• 1 small onion -- chopped
• 2 cloves garlic -- chopped
• 1 tablespoon vegetable oil
• 1 cup carrots -- chopped
• 2 cups water
• 3 Habanero chilies (3 or 4) -- minced
• 3 tablespoons fresh lime juice
• 3 tablespoons white vinegar
• 1 teaspoon salt

Saute onion in oil until soft. Add carrots and water.Bring to boil,reduce heat,and simmer until the carrots are soft. Remove from heat . Add chilies,lime juice and salt to the carrot mixture. Place in processor and puree until smooth.Pour into sterilized jars and seal.

Origin: The Habanero Cookbook, DeWitt & Gerlach
Posted By: shade

• 1 1/3 cups dark corn syrup
• 1 1/3 cups coffee -- strong
• 1 cup catsup
• 1 cup cider vinegar
• 1 cup Worcestershire sauce
• 4 tablespoons corn oil
• 6 tablespoons chili powder
• 3 tablespoons prepared mustard
• 2 teaspoons salt
• 2 cans chipotle peppers -- en adobo

Blenderize thoroughly. Bring to boil and simmer until desired thickness. Good shrimping sauce.

Origin: Carey Starzinger
Posted By: Kit Anderson

Grind the peppercorns. Bring 1/3 cup C.S. to a slight boil. Lower heat until wine is reduced to about 2 tablespoons. Blend chile powder, peppercorns, mustard, vinegar and reduced C.S. in a food processor. Add olive oil very slowly while processor is on. Continue blending until sauce is thickened. Refrigerate until ready to use. Makes approx 1/2 cup. This can be used as a marinade and basting sauce for grilled meats and vegetables ( it works best on beef)

A nice overnight marinade can be made with equal parts red wine and olive oil with sliced onions, cilantro, chile powder, sage, thyme and a bit of rosemary. Then use the peppercorn sauce as a basting sauce.

From: Chipotle Coyote
Posted By:Chipotle Coyote
Post Date: Sun, 06 Jul 1997

Stir cumin seeds in heavy small saucepan over medium heat until fragrant and seeds darken, about 1 minute. Transfer to plate and cool. Grind seeds in spice grinder or with mortar and pestle.
Return cumin to same saucepan. Whisk in ketchup, chipotle chilies, spicy tomato sauce, lime juice and tequila. Simmer over medium-low heat until ketchup thickens slightly, stirring occasionally, about 5 minutes. Serve warm or at room temp. Can be made one week ahead of time. Cover and chill.

From: July Bon Appetit
Posted By:Kathy Rogers
Post Date: Wed, 30 Jul 1997

The process...
Roughly cut up the cilantro and pack into a measuring cup. I don't spend any time separating the leaves from the stems, I just chop it all up. Don't put it in the processor quite yet. Peel the garlic and chop it up in a food processor until it's finely chopped. Add the cilantro and the Parmesan and chop these until everything seems stuck to the sides and won't chop anymore. Trying to chop the leaves after adding the liquid seems to result in leaves that won't chop as finely. Now add the chicken broth and the oil and go at it again. As the processor is working, drop the sour cream in from above until you get the consistency that you like. Salt and pepper to taste.

Want to put some chiles in? If they're fresh, I'd suggest chopping them up with the garlic. If they are in powdered form, I'd put it in after the sour cream, and if they are in rehydrated form, maybe cut back on the amounts of broth or water until you have a handle on the runniness. You get the picture.

This pesto doesn't freeze well because the sour cream gets watery, but it will keep in the fridge for several days. Enjoy!

From:Tom Scheper
Posted By:
Post Date: Sun, 13 Jul 1997

Grind the habaneros (with seeds) in a food processor. Add otheringredients and puree. - - - - - - - - - - - - - - - - - -
Serving Ideas : Use to marinate chicken wings.

From: Ted Klamm via Jennifer Trainer Thompson in "Hot Licks"
Posted By:
Post Date:

• 1/2 dried chile ancho
• 1 fresh red Dutch, Thai, or jalapeno
• 16 habaneros or scotch bonnet
• 1 cup onion -- chopped
• 4 cloves garlic
• 1 tablespoon lemon juice
• 1 tablespoon rum
• 1 cup white vinegar
• 1/2 teaspoon dried oregano

Submerge the ancho in a pot of hot water and soak until soft, about 20 minutes. Chop ancho finely and reserve. Roast and peel the Dutch chile. Stem, seed, and finely chop the chile.

