CARIBBEAN STYLE HOT SAUCE This is good on all kinds of meat, dried beans, greens and in soups, stews and chilis! 1 papaya, peeled, seeded and coarsely chopped 1 mango, peeled, cut from seed and coarsely chopped 1 finger of ginger, peeled and diced 30 habañero peppers, leave or remove seeds, as desired for heat level 4 cloves of garlic 2 large onions, quartered 1 lime, seeded, quartered 1 cup of lime juice 2 cups of malt vinegar 1 cup prepared yellow mustard 1 cup of sugar 1 teaspoon of salt Puree the solid ingredients in a food processor, using the lime juice and vinegar as needed to assist the puree processing. Transfer to a large saucepan and stir in the remaining ingredients. Stir to desolve the sugar and to blend ingredients. On low heat, simmer the mixture for about 20 to 25 minutes, stirring occasionally to prevent scorching. Bottle in hot sterilized jars if desired. CAUTION: If you decide to try this, do not sample more than one drop, until you know what to expect! The first sensation is that of sweetness, then POW!, the heat kicks in! This is a very tasty, although VERY, VERY hot sauce! I make several batches every year and give away to family, friends, neighbors, or anyone brave enough to try it. It is not meant for the faint of heart! I label mine as being, "Not for children, women, or wimps!", however one of my daughters objects to this.

I would use it to spice up tomato juice coctails, spaghetti sauce, chili, Brunswich stew, hot salsas, catsup, and other things where just a little hot is needed and the sweetness is not gonna become predominant. It would also be good sprinkled on collards, turnip greens, mustard greens, and spinach, all of which need vinegar, hot pepper, and a tad of sugar to complement the bitter edge. Peace in the Pepper Patch, Bill

Thank you Carol for finding the recipe. I'm sorry Annie that I lost it. I think you sent it via email and I'm going to blame Steve for deleting it. Ha Yes, I am swimming in Habaneros. I've even used some for decoration in a fall arrangement for my table. They are a beautiful orange/yellow color. My daughter was over for lunch the other day and I had homemade vegetable soup and she asked where my hot sauce was. (She puts it on everything.) I don't really like hot spicy food so I don't have any hot sauce in the house. Well, I will now. Thanks again for the recipe. Karen

This is has been my favorite hot dog chili for several years now. You could make it sweeter by adding more sugar or substituting brown sugar for the regular sugar. * Exported from MasterCook * Hot Dog Chili from Aiken Pool Hall, Aiken, SC Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 lb. hamburger meat 4 med onions -- diced/chopped 4 Tbsp mustard -- yellow 3 tsp sugar 2 tsp vinegar -- apple cider 2 tsp chili powder 1 cup catsup salt -- to season Break up the hamburger meat and put into a 4-qt. pan. Add enough hot water to make a thick mix. Stir until smooth. Add the remaining ingredients. Cook slowly for 1 hour. Can be thinned as needed with water or beer. - - - - - - - - - - - - - - - - - - NOTES : The Aiken Pool Hall, Aiken, SC, is famous for having the best chili dogs in the area. Source: recipesource.com