Hundreds of chileheads from across the nation sent in recipe ideas for the Más Melinda’s Recipe Contest, but L.C. and Nikki Norman’s "Melinda’s Perked Up Costa Rican Coffee Barbecue Sauce" topped the taste tests. The Cassellberry, Fla. residents’ creation netted them a trip to the 2002 National Fiery Foods & Barbecue Show in Albuquerque on March 1 through March 3, a bottled batch of their own sauce and a $1,000 spending money. The makers of Melinda’s also awarded nine other winners with Melinda’s Supply Kits, filled with sauces and Melinda’s gear. The winners included Susan Asanovic, Wilton, CT; Camilla Saulsbury, Bloomington, IN; Sharyn Hill, Organ, NM; Jeff Kyriss, OR; Jennifer Maslowski, New York, NY; Jim Ferguson, New Orleans, LA; Megan Murphy, Austin, TX; Nicole Montgomery, Pen Argyl, PA and Milton Sweet, Dallas, TX. The winning recipes can be downloaded at www.melindas.com.

"Melinda’s fans are true connoisseurs," said David Figueroa, president of Figueroa Brothers, the maker of Melinda’s. "We had so many creative, catchy ideas. One thing was immediately obvious–our consumers have impeccable taste."

Contestants were asked to submit their own ideas for the next great Melinda’s product, using the balance of flavor and heat in Melinda’s Original Habanero Pepper Sauce as the basis for their entries. Several flavor trends emerged from the scores of sauces, jellies, marinades, drink ideas and other condiments contributed, including:

• People are using hot sauces in all types of recipes, including desserts, salad dressings, sauces, etc.

• A strong tropical flavoring, reflecting the Latin flavors anchored by the habanero

• A mixing of fruits and chiles in all types of recipes.

The Grand Prize-Winning recipes follows:

Melinda’s Costa Rican "Perked" Coffee Barbecue Sauce:

• 1 cup molasses

• 2 cups Costa Rican strong perked black coffee

• 1 cup packed light brown sugar

• 3 cups tomato ketchup

• 1 teaspoon seasoning salt

• 1/4 cup Worcestershire sauce

• 1/3 cup apple cider vinegar

• 1 cup yellow onion, finely chopped

• 1 tablespoon garlic powder

• 1/3 cup Melinda’s Original Habanero Pepper Sauce

• 1 teaspoon ground chili powder

• Fat rendered from 4 slices hickory smoked bacon

Combine all ingredients in a large heavy saucepan. Bring to a simmer over medium heat. Reduce to low and simmer, stirring occasionally for 30 minutes. Remove from heat.

Brush sauce on grilled chicken, pork or beef during last 10 minutes of grilling. For added flavor brush additional sauce on meat immediately after removing from grill. Refrigerate any left over sauce.

Yield: About 2 quarts

Heat Scale: Medium

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