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.
"Holy" basil is widely available in Thai stores. The stems are purple and the leaves are pointed, distinguishing it from regular sweet basil. I actually prefer the flavor to "regular" basil—it’s slightly more bitter and fragrant, with a unique aroma. The basil doesn’t require much cooking, as too much heat makes it bitter and destroys the delicate flavor.