Recipe - Home-Style Jerky

12 Fresh habanero chiles
Roughly chopped
1 Ripe mango peel, pit,
Mash
1 cup Cheap yellow prepared
Mustard
One fourth cup Brown sugar packed
One fourth 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:

"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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini