"Sonoran Dude" > wrote in message
. ..
> 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?

Caribbean,(Habs, Allspice and Ginger are some Caribe clues) I believe the
squash is more so an extender and keeping it a bit less a hot fruit sauce
than for heat control.

This is really good on grilled white proteins like fish, chicken and pork.