3/4    To 1 cup
4    Serrano chiles, stems, seeds remove
3 ts Liquid hot sauce
2    Avocados, pitted and peeled
2 tb Chopped onion
1/2 ts Chopped garlic

Place all ingredients in blender and puree until smooth.
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1 sm Onion, chopped
2 ea Garlic, chopped
1 tb Olive oil
1 c  Chopped carrots
2 c  Water
4 ea Habaneros, seeds and stems; removed, minced
3 tb Fresh lime juice
2 tb White vinegar
1 ts Salt

In a skillet, saute' the onion and garlic in the oil until soft. Add the carrots and water and bring to a boil. Reduce the heat and simmer until the carrots are soft. Remove from the heat and transfor to a blender or food processor. Add the chiles, lime juice, vinegar and salt and puree until smooth. Serve at room temperature and chilled.
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20 lg Fresh tabasco chiles, stems & seeds removed,
1    Cut in half lengthwise (or substitute fresh)
1    Pequins, cayennes or  1    Serranos)
2 cl Garlic, cut in half
1/2 c  Vinegar
1    Salt to taste

Place the chiles, cut side down, on a broiler rack. Broil for about 5 minutes or until the skin blisters and blackens. Transfer the peppers to a paper bag and let stand for about 10 minutes. Peel when cool. Place the chiles and garlic in a blender or food processor. With the machine running, slowly add the vinegar until the mixture is well blended. Add salt to taste. Keep covered and refrigerated until use. Makes 1/2  cup
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18    Chocolate scotch bonnets seeded            1    Red kishinev pepper; seeded
1    Garlic clove - peeled and sliced                 1 ts Whole cumin
1 ts Whole coriander seed                            1/2 ts Ground allspice
1/8 ts Salt (i actually used less)                        1 tb Honey
4 ts Dutch cocoa powder                                 1 c  Dark rum
1/2 c  Fruity olive oil

In a dry pan, toast the cumin, coriander and garlic over high heat (shaking the pan all the while) until the seeds begin to pop and smell swell. Remove from heat and grind with the salt in a mortar and pestle until you almost have a paste. Put the chiles, spice paste, allspice, honey, cocoa, rum and olive oil in a food processor and puree.  When the sauce is quite smooth, pour it into sterile glass bottles, cork and refrigerate. Yield: About 2 pints.
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4 c  Tomatoes -- diced canned -- fresh, seeded,  chopped
2 ea Chilies, serrano -- finely chopped
2/3 c  Green onion -- chopped
1/4 c  Hot sauce -- durkee
2 ts Cilantro -- heart-loc

Combine all ingredients.  Chill at least 4 hours. Makes about 1 quart.
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4 c  Cantaloupe, peeled or orange-fleshe
3    Shallots, chopped
1    Scotch bonnet chile seeded and chop
2 tb Sugar
2 1/2 tb White wine vinegar
3/4 ts Salt

In a medium nonreactive saucepan, combine the cantaloupe, shallots, chile and sugar. Boil over high heat until most of the liquid has evaporated, about 8 minutes. Transfer to a blender and add the white wine vinegar and salt. Blend until smooth. Let cool, then refrigerate in a glass jar for up to 2 weeks.
Use to brush on pork ribs, chicken and vegetables before grilling or roasting, or serve as a condiment at the table.
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20    Jalepeno
3    Fresh-bruised garlic
1    Oregano to taste
1    Cilantro to taste
1    Onion
1 cn Tomatoes crushed
1 cn Tomatoes with green chilies

Mix all ing except tomatoes in a pan of water, cover and boil down.
Put in blender and mix. Add tomatoes.
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1    Habanero; stemmed & seeded                1    Tomatoe; peeled & seeded
1 c  Red onion; chopped                               2    Garlic; cloves
1 ts Lime juice; fresh                                  1/2 ts Salt
1 1/2 c  White vinegar

In a blender, puree chiles, tomatoe, onion and garlic. Add lime juice and salt. Heat vinegar in a small saucepan over medium heat. When hot, pour into chile mixture and process until smooth. Allow to cool. Pour into a sterilized container. Cover and store, refrigerated, for up to 6 months.
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1    Tomato sauce
1    Jalepeno peppers
1    Onion
1    Garlic salt
1    Juice off jalepeno's
1    Celery seeds

Combine all ing in blender.  Spices are added to personal taste
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12    Fresh habanero chiles --Roughly chopped
1    Ripe mango -- peel, pit, Mash
1 c  Cheap yellow prepared Mustard
1/4 c  Brown sugar -- packed
1/4 c  White vinegar
1 tb Prepared curry powder
1 tb Ground cumin
1 tb Chili powder
Salt and freshly cracked
Black pepper -- to taste

This style of hot sauce, widely used in the West Indies, is basically habanero peppers (also known as Scotch Bonnets), fruit, and yellow mustard, with a few other ingredients thrown in. Use this recipe as a guideline. Habaneros are at the top of the chile pepper heat scale, so feel free to substitute other peppers of your choice.
Funnel the sauce into an old pint liquor bottle, then let your imagination run free as to what whopper you can lay on your guests regarding its origins. If you're having trouble, here's a start:
Mix all the ingredients together and stand back.  This will keep, covered and refrigerated, until the year 2018. Be careful, though: If it spills, it will eat a hole in your refrigerator. If you ever want
to dispose of it, call the local toxic waste specialists.

