Blue Ribbon Hot Sauce Recipes

Steps:

• Mix vinegar, brown sugar, molasses, honey, Worcestershire sauce, rum, mustard, liquid smoke, ground chile, black pepper, garlic powder, and allspice together in a heavy saucepan over medium heat. Bring to a boil, reduce heat, and simmer until sauce is smooth and brown sugar is dissolved, about 5 minutes.
• Stir ketchup into sauce and bring to a boil. Reduce heat and simmer, stirring occasionally, until sauce is dark and thickened, about 30 minutes.

Steps:

• 1. In a large heavy pot, add chopped onions and hamburger, break up. Cook till hamburger is browned.
• 2. Add remaining ingredients.
• 3. Bring to a boil, then reduce heat to a low simmer. Cook uncovered for 3-4 hours.
• 4. Turn heat off and let sit for 15 min.
• 5. Very important step....use stick mixer to break up sauce and make smoother, you do not want any lumps or chunks.

Steps:

• In a large nonreactive saucepan, combine vinegar, chiles, and salt. Bring to a boil over medium-high heat. Remove from heat and let cool. Transfer mixture to the jar of a blender; blend until smooth and strain.
• Place carrots in another large saucepan; add enough water to cover. Bring to a boil over medium-high heat and immediately reduce heat to a simmer. Simmer until very tender but not overcooked, about 10 minutes. Drain and transfer carrots to the jar of blender; blend until smooth. Stir into strained chile mixture. If mixture is too spicy, add a little water to minimize the heat.
• Use hot sauce immediately or store in a sterilized airtight container, refrigerated, for up to 1 year.

Steps:

• Gently saute onion, garlic, and ginger in olive oil and butter until the onion is translucent, but not brown.
• Add red wine and cook off alcohol. Add remaining ingredients, except lime juice, and bring to a boil, then reduce heat and simmer for at least one hour.
• If you want a completely smooth sauce, strain after cooking. Brighten with lime juice after cooking.

Steps:

• Heat oil in Medium (3-qt.) Saucepan over medium heat.
• Add onion.
• Cook 2 minutes or until tender.
• Stir in remaining ingredients; return to a boil.
• Reduce heat to medium-low.
• Simmer,covered, 10 minutes.
• Using Barbecue Basting Brush, brush barbecue sauce on food during the last 10 - 15 minutes of grilling to prevent burning.
• When getting ready to grill, portion out just the amount of sauce you need for brushing on your meat, this way the barbecue basting brush used on uncooked meat will not be in contact with the sauce being passed at the table.
• Refrigerate unused sauce, covered, up to 2 weeks.

Steps:

• Combine all ingredients in a heavy-bottomed nonreactive saucepan and place over medium-high heat and bring to a boil. Reduce heat to medium-low and simmer, uncovered, stirring occasionally, until mixture is reduced to 4 cups, about 1 1/2 hours.
• Strain sauce through a fine-mesh sieve. Use immediately or let cool completely.