Fresh Cayenne Hot Sauce

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Here is a quick and easy twist on Louisiana hot sauce. The key here is to use fresh rather than dried chiles. Serve this sauce over fried foods such as fish or alligator.

Ingredients

  • 10 large fresh red cayenne chiles, stems and seeds removed, cut in half lengthwise
  • 2 cloves garlic, cut in half
  • 3/4 cup vinegar
  • Salt to taste

Instructions

Place the cayennes, cut side down, on a broiler rack. Broil for about 5 minutes or until the skin blisters and blackens. Transfer the peppers to a plastic bag for about 10 minutes. Peel when cool.

Place the chiles and garlic in a blender or food processor. With the machine running, slowly add the vinegar until the mixture is well­blended. Add salt to taste. Keep covered and refrigerated until use.

Memphis-Style Finishing Sauce

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This is the sauce that is traditionally served over smoked ribs in Memphis and other parts of Tennessee. Some cooks add prepared yellow mustard to the recipe. It can be converted into a basting sauce by adding more beer and a little more vinegar. Add more hot sauce to taste, or substitute red chile or cayenne powder

Ingredients

  • 1 cup tomato sauce, preferably freshly made

  • 1 cup red wine vinegar

  • 2 teaspoons Louisiana-style hot sauce

  • 1 tablespoon butter

  • ½ teaspoon freshly ground black pepper

  • ½ teaspoon salt

  • ½ cup light beer

Instructions

Place all the ingredients in a saucepan and bring to a boil, stirring constantly. Reduce the heat and simmer, uncovered, for 15 minutes.

Remove from the heat, but serve warm over smoked meats.

South Carolina Mustard Sauce

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In South Carolina, barbecue is flavored with mustard as a dominant ingredient rather than just an incidental spice. But vinegar makes its appearance here as well, plus some hot sauce. As in North Carolina, the sauce is primarily used over smoked pork. But you could serve this over grilled pork chops.

Ingredients

  • 3/4 cup yellow “ballpark” mustard

  • 3/4 cup cider vinegar

  • ½ cup sugar

  • 1 ½ tablespoons margarine

  • 2 teaspoons salt

  • 2 teaspoons Worcestershire sauce

  • 1 1/4 teaspoons freshly ground black pepper

  • 2 teaspoons Louisana-style hot sauce, or more to taste

    • Instructions

    Combine all the ingredients in a saucepan, stirring to blend, and simmer over a low heat for 30 minutes. Let stand at room temperature for 1 hour before using.

     

    Texas Chilipiquin BBQ Sauce

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    The wild chiles called chiltepins in Mexico and the Southwest are known as chilipiquins in Texas. We always have some of the berry-like pods available because we grow them as perennials, but they’re difficult to find in markets. So substitute any pequin or small, extremely hot chile. This is a finishing sauce for grilled or smoked beef, chicken, or pork to be applied before serving or served on the side.

    Ingredients

    • 1 onion, chopped

    • 2 tablespoons butter, margarine, or vegetable oil

    • 3 cloves garlic, minced

    • 2 cups catsup

    • ½ cup cider vinegar

    • 1/3 cup brown sugar

    • 2 tablespoons lemon juice

    • 2 teaspoons Worcestershire sauce

    • 3 teaspoons crushed chilipiquins, or other small, hot dried chiles

    • 2 teaspoons dry mustard

    • 1/4 teaspoon freshly ground black pepper

    • Salt to taste

    Instructions

    In a small skillet, saute the onion in the butter until soft. Add the garlic and saute for 2 minutes.

    Combine all the remaining ingredients in a saucepan and whisk to blend. Bring to a boil over high heat and bring to a boil, reduce the heat and simmer uncovered for 30 minutes, stirring occasionally.

    Thai Lemon Grass Marinade

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    Lemon grass makes a nice houseplant and a continuous supplier of lemony stalks–simply root a stalk in water and then plant it in a pot. Put it in partial sun and it will grow and separate. This marinade is excellent with chicken and fish. Warning: the marinade tastes so good your will want to drink it. Go ahead, call it lemon grass tea. Use this marinade for poultry, fish, or pork, or as a dressing for a salad. Dave serves it over noodles and calls it a pseudo-curry.

    Ingredients

    • 1 stalk lemon grass

    • ½ cup coconut milk

    • 8 Thai chiles, stems removed, chopped (or substitute 4 serrano chiles)

    • 2 ½ tablespoons lime juice, fresh preferred

    • 3 tablespoons brown sugar

    • 1 shallot, sliced

    • 1 tablespoon fish sauce

    • 1 tablespoon soy sauce

    • 1 tablespoon chopped fresh cilantro

    • 1 teaspoon grated ginger

    Instructions

    Cut off and discard the green top of the lemon grass and the root end, leaving about a 6-inch stalk. Remove any tough outer leaves, cut the stalk into 1-inch pieces, lightly pound the stalks with the knife handle to release the flavor .

    Combine the lemon grass with the coconut milk in a saucepan and simmer for 10 to 15 minutes. Do not let it boil. Remove from the heat and strain. Discard the lemon grass and reserve the milk.

    Place all the ingredients, including the milk, in a blender or food processor and puree until smooth.