Stem and seed the Scotch bonnets, leaving the inner membranes (and, if desired, a few seeds). Combine the Scotch bonnets with onion and garlic in a food processor and process until very finely chopped. Combine lemon juice, rum, and vinegar in a nonreactive pan and bring to a boil. Pour liquid into processor, add the oregano and Dutch chile, and process lightly. Add the ancho teaspoon by teaspoon, processing briefly in between, pulsing only enough to obtain a smooth, yellow-orange sauce, highlighted by red flecks. (Overprocessing or adding too much ancho will result in a redder sauce, which is also quite beautiful.) Refrigerated, this sauce will keep 6 weeks.

Origin:
Posted By: shade
Post Date: Thu, 3 Jul 1997 23:50:12 -0400 (EDT)

• 8 Granny Smith [or your favorite combination of] apples (about 3 3/4 pounds)
• 2 C apple cider (preferably unpasteurized)
• 1/4 C cider vinegar
• 1 fresh serrano chile [I bet a chipotle would be terrific]
• 2 whole cloves
• 1/2 stick cinnamon
• 1 1/2 tsp. salt
• 1 sm. bay leaf

Chop 6 apples, unpeeled, and in a large saucepan combine with cider, vinegar, chile, cloves, cinnamon stick, salt, and bay leaf. Simmer mixture, covered, until apples are very tender and falling apart, about 20 minutes. Cook mixture over moderately high heat, stirring occasionally, 10 minutes more to reduce excess liquid slightly. Discard cloves, cinnamon, and bay leaf. Puree sauce, preferably using a hand blender [!], and while still hot force through a fine sieve into a bowl. [I'd use a food mill to blend/strain in one step.]

Peel and core remaining 2 apples and cut into 1/3" cubes. Stir apples into sauce and cool. Sauce keeps, covered and chilled, 2 weeks. Yield approx. 6 cups.

Origin: October issue of Gourmet
Posted By: Margo Hobbs Thompson
Post Date: Sun, 5 Oct 1997 10:30:08

• 1 lb. ripe, pitted red plums
• 2 lbs. ripe, pitted peaches
• 1-10 chiles (one for very mild..., suit yourself)
• 1 lb. sugar (or less if fruit is very sweet. One can always add more.
• 1 cup vinegar. (Use a fruity vinegar, or white...)
• 4 tbsp dark soy sauce
• 2-5 finely minced garlic cloves
• 1 tbsp (or more) finely minced ginger root.

(1) Finely dice all fruit. You can peel them, if you like, by dipping then in boiling water for a few seconds. Or, alternatively grate them in the food processor. I like mine in small cubes. Put in a sauce pan.

(2) Finely chop the chiles (seed them if desired) and add to fruit.

(3) Add all the rest of the ingredients, bring to boil, lower the heat and simmer for an hour (to 1.5 hours). Note that no water is added. The fruit should be enough, but try not to lose the juice when chopping them.

(4) Taste and correct sweetness, or maybe some more soy sauce, or more chiles. (I usually let it simmer for one hour, taste it, add whatever needed and simmer some more.)

(5) Put in jar(s). Ripen in the fridge for a MONTH before eating.

(6) Eat with Peking Duck, Chinese Dumplings... Keeps a long time in the fridge, or you can process in a water bath and can it.

Origin:
Posted By: ???

I added enough liquid (vinegar+chipotle water) to make about 3 oz of sauce.It didn't come out very spicy and the chipotle and apricot flavors really overwhelmed the habaneros. The next time I'd probably leave in the insidesof the habaneros or add more of them, or both. As an added bonus: mix this sauce with tapenade & spread on toast. (That'swhat I had for lunch today. It was very tasty.) As an extra-special added bonus: mix the sauce with tapenade and puree'dpeanuts (aka peanut butter), and spread on toast. (Use approximately equalamounts by volume.) Also surprisingly tasty. I would have expected that the olives and peanut butter wouldn't go so well together, but everything blended rather nicely. Be warned that I may have weirder taste than youdo. I do not recommend adding jelly to the mix.

From: jeremy j. b. nguyen
Posted By:Chile-Heads Recipe Collection
Post Date:

While it's best used as a creamy sauce to complement burritos, tacos,chili etc., I also use it as a chip dip and have been known to use itas a "base" to finish all those little chips that are too small to dipat the bottom of the bag. Kind of like chip soup.... (Im fully awarehow sick I am).
all measurements approximate.

