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	DAN'S SUMMER HOT SAUCE 1/2 medium-sized banana, sliced 1 1/2 large carrots, diced small 1 medium TX 1015 onion*, diced small 5 fresh picked orange habaneros, diced 10 fresh picked piquins, diced 5 fresh picked (smallish) cayennes, 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 (he used Tellicherry) 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 habs 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 sauted onions and habs 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).
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