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Sonoran Dude[_2_] Sonoran Dude[_2_] is offline
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Default Habanero Pepper Sauce

Gunner wrote:
> Habanero Pepper Sauce
>
>
> 8 to 12 Habaneros
> 1 tablespoon vegetable oil
> 2 onions, diced
> 2 ripe mangoes or papayas,
> skinned, seeded, and diced to 1/2 inch
> 6 carrots, diced
> 2 Chayote squashes, peeled and diced
> 12 pimento (allspice) berries
> 10 whole black peppercorns
> 4 thyme sprigs
> 1 ounce ginger root, finely diced
> 1/2 cup sugar
> 1/4 cup cider or othervinegar
>
> In a nonreactive pot, heat the oil. Saute the onions until they are
> translucent but not brown. Add the mangoes or papayas, carrots, squash,
> pimento berries, peppercorns, thyme, and ginger. Saute the mixture 5
> minutes, stirring constantly. Add the sugar and habaneros peppers. When the
> sugar has become syrupy, add the vinegar, and cook until the carrots are
> soft, about 5 to 10 more minutes.
> Puree the mixture in a blender, and strain it. Store it in a tightly closed
> bottle in the refrigerator.
>
>

Where did you get this one? I'm trying to figure out the chayote
squash... is that to control the heat?