Doug's Suicide Sauce
What Goes In It:

• 2 red bell peppers, roasted and peeled
• 24 (at least) habanero peppers, stemmed
• 18 (at least) red Savino habanero peppers, stemmed
• 6-8 garlic cloves
• 1 T. kosher salt
• 1 T. thyme
• 2 T. cumin
• 1 medium onion, chopped
• 1 medium bottle of Texas Pete, or a similar substitute
• 1 bunch of fresh cilantro
• 3 T. pumpkin seeds
• 6 oz white vinegar
• 12 oz white distilled vinegar
• 5-6 limes: juice only
• 3 jalpenos, stemmed

What to do:

• roast bell peppers under the broiler or over a gas burner. When skin chars, place peppers in a paper or plastic bag and set aside for a few minutes. When they have cooled, scrape off the charred skin. You can leave some of it if you like. Chop them up.
  
  
• put the chopped up peppers, habaneros, garlic, onions, spices, cilantro, Texas Pete, pumpkin seeds, vinegar, lime juice, and jalpenos in a saucepan, use stainless steel pan or glass
  
  
• heat to about 200 degrees, then add the salt and simmer for about 5 minutes
  
  
• put the mix in a blender and puree
  
  
• pour into sterilized glass jars
  

This stuff should -- theoretically -- keep for quite awhile. But it you are in doubt, toss it out and make a new batch.

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Last updated: The Ides of March, 2004