#1 Award Winning Memphis in May Hot Wing Sauce

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“Floating a jalapeño in a simmer sauce adds tremendous flavor,” says Amy Anderson of Madd Momma and The Kid. Here’s an example.’

This recipe and others can be found in the following article:

The Heat of Competition: The Jack Daniels’ Championship

 

Ingredients

  • 1 12-ounce bottle hot sauce (She prefers Red Hot)

  • 1 cube butter

  • 1 teaspoon garlic powder

  • 1 fresh jalapeño chile

    • Instructions

    Mix the hot sauce, the butter and the garlic in a saucepan. Make 3 to 4 slashes in the skin of the jalapeño pepper. Put the jalapeño in the sauce and simmer for 15 minutes, stirring constantly.

     

    Sweet Chile Sauce

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    Sweet chile sauces, popular in Asian cuisines, are available in Asian markets–or you can make your own, like this recipe from Chef Russell Siu. This recipe uses the larger and milder Thai chiles.

    Ingredients

    • 1 cup mirin (sweetened rice wine)

    • ½ cup soy sauce

    • 1/4 cup sugar

    • 1/4 cup sake

    • 1/4 cup cornstarch mixed with water until smooth

    • 1/4 cup minced Thai chiles (prik chee fa)

    Instructions

    In a non-reactive pot, add the mirin, soy sauce, sugar, and sake and bring to a boil. Thicken by adding the cornstarch and water and stirring well. Simmer over low heat for 5 minutes. Remove from the heat and add the chiles.

    Melinda’s Costa Rican ‘Perked’ Coffee BBQ Sauce

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    The Grand Prize-Winning recipe.

    Ingredients

    • 1 cup molasses

    • 2 cups Costa Rican strong perked black coffee

    • 1 cup packed light brown sugar

    • 3 cups tomato ketchup

    • 1 teaspoon seasoning salt

    • 1/4 cup Worcestershire sauce

    • 1/3 cup apple cider vinegar

    • 1 cup yellow onion, finely chopped

    • 1 tablespoon garlic powder

    • 1/3 cup Melinda’s Original Habanero Pepper Sauce

    • 1 teaspoon ground chili powder

    • Fat rendered from 4 slices hickory smoked bacon

    Instructions

    Combine all ingredients in a large heavy saucepan. Bring to a simmer over medium heat. Reduce to low and simmer, stirring occasionally for 30 minutes. Remove from heat.

    Brush sauce on grilled chicken, pork or beef during last 10 minutes of grilling. For added flavor brush additional sauce on meat immediately after removing from grill. Refrigerate any left over sauce.

    Chipotle Chiles in Adobo Sauce

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    Here’s a pickled chile recipe from Tlaxcala. These sweet-hot pickled chiles can be the basis of a sauce of their own if they’re further puréed, or they can be served as a condiment with enchiladas and other main dishes.

    Note that this recipe requires advance preparation.

    Ingredients

    • ½ pound dried chipotle chiles, stems removed

    • Water to rehydrate

    • 1 quart vinegar

    • 1 head garlic, peeled and crushed

    • ½ cup piloncillo, or ½ cup packed brown sugar

    • 1 cup roasted and peeled green chile, such as poblano or New Mexican

    • 2 medium tomatoes, chopped

    • 6 black peppercorns

    • 3 bay leaves

    • 1 teaspoon ground cumin

    • Salt to taste

    Instructions

    Soak the chipotles in water until they rehydrate, at least one hour, then drain.

    In a saucepan, add ½ of the vinegar, ½ of the garlic and the brown sugar. Cook this mixture for about 20 minutes, then add the chipotles.

    In another pan, combine the green chile, tomato, remaining garlic, peppercorns, bay leaves, cumin, remaining vinegar, and salt to taste. Cook for about 30 minutes, covered, over a medium heat. Add the chipotle chile mixture, stir well, and store in sterilized jars.