Home-Style Inner Beauty Hot Sauce

     12    Fresh habanero chiles --          1/4 c  White vinegar
           Roughly chopped                     1 tb Prepared curry powder
      1    Ripe mango -- peel, pit,            1 tb Ground cumin
           Mash                                1 tb Chili powder
      1 c  Cheap yellow prepared                    Salt and freshly cracked
           Mustard                                  Black pepper -- to taste
    1/4 c  Brown sugar -- packed

  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:

  "One day in Jamaica I was in this dingy bar and met this old guy who..."
  and you take it from there.

  Mix all the ingredients together and stand back.  This will keep, covered
  and refrigerated, until the year 2018. Be careful, though: If it spills, it
  will eat a hole in your refrigerator. If you ever want to dispose of it,
  call the local toxic waste specialists.

  WARNING: Hottest sauce in North America. Use this to enhance dull and
  boring food. Keep away from pets, open flames, unsupervised children, and
  bad advice.  This is not a toy.  This is serious. Stand up straight, sit
  right, and stop mumbling.

  Be careful not to rub your nose, eyes, or mouth while working with
  habaneros.  You may actually want to wear rubber gloves while chopping and
  mixing -- these babies are powerful.

  Recipe By: Big Flavors Of The Hot Sun by Schlesinger & Willoughby By
  capterie@netroute.net on Jun 24, 1997