Kansas City-Style Barbecue Sauce

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Here is the way sauce is made for the famous American Royal cook-off in 
Kansas City–or at least this is my take on the subject. It is truly a 
finishing sauce and should not be used as a marinade or a basting sauce 
as it might burn. Of course, spread it liberally over ribs just off the 
grill and serve plenty on the side

Ingredients

1 small onion, chopped
2 cloves garlic, minced
1 tablespoon vegetable oil
1 cup catsup
1/3 cup molasses
1/4 cup distilled vinegar
2 tablespoons commercial chili powder
2 teaspoons dry mustard
1 teaspoon celery salt
1 teaspoon paprika
1 teaspoon ground cayenne chile
1/2 teaspoon freshly ground black pepper
1/4 cup water or more if needed

Instructions

In a pan, saute the onion and garlic in the oil until the onions are 
soft. Add the remaining ingredients and simmer for 1/2 hour until thickened.

North Carolina Barbecue Sauce

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This is the thin, vinegar sauce in the tradition of eastern North 
Carolina. For a rough idea of the western sauce, add 1 cup catsup, 1 
teaspoon Worcestershire sauce, and 1/2 teaspoon of cinnamon to this 
recipe. This is served over smoked pork in any form–sliced or pulled.

Ingredients

2 cups cider vinegar
1/4 cup brown sugar
1 tablespoon crushed red chile pepper
2 teaspoons salt (or to taste)
1 1/2 teaspoons ground cayenne chile
1 teaspoon freshly ground black pepper
1 teaspoon ground white pepper

Instructions

Combine all the ingredients in a large bowl, mix well, and let stand for 
a couple hours to blend the flavors.

Môlho de Piri Piri (Portuguese Hot Sauce)

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Early in the sixteenth century, chiles were transferred from Portuguese 
Brazil to their colony of Angola. These small, piquin-like chiles (which 
were probably Brazilian malaguetas) were called piri-piri 
(pepper-pepper) and became an integral part of the local cuisine. The 
sauce made from them was transferred back to Portugual, where it is a 
staple on dining tables--served with seafood, soups, and stews. Since 
the piri-piri chiles are not usually available, use chiles de árbol, 
cayenne chiles, chile piquins, or chiltepíns. Note: This recipe requires 
advance preparation.

Ingredients

1/2 cup chopped dried red chiles, seeds and stems removed
1 cup olive oil
1/4 cup cider vinegar
1 teaspoon salt

Instructions

Combine all ingredients in a shaker jar. Cover, shake well, and store at
room temperature for 24 hours. Shake well before each use. To make a
smooth sauce, blend this mixture in a food processor and thin slightly
with water or cider vinegar.

Creamy Horseradish Sauce

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Horseradish is a classic condiment that’s served with roast meats—beef 
in particular—and cooked or raw vegetables. Since horseradish is very 
volatile (the active ingredient is isothiocyanate) and loses its flavor 
and aroma quickly, this simple sauce should be made close to serving 
time. For an added hit of chile heat, I sometimes add ground habanero chile.

Ingredients

2/3 cup sour cream
1/4 cup fresh or prepared horseradish
2 green onions, finely chopped
1 teaspoon distilled white vinegar
1 teaspoon sugar
3/4 teaspoon chopped fresh dill weed

Instructions

Combine all the ingredients in a bowl and beat until well mixed. Allow 
the mixture to sit for 15 to 20 minutes to blend the flavors.

Espelette Piperade

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The most famous chile in France is piment d’ Espelette, or the Espelette 
pepper, and it has become a cultural and culinary icon in the French 
part of Basque country. At first the Espelette farmers formed 
cooperative enterprises to protect their interests, and eventually they 
applied to the National Institute for Trade Name Origins for an 
Appellation d’Origine Controlee (AOC). On December 1, 1999, an AOC was 
granted to Espelette peppers and products, giving it the same protection 
as more famous names, such as Champagne sparkling wine. Only ten 
villages are allowed to use the name “Espelette”: Espelette, Ainhoa, 
Cambo les Bains, Halsou, Itsassou, Jatsou, Laressore, St. Pee sur 
Nivelle, Souraide, and Ustarritz. The total growing area is about 3,000 
acres. Piperade is a colorful pepper sauce that is only spicy when made 
in the Basque region. This simple but delicious sauce is often served at 
the Celebration of the Peppers in the village of Espelette. Serve it 
over boiled potatoes and green beans.

Ingredients

1/2 cup olive oil
4 medium onions, chopped
3 cloves garlic
4 green bell peppers, seeds and stems removed, chopped
2 red bell peppers, seeds and stems removed, chopped
4 large tomatoes, peeled and chopped
3 tablespoons Espelette powder, or more to taste (substitute hot paprika 
or New Mexico red chile powder)
Pinch of thyme
Salt and pepper to taste

Instructions

Heat 1/4 cup olive oil in a large saute pan and saute the onions and 
garlic for 5 minutes, stirring occasionally. Add the bell peppers and 
cook over medium heat for 10 minutes. Add the tomatoes and Espelette 
powder and cook for 20 minutes, stirring occasionally. Add the thyme, 
salt, and pepper and transfer to a bowl. For a smooth sauce, puree this 
mixture in small batches in a blender or food processor.