Recipe 4 All: James T's Flame Sauce - Rhp Recipe — Every recipe in the World on this site.

Recipe 4 All: James T's Flame Sauce - Rhp Recipe

James T's Flame Sauce - Rhp

Yield: 3 Cups
¾cups ;water
12  Habaneros or datils; chopped
2cups Fresh papaya; seeded, peeled
1teaspoon Dry mustard
3  Fresh jalapenos; seeded and
1lg Bermuda onion; finely
2lg Ripe tomatoes; medium-
1teaspoon White pepper; freshly ground
1teaspoon Cayenne pepper; ground
2tablespoon Fresh oregano; minced
1tablespoon Fresh parsley; minced
1tablespoon Cilantro (fresh corainder);
1tablespoon Fresh basil; minced
2tablespoon Balsamic vinegar
1tablespoon Salt
2tablespoon Dark brown sugar; firmly
2tablespoon Garlic; minced

: Yep, that's 12 habaneros. *Don't* 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,

From: Jeff Pruett Date: 01 Jun 96

Your James T's Flame Sauce - Rhp is ready. Good luck!

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