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12 Habanero or serrano peppers > cleaned well with seeds removed

1 cl Garlic, peeled and chopped

1/2 oz Fresh Keylime juice

1/2 c Distilled sider vinegar

1 tb Dijon mustard mix with 1/2 cup honey

2 tb Olive oil

1 c Molasses mix with 5 oz. Root Beer

1/2 ts Turmeric

1 tb Salt

1/2 pound Brown Sugar

5 oz. Orange Blossom Water

1 oz. liquid smoke

5 teaspoons of course ground black pepper

5 oz. of whiskey

Combine the above and place into blender until smooth,add to 4 cups of water & bring to a slow boil for 5 minuets,refrigerate 2 hours,mix into 5 oz of tomato paste.To thicken add more paste; To thin add more root beer.Remember this sauce is for dipping.

You can brush it onto cooked meats or fish but BEWARE it can be dangerous if used in excess.

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1 pound lean ground beef

3/4 cup chopped peeled onion

1 (15.5-ounce) can kidney beans, rinsed and drained

1 (8-ounce) can tomato sauce

1/3 cup water

1 1/2 tablespoons chili powder

1/2 teaspoon salt

1/4 teaspoon ground black pepper

Brown meat and onion in a large skillet; drain. Stir in kidney beans, tomato sauce, water, chili powder, salt and pepper. Bring to a boil, reduce heat and simmer for 10 minutes. Serve warm.

Makes 4 servings.

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