MAYO AND HOT SAUCE RECIPES

Steps:

• In a medium glass or enamel lined sauce pan over high heat, combine oil, peppers, garlic, onion and salt; saute for 4 minutes. Add the water and cook for 20 minutes, stirring often. Remove from heat and allow mixture to cool to room temperature.
• Transfer the mixture to a food processor and puree until smooth. With the processor running, slowly add the vinegar.
• Pour into a sterilized jar with a tight lid. This sauce will keep for 6 months when stored in the refrigerator.

Steps:

• In a medium saucepan, gently whisk together the cocoa powder and sugar. Whisk in the cream, then turn the heat to medium and whisk it as it warms up. When the mixture starts to heat up, add the butter and stir it in to melt. Then when the mixture is nice and hot, add the vanilla and stir it to combine. Let the sauce cool in the pan for 5 minutes, then transfer it to a mason jar. Store it in the fridge (it will become solid as it cools).To serve, scoop out the amount you need and place it in a microwave-safe bowl. Heat it for 20 seconds, then stir and heat for another 10 or until the sauce is warm.