Xxxx-hot carribbean habanero hot sauce

Yield: 8 Servings

Ingredients:

12 Habanero peppers; hand -picked
4 -(up to)
5 Dried; smoked Jalapenos (can -use fresh; if desired)
2 Papayas
3 tb Chopped onion
1/4 c Vinegar; or more
2 tb Lime juice
1 tb Salt
1 tb Sugar
1 pn Cinnamon (can omit; if -desired)
1 pn Garlic
1/4 c Mustard; or less

Instructions:

~Hydrate the dried jalapenos. Retain approx. 1/4 cup of the liquid. ~Chop all solids. Throw into blender with liquid ingredients. Liquify for a good long time ... goal here is to do away with all chunks of anything. Note: I left seeds & "flesh" of peppers intact. For a more mild sauce you may want to extract these ~Once mixture is very smooth cook over very low heat for 30-60 minutes. Stir often. During this time taste (as much as you are able to) and add add'l amounts of desired ingredients until you acheive the taste you desire. Goal is to come up with a sauce that is sweet at first taste then leaves a healthy amount of pain as the taste fades away. ~Remove from heat cool 30-60 minutes. ~Strain mixture to extract liquid leave behind seeds pulp etc. This will take a while - be patient. ~Store extracted liquid in an air-tight container or in a sealed bottle. Time will increase heat & taste. Note: Like many cooks I created this with no precise measurements ... it was a total experiment & actually turned out very well (though very painful). Please feel free to alter/experiment. JEM869@aol.com CHILE-HEADS ARCHIVES From Glen Hosey's Recipe Collection Program hosey@erols.com