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.