James T's Flame Sauce

Recipe Ingredients

3/4 cup	177ml	-- water
12		Habaneros or datils - chopped
		Seeded
2 cups	474ml	Fresh papaya; seeded - peeled
		Medium-chopped
1 teaspoon	5ml	Dry mustard
3		Fresh jalapenos - seeded and
1		Bermuda onion - finely (large)
2		Ripe tomatoes - medium- (large)
1 teaspoon	5ml	White pepper - freshly ground
1 teaspoon	5ml	Cayenne pepper - ground
2 tablespoons	30ml	Fresh oregano - minced
1 tablespoon	15ml	Fresh parsley - minced
1 tablespoon	15ml	Cilantro - (fresh coriander), minced
1 tablespoon	15ml	Fresh basil - minced
2 tablespoons	30ml	Balsamic vinegar
1 tablespoon	15ml	Salt
2 tablespoons	30ml	Dark brown sugar - firmly
2 tablespoons	30ml	Garlic - minced

Recipe Instructions

Yep, that's 12 habaneros. *Don't* get Habanero juice in your eyes, and avoid having it touch your skin if at all possible. Rubber gloves are recommended.

Place all the ingredients in a saucepan and bring to a boil. Reduce heat to medium and simmer for 3 to 4 minutes. Allow to cool, covered, overnight in the refrigerator before using. This sauce should last several weeks if kept refrigerated. Use as a condiment on eggs, with grilled meats, or as a dip with chips.

Source:
Bobby Flay and Jack McDavid

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