I have been letting Ernie do all the heavy lifting around here, as I work on multiple other projects. Just like RT said at Untwisted Vortex in his post entitled I’m Not Apathetic – I just Don’t Care. Niche blogs, video projects, real world hydrogen generators on vehicles, and hanging out with my children make posting around here low on the ole priority stack.
And now for something completely different ( Monty Python, anyone?).
Yesterday I made some hot sauce that reminded me of that Caribbean Cruise we went on 2 years ago. That day we were getting off the boat at Barbados, and a group of drunken young men were trying to get off the boat with mixed drinks in their hands. I thought, “Those guys must be Canadians!” I was right, I found as they were escorted back onto the ship. After all, who else would already be tanked up enough at 10:00 am to try to sneak full glasses off the boat than a bunch of Canucks?
Later on that day we ran into those same guys at a private, inclusive beach tour. All you could eat food, all you could drink local alcohol. I had a bunch of rum, not sure exactly how much but a lot more than recommended by health care professionals. There was a relish squeeze bottle by the food, and I squeezed a generous portion out on my burger. I soon realized that it was some of the best hot sauce I had ever tasted, and not relish at all. Just this week I dug out a recipe and whipped up a batch. It is made with papaya and is quite different from most sauces, but quite good. We have used it on barbequed burgers, with salsa chips and crackers, and even with celery sticks. I know it isn’t the usual redneck food, but it goes good with fishsticks and frys.
Try to keep out of the rum while you are in the kitchen.
1 papaya, chopped
1 onion, chopped
2 medium garlic cloves
4 habanero or chili peppers, stemed and seeded
1 inch ginger root, chopped
1/3 cup dark rum
1/3 cup lime juice
1/2 teaspoon salt
2 1/2 teaspoons honey
1/8 teaspoon anise seed
1/8 teaspoon clove
1 pinch nutmeg
1 pinch cinnamon
black pepper
Put all the ingredients in your blender or food processor and puree just until smooth. Do not overblend! You don’t want the overblending police on your a$$.
Put the mixture into a pan and bring to a boil, then simmer gently for 10 minutes. Allow your masterpiece to cool before bottling. The sauce should keep for up to 6 weeks in the fridge.