SPICY HOT SAUCE RECIPES
SWEET & SPICY BARBECUE SAUCE RECIPE: HOW TO MAKE IT
I've never cared that much for store bought barbecue sauce. I just like to make things myself from scratch including this spicy, deep red-brown sauce. You'll find it clings well when you slather it on grilled meat. —Helena Georgette Mann, Sacramento, California
Provided by Taste of Home
Total Time 01 hours 05 minutes
Prep Time 30 minutes
Cook Time 35 minutes
Yield 1-1/2 cups.
Number Of Ingredients 12
Steps:
- In a large saucepan, saute onion in oil until tender. Add garlic; cook 1 minute. Stir in the chili powder, cayenne and pepper; cook 1 minute longer. , Stir in the ketchup, molasses, vinegar, Worcestershire sauce, mustard and pepper sauce. Bring to a boil. Reduce heat; simmer, uncovered, for 30-40 minutes or until sauce reaches desired consistency. Cool for 15 minutes. , Strain sauce through a fine mesh strainer over a large bowl, discarding vegetables and seasonings. Store in an airtight container in the refrigerator up to 1 month. Use as a basting sauce for grilled meats.
Nutrition Facts : Calories 68 calories, FatContent 1g fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 325mg sodium, CarbohydrateContent 14g carbohydrate (11g sugars, FiberContent 1g fiber), ProteinContent 0 protein.
SPICY PLUM SAUCE RECIPE: HOW TO MAKE IT - TASTE OF HOME
My flavorful fruit sauce is delicious over pork or poultry. The pepper gives it a little kick you usually wouldn't expect. —Suzanne Veverka, White Cloud, Michigan
Provided by Taste of Home
Total Time 01 hours 45 minutes
Prep Time 01 hours 30 minutes
Cook Time 15 minutes
Yield 9 half-pints.
Number Of Ingredients 10
Steps:
- In a blender or food processor, process the plums, onion and garlic in batches until smooth. Transfer to a Dutch oven. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer until reduced by a third, 60-90 minutes., Carefully ladle hot mixture into hot sterilized half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.
Nutrition Facts : Calories 54 calories, FatContent 0 fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 0 sodium, CarbohydrateContent 14g carbohydrate (12g sugars, FiberContent 0 fiber), ProteinContent 0 protein.
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