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!”
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.