Hot Pepper Sauce

hot pepper sauce

Hot 'n Spicy Barbecued Chicken Recipe

1-cup catsup
1/4 cup firmly packed brown sugar
1/4 cup lemon juice
1 tablespoon Worcestershire sauce
2 teaspoons water
2 garlic cloves - crushed
1/2 teaspoon of dry mustard
1/8-teaspoon hot sauce
1-teaspoon paprika
1-teaspoon pepper
1/2 teaspoon of dry mustard
8 skinned boned chicken breast halves (4-ounce)
Vegetable cooking spray

Combine first 8 ingredients in a 1-quart measure; stir well. Cover with wax paper; microwave at HIGH 3 minutes. Set aside. Combine paprika and next 3 ingredients; sprinkle over both sides of chicken breast halves, and set aside. Coat grill rack with cooking spray, and place on grill over medium-hot coals. Place chicken on rack; cook 10 minutes on each side or until done, basting occasionally with catsup mixture. Yield: 8 servings

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hot pepper sauce

Louisiana Hot Pepper Sauce

3 cups distilled white vinegar
2 teaspoons salt
2 pounds cayenne or jalapeno peppers, seeded and chopped

Sterilized canning jars and place in a cool, dark place to age for about 3 months.
Strain a portion of the sauce when ready to use; store in refrigerator.

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hot pepper sauce

West Indies Pepper Sauce

1 ripe mango or papaya
1 medium yellow onion
1-medium garlic clove
5 Habanero chiles, stemmed
1 piece ginger root, about 1 inch, coarsely chopped
1/2-teaspoon turmeric
1 tablespoon dry mustard
Pinch cumin
Pinch coriander
1/2-tablespoon honey
1/2-cup cider vinegar
1/2-cup water
1-teaspoon salt

Mixture to a bowl in a non-reactive saucepan, bring the vinegar, water and salt to a boil. Pour over mango mixture and stir well. Allow cooling before bottling. Refrigerated, the sauce will keep approximately 6 weeks.

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