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| 1/2 x ca. 30 g | High quality dried Habaneros |
| 1/2 Tasse | parsley chopped |
| 1/4 Tasse | Red ripe pepper of any kind; just for color |
| 3/4 ca. 1 Liter | buttermilk |
| 1 Tasse | Mayo (the real stuff please; no Miracle Whip) |
| 1 Teelöffel | black pepper |
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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).
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 list. Downloaded from Glen's Mm Recipe Archive, http://www. Erols. Com/hosey.
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