West Indies Hot Curry Sauce

Course : BBQ Sauce
Serves: 1
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12 medium habanero or Scotch Bonnet chilies chopped (to 15 chili for a milder curry, use a few jalapenos
1 tablespoon mustard to thicken (optional)
1 medium ripe mango, peeled, pitted and -- mashed
1 cup cheap yellow mustard
1/4 cup packed brown sugar
1/4 cup white vinegar
1 tablespoon curry powder
1 tablespoon ground cumin
1 tablespoon chili powder
1/2 teaspoon salt -- or to taste
1 teaspoon black pepper -- or to taste

Preparation / Directions:

WARNING: This is a very hot sauce if made with habanero or Scotch Bonnet peppers. 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. 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.

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