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Recipes
from Big Flavors of the Hot Sun by Schlesinger and Willoughby and
artemis@rahul.net (Michelle Dick)who posted this recipe to ba.food. [Thanks, Michelle!]
12 fresh habaneros
1 ripe mango
1 cup (236 mL) cheap yellow mustard
1/4 cup (60 mL) packed brown sugar
1/4 cup (60 mL) white vinegar
1 T (15 mL) curry powder
1 T (15 mL) ground cumin
1 T (15 mL) chili powder
salt and pepper to taste
1 pair rubber/latex gloves
Put on gloves. Be very careful not to touch your face, eyes or any part of your body until you remove the gloves at the end.
Slice caps off of habaneros, remove seed bundle and set aside (you'll add them at the end to increase the heat to your desired tastes), coarsly chop the body of the habaneros and add to food processor bowl. (Use only the bodies, keep the seeds out for now.)
Get a bowl, you're going to hack the mango. Over a bowl, to catch all the juice and flesh, peel and remove the pit of the mango. Use your hands. Add the mango flesh and juice to the processor bowl. Puree the mango and habaneros.
Now add the remaining ingredients and process till smooth. Taste. (Good, huh? A little hot now, but mostly sweet.) Add the seed bundles you reserved from the habaneros a few at a time to taste. This is supposed to be a very fiery sauce, but you're going to be eating it so make it hot to your taste. Wimps can leave out all the seed bundles. True hot-heads can add them all. I added about half of them back.
Pour into jar(s) or bottle(s) and store in refrigerator.
Carefully remove gloves and throw away. Carefully clean cutting board.
Slurp.
