It’s winter, even here in sunny Florida the weather has decided to take a dip and cruise into the 50’s. All those up north are probably thinking, 50!!!, that’s a heat wave but down here that is down right frigid. Every morning on my way to work, I laugh out loud at all of the puffy coats, pom pom hats and wool scarves that have been pulled out dusty closets and thrown on to guard the ‘cold’.

I suppose it is all a sense of contrast, dipping to the 50’s from the 80’s is quite a shock but one that I welcome, I love the touch of briskness in the air and the ability to sleep with a cuddly blanket without sweating and I also love that I can make soups and stews for dinner!

Chili is one of my favorite dishes, not only is it packed with nutrients and good for your vitamins, filling and delicious but the best part is that a big batch last for a whole week! I love just being able to through some in a bowl and chow down after a busy day.

This chili is an invention of mine that plays on the sweet and spicy flavor palette. Using super hot chilis such as ghost peppers and peach habaneros is tempered by the sweetness of pineapple and a touch of espresso and chocolate giving it a complex flavor. The chili can be loaded with whatever toppings you like, chips, cheese, avocado in order to make it your own and add variety to a week long meal.

I hope that you enjoy! Happy and healthy eating!

Sweet & Spicy Ghost Pepper, Sweet Potato & Pineapple Espresso Chili

2 Sweet Potatoes, cubed

1 Onion, chopped

3 Garlic Cloves, chopped

1 Yellow Pepper, chopped

1 Red Pepper, chopped

1 ear Corn, kernals removed

1 small Chocolate Ghost Pepper, minced

1 Peach Habanero, minced

1 tbs Cumin

1 tsp Chili Power

1 tsp Smoked Chili Powder

1 15oz can Black Beans

1 15oz can Red Kidney Beans

1 28oz Can Stewed Tomatoes

1 oz Dark Chocolate

2 oz Espresso

1/4 cup Pineapple

2 tbs Olive Oil

Pink Himalayan Sea Salt

In a large pot heat the olive oil over medium high heat. Add the onion, garlic, sweet potatoes, and peppers, sauteing until softened. Add the hot peppers and spices, stirring until fragrant. Add the tomatoes and simmer, cooking covered for 20 minutes or until the sweet potatoes are cooked through. Add the beans, espresso and pineapple, cooking until warm and then adding the chocolate in the last 5 minutes.

Add salt to taste and enjoy!

I don't know about you but I love all things spicy; spicy people, spicy food, spicy dancing - wherever there is spice there is sure to be an exciting time! However, spice is one of those delicate matters, a line that can easily be crossed into an abysmal burning sweating mass of destruction! A little heat goes a long way for I want to still be able to taste the delicious flavors of my dish without nuclear melt down or a full body milk bath to cool the burn.

Ghost Peppers are one of the hottest peppers there are. They are intimidating in their heat. It is necessary to handle them with care, you have to use gloves and have proper ventilation - they are that hot and thus they are a bit scary!

You see, my honey loves spicy food, the hotter the better, he likes the burn, the sweat, and the sear of it on your tongue, he is notorious for dousing anything and everything with hot sauce. We have an expansive collection of hot sauces from around the world and a seed collection of unknown varieties of spicy hot peppers. This year, he decided it was time to grow some hot peppers! He pulled out the seed collection and got to work, watering, nurturing and feeding our nice little pepper plants until they grew into giant bushes. The best part of the whole process is that the seeds aren't labeled so the spice variety is a mystery until the pepper is born from its small flower.

With the luck of the harvest out popped an entire bush filled with chocolate ghost peppers and I was left in charge of these super hot little devils! So I got to work, researching hot sauce recipes, looking at what others have done and adjusting until I found something that I thought would work and let me tell you, it works! This sauce is everything that you want it to be, sweet and citrusy with an intense heat that doesn't linger longer than it should.

I knew that I wanted the sauce to have the flavors of native Florida hence, the mangoes, which came from our dear friends yard, the citrus accents and the local honey. I hope that you give it a try for this sauce definitely tantalizes the taste buds and will spice up your life while staying alkaline! Enjoy and Healthy Eating!

Citrus Mango Ghost Pepper Hot Sauce

1 tbs Olive Oil

3 Chocolate Ghost Peppers, stems and seeds removed - USE GLOVES!

2 Mangos, peeled and sliced

1 Orange, peeled

3 Sweet Picante Peppers

1 Onion, loosely chopped

1 clove of Garlic, loosely chopped

1in piece of Ginger, peeled and loosely chopped

1/2 tsp Pink HImalayan Sea Salt

1 tsp Smoked Paprika

1 cup Water

1 Cup Apple Cider Vinegar

1/2 cup Honey

Juice from 1 1/2 limes

Heat the olive oil in a large pan over medium high heat. If you can do this outdoors I would recommend it or make sure you have the windows open for ventilation.

Add the onions, garlic, peppers, mangos, and orange to the pot. Cook for about 5 minutes until softened. Add the paprika and salt, cooking for a minute more before adding the water, apple cider vinegar, honey and lime juice. Bring to a bowl and then reduce heat to simmer for 20 minutes.

Transfer the mixture to a blender or food processor. Blend on low speed gradually increasing until the mixture is smooth. Make sure to let the steam escape while doing so. Taste, if it is too spicy for your liking add more honey and vinegar until it suits your tastes.

Sterilize your bottles by placing them in boiling water for 10 minutes. Carefully remove and let cool. Bottle, refrigerate and enjoy!