In a standard food processor:reconstitute habaneros in .25 cup warm water and chop them up in the processor. Add a little buttermilk and buzz again. Add parsley and redpepper and buzz again. Add mayo and buzz again. Add the rest of theingredients and top off with buttermilk until processor is full. Buzz again. This makes about a quart of sauce. It is incendiary. Be careful whenchopping habaneros initially as it can spatter.

From: Royalbull@aol.com
Posted By:the Chile-Heads Recipe Collection
Post Date:

Similar to Caribbean/Yucatan hot sauces

• 1 part chopped onion
• 1 part chopped tomato
• 1 part chopped Habanero peppers
• 1 part orange juice, or substitute a mix of 2/3 orange juice to 1/3 lime juice
• Salt to taste.

(Note: use equal measurements of the above; ie, 1/4 cup of each to make 1 cup)

Origin:
Posted By: ???

Saute onion and garlic in oil until soft. Add carrots with a small amount of water. Bring to boil, reduce heat, and simmer until carrots are soft. Place mixture in blender with chiles, and puree until smooth. Combine puree with vinegar and lime juice; simmer 5 minutes to combine flavors. Put mixture into sterilized bottles and seal.

Heat Scale: 9
Yield: 2 cups

From: The Whole Chile Pepper Book by Dave DeWitt and Nancy Gerlach.
Posted By:Alexandra Soltow
Post Date: Fri, 28 Nov 1997

Cooking: Remove the stems and place habaneros to the side in a separate bowl. Prepare all of the other ingredients placing them in a large stainless steel or glass cooking pot. Cook on medium heat ("5") for about 15-30 minutes (stirring occasionally) until mixture looks almost cooked. Add the habaneros, and continue cooking on low to medium heat trying to not have the habaneros change color too much (about 5 to 10 minutes). Allow to cool on stovetop.

Blending: Use your regular kitchen blender to blend the mixture on the highest speed. Key: Count to 10 or 15 while blending each canister load until smooth but still a little chunky. Do not over blend! You will have to blend about 4-5 canister loads, a portion at a time, of course.
Putting By: Place in glass jars with lids and a label.
Keep refrigerated when not in use.
This Hot Sauce! lasts six months or longer in the 'fridge. But it will disappear as it is truly ono-licious on everything like eggs, fish, beef, chicken, pork, sandwiches, salads, kimchee, potato salad, cole slaw, you name it. It's great to use as a condiment like mayonnaise, ketchup, or mustard on everything you grind!

From: http://members.tripod.com/~Peppy/hotsauce_recipe.html
Posted By:
Post Date: 2/4/98

Mix The Mustard and the wine together first let stand until it sets up. Peel and seed the Mango and Papaya and put in a blender. Mince the Habs(I Keep the seeds in the peppers) add the rest of the ingredients and black pepper to taste. Then Blend the Daylights out of it.

This makes a good sauce for Chicken(on the Grill of course) Hot dogs 'specially and Tuna definitely

From: Chris Meredith
Posted By:Chris Meredith
Post Date: Tue, 29 Jul 1997

• 12 fresh habanero chiles -- roughly chopped
• 1 ripe mango -- peel, pit, mash
• 1 cup cheap yellow prepared mustard
• 1/4 cup brown sugar -- packed
• 1/4 cup white vinegar
• 1 tablespoon prepared curry powder
• 1 tablespoon ground cumin
• 1 tablespoon chili powder
• salt and freshly cracked black pepper -- to taste

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. 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.

Origin: Big Flavors Of The Hot Sun by Chris Schlesinger and John Willoughby. ISBN 0-688-11842-9
Posted By: ???

• 6 to 10 Habaneros, chopped fine
• 1 Onion, chopped fine
• 3 or 4 Scallions, chopped fine
• 1 clove Garlic, crushed
• 1 Tbsp. fresh Thyme
• 2 tsp. Salt
• 1 tsp. Black Pepper
• 1 tsp. Sugar
• 1 tsp. Allspice
• 1/2 tsp. Cinnamon
• 1/4 tsp. Nutmeg

METHOD: Blend ingredients in a food processor or grind into a paste. Refrigerate unused portions. For a variation try adding a little dark rum to the mix and double the sugar using brown instead of table sugar. For more of an East Indies taste replace, in equal amounts, thyme with curry powder, cinnamon with cumin, and nutmeg with paprika.

Origin:
Posted By: ???

