Stage one the sauce:
2 lemons
2 medium sized tomatoes
2 large habanera peppers
2 red large jalapeno peppers
3 sections garlic
1 ripe avocado
< ½ cup blue cheese
~3/4 teaspoon curry powder
1 teaspoon minced ginger
> ½ teaspoon dried cilantro
< ½ teaspoon dried basil
1 tablespoon olive or flax oil
1 cup carrot juice
Place all these ingredients into a blender and liquefy till the concoction is smoothly whipped into obedience. It works best if you put the solids in first, followed by the powders, and lastly the oils. If you don’t have carrot juice you can substitute it with a quarter cup of Braggs Organic Apple Cider Vinegar. If you do so, add one more tomato and cut the blue cheese back to a quarter cup. Lastly, let the sauce rest at least one half hour before using. This amount will serve three to five people.
Stage two the main event:
2-4 apples
½ medium sized Sweet Onion diced
1-2 cucumbers or
1-2 yellow crookneck squash
½ pound asparagus
2-4 large jalapeno peppers
1 cup frozen peas or
8-12 prunes
Slice & Dice fruits and vegetables and thoroughly mix together in large bowl and pour all the Raw Hot Curry Sauce on top cover and place in the refrigerator for one to three hours before serving (depending on how hot you want it). The longer you let it rest the more the capsaicin will dissipate.
Total construction time = one hour.
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