I figure most of us here like to endulge in rare and new tastes. I discovered this recipe and thought alot of you might enjoy this as much as I do. This stuff is great with alot of things...steaks, fish, chicken. If you decide to make some let me know how it came out and how you liked it. Enjoy! Mmmmmmm!

---------- Recipe via Meal-Master (tm) v8.02

Title: Home-Style Inner Beauty Hot Sauce

Categories: None

Yield: 1000 servings

12 Fresh habanero chiles (seeded)

(I used only 2 or 3...watchout!)

1 Ripe mango -- peel, pit

1/2 c Cheap yellow prepared mustard

1/2 c Brown sugar -- packed

1/2 c White vinegar

1 tb Prepared curry powder

1 tb Ground cumin

1 tb Chili powder

Salt and freshly cracked

Black pepper -- to taste (1 ts to 1 tb)

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 (I used a Jaritos pop bottle and a cork, a nice display and dispenser), 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 dinghy bar and met this old guy who..." and you take it from there.

Put all the ingredients together in a blender 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.

Recipe By: Big Flavors Of The Hot Sun by Schlesinger &

Willoughby

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Sounds like some good chit,LOL. X

My kinda sauce!

I'm going to make it.

I'll use 13 peppers for luck....

Do you cook it over the stove or simply blend it?

Thanks.

Just blend it smooth and referigerate it.

BTW, this stuff comes out of the bottle, but tends to be "thick and rich" like Hine's. I like it that way, but if you don't you can always water it down with a little vinegar. Ends up sweet, sour, and hot! Making me want to make a batch...and I saw mangos at the produce market just the other day. Crap! Gonna have to head over that way again.

Sounds good AJ - will have to give it a shot sometime. I second the idea of using disposable gloves to handle the peppers. The oil from the peppers gets on your hands, and doesn't wash off easily. About 15 years ago, I took a class in Thai cooking. Sliced up some habanero, and afterwards went to go potty. Walking back from the bathroom, I felt a strange burning sensation on my hang-low. It was most unpleasant, to say the least (understatement of the century!!!) After class was over, washed my hands thoroughly again, then went to play racquetball. When I put my contact lenses in, I still burned the crap out of my eyes. Had to thoroughly disinfect the contacts several times after that - this was before the days of disposables. Take heed - a smart man learns from his mistakes; a smarter one learns from someone else's.

I was just thinking,if I don't like this stuff,can I use it for paint remover? X

AJ was very wise by using just a couple of habaneros. If you use a dozen, as directed, the sauce is virtually inedible, and, actually, potentially dangerous.

When working with habaneros, be sure to wear rubber gloves and protective glasses. I made the mistake of not wearing gloves and got severe burns from the inner membrane of the peppers. Annually, I usually dry about a pound of habaneros, and grind it into a powder. They lack flavor, but do add pure heat. A nice little pepper that adds heat and flavor is the serrano.

Actually, if you seed the Habaneros as directed, and remove the thin web-like ribs that hold the seeds in place, then you can use a dozen.

Those ribs hold most of the concentrated heat ingredient (capsaicin)and you'll often loose heat when seeding a pepper.

That's why jalapeno "poppers" are usually less spicy than jalapeno slices with the seeds intact.

Either way, even if you use gloves, it's the next day that'll get ya. It's something I've dubbed "Wing Hole", in honor of the spicy buffalo wings we have after each home game.

Oh,Horse Poo Poo! Habaneros might possibly be one of the most flavorful peppers there are when they are lightly roasted,not to mention once roasted the heat is more than bareable.IMO

Simply pull the stems off,lightly oil a cookie sheet.Pre-heat your oven or BBQ to about 350 degrees,roast for 20 - 30 minutes let cool and use in

any of your favorite recipes or in my case just munch away.

Granted if your goimg to be handling/working with any amount of hot or even semi hot peppers, say over 1/2 lb or so you really need to invest in a smaal box of food grade gloves.I don't know but I roast my habs while using tongs and then let the food processor do all the work...LOL