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Bob Friel Marie Sharp started making her pepper mash back in 1981 while working as secretary for her family's citrus farm.
"I had six habanero recipes," says Sharp.
"I bottled some and went door-to-door to retail stores telling them they could have them on consignment."
Within days, they all sold out and store owners clamored for more.
"I told my husband to find a new secretary," she laughs.
Today her staff of 24 can bottle 1,000 cases of pepper sauce in an eight-hour shift - a homegrown Belize success story.
"Nothing is imported," says Sharp as she works on new recipes in her laboratory. She's branched out, adding jams and preserves to her line of pepper products famed for their delicious Key lime and carroty taste that soars through the burn.
"We make use of nearly every fruit and vegetable produced throughout Belize."
Posted online 01/01/01.
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