Food: Fire in a Bottle

While not as exciting as a vacation in Belize, I have been busy plucking plump peppers. My Scotch Bonnet pepper plant has been pooping out a bumper crop of these fiery beauties; more than enough to make another bottle of my famous "Grounds for Divorce" Belizian hot sauce. I over did it once with this sauce in a recipe and my trophy bride swore if I ever did that to her again I would be hearing from her attorney.

I whined and sniveled and got this recipe while in Belize a year or so ago. Try it - you will like it.

Grounds for Divorce Belizian Hot Sauce

2 or three bottles of a premium beer (this doesn't go in the recipe, it goes in you)

1 cup chopped onion

1 tablespoon minced garlic

1 tablespoon extra virgin olive oil

1 cup chopped carrots

10 fluid ounces water

12 Scotch Bonnet peppers (Habeneros are a poor substitute, but if that is all you have...)

2 tablespoons fresh lime juice

2 tablespoons white vinegar

Sauté the onion and garlic until soft, then add the carrots, peppers and water, and bring to a boil. Reduce the heat, open another beer, and cook until carrots are soft.

Remove from heat and allow to cool a bit, then pour everything except the beer into a blender and then whiz until smooth. If the sauce is too thick, add some water. If it is too thin, add a few more peppers...at this point, what do you have to lose? When you have achieved the desired consistency, pour sauce into the container of your choice and have another beer.

Holy crap is that stuff hot! 

My next project involves cayenne peppers.