3 cup tomato paste
5 cup water
1 cup cider vinegar
1/2 cup corn syrup
2 tablespoon chili powder
1 tablespoon salt
1 teaspoon cayenne pepper 1/2 tsp. hot pepper; sauce
Combine all ingredients in a large sauce pot. Bring to a boil. Reduce heat and simmer about 1 hour or until thick. Stir frequently as mixture thickens to prevent sticking. Pour hot into hot jars, leaving 1/4 inch head space. Adjust caps. Process 30 minutes in boiling water bath. Yield: about 6 half pints.
Recipe From: Ball Blue Book
Adobo Sauce
3 large dried ancho chiles; stems and seeds removed
1 dried pasilla; stem and seeds removed
1 large onion
2 cloves garlic; chopped
1/2 teaspoon dried oregano
1/4 teaspoon ground cumin
1/4 cup veggie oil
1/4 cup distilled white vingegar
1 1/2 teaspoon sugar
Cover chiles with hot water, let sit for 15 min. Combine chiles, and 1/4 to 1/2 cup of the water they were soaking in, onion, garlic, oregano and cumin in a blender and puree. Saute the mixture in oil for 5 min add vinegar and sugar and bring to a boil. Reduce heat, simmer until thick about 5-8 min.
Aioli Sauce
2 egg yolks
2 cloves (medium) garlic; peeled
1 teaspoon paprika
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 cup olive oil
Place all ingredients except olive oil in blender. Blend on low speed until garlic is finely chopped, about 2 minutes. Blend in olive oil. Excellent on fish.
Brown Sauce
2 tablespoon butter
2 tablespoon flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 can beef stock
In skillet melt butter. Add flour, salt, pepper and beef stock. Cook 15 minutes over very low heat or double boiler. Consumme' can substitute for beef stock. Serve with beef dishes.
Spanish Sauce
2 large onions
1/2 cup cooking oil
1 large green pepper
1 bay leaf
1 2 1/2 can tomatoes
2 teaspoon salt
1 teaspoon sugar
2 whole cloves
1 pepper to taste
3 tablespoon flour
6 tablespoon water
Saute chopped onions and green pepper in oil until tender. Add tomatoes and seasonings. Chop with cooking spoon while cooking for 30 minutes. Dissolve flour with water, stir into mixture. Cook until thickened. This may be used on omelet, hamburgers, etc. Sliced mushrooms are a fine addition.
Sweet Red Pepper Sauce For Pasta
2 large very red sweet red peppers
2 tablespoon water to saute
2 cup coarsely chopped onions
2 teaspoon minced garlic
1/2 teaspoon hot red pepper flakes (opt)
1 cup vegtable stock
1 salt & pepper to taste
1/4 cup chopped basil
1 lb cooked pasta
Cut peppers lengthwise in half. Scrape away and discard the stems, veins and seeds. Chop the peppers coarsely. There should be about two cups
Heat the water in a large saucepan and add the peppers. Cook, stirring, about 5 minutes (add more water if required). Add the onions, garlic and red pepper flakes and cook, stirring, 2 minutes longer. Add the stock, salt and pepper. Cover and cook 15 minutes.
Ladle the sauce into a blender and blend thoroughly. Return the mixture to the pan and bring to a boil. Cook about 2 minutes and stir in the basil. Serve with the cooked pasta.
Note: Can substitute Yellow or Orange peppers
East African Piri-Piri Sauce
1 lb unsalted butter
3 small red chiles
6 cloves garlic
1 tablespoon paprika
1/2 teaspoon chile powder
1 lemon or lime juice
You like hot? You can increase the heat to "paint-remover" by using hotter chiles or adding to spice quantities. Pound chiles and garlic in a mortar (or process).
Add to melted butter (in Africa, usually clarified butler) with paprika and chile powder. Add lime or lemon juice to taste (lime will be better for this one). Mix well.
For chicken wings, or breasts, or fish, or prawns, marinate meat for 5-10 minutes, baste with sauce while cooking and spoon sauce over before serving.
Veal Stock
White Veal Stock
2 lbs veal shanks
3 lbs veal knucklebones
2 med onions, peeled and halved
2 med carrots, peeled and halved
1 celery stock
1 large bouquet garni
5 quarts cold water
Place all the ingreients except the water in a 15 quart stockpot. Make sure the vegetables and the bouquet garni are
secured beneath bones or meat so they do not float to the top and interfere with skimming.
Cover the ingredients with the cold water. Add enough water to come about 4 inches above the top of the meat and bones.
Bring the stock slwowly to a simmer (this could tak at least 45 minutes). Skim off any froth, fat, and scum that floats to the surface.
Cook the stock at a very low simmer for 6 hours more, skimming about evry 30 minutes.
Carefully strain the stock, first through a coarse chinois and then through a fine chinois. If a perfectly clear stock is needed,
it can be strained a third time through cheesecloth.
Brown Veal Stcok
Roast all the ingredients for white veal stock, except the bouquet garni and water, in a 400°F (200°C) oven. Turn the
meat, bones, and vegetables from time to time until they are evenly browned. Avoid burning any of the ingredients or letting the juices
burn on the bottom of the roasting pan. Transfer the ingredients to a stockpot and add the bouquet garni. Deglaze the roasting
pan with water. When all the juices have dissolved, add the deglazing liquid to the ingredients in the stockpot. Moisten, cook,
and strain the stock as for white veal stock.
From Sauces by James Peterson
French Quarter Sauce
1 cup onion, grated
1/4 cup salad oil
1 8 oz can tomato sauce
1/2 cup water
1/4 cup brown sugar
1/4 cup lemon juice
3 tablespoon worcestershire sauce
2 tablespoon prepared mustard
2 teaspoon salt
1/4 teaspoon pepper
Cook onion in hot oil until tender. Add remaining ingredients; simmer
uncovered 15 minutes. Makes enough sauce to baste 4 pounds loin back ribs
or spareribs.
Source: BH & G, Barbecue book, 1965
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