Belizean Habanero Sauce

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To preserve the distinctive flavor of the habaneros, don't cook them 
with the sauce but add them afterwards. This sauce will keep for weeks 
in the refrigerator. Use it to spice up eggs, sandwiches, soups, and 
seafood. This was the original, classic habanero sauce that has been 
imitated in commercial products countless times.

Ingredients

1 small onion, chopped
1 tablespoon vegetable oil
1/2 cup chopped carrots
1 cup water
3 fresh habanero chiles, seeds and stems removed, minced
1/4 cup lime juice

Instructions

In a sauce pan saute the onion in the oil until soft. Add the carrots 
and water. Bring to a boil, reduce the heat and simmer until the carrots 
are soft. Allow the mixture to cool at room temperature.
Add the habaneros and lime juice to the carrot mixture. Place the 
mixture in a blender and puree until smooth.

Môlho de Acaraj (Chile-Shrimp Sauce)

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This Brazilian sauce is traditionally served over black-eyed pea 
fritters (acaraj, called accra in the West Indies), but can also be 
spread over other bland foods such as potatoes. It has an intense shrimp 
flavor and high heat. It is traditionally made with dende, palm oil, but 
I have substituted one with less saturated fat. Variation: Add 1 
teaspoon minced cilantro and 1/2 teaspoon ground ginger to the paste.

Ingredients

6 large shrimps, cooked, shelled, deveined, and mashed
1 onion, minced
5 fresh malagueta chiles, seeds and stems removed, minced, or substitute 
tabascos, Thais, or piquins,
1/2 teaspoon salt
3 tablespoons vegetable oil, or more if needed

Instructions

With a mortar and pestle, crush together the shrimps, onion, chiles, and 
salt to make a paste.
Heat the oil and saute the paste for 10 minutes, stirring constantly.

Coco Loco

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This slightly crazy, alcohol-charged tropical drink is perfect for a Hot 
Luck party. Remember to serve only one of these per guest per hour.

Ingredients

1/2 cup chile pepper vodka 
1/4 cup white rum
1/4 cup brandy
1/4 cup gin
1/4 cup tequila
1 cup orange juice
1/2 cup pineapple juice
1 cup evaporated milk
2 ounces sweetened coconut cream or syrup
1/8 cup grenadine syrup
Crushed ice
Grated coconut for garnish
Orange slices for garnish

Instructions

Combine all the ingredients except the crushed ice and garnishes in a 
blender and blend until frothy. Serve over crushed ice in champagne 
glasses. Sprinkle the coconut over the drinks and garnish with the 
orange slices.

Môlho Malagueta (Malagueta Sauce)

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Here is a basic Brazilian hot sauce featuring malagueta chiles. It is 
simple, powerful, and can be added to any recipe (except desserts) to 
spice it up. Note: This recipe requires advance preparation.

Ingredients

1 cup fresh or dried malagueta chiles, or substitute tabascos or 
piquins, stems removed, left whole
1 wine bottle (750 ml.), washed in boiling water and dried, with cork
1 cup vinegar
Olive oil to fill bottle

Instructions

Place the chiles in the wine bottle, add the vinegar and olive oil, and 
stopper the bottle securely. Place the bottle in the refrigerator and 
let the chiles steep for at least 2 weeks, shaking the bottle whenever 
you think about it. Shake well before using.