3 cups fresh blueberries or strawberries, crushed
1 ½ cups white vinegar
½ cup brown sugar
2 tablespoons. Worcestershire sauce
1 teaspoon white pepper
1 teaspoon black pepper
1 teaspoon salt
½ teaspoon ground cloves
½ teaspoon red pepper
1 bay leaf
Blend the ingredients and cook together in a saucepan. Bring to a boil, reduce heat and simmer for about 8–10 minutes. Best served at room temperature or warm. Excellent served on duck or turkey.
This is a great sauce for beef, and is great on steaks.
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
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.
This is excellent served on pork ribs and any pork meats.
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
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.
This traditional Mexican table sauce is normally made in a molacajete, or 3 legged stone mortar, but a blender or food processor are acceptable substitutes. Serve with tacos, tostadas, burritos, etc., or use it as a wonderful barbecue sauce.
Heat a comal or heavy skillet over medium-high heat. Reduce the heat and toast the chiles until they are fragrant. Remove from heat and place in very hot water to soften, then drain.
Add the tomatillos and garlic to the comal and toast gently until they are browned and the flesh is soft, about 10 minutes. Let cool and remove the skins.
Place the chiles in a blender or food processor along with a little of the broth, and puree until smooth. Add all the remaining ingredients and blend briefly.
This is one of the recipes offered by the Hortus Botanicus to illustrate the influence of chiles on modern Dutch cuisine. The recipe is by Joop Braakhekke of Le Garage restaurant. Serve it as a sauce over meat, chicken, and rice dishes.
3 tablespoons vegetable oil
1 medium onion, finely chopped
3 jalapeño chiles, seeds and stems removed, minced
3 medium tomatoes, peeled and chopped
1 tablespoon minced lemon grass
1 tablespoon minced ginger
Salt to taste
Water as needed
In a pan, heat the oil. Add the onion and fry until almost brown. Add the chiles and continue to fry for one minute. Add the tomatoes, lemon grass, ginger, and salt to taste and simmer for 20 minutes, adding water if needed to make a medium thick sauce.
