J: For the first time in many months, Mark and Cheryl Maki came over for a Sunday Dinner. It wasn't this one, it was the one a few weeks ago with a couple stir fry dishes. But they brought with them four habenero peppers from their garden. The next day, Mark sent me email with a recipe that uses habeneros. In typical Maki fashion, the recipe was sort of disorganized. There were ingredients listed that were not mentioned in the instructions, tomatoes with no hint about cutting them up, that sort of thing. I changed the seafood to vegetables and generally cleaned it up and it actually came out quite good. Maki's Habenero Vegetable Stew 3/4 cup bell peppers and zuchini juice of one lime 1 Tbsp olive oil 1 shallot finely chopped 2 celery stalks, chopped 2 garlic cloves, minced 1 habenero, minced 3 medium tomatoes, coarsely chopped 2 Tbsp dry sherry 1 lb potatoes, diced 2 bay leaves 1/2 cup chopped parsley 4 cups vegetable stock Add olive oil to a pot or dutch oven. Saute the shallots, celery, garlic, and habenero until lightly brown. Add tomatoes and sherry and boil for about a minute. Add the potatoes, stock, bay leaves and parsley. Simmer for 15 minutes, then add peppers and zuchini and cook for 5-10 minutes, until veges are cooked but not mushy. Add salt and pepper to taste. Serve in bowls, or over rice or pasta.