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Print this Recipe    whose taste buds cannot handle super heat. It is, however, very easy

to reduce the heat while retaining the superior flavor of the
habanero pepper.

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Calypso Sauce I
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16-20 Fresh Habaneros
3 T. Vinegar
2 T. Apple Sauce
3 t. Limeade concentrate
2 t. Coleman's dry mustard
1/4 t. Allspice, ground finely
1/2 t. Salt

Combine all ingredients and blend until smooth. Refrigerate.

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Calypso Sauce II
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1 T. Oil
2 Medium Yellow Onions, sliced and separated into rings
4 Cloves Garlic, sliced
sugar
25 Fresh Habaneros
4 T. Vinegar
4 T. Limeade concentrate
2 T. Vodka
4 T. Coleman's dry mustard
3 t. Salt
3 Allspice, ground

Saute until brown and caramelized the onions and garlic, in the oil and
a small amount of sugar. Transfer this onion mixture to a blender. Add
the remaining ingredients to the blender and blend until smooth.
Refrigerate.

Both of these sauces can be used in marinades, salsas, sauces, or anything
else that requires some heat and Carribean flavor.

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