Un”Belize”able

Maggie went on a couple mission trips to Belize in high school and college, as did my dad and sister (separate from Maggie). Evidently, when you go to Belize it is a requirement to get hooked on Marie Sharp’s hot sauce. It is a carrot-based habanero sauce that is the perfect condiment for black beans and rice. My sister came home with some and I immediately fell in love with the stuff. It’s mild enough that you can actually taste the flavor of the peppers and not just the heat (but it’s still HOT!). Since I grew black beans, carrots, and habaneros this year, I thought I’d try making a Belizean style carrot-habanero sauce.

I found a recipe online @ http://www.chilliworld.com/factfile/hot-sauce-recipes/belizean-habanero-sauce.asp. I sauteed onions and garlic until soft, then added water and carrots. I brought that to a boil and added the vinegar. I simmered the mixture until the carrots were soft. Since the salt, lime juice, and peppers don’t go in until the end, I threw them in the blender. I wanted the habs liquified so I wouldn’t get any surprise chunks later. Then I made a BIG mistake.

I opened the lid to the blender and took a big whiff. Bad idea. While in basic training and again before being deployed, I was subjected to the “gas chamber”. They release CS gas and make you take your gas mask off to show the importance of it. Instant tear/snot/slobber fest. It’s like my mom watching the movie “Beaches”. Well, that was me. I got gassed.

I heard my drill sergeant yelling, “Keep your eyes open, Private White! What’s your Social Security number?”

“That’s confidential, Drill Sergeant.”

“Ain’t nothing confidential, Private! You in the Army, boy!”

Whoa. Flashback.

I haven’t tried it yet. The recipe recommends letting it age a bit first. I’ll let you know how it is in a week or so.

David