This was posted during a Q & A session with Chris Schlesinger at the New York Times. Here is his page at StarChefs.com.

It would be nice to see him here on the VWBB too:

http://dinersjournal.blogs.nyt...grilling/#more-28431

Q: Why can’t we get Inner Beauty Hot Sauce any more? It was my favorite! Can you share a home-brew recipe?

A. For the first time in culinary history, I will release the original recipe for your summer grilling pleasure. Remember to warn your guests. It looks a little like mustard. Recipe will keep two to three weeks in the refrigerator.

CHRIS SCHLESINGER'S INNER BEAUTY HOT SAUCE

1 pint Scotch-bonnet peppers, stemmed and chopped, seeds O.K.
1 cup cheap yellow mustard
1 ripe mango chopped
1/2 cup orange juice
1/4 cup brown sugar
1 teaspoon curry
1 teaspoon cumin
1 teaspoon ground coriander
1 teaspoon salt
1 teaspoon pepper

Purée all ingredients in a food processor.

Have the Fire Department phone number handy!
Rita

This message has been edited. Last edited by: Rita Y,

quote:

1 pint Scotch-bonnet peppers

Isn't that like a lifetime supply?! Thanks Rita. It's already copied into my recipe file!

What do think of roasting the peppers and grilling the mango?

This message has been edited. Last edited by: Gerry D.,

what do you know, I happen to have a pint of habs sitting on my counter, a gift from a friend who grew more than he could use.

I'll second a VWBB Q/A with Schlesinger. I've been to East Coast Grill and really enjoyed it. I also have read several of his books and really like his techniques and recipes.

I'm dying to know what he uses in his 16 spice rub that's on the table as a condiment. I can't find where anybody cloned it. We asked if we could buy some and the waiter said that they don't sell it but the shakers often "walk off" wink wink. We didn't have the heart to steal some.

another cool story. At Schlesinger's East Coast Grill, they have "H E double hockey sticks" nights for chile lovers. On those nights they have an app called pepper roulette. In order to get it, everyone at the table has to be in. They serve everyone a stuffed jalapeno, one being extremely hot and no one knows which it is.

We weren't there on a **** night but I've been dying to go back for this, it sound really cool.