Watching my father eat was one of my most fascinating childhood pastimes—largely because of the astounding amount of incredibly hot pepper he consumed with every meal. He would either eat whole hot peppers between bites of food, each crunch releasing its tart, hot aroma, or he’d liberally dash habañero sauce on his rice, mixing it in well so that every forkful was good and spicy. One of his favorites was the yellow sauce he made from habañero peppers. I like to use it to flavor squash soups, but remember—just a little dab’ll do ya!
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