Strain a bottle of Key West lime juice through a clean T-shirt. Add a couple of bird (or other small very hot) peppers, 1 teaspoon salt, and a little freshly ground black pepper, and cork the bottle. Let sit in a dark place for about 2 weeks; the juice will turn a nice amber color. Decant into a bottle, put the lid on, and punch holes in the lid. Sprinkle on fish, veggies, or just about anything else.

Origin:
Posted By: ???

In a blender, puree the mangoes, wine and orange juice until smooth. Strain through a medium-fine mesh strainer and stir in the habanero. Keep refrigerated (no more than two to three days) until needed and then serve warm. Do not keep the sauce warm for long. The flavor of the mangoes diminishes.
Makes about 2 cups

From: "Today's Paper"
Posted By: Chateau Stripmine, chateaustripmin@mcn.net
Post Date: Wed, 19 Nov 1997

Heat the oil in a saucepan and add mangoes, onion, carrot and habañero chiles. Cook for about 10 minutes over medium heat, until onions are soft and translucent. Deglaze with vinegar and add ketchup and sugar. Bring to a slow boil, reduce heat and simmer for 35-40 minutes. Remove from heat and season with salt to taste. Transfer to a blender, pulse sauce and strain through a medium strainer. If the sauce is too thick add a little water to thin.
Yield: about 3 cups

From: THE GREAT CHILE BOOK by Mark Miller, © 1991, used with permission of Ten Speed Press.
Posted By:The CompuCook website
Post Date:

• 1 cup fresh orange juice
• 1/4 cup fresh lime juice
• 5 canned chipotle chilies, minced plus 1 Tbl sauce
• 4 cloves of garlic, minced (about 4 teaspoons)
• 1 tsp freshly grated orange rind
• 2 tsp dried oregano
• 1 tsp cumin seeds
• 2 Tbl wine vinegar (may need more if too thick)
• 1/2 tsp each salt and freshly ground pepper (or to taste)

Combine the orange juice and lime juice in a small saucepan and boil until reduced to 1/2 cup.

Place reduced juice and remaining ingredients in a blender and puree to a smooth paste. I strongly recommend that you DO NOT take a whiff of this stuff. It is POWERFUL!

Spread paste on the meat to be marinated. Marinate seafood for 2 hours, poultry for 4 to 6 hours, and meat overnight, turning once or twice.

Makes 1 cup, enough to marinade 1.5 to 2 lbs seafood, poultry or meat. I used turkey legs (very Mexican) and it was great.

He recommends using canned chipotle chilies which usually come canned with tomato paste. [Actually, it's adobo sauce, which is more of a vinegar and tomato based pickling treatment - mb]. You can use dried chilies but you'll have to soften them in hot water and use 2 Tbl of tomato paste.

Origin: High Flavor, Low Fat Cooking by Steven Raichlen
Posted By: ???

Blend to a paste:

• One half cup chopped Jalapeno's
• One half cup chopped Cerrano's
• One half cup chopped Garlic
• 2 tablespoons Rice Wine Vinegar
• Salt to Taste Very important!

Unless you want to blow the top of your head off, remove the seeds from the peppers!

Great for Sandwiches and Burgers, Mix with Mayo or a dip. Really adds life to Soups, Stews and Pasta dishes.

Origin: http://www.instantweb.com/c/chilepeppers/chilerec.htm
Posted By: ???

This paste, is ideal for beef brisket, chicken breasts, and spare ribs. You can also add a couple of tablespoons of the paste to any of the basic marinades or to your favorite barbecue sauce to liven up the flavor.

• 4 dried ancho chili peppers, stems, veins, and seeds removed
• 2 dried New Mexican chili peppers (guajillo), stems, veins, and seeds removed
• 2 canned chipotle chile peppers (or reconstituted dried chipotles)
• l/2 cup chopped onion
• 4 garlic cloves
• 2 teaspoons ground cumin
• 2 tablespoon dried oregano (preferably Mexican)
• 1 teaspoon kosher salt

Soak the ancho and New Mexican chile in hot water to cover for about 1 hour. Remove the chilies from the water and reserve 2 cups of soaking water. Combine the chilies. reserved soaking water (as needed), chipotle, onion, garlic, cumin, oregano, and salt in a food processor and puree until all the ingredients are blended into a smooth thick paste. Use the soaking liquid as needed to moisten the mixture in a paste form. Store in an airtight jar in the refrigerator for 3 to 4 weeks.

