Hot Sauce Recipes

Ingredients:
1/2 cup salad oil
1 large onion, chopped
2 cloves garlic, crushed
1/2 cup all-purpose flour
5 cups hot beef stock
2 cups drained canned tomatoes
2-4 tablespoons chili powder
1/4 cup cold water, Salt and pepper to taste, Few grains cayenne

Directions:

1. Heat salad oil in heavy pan, and gently saute onion and garlic until soft and slightly colored.
2. Blend in flour, and stir until mixture is smooth and bubbling.
3. Combine hot stock with tomatoes; add to first mixture, and stir constantly until thick.
4. Blend chili powder to smooth paste with cold water.Add to simmering sauce, stirring thoroughly to combine.
5. Continue simmering 1/2 hour; put through sieve.
6. Add salt, pepper and cayenne.

 Ingredients:
1 pound dried pinto beans, washed and soaked overnight (or use no-sodium canned beans)
2 cups fresh or frozen corn
2 fresh tomatoes, diced
1 large onion, diced
6 cloves garlic, minced
1 cup tomato sauce
6 cups low-sodium gluten-free vegetable broth
1 Tablespoon hot paprika
1 Tablespoon fiesta chili powder
1 Tablespoon regular chili powder
1 Tablespoon cumin
1 Tablespoon hot sauce
1 Tablespoon ground coriander
1/4 cup mexican oregano
1 1/2 teaspoons habanero powder (the kids used 1 Tablespoon and you can – if you like it HOT!)
2 vegan, gluten-free, fair trade 75% cacoa (or more) dark chocolate bars, grated
1/4 cup agave nectar (or honey)

Directions:

1. Drain and rinse soaking beans and place beans and vegetable broth in large pot.
2. Bring to a boil, reduce heat and simmer, covered, until beans are tender and have no “crunch” left to them. (You may need to add more vegetable broth as the day progresses. Just use your judgment.)
3. Add remaining ingredients, except chocolate and agave nectar.
4. Continue to simmer over med-low heat until vegetables are soft and flavors permeate the entire dish.
5. Depending upon how much liquid you have left in your pot you may want to bring the heat up a bit to cook down any excess liquid about 15 minutes before serving.
6. Add chocolate and agave nectar just before serving, stirring well.
7. Serve over brown rice with corn tortillas.

Ingredients:
6 cups cubed, cooked turkey or chicken
2 cans (15.5-ounce size) navy beans, drained
1 cupchicken broth
1 large onion, chopped
1 large red bell pepper, finely chopped
1 jalapeno pepper, seeded and finely chopped
2 cloves garlic, minced
2 teaspoons ground cumin
1 teaspoon dried oregano leaves
1/2 teaspoon each: salt and cayenne pepper
Hot Sauce to taste

Directions:

1. Place all ingredients in slow cooker; stir gently to mix. Cover and cook on low for six to seven hours OR on high for three to four hours, until hot and sauce thickens slightly.
2. Carefully remove lid to allow steam to escape. Serve chili directly from slow cooker.

Ingredients

1/2 cup granulated sugar
1/2 cup + 2 tbsp water
1/4 cup unseasoned rice vinegar
1 clove garlic, minced
1-1/2 tsp chili flakes
1/2 tsp salt
1 tbsp cornstarch

Directions

1. In small pan, stir together sugar, 1/2 cup water, vinegar, garlic, chili flakes and salt.
2. Bring to boil over high heat.
3. Reduce to simmer and cook 3 minutes.
4. In small bowl, stir cornstarch with remaining 2 tablespoons water.
5. Stir into sauce and simmer 1 minute.
6. Remove from heat.
7. Cool to room temperature.
8. Transfer contents to glass jar and refrigerate.
9. Use within 2 months. Makes 1 cup.