Let’s get shakin!!!
It’s a well-known secret that I don’t like to fly. I know weird for someone who has attended helicopter pilot academy and held a rotorcraft pilots license up until 6 years ago when my health declined. Now I will take my love of travel from road-trips to the high seas. As you’re reading this I will be somewhere between the US and Belize City on a cruise ship. This will be my 16th cruise and my 4th time to Belize.
Years ago, early in my career I found myself in Belize at a place called The Wet Lizard. My order? Two fish tacos, chips & salsa, and of course a 48oz piña colada. It was amazing and totaled $13 US dollars. Needless to say, my day started and finished at The Wet Lizard. The salsa was so fresh and amazing, when I returned to the states, I contacted them for the recipe. It was a bit of a challenge, but I was given the recipe with the strict request of anytime I used it I would mention “The Wet Lizard.” It is nothing like mainland, American salsa but it’s well worth making. I can’t wait to arrive and head straight to The Wet Lizard.
While I relax on the beach here is a small, but amazing thing I can share with you…The Wet Lizard Salsa recipe.
- 2 medium cucumbers, peeled, seeded, chopped
- 2 medium tomatoes chopped
- 1/2 cup green bell pepper chopped
- 1 jalapeño seeded and minced
- 1 small onion chopped
- 1 clove of garlic minced
- 2 tablespoons of fresh lime juice (not squeeze lime)
- 1 teaspoon of fresh minced parsley
- 2 tablespoons fresh minced cilantro
- 1/2 tablespoon minced dill
- 1/2 tablespoon sea salt
Refrigerate 1 hour and enjoy
Be sure to mention The Wet Lizard 😉
Until next week back on the mainland, I’m Chef Hunter Lee,
“may you have fair winds and following seas“
Remember, “treat your kitchen, treat yourself”
Benwood’s, uniquely southern, surely the best”