Yield: 2 to 3 cups

Recommendations: Marinate chicken breasts (4 to 6 hours); wings (6 to 8 hours); beef brisket (8 hours to overnight); spare ribs (8 hours to overnight)
NOTE: I often leave the seeds in the chiles.

Origin: Created by Chef Jon Jividen,
Posted By: ???

Mince chiles and garlic finely and place in a mortar. Mash with the heel of a cleaver or pestle. Add sugar and stir until it dissolves. Add fish sauce, vinegar and lemon juice, stirring between each addition.
This makes enough for 2-4 people.

From:
Posted By:Culinaria.Com
Post Date: 2/5/98

Whisk together.

From: Kevin Beard
Posted By:
Post Date: April 97

• 2 1/4 pounds dark purple-skinned plums (e.g. Stanley) skinned & seeded
• 4 habaneros*
• 350 milliliters red wine vinegar
• 1 teaspoon salt
• 6 cloves
• 3 tablespoons sugar (3-6, to taste*)
• 1 tablespoon gingerroot -- minced*
• clean glass bottles with vinegar proof caps.

1. Quarter the plums and remove the stones
2. Remove the stalks, veins and seeds from the chiles and roughly chop the flesh (*leave seeds in!) .
3. Add all the ingredients except the sugar to a non-aluminium pan. Bring slowly to the boil and simmer gently for 45 minutes.
4. *Puree in blender.
5. Wash out the pan and return the sieved mixture and the sugar.
6. Bring back to the boil and simmer until thick - about another 30-45 minutes.
7. To test if the sauce is ready spoon a little on to a cold saucer and leave for half a minute. If the sauce is runny or if a lot of vinegar
separates out then the sauce is not yet ready and needs further cooking. If the sauce stays in a little mound then it is ready.
8. Take the sauce off the heat, cover and let cool a little.
9. Put the clean bottles into a cold oven. Heat the oven to it's lowest setting and warm through the bottles.
10. Pour the sauce through a funnel into the bottles.
11. Loosly cover the bottles and place them in a pan of warm water. Bring the water gently to the boil and simmer for 30 minutes.
Do not skip this process or the contents of the bottles may not be sterile and could start fermenting.
12. Remove the bottles from the water bath and tighten the caps.
13. When the bottles are cool, label them and store in a cool dark place.
14. The sauce will be ready in a month and will keep for up to a @@@@@

I took this one from the net, probably Chileheads or SOAR, but the author didn't identify herself. Tried it yesterday, with some modifications & it's pretty good. If you try it, make sure that you have high-quality Fruit, some of the wimpy imported stuff in the markets is pretty tasteless the sauce will be, too.Lisa

Origin: See above
Posted By: ???

Sautee one huge onion finely chopped in a stick of butter and half a cup of olive oil until lightly browned. Add 11 oz bottle of Walkerswood Jerk Seasoning, and half of a 5oz bottle of Jamaica Hellfire Doc's Special Hot Sauce to the sauteeing Onions. An optional ingredient I like to add at this point is 4 tablespoons of Afri-Q Ethiopian BBQ Sauce, though it may be hard to find unless mailordered. Add 1/2 to 3/4 cup sugar if you like it sweeter, 2 tablespoons of allspice, and a teaspoon of thyme. (finely chopped scotch bonnets may also be added at this point, but its already got good heat from the Doc's Special) Lower heat to a simmer and cook for 20 minutes stirring often. Allow to cool, then marinate your meat/chicken for several hours (or overnight) and grill in the usual manner.

My favorite jerk out of a bottle is Walkerswood Jerk Seasoning (11 oz bell-shaped bottle). This is a semi-thick jerk with an authentic jerk flavor and a good amount of heat, though it comes up a bit short in that department for chile-heads. It also lacks the amount of sweetness that I am partial to in my jerk

Origin: Porter
Posted By: Porter

• 1/2 of a red onion
• 1 small green bell pepper (and I mean small)
• 2 stalks celery, leaves as well
• about 1 TBSP garlic, maybe more
• 2 tsp salt, approx
• 1 TBSP coarse black pepper, approx.
• 1 tps. cayenne pepper, approx.
• 2 tsp. paprika, approx.
• about 1/4 cup Creole mustard..more if you're a mustard freak..I am not
• about 2 1/2 cups mayo (I am a mayo freak)
• TBSP or two of catsup •about 1 TBSP Worchestershire sauce
• three jalapeños
• about 1 TBSP of whatever Durkee's Hot Sauce is now called
• white vinegar •juice of half a lemon (thinking lime may be better)
• parsley, chopped fresh, about a small handful of picked leaves

Process in a food processor until quite unrecognizable Obviously, you can change amounts as

Origin: Rael
Posted By: Rael64

In a heavy saucepan, simmer vinegar, chili flakes, garlic and onion until it has reduced 50%. Add brown sugar, soy sauce, salt and tomato paste and bring back to a simmer for 3 minutes. Remove from heat and whisk in butter chunks one at a time.

