Chile sauce:
in a large heavy
To make the sauce: In a medium saucepan, heat
Place the chile ingredients in a medium
Chorizo -- To a large sauce pan, add 1 teaspoon olive
hrimp completely. Reserve shells for sauce (recipe to follow) and rinse shrimp
Combine brown sugar, chile sauce, grape jelly, mustard, vinegar, soy sauce, honey, salt, and chipotle powder in a saucepan over medium-low heat. Cook, whisking well until brown sugar and jelly are dissolved, about 5 minutes. Bring just to a boil; remove from heat. Add cornstarch; whisk sauce until smooth and thickened.
killet; pour in the green chile sauce, green chiles, and black beans
aste the chicken with the chile sauce a few times during the
In a large bowl, mix honey, barbeque sauce, chile sauce, dried minced onion flakes and garlic powder. Apply generously to meats while grilling.
bowl, stir together soy sauce, chile sauce, ginger, and garlic. Mix in
Preheat oven to 425 degrees F (220 degrees C). Place crust on baking sheet.
Spread Thai chile sauce over crust; top with chicken, baby corn, bamboo shoots, red bell pepper, and mozzarella cheese. Brush exposed pizza dough with egg yolk.
Bake in preheated oven until cheese is bubbly and crust is shiny golden brown, about 15 minutes. Remove from oven and top with bean sprouts, cilantro, and green onions.
Blend habanero peppers, jalapeno peppers, and Fresno peppers in a blender on 'liquefy' setting until smooth. Add water, vinegar, onion, brown sugar, garlic powder, and liquid smoke to pureed peppers. Blend until smooth and liquefied; season with salt. Blend again. Pour chile sauce into a sterilized glass container with a tight seal; refrigerate overnight.
alt, salt, soy sauce, red chile sauce and Worcestershire sauce.
After beef has
In a large bowl, mix ketchup, chile sauce, prepared mustard, ground dry mustard, brown sugar, black pepper, white wine vinegar, hot pepper sauce, Worcestershire sauce, soy sauce, vegetable oil, beer and lemon juice. Cover and refrigerate until use. Approximately 1 hour before use, mix in the garlic. Apply generously to desired meats during the final minutes of cooking.
In a saucepan over low heat, mix the brown sugar, chile sauce, rum, soy sauce, ketchup, Worcestershire sauce, garlic, dry mustard, and pepper. Simmer 30 minutes, stirring occasionally. Cool, and refrigerate until ready to use.
Mix ketchup, chile sauce, horseradish, Worcestershire sauce, and lime juice together in a bowl; refrigerate until chilled, at least 30 minutes.
Put meat in heavy kettle.
Add onions, carrots, celery, bay leaves and salt and pepper.
Just about cover the meat with boiling water.
Cover kettle and simmer for 3 to 4 hours.
Remove, slice and serve in Horseradish Sauce (recipe follows).
Sprinkle with parsley.
nd dredge lightly in Red Chile Crust. Cook on oiled flat
longside some Buttermilk Ranch Dippin' Sauce. (See Cook's Note).
he crisp tortilla with the chile mayonnaise. Distribute the warm scallops