12 habanero peppers, (6 if you’re scared) roughly chopped.
(De-vein and de-seed prior to chopping—WEAR PLASTIC GLOVES)
1 ripe mango, peeled, pitted and mashed or you can use 2 large peaches
1 cup yellow prepared mustard
1/4 cup packed brown sugar (Can increase quite a bit to suit your taste)
1/4 cup white vinegar
1 tablespoon curry powder
1 tablespoon ground cumin
1 tablespoon chili powder
salt and pepper to taste
Mix all ingredients in food processor or blender.
When finished it should have a sweet, smoky flavor followed by—yes a little heat—It’s NOT however even close to as hot as you imagine it will be. It can be used on anything: PorkLoin/Chops, Hamburgers, Steak, Hot Dogs, Roast, Chicken Breast... you name it.
I LOVE IT on vegetables - especially red bell peppers. Awesome on grilled chicken!
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