WARNING: Hottest sauce in North America. Use this to enhance dull and boring food. Keep away from pets, open flames, unsupervised children, and bad advice.  This is not a toy.  This is serious. Stand up straight, sit right, and stop mumbling.
Be careful not to rub your nose, eyes, or mouth while working with habaneros.  You may actually want to wear rubber gloves while chopping and mixing -- these babies are powerful.
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3/4 c  Ketchup
1/2 ts Bean sauce (found in chinese groceries)
1 dr Hot oil (may be doubled)
3 dr Sesame oil
1 ts Sugar (rounded)
Chopped garlic; to taste
Chopped ginger; to taste
Dry sherry; to taste
Salt & pepper; to taste

Combine all ingredients and mix well.

Note: To make hot oil, place a handful of dried red peppers in a bowl. Pour hot oil over & let sit. This will keep for several weeks. When needed, use the oil & not the peppers. Garlic, ginger & dry sherry are, to Chinese, what salt & pepper are to Americans. Add them, whenever!
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1 cn Whole tomatoes                            1 tb Garlic salt or powder
1 tb Cooking oil                                 1/4 tb Sugar
1 tb Minced onion                                1 tb Crushed red pepper
1 tb Vinegar                                         1    Salt & pepper to taste

Place ingreds. in blender and blend for 10 seconds.
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1 ts Bacon grease
2 cn Whole tomatoes
1    Black pepper to taste
1 ts Oregano
2 ea Onions, minced
6 ea Jalapeno peppers, cleaned
1    Seeded & chopped fine.
1 ts Cumin seed
1    Salt to taste

Saute onions in grease.  Add tomatoes and jalapeno. Add all ingreds. in 
blender and blend.  Pour into saucepan and cook on low heat for 45min.
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1 c  Vegetable broth                        6 tb Tomato paste
2 ts Red chili paste                          1 tb Fresh lemon juice
1/2 ts Ground cumin                       1 tb Fresh parsley, minced
1 tb Cilantro, minced

Combine all ingredients in a pot.  Over a medium heat, simmer till slightly thickened, should take 5 minutes.
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7 1/2 c  Glutinous rice powder
5 1/2 c  Chili powder
5 1/2 c  Salt
4 c  Yeodkireum powder (dried barley sprout malt)
2 c  Meju powder (soy bean malt)*
8 1/3 c  Water

* NOTE: Available in Korean markets. Consists of soy beans which are made into dumplings, fermented, dried, and then powdered. In a bowl, combine YEODKIREUM powder and water. Mix well, then strain off liquid into a large pot.  Add glutenous rice powder to liquid and mix well. Cook over low heat (113F, 45C).  Remove from heat and allow to stand until rice powder is dissolved. Heat to boiling, then reduce heat and let cook for 30 minutes. Transfer to a large bowl to cool. When completely cool, stir in MEJU and chili powder and blend well. Leave overnight. The next day, mix in 4 cups of the salt and transfer mixture to a large container. Sprinkle remaining salt over, then cover with loosely woven cloth such as cheesecloth or gauze. Leave in a sunny place to ferment, stirring occasionally, for one month.

ADDITIONAL NOTES: Use a large container, as mixture rises as it ferments. During fermentation, cover container at night.
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1 lg Ripe plum tomato; seeded/ small            1/4 c  Shallots or red onions diced
1 ts Minced fresh red chili seeds & ribs         1/2 c  Fresh lime juice
1/4 c  Rice vinegar                                           1     Salt -- to taste
1    Freshly ground black pepper to taste         2 tb Fresh basil or cilantro leaves
1 ts Fresh chives -- snipped

Mix all the ingredients together and use within 1 to 2 hours.  Serve alongside grilled snapper for generous spooning on top.
Yield:  1 cup. Per tablespoon:  5 calories, no fat.
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1 cn (28 oz) whole tomatoes
1 cn (6 oz) tomato paste
3    To 4 green onions, finely Chopped
1/2 md Bell pepper, diced
4    Jalapeno peppers from a can Or bottle, finely chopped (USE GLOVES!)
3 tb Juice from jalapeno Can/bottle
1/2 oz Tabasco sauce
1 tb Crushed red pepper
3/4 c  Cold water

