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