Created by Bruce Hiebert, owner of eastern Washington’s Patit Creek Restaurant, this mild, celery-based sauce fits Alaska salmon perfectly. It is famous in Cordova, Alaska where it was used by the Copper River
Fishermen’s Co-op at its annual barbecue. A long simmer time gives the sauce its melting flavor and smooth consistency, so start it about two hours before you are ready to grill.
Many chili cooks like to adjust the heat in their chili by adding various kinds of hot sauces. For the purists in the crowd who insist on making everything from scratch, here is our recipe for a homemade hot sauce. Any chiles of choice can be used. When substituting dry chiles for fresh ones, soak them in warm water for ½ hour to reconstitute them. For more body in this sauce, add the carrots. You can easily double or triple this recipe.
The U.S.A. has become one of the world's largest producers of hot sauces and the flagship of the hot sauce fleet is Tabasco®, which is exported all over the world from Avery Island, Louisiana. Because the chiles in mash form are not aged in oak barrels for three years, this recipe will be only a rough approximation of the famous McIlhenny product. You will have to grow your own tabascos or substitute dried ones that have been rehydrated. Other small, hot, fresh red chiles can also be substituted for the tabascos. Note: This recipe requires advance preparation.
This very easy to prepare sauce only gets better as it ages. Allow it to sit for at least a week before using, if possible. For a green version of this sauce, use serrano, jalapeño, or Thai chiles in their green stage, instead of the red varieties called for below. Note: This recipe requires advance preparation.
This recipe is from The Hot Sauce Bible, by Dave DeWitt and Chuck Evans. They say that the key to success with this sauce is to use fresh rather than dried chiles and that any small fresh hot chile can be used.
When chile growers Joe and Martha Lujan of Las Cruces, New Mexico were kind enough to show Harald and his wife Renate around their chile fields and roasting facility, Martha fixed them this tasty snack. Joe had just roasted a batch of green chiles, and Martha took some to the kitchen, stuffed them with Longhorn cheese, wrapped them in a tortilla and heated them in the microwave.