This sauce goes well with pork, lamb, and game birds as well as venison. It will hold for wo weeks in the refrigerator.

From: chef Jeff Blank at "Hudson's on the Bend" restaurant in Austin, Texas
Posted By:The Old Bear
Post Date: Sun, 21 Dec 1997

• 3 clove garlic
• 1/8 c pine nuts (or substitute almonds)
• 1/8 c parmesan cheese
• 1/4 bunch cilantro
• 1/4 bunch fresh basil
• 1/8 c red chile powder
• 1/8 c chile caribe (crushed red chiles)
• 1 tsp ground cumin
• salt to taste
• 1 c olive oil

Puree all the ingredients except the olive oil in a food processor. Slowly add the olive oil while the processor is still running.

Origin:
Posted By: Mike, Owner, Chile-heads List

Combine garlic, chiles and water and liquify in a blender or food processor.mix together with fish sauce, lime juice and sugar. Stir to dissolve sugar.Add shredded carrot.A typical dish to serve with the sauce is 'Char kroeung' (seeGrilled Cambodian Beef recipe in this collection), a milder version of sate'. The main heat is in the lime sauce rather than thedish.

From: Michael Bowers
Posted By:the Chile-Heads Recipe Collection
Post Date:

The amount of salt and vinegar will vary according to the amount of chiles, and the amount of chiles I use is generally what I have on hand. But, I'll take a stab at being a little more specific: I usually use 1.5 pint canning jars...the freezer type with the tapered "a bit wider at the top than bottom" mouth. Each jar should hold about a pound of chopped chiles, so if I had a pound of chiles on hand, I'd take a few out to allow for some space between the chiles and the jar top. BTW -- that includes seeds, I just wash 'em, cut the stem out, and throw 'em whole into a food processor. If you want, you can clean out the seeds, in which case you might get the whole pound of chiles into a single 1.5 pint jar (if you packed 'em a bit). I measure the coarse salt by my fingertips and thumb...as in, whatever I can pick up with 'em. Two fingertips full on the bottom of the jar, one between each layer of chiles (each layer being about 3/8 to 1/2 inch thick) and two or three on top. All totaled, I'd guess it amounts to 4 to 5 teaspoons per pound of chiles. BTW -- I suggested individual discretion as to how long to leave the chiles to ferment in the salt. For me, that's usually 5 or 6 days. Longer might mellow out the flavor, but I can't get over the worry about mold or other spoilage...so I don't let it sit for too long. When it's time to add the vinegar, I had however much it takes to cover the chiles by about 1/4 inch...don't have a clue as to how much that'd be.

From: Rich McCormack
Posted By:Rich McCormack
Post Date: Fri, 17 Oct 1997

T This is a very versatile sauce. It can be served hot or cold, spread on roast pork sandwiches, used to compliment grilled fish, pork, rabbit, lamb or chicken, and is perfect with enchiladas. It is less acidic and softer in the mouth than sauces using regular tomatoes. If this sauce is served warm, do not let it sit too long as the cilantro tends to lose its color and gets tired in flavor.

Husk and wash tomatillos under hot water. With a comal or black iron skillet (dry), cook tomatillos for 20-25 minutes over medium-high heat until soft and blackened all over. Do not allow to dry out. Shake pan every few minutes. Roast garlic until soft but not burnt. Sautée onion in 1 tablespoon olive oil until soft and browned. Place tomatillos, garlic, onion, 2 tablespoons olive oil, chipotles, adobo sauce, cilantro and salt in a blender or food processor. Process until combined; consistency should be even, wiht no lumps. Add water if necessary. Add lime juice and blend for a few more seconds. Add more cilantro if desired. Serve warm, at room temperature, or chilled.
Yield -- about 3 cups.

