1 beef heart (or beef, pork tenderloin or fish, shrimp, chicken livers, etc.)
2 cloves garlic, ground
1/4 c. ground hot yellow pepper
1/2 c. hot yellow pepper, chopped
2 c. vinegar (enough to cover meat)
1/2 tsp. cumin seed
1/2 tsp. annotto
1 tsp. salt
1/2 tsp. pepper

HOT PEPPER SAUCE:

1/4 c. ground hot peppers
1/2 c. oil
3 tbsp. vinegar
2 tbsp. marinade

Clean heart thoroughly, remove nerves and fat. Cut into 1 inch cubes. In small bowl place garlic, hot peppers, vinegar, cumin seed, annotto, salt and pepper; mix well. Marinate meat in this sauce overnight. If necessary, add more vinegar so that meat is completely covered. Pierce cubes with wooden or metal skewers and cook over barbecue, basting with sauce.