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James t's flame sauce
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| Artist: |
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| Categories: |
Herbs & Spices, Hot & Spicy, Jams & Jellies, Peppers, Sauces & Dressings |
| Yield: |
3 |
| Rating: |
0 |
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Ingredients:
| 3/4
| cup | Water | | 12
| each | Habaneros or datils, chopped | | | -and seeded | | 2
| cup | Fresh papaya, seeded, peeled | | | -and medium-chopped | | 1
| tsp | Dry mustard | | 3
| each | Fresh jalapenos, seeded and | | | -minced | | 1
| large | Bermuda onion, finely | | | -chopped | | 2
| large | Ripe tomatoes, medium- | | | -chopped | | 1
| tsp | White pepper, freshly ground | | 1
| tsp | Cayenne pepper, ground | | 2
| tbsp | Fresh oregano, minced | | 1
| tbsp | Fresh parsley, minced | | 1
| tbsp | Cilantro (fresh corainder) | | | -minced | | 1
| tbsp | Fresh basil, minced | | 2
| tbsp | Balsamic vinegar | | 1
| tbsp | Salt | | 2
| tbsp | Dark brown sugar, firmly | | | -packed | | 2
| tbsp | Garlic, minced |
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Procedures:
| 1 | Yep, that"s 12 habaneros. | | 2 | *don"t* get habanero juice in your eyes, and avoid having it touch your skin if at all possible. | | 3 | Rubber gloves are recommended. | | 4 | Place all the ingredients in a saucepan and bring to a boil. | | 5 | Reduce heat to medium and simmer for 3 to 4 minutes. | | 6 | Allow to cool, covered, overnight in the refrigerator before using. | | 7 | This sauce should last several weeks if kept refrigerated. | | 8 | Use as a condiment on eggs, with grilled meats, or as a dip with chips. |
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