Anonymous Tue May 23 19:42:16 2006

2 Scotch Bonnet or habanero chilies

4 large jalapenos

1 cup honey

1 cup orange juice

1/4 cup soy sauce

1 large squirt of prepared mustard

1 teaspoon ginger

1 teaspoon allspice

Chop peppers up and add to the blender. Then add all other ingredients and puree until

consistency is very smooth. Then place in sauce pan and simmer on low heat for

30-45minutes. Keep in refrigerator. This can be used as a mop/basting sauce and/or for

topping the finished product. Caution everyone that it is HOT, especially if you leave seeds

in.