*  Exported from  MasterCook II  *
 
                     Home-Style Inner Beauty Hot Sauce
 
 Recipe By     : Chris Schlesinger in “Big Flavors of the Hot Sun”
 Serving Size  : 32   Preparation Time :0:10
 Categories    : Condiments & Preserves           Cornellier Classics
                 Sauces & Marinades
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
     12	    to 15	  habenaro (Scotch Bonnet) chili peppers -- coarsely
  chopped
    1                    mango -- or try 2
    1      cup           mustard
      1/4  cup           packed brown sugar
      1/4  cup           white vinegar
    1      tablespoon    curry powder
    1      tablespoon    ground cumin
    1      tablespoon    chili powder
    1      teaspoon      black pepper -- freshly ground
 
 Peel, seed and mash the mango.	Mix all the ingredients together 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 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.
 
 Curtis sez: “Wear the rubber gloves. Trust me on this.”
 
 Curtis adds: “I pull the stems off the peppers and discard them. Then I cut off
the
 tops of the peppers (including the hard stem root
 button), toss the tops in a food processor with all the other
 ingredients, and puree thoroughly. Then I coarsely chop the bodies of the peppers
 (including seeds and placenta; otherwise what is the
 point?), add them to the food processor, and pulse a few times just to mix, but
not
 enough to further chop the peppers.”
 
                    - - - - - - - - - - - - - - - - - - 
 
 Serving Ideas : Serving = 1 tablespoon
 
 NOTES : 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 chile pepper heat scale, so feel free to
substitute
 other peppers of your choice.
 
 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 who...”
 and you take it from there.
 Nutr. Assoc. : 349 0 0 0 0 0 0 0 0