TOM'S "LOTTIES TRUE BAJAN HOT PEPPER SAUCE" KNOCKOFF
by Tom Greaves


12 md Habaneros, stemmed, seeded
2 lg Cayenne peppers, stemmed, seeded
1 15 oz can sliced Mango, drained
1 c Cheap Yellow mustard
1/4 c Brown sugar, packed
5 tb White vinegar
1 tb Curry powder
2 ts Cumin
1 tb Chili powder
1 ts Salt, or to taste
1 ts Fresh ground black pepper 

Lotties True Bajan Premium Hot Pepper Sauce has been my favorite hot sauce
for years. Early in 1996, my sources for this started to dry up and I now
understand that they have discontinued production. Numerous letters to the
home office in Barbados went unanswered. As I nervously approached the bottom
of my last jar, I decided it was time to make it for myself. So using my
trusty gas chromatograph analyser and utilizing mass spectroscopy techniques
learned in Nuclear Engineering 401, I ventured forth and duplicated the recipe.
The ingredients shown on the label were: Hot peppers, mustard, vinegar, sugar,
salt, onion and garlic. Analysis showed that there was also mango, curry,
cumin, chili powder and black pepper.

And now, the directions:
Place the seeded peppers and vinegar in a blender and grind it fine. Slowly
add the other ingredients and process until smooth. Pour into two 12 ounce
Lotties jars and enjoy.