Hot and Spicy Food Recipes:
Sauces

Jalapeño Plum Sauce
Grand Marnier Peach Sauce
Dave's BBQ Sauce
Nine Pepper Chile Sauce
Wasabi Crab Dip
Very Spicy Shrimp Cocktail Sauce
Salsa for Fish

Jalapeño Plum Sauce

The perfectly unusual blend of fruit, pepper, curry and soy will keep your quests talking about this sauce forever. The perfect glaze for any white meat and a most delightful dipping sauce for spring rolls

Ingredients:

2 1/2 tablespoons soybean oil
1/3 cup red onions, small dice
1 1/2 tablespoons garlic, minced
1 1/2 each jalapeño peppers, chopped (seeds and ribs removed)
1 1/2 pounds purple plums, pitted and diced small
1/2 tablespoon curry powder
1/2 teaspoon allspice
1/2 cup honey
1/4 cup soy sauce
1 each orange, juiced
2 each lemons, juiced

Preparation:

In a heavy pot, cook red onion, garlic and jalapeño pepper in soybean oil until tender. Add the plums and stir in the curry powder and allspice. Once the spices are dispersed, add the honey, soy sauce, and the fruit juices.

Cook over medium low heat for 1 hour and 15 minutes uncovered, stirring often. The consistency should be like a chunky tomato sauce. Remove from the heat and allow to cool to room temperature. Bottle and chill the sauce. This sauce can be made ahead of time and it freezes well.

Grand Marnier Peach Sauce

Here's a quick and easy sauce for basting white meats, and like the recipe before this, makes a wonderful dipping sauce for fried appetizers like spring rolls and egg rolls. Be brave and use it on pork ribs! It uses Grand Marnier, or you can substitute Southern Comfort in the recipe. Just pick up one of the little airline bottles of either or what the heck, get one of each.

Makes 4 servings

Ingredients:

1 12 ounce jar peach preserves
2 tablespoons tomato paste
1/2 each jalapeño, seeds and ribs removed, chopped finely
1 ounce Grand Marnier.

Preparation:

Combine the preserves and the tomato paste. This helps cut some of the sweetness and also gives the sauce a wonderful reddish color. Blend in the minced jalapeño and Grand Marnier and warm the sauce over medium heat.

Dave's BBQ Sauce

This BBQ sauce has got kind of an Oriental twist to it. It's also got a little rum in it! Use it like you would any BBQ sauce.

Ingredients:

1/4 cup ketchup
1 teaspoon dry mustard
1/4 cup dark rum
2 cloves garlic, crushed
1 tablespoon fresh gingerroot, chopped finely
1 cup brown sugar, firmly packed
1/4 cup soy sauce
1/2 cup chili sauce
1/2 cup peach or orange marmalade
1/4 cup Hoisin Sauce
1/4 cup Worcestershire sauce
1 teaspoon chili powder
1 dash black pepper

Preparation:

Combine ingredients in a bowl and blend thoroughly until the brown sugar has dissolved. Pour into a saucepan and bring to just a boil. Chill and store in a glass jar in the refrigerator.

Note: Hoisin Sauce can be found in the Oriental section of your store.

Nine Pepper Chile Sauce

Makes 11 servings

Ingredients:

2 tablespoons olive oil
1 red bell pepper
1 green bell pepper
1 yellow bell pepper
1 orange bell pepper
1 red jalapeño
1 green jalapeño
1 Anaheim pepper
2 serrano peppers
1 caribi pepper
1/2 red onion
3 tomatoes, large
1/2 teaspoon garlic, chopped
1 cup tomato sauce
2 cups beef stock or broth
1 1/2 tablespoons arrowroot
1 1/2 tablespoons water

Preparation:

Remove the stems and seeds from all the peppers and chop them along with the onion and tomato into a small dice.

In the olive oil, sauté the chopped peppers, onion, tomato and garlic for 5 minutes. Add the tomato sauce and beef stock and bring to a boil. Simmer the sauce for 30 minutes until the vegetables are soft and broth is rich. Strain out all of the vegetables and return the sauce to the stove. Bring it to a boil.

While the sauce is coming back to a boil, combine the cornstarch and water to make a lump free slurry. Once the sauce has come to a boil add the slurry to the sauce and allow to thicken.

Note: I save the vegetables that I strained out of the sauce, purée them and put them into small freezer bags. I use the mixture to season mayonnaise, add zip to chili or taco meat.

Wasabi Crab Dip

Here's a recipe from Cynthia Bowan from Cynthia's Corner. If you haven't been to Cynthia's Corner on our site click here: http://chef2chef.net/features/cynthia/. She has great stories and recipes every month.

She says to use Wasabi sauce, I'm assuming she means the prepared Wasabi sauce or paste available in the store. If you can't find the prepared stuff, just mix the powder form with enough water to make a paste. Add a little at a time until you get the heat you want.

Makes 4-6 servings

Ingredients:

2 8-ounce packages cream cheese, cubed
1/4 cup fresh lemon juice
1 teaspoon granulated sugar
3 tablespoons Wasabi sauce
1 clove garlic, minced
2 cups crab meat, rinsed
dash or two of Tabasco sauce
crusty French bread for dipping, torn into small pieces

Preparation:

Cut the cream cheese into 1-inch cubes for easier softening, and place in a saucepan over low heat. Add the lemon juice and sugar to the softening cream cheese and remove from the heat to blend well.

Stir in the Wasabi sauce and minced garlic. Gently blend in the crabmeat as you mix well. Spoon the warm dip into a shallow baking dish and add a dash of Tabasco sauce, to your taste.

Broil for 5 to 8 minutes or until browned. Serve immediately with crusty French bread pieces for dipping.

Very Spicy Shrimp Cocktail Sauce

This is a basic hot and spicy cocktail sauce using prepared horseradish from a jar.

Ingredients:

3/4 cup ketchup
1/2 cup prepared horseradish
1/2 lemon, juiced
Tabasco to taste
cayenne to taste

Preparation:

Mix the ketchup, horseradish and lemon juice in a bowl. Add Tabasco and cayenne pepper to taste.

Salsa for Fish

Ingredients:

1/2 cup fresh pineapple, diced small
2 cucumbers, peeled and seeded, diced small
1 red onion, diced small
1 teaspoon fresh garlic, minced
1 red bell pepper, diced small
1 tablespoon red wine vinegar
3 tablespoons olive oil
1/4 cup fresh cilantro, chopped
1 teaspoon red pepper flakes
salt and pepper, to taste

Preparation:

Combine all ingredients in a large bowl and toss to incorporate. Serve with grilled salmon or swordfish.