Ingredients:

• 3 Tablespoons granulated sugar
• 3 Tablespoons lemon pepper
• 3 Tablespoons paprika
• 3 Tablespoons dry barbecue seasoning
• 1 teaspoon garlic powder
• 1 teaspoon ground red pepper
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg

Directions:
Mix all ingredients together and store in airtight container. Best used on pork can also be used on thick cuts of beef.

Serve with a one liter bottle of Don Pedro Mexican Brandy, a pop tart, and a chalupa. Then visit Rio Baño.

Ingredients:

• 1 ½ cups olive oil
• 4 fresh jalapeno peppers coarsely chopped
• 2 poblano peppers coarsely chopped
• 1 Tablespoon crushed red pepper
• 1 teaspoon salt
• 8 turns freshly ground black pepper
• 1 Tablespoon minced garlic

Directions:
Combine all ingredients except garlic in a saucepan over medium high heat. Cook, stirring frequently for 4 – 5 minutes (after it has reached a boil). Stir in garlic and remove from heat.
Allow to cool to room temperature.
When cool, pour into food processor and pulse 16 times. Store in a glass airtight container for 1 week.
Keeps up to two months.

I guess you just keep it in a jar and put it in a curio cabinet.

Brad or John didn’t tell me what to do with Piri Piri once it is produced. Maybe it kills fire ants.

Serve with an inexpensive Champagne and drink it with 2 or 3 couples who like to wear sweaters around their necks. You know, to look preppy. WARNING!: Don’t get in the hot tub with them after they drink the Champagne! No matter how many times they ask. Enjoy! Be responsible! Keep your laws off my body?