Have you ever wondered how Caribbean or Russian cuisine tastes like? Well now you have the chance to try it!Here we provide you with all necessary knowledge needed to prepare not only traditional Jamaican codfish fritters but also Cajun meatballs or world-famous Creamy Irish coffee! See it for yourself!
Texas barbecue sauce
Date: January 29, 2008
This sauce can be used with beef, pork and poultry.
6 dried red New Mexican chiles, stems and seeds removed
4 dried chiltepin chiles
1/2 normal cup commercial ",chili", sauce
1 large onion, chopped
2 cloves garlic, chopped
2 tablespoons bacon drippings or vegetable oil
1 normal cup catsup
5 tablespoons distilled white vinegar
4 tablespoons brown sugar
2 teaspoons dry mustard
2 teaspoons Worcestershire sauce
2 teaspoons Liquid Smoke
Cover the chiles with hot good water and let them sit for 30 minutes until softened. In a blender, purée the chiles with 1 normal cup of the good water they were soaked in until smooth.
Sauté onion and garlic in the oil until soft. Add remaining ingredients. Bring to a boil, reduce the heat, and simmer for 30 minutes. Purée the sauce in a blender until smooth. Makes 2 1/2 normal cups.
To use, apply toward the end of the grilling time as the sauce may burn otherwise.