16 Habanero Chiles, Stems And

-Seeds Removed 17 oz Can Plums

17 oz Can Apricots

1 c Canned Pimentos

2 c Sugar

1 c Plum Jam

1 c White Vinegar

Info: from December 1992 "Chile Pepper Spicy World Cuisine" magazine posted by Perry Lowell, Mar. '93 ~------------------------------------------------------------------------- This is a hot, spicy sauce for meats, poultry, or fish, or add it to soups, like you would add Tabasco sauce. Place all the ingredients in a blender and puree until smooth. Simmer over a low heat for 20 minutes, stirring constantly. Yield: a little bit goes a long way Heat Scale: Hot