SOUTHWEST SAUCE TASTE RECIPES

SOUTHWEST DIPPING SAUCE RECIPE | ALLRECIPES

Southwest Dipping Sauce Recipe | Allrecipes image

Very tasty and zesty Southwest style dipping sauce for veggies, chips, or onion rings.

Provided by USMCWIFE03

Categories Side Dish Sauces and Condiments Sauces

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 8 servings

Number Of Ingredients 8

Ingredients

½ cup mayonnaise
2 teaspoons ketchup
2 tablespoons cream-style horseradish sauce
¼ teaspoon paprika
¼ teaspoon salt
? teaspoon dried oregano
1 pinch ground black pepper
1 pinch cayenne pepper

Steps:

In a small bowl, stir together the mayonnaise, ketchup, horseradish, paprika, salt, oregano, black pepper and cayenne pepper. Store covered in the refrigerator until needed.

Nutrition Facts : Calories 108 calories, CarbohydrateContent 1.1 g, CholesterolContent 6.7 mg, FatContent 11.7 g, FiberContent 0.1 g, ProteinContent 0.3 g, SaturatedFatContent 2.1 g, SodiumContent 167.2 mg, SugarContent 0.4 g

BEST BBQ SAUCE YOU'LL EVER TASTE (SOUTHWEST) RECIPE - FOOD.COM

Best BBQ Sauce You'll Ever Taste (Southwest) Recipe - Food.com image

Here in Texas, we don't cook with BBQ sauce, but we love it on the side to spoon over our brisket, fajitas, chicken, etc and it has to have a little kick. I've been told over and over again that this is the best BBQ sauce they've ever had and I ought to bottle it. I love to cook, but I don't want to do it for a living--so enjoy it for free.

Total Time 1 hours 20 minutes

Prep Time 20 minutes

Cook Time 1 hours

Yield 3-4 pint jars, 20-30 serving(s)

Number Of Ingredients 14

Ingredients

1 1/2 cups onions (chopped)
1 1/2 cups red bell peppers (chopped)
3 garlic cloves (minced)
6 tablespoons butter
1 1/2 cups cider vinegar
1 tablespoon chili powder
1 tablespoon dry mustard
2 cups ketchup
2 cups chili sauce
3 tablespoons Worcestershire sauce
3 tablespoons liquid smoke
1/2 cup molasses
1/2 cup dark brown sugar
1 -2 tablespoon habanero pepper (minced)

Steps:

Sauté onions, bell peppers, and garlic in butter, just until onions are translucent.
Add chili powder, and dry mustard. Stir to incorporate.
Lower heat and add remaining ingredients. Simmer on low for at least one hour.
Let cool then blend smooth in food processor or use a hand held mixer (a boat motor as Emeril would say).
Put up in mason jars. If you actually "can" the sauce it will keep for a month or so. (There are no preservitives so be careful). If not, use what you need, it will keep in the fridg for a couple of weeks, and you can always give the rest away--your family and friends will love you for it.
Note: Be careful with the habenero peppers. Use gloves or put a plastic baggie over the hand you use to hold the pepper while you slice it up. Use one for medium-hot BBQ sauce, use two for down right hot. If even one is too hot for your taste, substitute a couple of jalapeno peppers.

Nutrition Facts : Calories 145.2, FatContent 3.8, SaturatedFatContent 2.2, CholesterolContent 9.2, SodiumContent 701.2, CarbohydrateContent 26.1, FiberContent 2.3, SugarContent 19.7, ProteinContent 1.6

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