From: Chuck Taggart
Posted By:Chuck Taggart
Post Date: 2/5/98

• 12 medium Habaneros, stemmed and seeded
• 1/2 c Onions, chopped
• 2 Cloves garlic, minced
• 1 tb Canola oil
• 1 c Carrots; chopped
• 1/2 c Vinegar
• 1/4 c Fresh lime juice

Saute the onion and garlic in the oil until soft. Add the carrots with a small amount of water. Bring to a boil, reduce the heat, and simmer until the carrots are soft.

Place the chiles, vinegar and lime juice in a blender and blend until peppers are finely minced. Add the onion, garlic and carrots and puree the mixture until smooth.

Return the mixture to the stove and simmer for 5 minutes.

Strain the mixture into an empty hot sauce bottle. You get about 4 ounces. This is a fiery hot sauce that you need to use with care.

Place the ingredients that were strained out into a jar and refrigerate. It will have the consistency of finely grated horseradish but the flavor of habanero fruit. I love this on just about everything.

Origin: Tom Greaves
Posted By: Tom Greaves

• 12 md Habaneros, stemmed, seeded
• 2 lg Cayenne peppers, stemmed, seeded
• 1 15 oz can sliced Mango, drained
• 1 c Cheap Yellow mustard
• 1/4 c Brown sugar, packed
• 5 tb White vinegar
• 1 tb Curry powder
• 2 ts Cumin
• 1 tb Chili powder
• 1 ts Salt, or to taste
• 1 ts Fresh ground black pepper

Lotties True Bajan Premium Hot Pepper Sauce has been my favorite hot sauce for years. Early in 1996, my sources for this started to dry up and I now understand that they have discontinued production. Numerous letters to the home office in Barbados went unanswered. As I nervously approached the bottom of my last jar, I decided it was time to make it for myself. So using my trusty gas chromatograph analyser and utilizing mass spectroscopy techniques learned in Nuclear Engineering 401, I ventured forth and duplicated the recipe. The ingredients shown on the label were: Hot peppers, mustard, vinegar, sugar, salt, onion and garlic. Analysis showed that there was also mango, curry, cumin, chili powder and black pepper.

And now, the directions: Place the seeded peppers and vinegar in a blender and grind it fine. Slowly add the other ingredients and process until smooth.

Pour into two 12 ounce Lotties jars and enjoy.

Origin: Tom Greaves
Posted By: Tom Greaves

This sauce is suggested for serving with baked fish fillets, but I've also used it (without cooking it and with the addition of chopped scallions) in a red bean salad. It looks Georgian (former Soviet, that is!) in origin.

In a food processor, grind walnuts with salt and paprika. After walnuts exude their oil and the mixture is pasty, blend in just enough warm water to make walnuts turn creamy and light-colored. Scrape into small bowl. Crush garlic with a pinch of salt. Heat oil in a skillet over medium-low heat. Add garlic and cilantro and cook, stirring, until oil just begins to sizzle (maybe 2 - 3 minutes). Add to the walnuts along with the lemon juice and enough of the water to give the sauce an even consistency. Correct the seasoning. Makes one cup.

If you use this for fish, brush fillets with olive oil and bake on an oiled baking sheet until just cooked, about 5 minutes. Transfer fish to a shallow serving dish. Spread an even layer of sauce over each fillet and garnish with lemon. Serve at room temperature.

From: Paula Wolfert's Cooking of the Eastern Mediterranean
Posted By: pamra@rockland.net, Alexandra Soltow
Post Date: Mon, 11 May 1998

Tie spices inside a cheesecloth bag. Put vegetables, spices, and vinegar in a kettle and cook until soft. Press through a sieve or strainer. Add sugar and cook until desired thickness is reached, stirring frequently to prevent burning. Pour into sterilized jars and refrigerate until use. At first, the spices make you think you are eating a pickle, and then WHAMMO! the heat from the chillies kicks in.

From: Terry Berke
Posted By:Rich McCormack
Post Date: Fri, 17 Oct 1997

From: straight from trenchtown
Posted By: ChefyBear2
Post Date: 97-10-27

• 1 mango or papaya
• 1 medium yellow onion -- coarsely chopped
• 1 medium garlic clove
• 5 scotch bonnets or habs,stemmed -- not seeded
• 1 inch piece of ginger root
• 1/2 teaspoon turmeric
• 1 tablespoon dry mustard
• 1 pinch cumin
• 1 pinch coriander
• 1/2 tablespoon honey
• 1/2 cup cider vinegar
• 1/2 cup water
• 1 teaspoon salt

Puree first 10 ingredients in blender. Transfer mixture to bowl. In non reactive saucepan, bring vinegar, water, and salt to boil. Pour over mango mixture and stir well. Allow to cool before bottling. Refrigerated, sauce will keep approx 6 weeks.

