Beef with Peppers Stir-fry Blaff Chimichuri Colorful gazpacho Hungarian Lecsó Inner Beauty Hot Sauce Jessica's sweet pepper relish Our favorite Pepperonatta Pickled Bell Peppers Potato Stuffed Pepper Red pepper cheddar cornbread Roasted Peppers Stuffed Zapallitos

German Rhubarb Squares - Rhabarberkuchen mit Makronenhaube Rhubarb Crisp Rhubarb Nut Bread Rhubarb Marmalade Gramp's Rhubarb Strawberry Pie Rhubarb and Strawberry compote Rhubarb Sauce Norwegian cold rhubarb soup with mint Rhubarb Tart

Recipes

Inner Beauty Hot Sauce
(Vegan)

Adapted from a recipe in Big Flavors of the Hot Sun by Schlesinger & Willoughby

5 fresh habaneros or scotch bonnets
1 ripe mango
1 cup yellow mustard (plain old mustard)
1/4 cup (packed brown sugar
1 lime (juiced)
1 Tbl curry powder (hot Madras or regular)
1 Tbl ground cumin
1 Tbl chili powder
Salt & pepper to taste

Put chiles in a food processor seeds and all (but remove the  stems).

Get a bowl, and work on the mango. Over a bowl, to catch all the juice and flesh, peel and remove the pit of the mango. Add the mango flesh and juice to the processor bowl. Puree the mango and chiles.

Now add the remaining ingredients and process till smooth and that’s it!  This is one sauce with real “shelf life” in the refrigerator and will really add some zest to a sandwich or anything else.  After eating, you too might cry out “Yeh mon, no problem” as they say in Jamaica!