Habanero Fire Sauce


While it's best used as a creamy sauce to complement burritos, tacos,
chili etc.,  I also use it as a chip dip and have been known to use it
as a "base" to finish all those little chips that are too small to dip
at the bottom of the bag.  Kind of like chip soup.... (Im fully aware
how sick I am).

all measurements approximate

.5 oz High quality dried Habaneros
.5 cup chopped parsley
.25 cup  red ripe pepper of any kind....just for color.
.75 quart buttermilk
1 cup mayo....   the real stuff please, no miracle whip
teaspoon black pepper

In a standard food processor:
reconstitute habaneros in .25 cup warm water and chop them up in the
processor.   Add a little buttermilk and buzz again.   Add parsley and red
pepper and buzz again.  Add mayo and buzz again.  Add the rest of the
ingredients and top off with buttermilk until processor is full.  Buzz again.
  This makes about a quart of sauce.  It is incendiary.  Be careful when
chopping habaneros initially as it can spatter.

Royalbull@aol.com
From the Chile-Heads Recipe Collection
http://neptune.netimages.com/~chile/recipes.html