Fiestabbqsauce Recipes

Steps:

• Add the brown sugar, vinegar, chili sauce, ketchup and Worcestershire sauce to small saucepan and stir to combine. Add the hot sauce, salt and pepper to taste. Bring the mixture to a simmer and cook until thickened, about 20 minutes.

Steps:

• Melt the butter in a saucepot. Add the onions and garlic, and saute until the onions are translucent. Add the chili powder, smoked paprika, dry mustard, garlic powder, onion powder and cayenne. Cook for 2 to 3 minutes to toast the spices. Add the brown sugar and molasses; stir until the sugar is dissolved.
• Add the ketchup, Dijon mustard, Worcestershire sauce and cider vinegar, and bring to a simmer. Cook the sauce for 30 to 45 minutes and then puree with an immersion blender. Season with salt and pepper.

Steps:

• Combine all ingredients& mix very well.
• Store in refrigerator.

Steps:

• Smash the garlic cloves, sprinkle with a generous pinch of salt, and, with the flat side of a large knife, mash and smear mixture to a coarse paste.
• Stir garlic paste, the 1/4 teaspoon salt, cola, ketchup, vinegar, Worcestershire, chili powder, 1 teaspoon black pepper, 1/2 teaspoon hot sauce, and allspice together in a small saucepan. Bring to a boil, reduce heat, and simmer until thickened, about 45 minutes. Allow to cool slightly, stir in the lime juice, and season with black pepper and hot sauce, to taste.
• Know-How: Barbecue sauces are all about balance: a sweet note offset by sour with a jolt of spice, all of which flourish in a cloud of smoke. There are lots of ways to work this magic-thick, thin, and in-between. Concocting a signature sauce is compulsory in some barbecue circles. Start with this basic riff and play with variations to suit your style.

Steps:

• Add all of the ingredients to a slow cooker. (Optional: You can saute the onions in a little olive oil before adding them.) Cook at a low temperature for 6 to 12 hours (until sauce reduces and thickens). A small amount of habanero pepper (chopped or sauce), can be added for additional heat, to taste, at the end of cooking. Serve warm with pork BBQ and white bread or hamburger buns.;
• Note: Key ingredients are the fresh ginger, allspice, peppers, and tamarind. Also, the flavor is better (and a little milder) if it cooks longer.

Steps:

• Whisk the soy sauce, vinegar, sesame oil, garlic, ginger, sugar and red pepper flakes if using in a medium bowl until combined. Store in an airtight container in the refrigerator for up to 5 days.

Steps:

• In large bowl, combine all ingredients.
• In blender, puree until desired consistency. Refrigerate for 1 hour before serving.

Steps:

• Mix all the ingredients together and simmer for 15 minutes, stirring frequently.
• If you want a thinner sauce, you can add a little water.
• This can be stored in a jar or airtight container for a couple of months in the fridge.

Steps:

• Cook onions and garlic in butter and oil.
• Set shrimps and scallops aside.
• Add rest of ingredients and simmer about 5 minutes.
• Add shrimps and scallops and cook 5 minutes.
• Thicken with 2 Tbsp cornstarch and 3 tbsp water.
• Cook linguini and toss with 1/4 cup no fat sour cream.
• Add seafood sauce to pasta and serve.
• Offer some freshly grated parmesan cheese and crushed pepper.

Steps:

• Mix all together in a large bowl.
• Let set at room temp for a few hours for flavors to blend.

Steps:

• Mix mustard, honey, brown sugar, cider vinegar, garlic powder, paprika, mustard, salt, black pepper, and cayenne pepper in a jar with a tight-fitting lid. Cover jar and shake until sauce is well combined.