Wow, does that ever sound good...anything tex-mex, hispanic, anywhere/anytime and I'm first in line with my fork :) Sadly, not tonight, we're probably having a quick sandwich from the chicken I roasted...16 yr old nephews first varsity home football game where he's starting. My neighbor asked last night if I liked high school football - my answer was, I like Jeff ;)

I made a really good, very hot one off of allrecipes.com. It's called Bob's Liquid fire . But I was thinking it would be delicious if you used some milder peppers such as jalapeno for part of the habaneros. Not that it's not good as is, but I did leave the mustard out of it. I diluted my sauce 50/50 with peach jam and used it as a glaze on some pork chops and they were DELICIOUS! YUM Here is a link that might be useful: liquid fire hot sauce

Habanero Gold Jelly recipe uses dried apricots so the flavor definitely works. Not sure about coffee or cantaloupe. You could try some small samples - make sure to keep them in fridge or freezer after fermenting since there's no way to tell if it's acid enough to can (Hab Gold recipe has been tested, it has vinegar for acidity and also plenty of sugar and pectin to reduce the water activity so it's safe, but not what you want in a sauce). I think I posted a fermented pepper/garlic recipe on one of these threads - not sure how much fruit to add. And the mash had to be kept in the fridge though if you thin it out with vinegar I think it could be shelf-stable (as mostly vinegar). Haven't gotten enough ripe peppers to try it yet, hope in a couple of weeks - I have tons of green pods!

A ham steak is enough to make these...my DH's favorite weekend lunch or snack. HAM 'N RYE ROLLS Yield: 12 Buns 1 Tablespoon Active Dry Yeast Pinch Brown Sugar 1 Cup Warm Water (110-115 degrees) 2 Tablespoons Brown Sugar 4 Tablespoons Unsalted Butter at Room Temperature 1 Teaspoon Salt 1 Egg 3/4 Cup Medium-rye Flour 2 1/2-3 Cups Unbleached All Purpose or Bread Flour Ham & Sour Cream Filling: 2 Shallots, finely chopped 2 Tablespoons Unsalted Butter 1 Garlic Clove, Minced 1 Honey-Baked Ham, ground in a food processor (3 Cups Ground) 1/2 Cup Sour Cream 2 Tablespoons Cognac or Brandy 1 Teaspoon White Worcestershire Sauce 2 Tablespoons Capers, drained, or 1/4 Cup Chopped Pecans 1.) In a large bowl or the work bowl of a heavy-duty electric mixer fitted with the paddle attachment, sprinkle the yeast and pinch of sugar over the warm water. Let stand for 10 minutes or until bubbly. 2.) Add the sugar, butter, salt, egg, and rye flour. Mix with a whisk or the mixer to blend. Add 1 cup of the unbleached flour. Beat hard until smooth, about 1 minute. Add the remaining unbleached flour 1/2 cup at a time until soft dough is formed and just clears the sides of bowl, switching to a wooden spoon when necessary if mixing by hand. 3.) Turn the dough out onto a lightly floured work surface and knead until just smooth, about 1-2 minutes, adding 1 tablespoon of flour at a time as necessary to prevent sticking. The dough should be soft. Place the dough in a greased deep container, turn once to coat the top, and cover with plastic wrap. Let rise in a warm area until doubled in bulk, about 1 hour. 4.) Prepare Ham & Sour Cream Filling: In a medium saucepan, sautthe shallots in butter until soft but not brown. Add the garlic and cook only about 1 minute more. Stir in the ground ham, sour cream, Cognac or brandy, Worcestershire sauce, and capers or pecans. Refrigerate until needed, covered. 5.) Turn the dough out onto a lightly floured work surface and roll into a 12" by 16" rectangle. With a sharp knife, divide the dough into twelve 4" squares. Place about 1/4 cup ham filling in the center of each square. Bring the opposite corners together and pinch to seal. 6.) Grease 12 standard-size muffin cups. Place a square of filled dough in each muffin cup, seam side down. Cover loosely with plastic wrap, and let rise in a warm place until the buns are puffy and doubled, about 30-40 minutes. Twenty minutes before baking, preheat oven to 400 degrees. 7.) Bake in the preheated oven until well browned and springy to the touch, about 20-25 minutes. Let stand in the cups for 5 minutes, then, remove to racks to cool. To bake the rolls a day or more ahead, refrigerate or freeze them, then reheat at 325 degrees on a baking sheet loosely covered with foil. Wrap warm buns in foil to transport. Or, the rolls may be shaped and filled the night before, covered loosely with plastic wrap, and refrigerated overnight. Let stand at room temperature while preheating the oven for 20 minutes in the morning. Bake as directed. These are a staple in my freezer. /tricia