You just can't beat Hot and Spicy Foods. Once you've had it, you just can't go back to Bland Food.
I eat Hot Peppers everyday with Breakfast, Lunch and Dinner.
How about you?
If you like to Travel, the cultures with Spicy and Tasty Food are absolutely the best.
Here is one of my Customers...Shawn...with his Hot Sauce Recipe. ENJOY!
Ingredients
2 Tbsp. butter
¾ cup chopped onion
½ cup celery with leaves, diced
½ cup green bell pepper, diced
2 Tbsp. fresh garlic, minced
2 cans (14.5 oz) tomatoes, drained & chopped
1 can (6 oz.) tomato paste
1/3 cup red wine vinegar
2 Tbsp. molasses
2 lemon slices
*3 fresh Habaneros Seeded and chopped
2 tsp. dry mustard
1 bay leaf
1 Tbsp. Old Bay seasoning
3 fresh Sage leaves or 1 tsp. Dried sage
1/2 tsp. ground cloves
1/2 tsp. ground allspice
2 Tbsp Jamican Rum
Directions:
In a large heavy non-aluminum saucepan, melt butter over medium heat. Add onion, celery, bell pepper, and garlic. Saute 7 -8 min., stirring frequently until tender. Stir in remaining ingredients, bring to a boil over high heat. Reduce to low, cover and simmer 30 min., stirring occasionally, until sauce is thickened. Remove from heat. Remove and discard lemon slices and bay leaf. Process in a blender until smooth.
*Or use your favorite Hot Pepper to taste
Shawn
Newark, Delaware
I eat Hot Peppers everyday with Breakfast, Lunch and Dinner.
How about you?
If you like to Travel, the cultures with Spicy and Tasty Food are absolutely the best.
Here is one of my Customers...Shawn...with his Hot Sauce Recipe. ENJOY!
Ingredients
2 Tbsp. butter
¾ cup chopped onion
½ cup celery with leaves, diced
½ cup green bell pepper, diced
2 Tbsp. fresh garlic, minced
2 cans (14.5 oz) tomatoes, drained & chopped
1 can (6 oz.) tomato paste
1/3 cup red wine vinegar
2 Tbsp. molasses
2 lemon slices
*3 fresh Habaneros Seeded and chopped
2 tsp. dry mustard
1 bay leaf
1 Tbsp. Old Bay seasoning
3 fresh Sage leaves or 1 tsp. Dried sage
1/2 tsp. ground cloves
1/2 tsp. ground allspice
2 Tbsp Jamican Rum
Directions:
In a large heavy non-aluminum saucepan, melt butter over medium heat. Add onion, celery, bell pepper, and garlic. Saute 7 -8 min., stirring frequently until tender. Stir in remaining ingredients, bring to a boil over high heat. Reduce to low, cover and simmer 30 min., stirring occasionally, until sauce is thickened. Remove from heat. Remove and discard lemon slices and bay leaf. Process in a blender until smooth.
*Or use your favorite Hot Pepper to taste
Shawn
Newark, Delaware