Pour the can of whole tomatoes into a large bowl, along with their juice. Chop the tomatoes into small pieces. Add all the other ingredients, blending well. Store in a glass container in the refrigerator. You must use glass because the acid in the peppers will react with metal or plastic. Makes about 6 cups.
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1 c  Habanero peppers chopped                1 qt Water
1 tb Sesame oil                                          3 tb Tabasco sauce
1/2 c  Tomatoes chopped                        1/2 c  Bird's eye peppers chopped
1    Onion med. chopped                           4    Garlic cloves minced
1 ts White pepper                                      1 oz Tequila
1 ts Ginger ground                                    1 ts Salt
1/2 c  Tomato paste

Bring water to a boil and add the chopped peppers. Cook for 5 minutes then lower the heat. Add the sesame oil, white pepper, Tabasco sauce, garlic, onion, tequila, and salt. Simmer for 15 minutes then add the ginger & tomato paste. Cook for 5 minutes more. You may serve this hot or better yet cooled. Keeps refrigerated for 5 days or can be frozen.
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7    Parts prik ki nu daeng (red birdseye chilis)
2    Parts khing (ginger)
1    Part kratiem (garlic)
4    Parts nam makham piag (tamarind juice)
4    Parts nam manao (lime juice)
2    Parts nam pla (fish sauce)

Make as much or as little as you like: this is generally used as an additive in cooking, but some people like to pour it over omellettes or burgers...
Method Process to a sauce consistency in a food processor or liquidiser/blender.
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2 ea Garlic cloves, minced                    1 ea Small shallot, minced
1 ea Chili, fresh seeded minced            2 tb Sugar
1/4 c  Fish sauce                                1/4 c  Fresh lime juice
3 tb Vinegar                                         3 tb Water
1 ea Carrot, finely shredded

This was developed for people who did not like the taste of fish Sauce. Combine Garlic, shallot, Chile and Sugar in mortar and pestle and pound to a paste. Stir in fish Sauce, lime juice, vinegar and Water. When Sugar is completely dissolved, stir in carrot.  Or you can combine all ingredients in jar with tight-fitting lid and shake until blended.
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12 ea Dried bird peppers (chiltipins); seeds and stems removed
1    Or substitute piquins or thai chile
1/2 ts Dried mustard
3 tb Soy sauce
3 tb Lime juice
1/4 c  Ketchup
1 ts Salt
2 ts Brown sugar
1 c  Dry sherry

Note: Not the commercial stuff from Jamaica.
Combine all ingredients in a bottle and refrigerate for at least a 
week to blend all the flavors.  Shake at least once a day.
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1/2 c  Sherry
1/2 c  Soy sauce
1/2 ts Powdered ginger
1/2 ts Sugar
6    Piri-piri chopped, Seeds and all
2 cl Garlic
1    Sesame oil

Put the chopped chiles in oil and fry til brown, add chopped garlic and fry it a while.  Then add everything else, bring to boil, lower heat and simmer for a few minutes.  Strain, cool and store.
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1/2 c  Molasses
1/2 c  Prepared mustard
1/2 c  Viniger or lemon juice
1/4 c  Worcestershire sauce
2 ts Tabasco sauce
1 ts Salt
1/2 ts Garlic powder opp.

Blend molasses and prepared mustard; stir in remaining ingredients.
Heat to boiling. Use for basting ribs or chicken.
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1    Papaya, ripe, chopped                        1    Onion, chopped
2    Garlic cloves, minced                         4    Habaneros, stemmed, seeded
1 tb Ginger, finely grated                       1/3 c  Dark rum
1/3 c  Lime juice                                    1/2 ts Salt
2 1/2 ts Honey                                        1/8 ts Cardamom, ground
1/8 ts Anise, ground                               1/8 ts Cloves, ground
1/8 ts Turmeric, ground                           1 pn Nutmeg
1 pn Cinnamon                                        1    Pepper to taste

Combine all ingredients in blender and puree just until smooth, or about 1 minute, taking care not to overblend or aerate.  Pur into a saucepan and bring to a boil, then simmer gently, uncovered, for 10 minutes. Remove from heat and allow to cool before bottling. The sauce will keep for approximately 6 weeks in the refrigerator. This sauce makes a good dip for vegetables as well as a good marinade for all types of meat, poultry and fish.
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1/4 c  Thai fish sauce (Squid Brand Is good)
1/8 c  Unseasoned rice wine vinegar (optional)
1/8 c  Water
6    Thai "bird" chiles or 2 Serranos - more to taste
Juice of 1 lime
1 ts Sugar or honey - more to Taste