Origin: Hot Licks by Jennifer Trainer Thompson
Posted By: ???

• 3 ripe yellow medium (baseball size) tomatoes
• 1 medium yellow onion (tennis ball!)
• 3 nice big yellow bell peppers
• Several yellow chiles (orange is OK, too) for some taste and fire - I used
• about 5-6 Lemon Drops (yellow Ajis), guts included - Habaneros come to mind,too
• Juice of 1/2 of a nice sized lemon
• 2 cloves garlic
• 1/2 tsp cinnamon
• 1/2 tsp allspice
• 1 tsp sugar
• 1 fat pinch of nutmeg (I like the stuff)
• salt to your taste
• 2 Tbs oil for sauteing and the sizzle finish

The idea is to use ingredients that are all as close to being yellow as possible, so that the end sauce turns out to be a golden yellow. I made this the first time with greenish tomatillos and Santa Fe Grandes that had a greenish tinge to them (overeager to pick, you know!) and the sauce wound up a gaggy color that I would not put my lips to and my wife wouldn't because it was too hot! (chilehead in progress!)

I use the broiler for most all of my roasting, so I'll refer to it as my method. Put the tomatoes and bell peppers under the broiler until the tomatoes are soft and the skin is split and brown in spots and the bells are blistered all over. You'll want to turn them a few times so that all this gets evenly done. Set them in a bowl and toss a towel over them and let them cool off a bit.

Now put the _____ (your chile's name here) and the unpeeled garlic in to roast. The Ajis I use roast quickly - one turn over and they're done. I just snip the good stuff off the stem with a pair of scissors into the processor. The garlic takes a little longer. In fact, you could roast it earlier with the big stuff under the broiler or on a dry frying pan or toaster oven or whatever.

While the bells and tomatoes are roasting, oil up a frying pan and peel, dice, and start sauteing the onion until it's just soft. Toss this sauteed onion into a food processor. A note on the pan: if you're not into doing dishes, use a bigger pan, like a Dutch oven, to saute the onions because the raw sauce also needs to be cooked after being pureed and a high-sided pan is handy for this.

After cutting out the stem cores from the tomatoes and the stems and seeds from the bell peppers, roughly chop them and put them into the processor as well. I don't bother to skin them - the skins are thin and chop up nicely. Add the lemon juice, sugar, some salt, nutmeg, allspice, and cinnamon. After the garlic cloves cool, peel and roughly chop and have them join the party in the processor. Puree all this stuff until you get the texture you like. Note: I could have done all this in one leaky batch, but decided to go with two shifts, instead.

I like a texture where the skins are well chopped (I don't strain this sauce), but it also doesn't look like baby food. At this point, I empty the contents of the processor into another pan with a handle on it. The hot oil in the next step will make the sauce spatter and it's no fun being in the splatter zone with an awkward grip on a slippery bowl.

After the blending, or during it, heat up a high-sided pan with the rest of the oil until the oil just starts to smoke. Pour in the raw sauce all at once while stirring. I like a whisk here because it mixes stuff well without pushing it around. The sauce will sizzle and spatter a bit, but keep the heat on it so that it doesn't stop bubbling.

Constantly stirring, cook the bubbling sauce for about 10 minutes. It should be thick enough to almost coat a spoon. After it cools and loses more water, it should be nice and thick. Taste it and make any additions you might like (sorry, no subtractions!).

This stuff is great with shrimp or fish or as part of some enchiladas or empanadas or chicken or ...... do enjoy!

Origin: Adapted from the mole amarillo in Mark Miller's _The Great Chile Book_
Posted By: Tom Scheper
Post Date: Mon, 22 Sep 1997 23:08:26

This typical sauce graces almost all tables in southeastern Mexico.

Slice chiles habaneros and xcatiks in thin strips, and place in a clay, ceramic, or glass bowl. Add onion. Add Seville orange juice, orange juice, lime juice, cilantro, and salt. Stir. Macerate for 2 hours.
Garnish with limes and cilantro. Serve with meat, Yucatecan specialties, and fish.
Makes 1 cup.

From: pg 268, "The Taste of Mexico", Patricia Quintana, Publisher: Stewart, Tabori & Chang
Posted By:
Post Date: 12/09/97