[CH] Recipe: Home Style Inner Beauty Hot Sauce
Mike Stallcup (michael.stallcup@msfc.nasa.gov)
Wed, 20 Jun 2001 12:21:51 -0500
With the recent discussion of home made hot sauce and the occasional
mention of mangoes I thought I'd post one of my favorite recipes. I
first saw it on this list and it's in the CH Archives, but there may
be several list members who haven't heard about it. My wife insists
I put a skull and crossbones on the bottle before I put it into the
refrigerator. Enjoy!
* Exported from MasterCook Mac *
Home Style Inner Beauty Hot Sauce
Recipe By : Chris Schlesinger & John Willoughby
Serving Size : 1 Preparation Time :0:30
Categories : Sauces
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 fresh habanero chiles -- chopped
1 ripe mango -- peel, pit, mash
1 c prepared yellow mustard (or 1/2 c.)
1/4 c brown sugar -- packed
1/4 c white vinegar
1 tbsp prepared curry powder
1 tbsp ground cumin
1 tbsp chili powder
salt and pepper -- to taste
Mix all the ingredients 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 homemade 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!
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
whoŠ" and you take it from there.
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 heat scale, so feel
free to substitute other peppers of your choice.
(Mike Stallcup Notes: I used Gulden's Spicy Brown Mustard and
roasted peppers which gave it a slightly smokey flavor and a brown
color. I also used 1/2 the specified amount of mustard and got a
nice sweet sauce. When I used the full amount of mustard the sauce
was more bitter and the sweet taste was overshadowed. I prefer to
use 1/2 c. mustard instead of the 1 cup called for in the original
recipe. Outstanding habanero sauce!)
(Transcribed by garry_howard@hpatc1.desk.hp.com)
- - - - - - - - - - - - - - - - - -
NOTES : from "Big Flavors of the Hot Sun"
(ISBN 0-688-11842-9)
--
Mike (C-H #36, hab seed intact)
Carpe Capsicum!
(My words, not NASA's)