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| 3/4 Tasse | water |
| 12 | Habaneros or datils; chopped and seeded |
| 2 Tasse | Fresh papaya; seeded, peeled and medium-chopped |
| 1 Teelöffel | mustard dry |
| 3 | Fresh jalapenos; seeded and minced |
| 1 gross | Bermuda onion; finely chopped |
| 2 gross | Ripe tomatoes; medium chopped |
| 1 Teelöffel | White Pepper freshly ground |
| 1 Teelöffel | cayenne pepper ground |
| 2 Esslöffel | oregano fresh, minced |
| 1 Esslöffel | Parsley fresh, minced |
| 1 Esslöffel | Cilantro (fresh corainder); minced |
| 1 Esslöffel | basil minced, fresh |
| 2 Esslöffel | balsamic vinegar |
| 1 Esslöffel | salt |
| 2 Esslöffel | Dark brown sugar; firmly packed |
| 2 Esslöffel | Garlic minced |
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eyes, and avoid having it touch your skin if at all possible.
Rubber gloves are recommended.
Reduce heat to medium and simmer for 3 to 4 minutes. Allow to cool, covered, overnight in the refrigerator before using. This sauce should last several weeks if kept refrigerated. Use as a condiment on eggs, with grilled meats, or as a dip with chips.
From W.C. Longacre, in Jean Andrews' _Red Hot Peppers_ MacMillan,
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