Red Chile Sauce
Red Devil Pepper Sauce
Homemade Taco Sauce
Green Chile Sauce
PDQ Chili Sauce
Fresh Tomato Sauce
Cinnamoned Barbeque Sauce
Creamy Mustard Sauce
Savory Cottage Cheese Sauce
Cold Sour Cream Sauce
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| 2 tablespoons bacon drippings 2 tablespoons flour 1/4 to 3/4 cup ground red chile 2 cups cooled beef broth or water 4 ounces tamato sauce 3/4 teaspoon salt 1 clove garlic, crushed 1 pinch ground oregano | |||
| Instructions: Place bacon drippings in saucepan over low heat. Add flour and stir until well mixed and slightly browned. Add small amount of chile to beef broth or water, stiring occasionally. Taste, add more chile afteeer the water is well mixed into the roux. Stir constantly when adding the water and continue to stir until a smooth sauce is obtained. Add tomato sauce, if desired. Slowly add it to the flour mixture, stirring constantly, season , taste and adjust the seasonings if needed. Simmer for at least 10 minutes, or longer to develop the flavor. | |||
| Yield : 3 servings. |
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| 6 Scotch -Bonnet chiles 3 medium onions, diced 2 allspice berries, crushed 1 teaspoon ketchup 1 teaspoon pickapepper sauce 2 cups distilled vinegar | |||
| Instructions: Place the chiles, onions and crushed allspice in bowl of food processor and mince until fine. In a small nonreactive sausepan, add the remaining ingredients to the chile mixture and bring to a boil, stirring occasionally. Allow to cool and place the pepper sauce in a bottle. It will keep for several months in the refrigerator. | |||
| Yield : 2 cup servings. |
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| 12 canning tomatoes 1 cup green chili, chopped 1 small onion, chopped 1 teaspoon salt 1 teaspoon cumin 1 teaspoon oregano | |||
| Instructions: Dip tomatoes in boiling water for about 30 seconds, then remove and immediately place tomatoes in bowl of ice water. Peel the skins and chop finely. chop small onion, finely. Put tomato, onion and chili in 6 quart pan. Add seasoning and simmer for 1 1/2 hours. Put in canning jars. Bath in hot water bath for 30 minutes. | |||
| Yield : 6 servings. |
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| 2 tablespoons vegetable oil 2 cloves garlic, minced 4 tablespoons minced onions 2 tablespoons flour 2 cups water 1/2 teaspoon salt 2 cups green chiles, diced | |||
| instructions: Over medium heat, saute onion and garlic in oil until tender. Bled in flouir and brown lightly. Add remaining ingredients, simmer for 5 to 6 minutes. | |||
| Yield : 1 quart. |
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| 1 can (32 to 34 ounces) crushed tomatoes 1 medium onion, chopped 1 clove garlic, minced 1/4 cup green pepper, chopped 1 small dried hot red pepper 1/4 cup brown sugar, packed 1/2 cup corn syrup 1/2 cup vinegar, cider 1 tablespoon salt 1/2 teaspoon pepper 1/2 teaspoon each , cinnamon, allspice, ground cloves, and mustard seed | |||
| instructions : If tomatoes are not already crushed, mashed thoroughly. Put in Dutch oven. Add onion, green pepper, and garlic. Remove seeds from hot peppers, crumble pepper and add to mixture. Add brown sugar,corn syrup, vinegar, salt, pepper and spices. Bring to boil. Boil repidly, stirring occasionally, for 30 minutes or until of desired consistency. Turn into storage jar. Cool, then cover and keep refrigerated. Sauce keeps well for a long time. | |||
| Yield : 3 to 4 cup servings. |
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| 3 tablespoons olive oil 1/2 medium onion, chopped 3 to 4 cups coarsley chopped plum tomatoes 1 1/2 dried basil leaves 1 teaspoon sugar 1/2 teaspoon salt fresh ground peppper to taste |
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| instructions : Heat oil in skillet. Saute onions until soft but not browned. Stir in the tomatoes, tomato paste, basil, suger, salt and pepper. Bring to boil. Turn heat down to a gentle simmer. Simmer partially covered for about 30 minutes. Puree in blender for a thicker , coarser sauce or use a food mill for a thinner smoother sauce. | |||
| Yield : 4 servings. |
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| 1/2 cup minced celery 1/2 cup butter 1/2 cup catsup of chili sauce 1 cup minced onions 1/2 cup brown sugar,packed 1/4 cup Worchestershire sauce 2 tablespoons vinegar 2 tablespoons lemon juice 1 tablespoon lime juice 2 tablespoons of paprika 1/2 teaspoon hot pepper sauce 1/2 cup water | |||
| instructions : Saute the onions and celery in the butter until soft. Add remaining ingredients, stirring well. Simmer slowly,uncovered for 20 minutes. | |||
| Yield : 3 cups. |
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| 1 egg 1 tablespoon dry mustard 1 1/2 teaspoons sugar 1 1/2 teaspoons butter 2 tablespoons vinegar 1/2 cup mayonnaise 1/4 teaspoon salt 1/2 cup shipping cream, whipped 1 tablespoon parsley or chopped chives | |||
| instructions : In top part of double boiler, beat egg, mustard, sugar, butter, salt and vinegar Set over simmering water. Cook for 2 to 3 minutes, beating with whisk untilmixture thickens. Remove from heat. Cool t room temperature. Beat in mayonnaise . Fold in whipped cream. Cover and refrigerate until needed. Sprinkle with parsley or fresh chives before serving. | |||
| Yield : 2 cups |
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| 1 cup cottage cheese 1/4 cup chopped onion 1 tablespoon lemon juice 1/2 cup plain yogurt 1/2 teaspoon salt 1/4 teaspoon pepper 1 teaspoon sugar 2 tablespoons parsley, chopped | |||
| instructions : Put cottage cheese, onion, lemon juice, and 3 tablespoons yogurt into blender container. Mix until very smooth. Turn into bowl. Stir in the remaining yogurt and other ingredients. Blend well. Cover and chil at least 1 hour before serving. Good served on brussel sproouts, baked potaotes or as a dip for artichokes. | |||
| Yield : 1 1/2 cups . |
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| 1 cup sour cream 1 tablespoon tomato paste 1/4 teaspoon Worcestershire sauce 1/4 teaspoon dry mustard 1/4 teaspoon salt dash hot pepper sauce | |||
| instructions : Combine all ingredients , stirring until well blended. Cover and chil at least 1 hour. Tranfer to serving bowl. Garnish as desired. | |||
| Yield :1 cup serving. |
salsaz@austin.rr.com
