Knock Your Sauce Off The Greatest Hot Sauce, Spaghetti Sauce, and Salsa Recipes by Hiba Ward PDF
Preview Knock Your Sauce Off The Greatest Hot Sauce, Spaghetti Sauce, and Salsa Recipes by Hiba Ward
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Knock Your Sauce Off The Greatest Hot Sauce, Spaghetti Sauce, and Salsa Recipes Hiba Ward Table of Contents Abbreviation Table Conversion Table BBQ Sauces Classic Spicy BBQ Sauce Citrus BBQ Sauce Honey BBQ Sauce Red Pepper Sauce Zesty Honey BBQ Sauce Lemon Bacon BBQ Sauce Habanero Honey BBQ Sauce Horseradish Mayonnaise BBQ Sauce Green Onion and Wine BBQ Sauce Strawberry Honey Jam BBQ Sauce Pomegranate Molasses BBQ Sauce Hot Sauces Sweet and Hot Thai Chili Sauce Fire Hot Thai Sauce Homemade Sriracha Sauce Hot Chili Sauce Chili Paste Classic Hot Sauce Hot Mango Sauce Hot Garlic Sauce Florescent Hot Sauce Bermuda Hot Sauce Chef’s Payback Hot Sauce Moonlight Hot Sauce Salsa Ghost Chili Mexican Salsa Tomato and Corn Salsa Pureed Salsa Salsa Negra Pico De Gallo Spaghetti Sauces Simple Spaghetti Sauce Traditional Italian Spaghetti Sauce Slow Cooker Turkey Spaghetti Sauce Vodka and Ham Spaghetti Sauce Butternut Squash Spaghetti Sauce Want free eBooks delivered directly to your inbox? 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Conversion Table 1/ 2 fl oz = 3 tsp = 1 tbsp = 15 ml 1 fl oz = 2 tbsp = 1/ 8 c = 30 ml 2 fl oz = 4 tbsp = 3/ 4 c = 60 ml 4 fl oz = 8 tbsp = 1/ 2 c = 118 ml 8 fl oz = 16 tbsp = 1 c = 236 ml 16 fl oz = 1 pt = 1/ 2 qt = 2 c = 473 ml 128 fl oz = 8 pt = 4 qt = 1 gal = 3.78 L Abbreviation Table oz = ounce fl oz = fluid ounce tsp = teaspoon tbsp = tablespoon ml = milliliter c = cup pt = pint qt = quart gal = gallon L = liter Classic Spicy BBQ Sauce Ingredients: 1 tablespoon dark brown sugar ¼ cup vinegar (white or cider) 1 tablespoon Worcestershire sauce ½ tablespoon prepared yellow mustard 1 tablespoon honey 1 cup tomato ketchup 1 tablespoon 14-spice dry rub mix 1 teaspoon cayenne pepper to taste Method: 1. Place all the ingredients in a saucepan over medium heat. Stir well. 2. When it starts boiling, reduce heat and simmer until you get the consistency you desire. 3. Place in a jar and refrigerate. BackToTop Sweet and Hot Thai Chili Sauce Ingredients: ½ cup sugar ¼ cup white vinegar ¼ cup water 1 tablespoon garlic, chopped ½ teaspoon salt 6 tablespoons Thai red chilies, pureed Method: 1. Place sugar, vinegar, water, garlic and salt in a saucepan. Place the saucepan over medium heat. Stir well. 2. When it starts boiling, reduce heat and simmer for around 8-10 minutes until you get a thin consistency. 3. In the meantime, make the pureed chilies as follows: Take the dried red chilies and place in a bowl. Pour enough boiling water over the chilies to cover them. 4. Set aside for about 30 minutes. Drain the water and blend it into a smooth paste. 5. When your sauce is ready, add the chili paste to it. Stir well. Place in a jar and refrigerate. 6. Good for a month. BackToTop Fire Hot Thai Sauce Ingredients: 48 bird’s eye chili peppers, stemmed and chopped 12 garlic cloves, peeled 1 red bell pepper, stemmed and chopped 2 Tbs. canola oil ¼ cup Thai basil leaves, packed 1 cup canned coconut milk (unsweetened) ½ tsp. salt Directions: 1. Preheat oven to 425 ° F. 2. In a roasting pan, combine bird’s eye chili peppers, garlic, red bell pepper, and canola oil. 3. Place in oven and bake for about 30 minutes or until garlic is tender then chill. 4. In a blender, blend roasted ingredients with remaining ingredients until smooth. 5. Keep refrigerated. BackToTop Homemade Sriracha Sauce Ingredients: ½ cup red Fresno chilies, chopped coarsely 2 garlic cloves ½ teaspoon kosher salt ½ cup white vinegar 1 tablespoon palm sugar Method: 1. Place the chilies, garlic, salt and vinegar in a glass bowl. Cover with a plastic wrap and leave it overnight. Transfer the contents of the bowl into a saucepan. 2. Add sugar; bring to a boil on high heat. When it starts boiling, reduce the heat and simmer for 5 minutes. 3. Remove from heat and cool. 4. Blend all the ingredients. 5. Strain it if you wish. 6. Store the sauce in a jar and refrigerate. BackToTop Hot Chili Sauce Ingredients: 1 cup tomatoes, diced ½ cup apple cider vinegar
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