Anonymous Tue May 23 19:24:07 2006

1 small habanero peppers -- dried

1/2 teaspoon salt

1 tablespoon butter -- (optional)

1-1/2 tablespoon dark brown sugar

12 whole golden raisins -- chopped

3 tablespoon apricot preserves

1 teaspoon white wine vinegar

In a good-sized skillet heat about a half-cup water over medium heat until it begins

steaming. Carefully cut small slices from the dried habanero and finely chop those to

accumulate about 1/2 tsp. or so of flakes, adjusting to your taste and heat tolerance. (You

might want to wear rubber gloves when touching the pepper; at least be careful and don't

touch your eyes until your hands have been thoroughly washed.) Add the pepper flakes

with the salt and butter to the water and allow the flakes to soften and the butter to melt.

Add the brown sugar (stir to dissolve) and raisins. When the water is simmering, add the

apricot preserves. Cut up any large pieces of apricot in the pan, and make sure all the

gelatinous matter is dissolved. Add the vinegar a little at a time, being careful not to make

the mixture at all sour; the vinegar should just brighten up the taste. Allow the glaze to

simmer. As it thickens, water can be added a bit at a time to keep the glaze from scorching;

it shoul

d be allowed to darken a bit. Coat grilled chops or meat slices with the glaze by simmering

the meats with the glaze for a couple minutes on each side. Spread a teaspoon or so on

each serving plate and arrange meats on top. Little mint sprigs and curls of orange peel

could be used to give a truly goofy appearance, if you like that kinda thing.