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Sprouts Mexicane

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2.98 out of 2086 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: Entered: 24/04/2010

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