Dan's Summer Sauce

Pepperfool

1/2 medium-sized banana, sliced

1 1/2 large carrots, diced small

1 medium onion, diced small

5 fresh picked orange habaneros, diced

10 fresh picked piquins, diced

5 fresh picked (smallish) cayenne's, diced

1/2 fresh picked small green bell pepper, diced small

1 fresh picked hot banana pepper, diced

2 scallions (greens & all), sliced

5 small cloves garlic, minced

1 tsp. (approx.) Kosher salt

Freshly ground black pepper to taste

1 Tbsp. Coleman's dry mustard

Water for blending only (not too much, approx. 1/2 cup)

1 Tbsp. (or less) Peanut oil

Saute onions and habaneros in small amount of peanut oil in non-stick pan till softened and dark brown in spots (try not to cough) and set aside.

Put all other ingredients (except salt, pepper and mustard) in a blender and blend until it forms a slightly chunky puree (you want to have small bits of identifiable color left and some texture). Remove all except approx. 1/2 cup of this chunky puree to a separate bowl and set aside.

Pour the sautéed onions and habaneros in the blender with the 1/2 cup puree and blend until smooth.

Pour the reserved chunky puree into the same skillet used to saute the onions and habs (the clean up crew will appreciate this), add the smooth puree along with the salt, pepper, and mustard and reduce over low heat, simmering for approx. 10 minutes until desired thickness (10 minutes = approx. thickness of Inner Beauty Sauce).

Taste and re-season with salt and pepper as needed.

Get a big spoon and eat it straight from the skillet . Also very good with pork, turkey and on toasted bagels with cream cheese. That's all we had enough to try it with before we ran out. If you try other uses, let us know what you found to be good; making more as soon as a couple more habaneros ripen.