The last of our summer "crops" are ready to leave their comfy garden beds and meet one vicious set of kitchen knifes. What's left? Some crazy hot habaneros and a lot of 'em.

Don't ask me how we ended up with these. Well, okay... since you insist. Brian was looking for something with a bit more kick than our standard jalapenos but not quite as screaming-crying-temper-tantrum-throwing hot as these feisty little guys.

They're not good for a single thing except hot sauce. So... hot sauce it is. I adapted this Belizean-style habanero sauce recipe this afternoon. It has the predictable onions, garlic, and vinegar plus a couple of more interesting things like carrots, orange juice, and mangoes. No fewer than 10 raw habaneros were added to the mix. I also threw in key lime juice and honey from Country Mouse Farm. As you can see, it came out bright yellow.

On it's own, I thought it was inedible because it's so spicy. But then on our dinner of stuffed bell peppers tonight, it was hot but not overwhelming.

Alas, this baby has no name. Help Brian and I come up with something descriptive or interesting. If it's funny, all the better.