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.