Anonymous Tue May 23 19:50:23 2006

12 fresh habanero chilies --

roughly chopped

1 ripe mango -- peel, pit, mash

1 cup cheap yellow prepared mustard

1/4 cup brown sugar -- packed

1/4 cup white vinegar

1 tablespoon prepared curry powder

1 tablespoon ground cumin

1 tablespoon chili powder

salt and freshly cracked

black pepper -- to taste

This style of hot sauce, widely used in the West Indies, is basically habanero peppers (also

known as Scotch Bonnets), fruit, and yellow mustard, with a few other ingredients thrown

in. Use this recipe as a guideline. Habaneros are at the top of the chile pepper heat scale,

so feel free to substitute other peppers of your choice. Funnel the sauce into an old pint

liquor bottle, then let your imagination run free as to what whopper you can lay on your

guests regarding its origins. If you\'re having trouble, here\'s a start: \