Melt butter in small omelet pan. Add grapes and saute 3 minutes. Add minced chiles and rum. Saute l more minute, then flambe by carefully tilting pan into gas flame until pan flames up or by holding match over evaporating alcohol. When flames subside, add honey, vanilla, nutmeg and cinnamon. Cook 3 minutes more, stirring frequently. Makes about l l/3 cups, 4 servings.

From the article in the La Times, issued 6/28/92, comes this comment on this recipe: "Chef Frank Khachi concocted grape-habanero topping to serve over a handmade pineapple parfait, but it's great served over plain ice creams such as chocolate, vanilla or strawberry. Add the sauce to the ice cream just before serving. Chiles vary widely in their level of heat, but they become milder as they are cooked. If you're cooking for total sissies, try this with only one pepper. If you already have a serious pepper habit, better increase the dosage to three or four".

and from Michael Loo:

Speaking of hot, here's a pepper sauce that is I'd say about the same level as Melinda's (i. E., a real chilehead could use it for brushing his teeth, but for normal people a couple drops would suffice):

Pseudo-Melinda's Habanero pepper sauce Makes 1 pint (equivalent of about 4 or 5 commercial bottles)

1/2 c onion, chopped 2 garlic, minced 1 T olive oil 1/2 c carrots, chopped 1/8 c water 12 Habaneros, stemmed but not seeded, chopped 1/2 c white vinegar 1/4 c lime juice

Saute onions and garlic in oil over medium low heat until soft but not brown. Add carrots and water. Bring to boil, reduce to low and cook until carrots are cooked. Remove this mixture to a blender and blend along with the Habaneros. When smooth, mix in vinegar and lime juice and simmer briefly. If you are looking to use the sauce immediately, simmer for 5 min; if you are going to store it, 2 min will be sufficient but will increase the heat of the sauce to about Melinda's xxtra sauce heat. You may up to double the Habs before creating a painfully hot sauce (about as hot as Melinda's reserve) In any case, this stuff should be packed into sterilized containers for storage unless you want to drink it up all at once, heh heh.

Adapted from DeWitt and Gerlach, The Whole Chile Pepper Book.

Enjoy!

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