Today’s port of call was Belize. This was our fourth visit to Belize. The first time we walked off the port and took a tour of the country with a very nice cab driver. He took us a distance from the port to a restaurant and tourist area where we enjoyed some local beer and then drove a bit around the town.
Now the tour around the town was a little scary. They do not have red/green lights. There were a few times when I thought for sure we were going to be T-boned from traffic coming out of nowhere. There was a lot of honking and people yelling as we rolled through the streets. But we enjoyed the tour anyway. Our driver was knowledgeable and shared a great deal of the country’s history with us.
The second time we came we toured they Al Tun Ha Mayan ruins and loved it. But each time we visit Belize we have to make sure we stop by our favorite restaurant The Wet Lizard. We came here in 2008 with a group from our community. Other than the restaurant is just plain fun we come here every time we visit because of their wonderfully delicious or as they call it, “Wet Lizard’s Famous Salsa”. We would ask each time we visited if they would share the recipe and was always told, “No”. Well this year not only did they share this wonderful recipe but had put together a recipe of all the recipes that customers had asked for over the years. I was in heaven.
We enjoyed a bottle of Belekin beer ate our salsa and headed back to the ship with the restaurant’s cookbook in hand. Wherever we go we try the local beers and cuisine.
Wet Lizard’s Famous Salsa:
2 lbs. green peppers
2 lbs. cubcumber
1 lb. tomato
½ cup sliced cilantro
2 lbs. carrots
2 Tbsp. white vinegar
6 Tbsp. salt
2 habanero peppers
1 tsp. black pepper
2 lbs. onions
Wash and chop all the vegetables into small cubes. Add the chopped cilantro and the juice of 8 limes. Add the chopped habanero* a little at a time for desired heat of salsa. Add salt and pepper to taste. Serve with fresh corn tortilla chips**. Serves 6.
*It is best not to handle habanero peppers; even the juice of the skin will burn your hands or eyes. When cutting it hold it gently with a fork and chop with the knife or use kitchen gloves.
**To make hot fresh chips, just get a package of corn tortillas, cut into triangles and fry quickly. Just like homemade!
To this salsa recipe just add chopped mango, pineapple, or banana with a little brown sugar. These are also great accompaniments with pork, fish or chicken.
We rested a bit after returning to the ship before getting ready for dinner. I started with the vine ripe beefsteak tomatoes and buffalo mozzarella marinated with basil leaves and olive oil. For my main dish I ordered the duet of filet mignon and short-rib confit with oven roasted potatoes, red burgundy wine sauce and for dessert chocolate, raspberry and vanilla cream cake with almond sponge, raspberry coulis and raspberry sorbet.
Sounds good but the ‘filet mignon’ was so full of fat I could not eat it. The only edible meat on my plate that evening was the short-rib confit that was great.
After dinner we were off to the theatre to see “Dancin’ In The Streets” featuring the Carnival dream Dancers, Fun Force, Dream show band and vocal talents of Chris Williams and Adriane Hall. Great show. Then back to the cabin to get a good night’s rest.
Tomorrow we are visit Isla Roatan and a great day at the beach.