Being serious salsa lovers, this past summer we planted a salsa garden in our back yard. We had many tomatoes and several types of peppers that grew in abundance in our sandy Florida soil. We had one habanero pepper plant that went crazy. Out of necessity I found this great recipe for hot sauce so we could use up some of our peppers. It was so good we ate it with everything: fish, chicken, eggs, on sandwiches, with chips and salsa. I wouldn't be surprised if my sons even added it to their breakfast cereal! Please try it and let me know what you think. We still have so many peppers in the freezer I'm thinking of making this sauce and giving it as holiday gifts.!
12 fresh habaneros
1 ripe mango, peeled and finely chopped
1 cup yellow mustard
1/4 cup packed brown sugar
1/4 cup white vinegar
1 T curry powder
1 T ground cumin
1 T chili powder
salt and pepper to taste
Wear rubber gloves to cut habaneros. Trust me on this. And don't rub your eyes or touch your face with the gloves on.
Slice caps off habaneros, remove seed bundle and set aside. (They can be added at the end to increase the heat level, if you're really into that.) Finely chop the habaneros and put in glass mixing bowl. Add mango. Add other ingredients and mix together. Mixture can be run through a food processor or mixed by hand. I prefer the chunky texture over the pureed texture, but the taste is the most important part.
Pour into glass jars and refrigerate. Enjoy it on everything.