Those Little Extras
Hell Sauce
10 to 12 large tomatoes, peeled, seeded, and core removed
1  3/4 c. chopped and seeded hot red peppers
1 qt vinegar, divided
1 c. sugar
scant Tbsp. salt
1 3/4 Tbsp. pickling spices
Mix together the tomatoes, peppers and 2 cups of your vinegar and place in a large pot. Cook this mixture until your tomatoes are very soft. This mixture now needs to placed in a food mill or food processor to puree. Once done, add the sugar and salt.  Place your spices in cheesecloth, tie with a string and add this to your tomato mixture.
Cook at a simmer until sauce is thick.  Once it starts to thicken, stir it often or it will stick to the bottom of your pot. When thick, add the rest of your vinegar (2 cups). Simmer this until it thickens again to the consistency you want. Place your mixture into hot sterilized jars. Leave the normal headspace (1/4-inch). Place on your lids and process for 15 minutes in a boiling water bath.
For a much thinner sauce, you may substitute the tomatoes with a mixture of tomato paste and canned tomato sauce.
Old Fashioned Tomato Catsup
1 peck tomatoes
8 medium onions
1/2 clove garlic
1 1/2 bay leaves
2 long red pepers (no seeds)
3/4 c. brown sugar, firmly packed
1 Tbsp. each whole allspice, cloves, mace, celery seed, peppercorns, tied in a bag
2 inches stick cinnamon
2 c. vinegar
salt to taste (about 1 Tbsp.)
Skin tomatoes, onion, garlic and red peppers.  Cut into pieces, add bay leaves and boil utnil very soft.  Remove bay leaves and strain.  Add sugar and spices.  Boil quickly until quantity is reduced one half.  Add vinegar and season to taste and boil 10 minutes longer.  Remove spice bag.
Seal at one in sterilized bottles.

Storing and Rehydrating Dried Peppers

The dried peppers, depending on how hot they are to begin with,  are still going to pack some punch!
For most of them, just rehydrate them for 20 minutes, remove the seeds for sure and don't touch your face while working with them.

Most hot dried peppers can be preserved. A great way of preserving the habaneros is to preserve them in honey. I keep mine that way. Just slice them in half, seed them. Wash and dry them really well. Pour a good quality honey into sterilized juar and push as many of the peppers in there as you can. Take the handle of a wooden spoon and polk gently around in the jar to remove air bubbles. You take the lid off ever so often and release any gas that has built up and stir it a bit. Your honey will get thinner and is great to use in recipes because of the hot flavor you now have.

This works for fresh or dried hot peppers.

****I do the same thing with fresh pieces of peeled ginger.

If you really want a really intense, deep flavor, before reconstituting the dried chiles, briefly roast them on a very hot dry skillet. Just press them down against the skillet with a metal spatula until the skin blisters and they begin to smoke, then straight into warm water.

If you want a puree from your dried chiles, you should soak them at least 1/2 hour, and make sure that you get the puree really smooth, you don't want little annoying pieces of dried chile skin in the final product.
I preserve most all my dried peppers. The honey really doesn't make much of a difference in the taste of the peppers when you use them in your recipes.
Below are the poblanos. They aren't very hot, so after I split them in half, I include the seeds in the jar. These were in the dry state when placed in the heated honey.




Tomato Catsup #2


1 gallon tomato pulp

4 Tbsp. salt

4 Tbsp. black pepper grains

2 Tbsp. ground mustard

4 Tbsp. cinnamon sticks

1/2 Tbsp. whole cloves

2 hot peppers or cayenne to taste

1 pint vinegar

1 lb. of sugar, more or less to taste


Slice and cook tomatoes in their own juice, rub through colander to remove see and skin.  Measuring after straining.

Cook pulp until thick, about two hours.  Add seasoning. Tie spices in cheesecloth and drop into mixture.  Continue boiling until thick as desired. Bottle boiling hot and cork. When cold, dip top in melted paraffin.  Sometimes green bell peppers are added to the pulp--one donzen, boiled and mashed through colander.  Remove before cooking. Onions may be added. Cook with tomatoes if you add them.



