Saturday, June 9, 2012

Pickled peppers and onion hot sauce from Belize

Belize has a special place in my heart.  My best friend and I took a two week vacation there in 2010 and it was seriously one of the greatest trips ever, full of panty rippas, crystalized skeletons of Mayan human sacrifice victims, and incredible food always accompanied with pickled pepper sauce.

For food prep I've stockpiled a lot of (very un-paleo but very easy to store) rice and beans should I ever need it.  That's going to get very monotonous after a while so here's a way to add a little kick.

Belizean pickled pepper and onion hot sauce

I took 2 onions, 2 carrots, and 7 habanero peppers and sliced them all up.  I put the veggie mixture in a jar with some cilantro, squeezed the juice of 1 lime in and filled the jar up with vinegar.

This recipe made enough to fill 2 jars
Protip: don't mix this with your hands.  I did, and I was fine until about 30 minutes later when I started feeling an intense burning sensation all through my fingers.  And YES I WASHED MY HANDS REPEATEDLY but it wasn't enough to stop it.  Basically it resulted in me whimpering over my pho while soaking my fingers in a milk bottle I ordered from a McDonald's drive-through when the pain got to be too much.  I'm still feeling the burn hours later.  Not my proudest moment.

This stuff is HOT, you better Belize it!  Cut down on the number of habaneros or remove the seeds if you want to cut down on the spice.  No need to refrigerate as the veggies pickle and keep.

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