree, and salt. This > stuff is HOT!!! I ended up taking a teaspoon of it and mixing into a > small jar of honey mustard -- gave the honey mustard a nice subtle > heat. '''''''''''''''''''''''''''''''''''''''''''''''''''' Myron Menaker Daytona Beach FL USA myronm@bellsouth.net | \ / _\/_ .-'-. //o\ _\/_ -- / \ -- | /o\\ jgs^~^~^~^~^~^~^~^~^-=======-~^~^~^~~^~^~^~|~~^~^|^~` "Keep the Whole World Singing!" | .....................................................