Habanero Hot Sauce

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To preserve the distinctive flavor of the habanero peppers, we don’t cook them with the sauce but add them afterwards.

Ingredients

  • 1 small onion, chopped

  • 1 tablespoon vegetable oil

  • 1/2 cup chopped carrots

  • 1 cup water

  • 10 habanero chiles, stems and seeds removed, minced

  • 1/4 cup lime juice

Instructions

In a pan, saute the onion in the oil until soft. Add the carrots and water. Bring to a boil, reduce the heat and simmer until the carrots are soft.

Add the chiles and lime juice to the carrot mixture. Place in a blender and puree until smooth.

 

Asher Sauce

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Island legend holds that the name of this sauce is a corruption of “Limes Ashore!”, the phrase called out by British sailors who found limes growing the islands. The limes, originally planted by the Spanish, would save them from scurvy. We presume that the bush peppers would save them from bland food. Add this sauce to seafood chowders.

Note: This recipes requires advance preparation.

Ingredients

  • 15 limes, Key limes preferred

  • 1 cup salt

  • 10 whole bird peppers such as piquins or chiltepins or 2 red habaneros, halved

  • 3 cups water

  • 1/2 cup vinegar

  • 1/2 cup sugar

  • 2 cardamom pods

  • 1 tablespoon whole cloves

  • 5 allspice berries

  • 1/4 teaspoon freshly ground black pepper

  • 4 cloves garlic, sliced

  • 1 bunch green onions, white part only, chopped

Instructions

Quarter the limes but do not cut all the way through. Open up each lime and rub them with salt. Place the limes on cutting boards, cover them with cheesecloth, and set them in the sun for about a week. Protect them from rain.

The limes will shrink and their skins will turn brown. Rinse the limes to remove as much salt as possible. Place the limes in a large pan, cover with water, and add the remaining ingredients. Bring to a boil, reduce the heat, and simmer uncovered for 1 hour. Cool and strain the sauce. It will keep for several weeks in the refrigerator.

 

Raspberry BBQ Sauce

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This is excellent served on pork ribs and any pork meats.

Ingredients

  • 3 cups fresh raspberries, crushed, strain some of the seeds out if possible

  • 1 cup yellow mustard

  • ½ cup vinegar

  • ½ cup brown sugar, packed

  • 1 tablespoon liquid smoke

  • 2 tablespoons. Tabasco sauce

  • 2 tablespoons chili powder

  • 1 tablespoon. ground pepper

  • 1 teaspoon salt

Instructions

Mix ingredients together in a saucepan heating to a boil; lower heat to a simmer and cook for 5 minutes. Do not overcook. Excellent served on pork ribs and any pork meats.

Blackberry or Marionberry BBQ Sauce

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This is a great sauce for beef, and is great on steaks.

Ingredients

  • ¼ cup butter

  • ¼ cup chopped onion

  • 1 teaspoon. chopped garlic

  • ¼ cup Worcestershire sauce

  • 2 tablespoon molasses

  • 1 tablespoon Tabasco sauce

  • ¼ cup fresh lemon juice

  • 3 cups fresh blackberries, crushed

Instructions

Heat the butter in a saucepan, add onion and garlic and cook until soft, about 5 minutes. Add all the other ingredients including the berries and cook for about 10 minutes in a slow simmer.

You may wish to let this reduce down a bit if the sauce appears too thin. This is a great sauce for beef, and is great on steaks.

Sawgrass Stew with Gatortail Sauce

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Buddy Taylor of Gator Hammock made this great stew at the 2001 National Fiery Foods Show. Using some of his products he made the Gatortail sauce that can be served with shrimp, fish, and of course Florida gator tail.

Ingredients

  • 7-8 quarts water

  • 6.5 oz. Gator Hammock Sawgrass Boil

  • 2 pounds smoked kielbasa or sausage (cut into 1 inch pieces)

  • 2 pounds red potatoes (cut into 1 inch cubes)

  • 2 pounds baby carrots

  • 4 ears fresh corn (each cut into 3 pieces)

  • 2 pounds unpeeled large fresh shrimp

Instructions

Add water and sawgrass boil to a large stock pot (3-4 gallons) and bring to a rolling boil.
Add kielbasa, return to a boil, and cook 5-10 minutes.
Add potatoes and carrots, return to a boil, and cook 10 minutes.
Add corn, return to a boil, and cook 8-10 minutes.
Add shrimp, cook 3-4 minutes or until shrimp turn pink. (Do not boil)
Remove from heat and let rest about 10 minutes uncovered. Serve in large soup bowls.