Magic Mayonnaise

1/4 cup vinegar or lemon juice
1/4 cup vegetable oil or melted butter
2/3 cup sweetened condensed milk
1 egg yolk, unbeaten
1 teaspoon dry mustard
1/2 teaspoon salt
Few grains of cayenne

Place ingredients in a pint jar in the order listed. Fasten top on jar tightly and shake vigorously for 2 minutes. The mixture will blend perfectly. If thicker consistency is desired, place jar in refrigerator to chill before serving. This mayonnaise may also be made by stirring ingredients together in a bowl.

****I heat this mixture until my egg yolk is safe to eat, or use a pasturized egg.



Vidalia Onion Mayonnaise

Source: Kroger Food Stores

1 large Vidalia onion, coarsely chopped
1 tablespoon butter
1 cup mayonnaise
2 cloves garlic, minced
1/4 teaspoon salt
1/4 teaspoon pepper

Saute onion in butter in large skillet until wilted and golden brown; let cool slightly.

Combine onion, mayonnaise, garlic, salt and pepper in large bowl and mix completely. Chill.

Yield: 2 cups.

Serve as a sandwich spread or with shrimp or fish.



Vinegar BBQ Sauce


1/4 cup dark brown sugar

1/4 cup Worcestershire sauce

1/4 cup yellow prepared mustard

2/3 cup ketchup

1 tablespoon freshly ground black pepper (or to taste)

1 tablespoon crushed red pepper flakes (or to taste)

1 pint cider vinegar

1-1/3 cups water

2/3 cup white wine

1/4 teaspoon liquid smoke (optional)

2 tablespoons salt (or to taste - see note)


Place all ingredients in a very large stock pot (saucepan for smaller amount) and bring to a boil. Reduce heat, cover and simmer for about 30 minutes. Store in refrigerator until use.

Notes: The amount of black and red pepper called for in this recipe results in a fairly spicey-hot sauce.

Start with less and add more after tasting. You really don't need this full amount of salt either, so please taste while you are making this.



Mustard Sauce

This is a great sauce for chicken and to use as a dipping sauce for chicken skewers. Very easy to make and can be kept in the fridge for several weeks.



2 Tbsp. sugar

1 Tbsp. dry mustard

2 Tbsp. cornstarch

1/2 Tbsp. garlic powder

12 oz. beer

1 Tbsp. vinegar

1/3 c. Sesame Ginger Dressing & Sauce


Combine 1st 4 ingredients in a saucepan.  Whisk to mix. Stir in beer, vinegar and dressing. Cook over medium heat stirring constantly until thick and bubbly.


Serve hot.


****I used Lighthouse dressing






Just place remaining sauce in jar for fridge will keep 2 weeks.







Sam & Dave's Barbecue Sauce


2 1/2 cups apple cider vinegar

2 cups water

1 (12-ounce) can tomato paste

1/4 cup coarse kosher salt

2 tablespoons Worcestershire sauce

2 tablespoons Texas Pete, or to taste

2 tablespoons peanut oil

1 tablespoon A.1. Steak Sauce

2 teaspoons red pepper flakes, or to taste

Combine vinegar, water, tomato paste, salt, Worcestershire, Texas Pete, oil, steak sauce and red pepper flakes in a medium bowl. Stir well to combine. Cover with plastic wrap and set aside at room temperature 8 hours or overnight. Store in a sealable container.



White BBQ Sauce

(For use as a condiment not for cooking)


Great with burgers or veggies.

1/2 c. mayonnaise

1 1/2 tsp. prepared horseradish

1 1/2 tsp. apple cider vinegar

1/2 tsp. lemon juice

1/2 tsp. hot sauce, such as Texas Pete

Combine mayonnaise, horseradish, vinegar, lemon juice and hot sauce to taste. Chill at least a half-hour before serving.