Seafood Salad Martini
with Vodka Habanero Dressing

1 whole fresh habanero chile,
or
Scotch Bonnet Chile,
seeded and chopped
1 ripe mango, peeled and cubed
1 sweet red pepper,
stemmed, seeded and diced
28 ozs. crushed tomatoes
or
1 1/2 fresh tomatoes, chopped
1 carrot, peeled and diced
1/4 dry mustard
2 1/2 tablespoons packed 
light brown sugar
1/4 cup cider vinegar
4 tablespoons Vodka
(unflavored)
2 1/2 garlic cloves
1 teaspoon curry powder
1/2 teaspoon cumin
1 teaspoon salt
1/2 teaspoon cocktail sauce
( may subsititute ketchup )
( or perhaps salsa )
3 lbs. fresh seafood of choice
( shrimp, scallops, mussels, or lobster )
steamed and cooked
strips of celery, julienned and
a twist of lemon or lime for garnish
( optional )

Combine all ingredients except
seafood and garnish in a large
saucepan, bring to a boil
and simmer for 1 hour.
Puree in a blender or
food processor;
taste and adjust seasonings.
Cool salad for at least an hour
before serving.
To assemble:
Pick a beautiful martini glass.
Layer seafood and dressing
to top of glass.
( If you have additional sauce,
freeze it and save for another time )
Chill for at least 2 hours
before serving.
Garnish *see below* and top with
1 ounce crab meat per serving.

( Garnish is optional but truly makes
the presentation awesome ! )

**NOTE**
Habanero's and Scotch Bonnet's are
among the hottest chile's to be found!
I can't stress this enough!
They are not for general consumption;
they are for chile heads only!!!!!

For you who prefer something tamer;
try fresh jalapeno

Remember !!!!

Wear gloves when handling peppers
and don't touch bare skin, eyes or nose.
( If your nose itches scratch it with a
pot scrubber )

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