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Sprouts Mexicane
Rating: 
2.98 out of 3019 votes
Course: Starter
Recipe Ingredients
- 30-40 Brussells Sprouts
- 1 handfull Fresh green chilli peppers
- 3 scotch bonnet peppers
- 100grams Curry powder
- 3 bottles Extra hot Encona Chilli sauce
- 2 tubs Ground white pepper
- 1 cup Vodka
- 1 teaspoon sugar
- 1 Powder-base Fire Extinguisher
Recipe Instructions
Marinade all ingredients(except extinguisher) together in an acid-proof bowl for 48 hours, ensure that the whole peppers are all chopped finely and the bowl is covered with an air-tight, non-corrodable lid. Cook on 180(pre-heated) for 20-25 mins(18-22 for a fan-assisted oven) serve on galvanised steel plates, write your will and consume. Use the extinguisher to put out the ensuing flaming arse-blasts. Enjoy.
Entered by: pdsmiley88@aol.com Entered: 24/04/2010
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