Free Recipe James T s Flame Sauce – Rhp
Recipe Type: S Recipes
Recipe Preparation: boil
Cooking Ingredients for James T s Flame Sauce – Rhp Recipe
3/4 c ;water
12 Habaneros or datils; chopped
-and seeded
2 c Fresh papaya; seeded, peeled
-and medium-chopped
1 ts Dry mustard
3 Fresh jalapenos; seeded and
-minced
1 lg Bermuda onion; finely
-chopped
2 lg Ripe tomatoes; medium-
-chopped
1 ts White pepper; freshly ground
1 ts Cayenne pepper; ground
2 tb Fresh oregano; minced
1 tb Fresh parsley; minced
1 tb Cilantro (fresh coriander);
-minced
1 tb Fresh basil; minced
2 tb Balsamic vinegar
1 tb Salt
2 tb Dark brown sugar; firmly
-packed
2 tb Garlic; minced
James T s Flame Sauce – Rhp Preparation
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. From W.C. Longacre, in Jean Andrews” _Red Hot Peppers_ MacMillan, 1993. ISBN 0-02-502251-2. Typos by Jeff Pruett. Posted to MM-Recipes Digest V4 #4 by Phillip Waters <muddy@ibm.net> on Feb 2, 1999
Cooking Temperature:
Recipe Serves: 3
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