Cooking Sauces - Hot Sauce & Marinade Sauce
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Avocado Hot Sauce
4 serrano chiles, stems and seeds
3 teaspoons liquid hot sauce
2 avocados, peeled and pitted
2 tablespoons chopped onion
1/2 teaspoon chopped garlic
Place all ingredients in a blender and puree until smooth.
Korean Basting & Marinade Sauce
1/2 cup soy sauce
1 tablespoon cider vinegar
2 scallions (with tops), minced
2 cloves garlic, minced
1 tablespoon finely minced ginger root
1 teaspoon dried red pepper flakes
1/4 cup sesame seeds
1 tablespoon flour
To use, make deep cuts in 4 pounds of meaty beef short ribs so the meat will absorb the marinade. Rub well with sugar and oil and let sit for 30 minutes. Combine Marinade ingredients, pour over ribs, and let stand for 1 hour.
Bake or barbecue, turning and basting frequently with marinade, for 20 to 30 minutes or until meat is cooked.
Chile de Arbol Hot Sauce
Use to sprinkle on tacos, tostadas or other snacks. You can also dash some into pozole, menudo or other soups. It lasts indefinitely. It's very close to Tabasco sauce, but is a lot better.
50 to 60 dried chiles de arbol
1 1/2 tablespoons sesame seeds
2 tablespoons shelled pumpkin seeds
1/4 teaspoon cumin seeds or 1/4 teaspoon ground
1/8 teaspoon ground allspice
1 teaspoon dried Mexican oregano
1 scant teaspoon salt
2 cloves garlic, peeled and roughly chopped
3/4 cup cider vinegar
Stem the chiles, then roll them between your thumb and fingers, pressing gently to loosen the seeds inside. Break in half, shake out as many seeds as possible, then place in a blender jar.
Heat an ungreased skillet over medium-low heat. Stir the sesame seeds for several minutes until they brown and pop; scoop into the blender jar.
Add pumpkin seeds to the skillet. When the first one pops, stir constantly for several minutes until all are golden and have popped up into a round shape.
Pulverize the cumin, allspice and cloves in a mortar or spice grinder, then add to the blender jar along with the oregano, salt, garlic and vinegar.
Blend for several minutes until the mixture is orange-red and feels smooth when a drop is rubbed between your fingers.
Strain through a sieve, working the solids back and forth and pressing them firmly. Stir in 3/4 cup water, then pour into a bottle, cover and let stand for 24 hours before serving.
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