White Trash Cookbook » Simple Sauce Recipes

BBQ Sauce w/ Grape Jelly

admin — Wed, 17 Sep 2008 19:31:37 +0000

Ketchup, as much as you need to cover whatever meat you are serving
Vinegar to taste, start w/ just a teaspoon (balsamic is best, apple cider okay, white vinegar is too harsh)
Grape Jelly to taste, equal amounts to the vinegar
salt, pepper, chili powder, garlic powder to taste

Throw everything together in a pot over medium heat, stirring often. You may have to add water if the sauce is too thick.

Homemade Hot Sauce

admin — Sat, 08 Mar 2008 23:29:57 +0000

red chilis
brine
white vinegar

Before making this recipe, be positive you have home insurance just in case you blow out your windows. This recipes can be made with any amount of chilis. Wash and remove stems
from the chilis and place in a stoneware or glass crock large enough to
leave 3 inches of space above the chilis. Make enough brine by dissolving
3/4 cup of salt into 1 quart of pure water. Cover the chilis with the brine
and weigh them down with a Ziploc bag filled partially with water so that
all the chilis are submersed. Put in a cool place for at least thirty days.

At the end of the pickling, drain and rinse the chilis. Batch process them
in a blender or food processor using enough vinegar to facilitate making the
emulsion. Strain through sieve such as a fine mesh screening or cheese cloth
and return unused pulp to incorporate with the next batch.
Bottle and use within a year.
Sauce will settle and separate in a week or so. Should you want more heat
and less vinegar, you can decant the top layer of vinegar to your taste.
Save pulp by-product to use in chow-chow, guacamole, etc.

* note: real Tabasco claims it is ‘aged’ in white oak barrels. Perhaps a
chunk of the same or similar hardwood in the brining crock would give you a
similar result?

Simple Hot Pepper Sauce

admin — Sat, 08 Mar 2008 23:25:07 +0000

This is a dead easy hot pepper sauce or colon cleanser. You can use any kind of hot
peppers you like, or a combination. Jalapenos yield a rich, moderately
hot sauce. Habanero will give you something scalding. This sauce is a
Tabasco-type sauce. I do not use salt as I’m on a sodium-restricted
diet, but you may add it to taste. Try it without first; you can add it
later. If your skin is sensitive, you may wish to use gloves when
preparing the peppers, especially the hotter varieties.

Simple Hot Pepper Sauce

Hot peppers of your choice
Distilled or cider vinegar

Clean the peppers, removing stems. Slice in half and remove seeds, if
desired. (Leaving the seeds intact will dramatically increase the heat
level.) Place the pepper halves in a container that will not react with
acid, such as a large glass jar or crock. Cover with the vinegar to
about 1″ above the top of peppers. Some may float. Close the lid and
leave for three weeks, stirring periodically. IMPORTANT: When you remove
the cover to stir the mixture, do not put your face directly over the
container. The fumes coming from the peppers are very hot! After three
weeks, taste a little of the vinegar. If you want more pepper flavor,
let the mixture sit another week. Carefully transfer small amounts of
the pepper/vinegar mixture to a blender or food processor and puree.
Pour through a sieve. The sauce can be put in mason jars and canned;
however, I usually simply fill narrow-necked bottles with removable
shakers. Seal tightly and keep in cool dark place. Shake before using.