Wednesday, July 15, 2009

Southern BBQ Sauce Recipe

1 cup Tennessee whiskey
1 cup catsup
1 cup firmly packed brown sugar
3/4 cup cider vinegar
2 tablespoons grated orange peel
4 tablespoons (1/4 cup) freshly squeezed
orange juice, divided
1/2 cup finely chopped onion
2 tablespoons soy sauce
1 tablespoon cornstarch

Combine all ingredients except 2 tablespoons of the orange juice and the cornstarch. Bring to a boil over medium-high heat. Reduce heat and simmer, uncovered, for 25 minutes; stir occasionally.

Mix cornstarch with remaining 2 tablespoons of the orange juice until smooth; stir into sauce. Increase temperature to medium-high. Bring to a boil, stirring constantly, until sauce thickens. Brush sauce on grilled chicken, steak or fish during last 5 minutes of grilling.

Jalapeno Hot Sauce Recipe

1 teaspoon vegetable oil
20 fresh jalapeno peppers, sliced
3 cloves garlic, minced
1/2 cup minced onion
3/4 teaspoon salt
2 cups water
1 cup distilled white vinegar

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.