---------- Recipe via Meal-Master (tm) v8.05
       Title: West Indies Hot Curry Sauce
  Categories: Sauces, Hot
       Yield: 1 Batch
      12    Habanero (scotch-bonnet)
            -peppers (up to 15)
       1    Ripe mango; peeled - pitted
            -and mashed
       1 c  Cheap yellow mustard
     1/4 c  Packed brown sugar
     1/4 c  White vinegar
       1 tb Curry powder
       1 tb Ground cumin
       1 tb Chili powder
     1/2 ts Salt; or to taste
       1 ts Black pepper; or to taste
   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.
   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.
   NOTES : 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
   Recipe By: Big Flavors Of The Hot Sun by Schlesinger & Willoughby