An hour or two before you plan to serve the sauce, thinly slice the chiles and mix them in with the other stuff.  Serve chilled or at room temp.
Note:  finely minced ginger and/or garlic can be added to either of these with good results, but I like the simple versions because you can taste each element, as well as the harmony of the whole.  Another note: I'm not sure there's any, or much, difference between Viet and Thai fish sauces. I pretty much stick with the Squid Brand, since that's what I have a huge bottle of.  Our first bottle lasted years, but this one's going down faster.
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8 ea Scotch bonnet chiles; assorted colors, stems removed
1/4 c  Prepared yellow mustard
1/4 c  Distilled white vinegar
1 ts Salt

Place all the ingredients in a food processor or blender and process until smooth. Yield: 1/2 cup.
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1/4 c  Viet fish sauce
1/4 c  Unseasoned rice wine Vinegar
1/8 c  Water
1 tb Grated carrot
1 ts Chile paste such as Sriracha Brand - more to taste
1 ts Sugar or honey - more to Taste

Mix it all together an hour or two before serving. 
Pass at table chilled or at room temperature.
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10-12 scotch bonnets or Habanero, serrano, jalapeno
6 cl Garlic, peeled and chopped
1/3 c  Fresh lime juice
1/3 c  Distilled white vinegar
2 tb Dijon style mustard
2 tb Olive oil
1 ts Molasses
1/2 ts Turmeric
1 tb Salt or to taste

Combine the pepper, garlic, lime juice, vinegar, mustard, oil, molasses, turmeric, and slat in a blender and puree until smooth. Correct the seasoning, adding more salt or molasses to taste.
Transfer the sauce to a clean bottle.  You can use it right away, but the flavor will improve if you let it age for a few days.  Volcanic Hot Sauce will keep almost indefinitely, refrigerated or at room temperature.  Just give it a good shake before using.
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1/2 c  Catsup
1/4 c  Water
1/4 c  Onion, finely chopped
3 tb Red wine vinegar
2 tb Vegetable oil
2 ts Brown sugar
2 ts Worcestershire sauce
2 ts Mustard seed, whole
1 ts Paprika
1/2 ts Oregano, dried, crushed
1/2 ts Chili powder
1/4 ts Salt
1/8 ts Cloves, ground
1 ea Bay leaf
1 cl Garlic, minced

In saucepan, combine all ingredients. Bring mixture to a boil; reduce heat and simmer uncovered for 10 minutes, stirring once or twice. Discard bay leaf. Use to baste hamburgers or ribs last 15 minutes of grilling.
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12    Habanero peppers; hand picked (up to)        5    Dried; smoked jalapenos
2    Papayas                                                          3 tb Chopped onion
1/4 c  Vinegar; or more                                         2 tb Lime juice
1 tb Salt                                                                1 tb Sugar
1 pn Cinnamon (can omit; if desired)                    1 pn Garlic
1/4 c  Mustard; or less

Hydrate the dried jalapenos.  Retain approx. 1/4 cup of the liquid. Chop all solids.  Throw into blender with liquid ingredients. "Liquify" for a good, long time ... goal here is to do away with all chunks of anything. Note: I left seeds & "flesh" of peppers intact. For a more mild sauce, you may want to extract these. Once mixture is very smooth, cook over very low heat for 30-60 minutes. Stir often.  During this time, taste (as much as you are able to), and add add'l amounts of desired ingredients until you acheive the taste you desire. Goal is to come up with a sauce that is sweet at first taste, then leaves a healthy amount of pain as the taste fades away. Remove from heat, cool 30-60 minutes. Strain mixture to extract liquid, leave behind seeds, pulp, etc. This will take a while - be patient. Store extracted liquid in an air-tight container, or in a sealed bottle. Time will increase heat & taste.

Note:  Like many cooks, I created this with no precise measurements ... it was a total experiment & actually turned out very well (though very painful). Please feel free to alter/experiment.
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12    Habanero peppers
5    Dried jalapeno peppers
2    Papayas
3 tb Chopped onions
1/4 c  Cider vinegar
2 tb Fresh lime juice
1 tb Salt
1 tb Sugar
1 pn Cinnamon
1 ts Chopped garlic
1/4 ts Colman's dry mustard

Hydrate the dried jalapenos, retain 1/4 cup of the liquid. Chop all the solids and throw into a blender with the liquid ingredients. Blend until smooth. For a milder sauce, remove seeds and veins of peppers. Once mixture is smooth, cook over very low heat for 30 - 60 minutes. Stir often. During this time, taste and add additional ingredients until you get the flavor you want. This sauce should be sweet at first and then leaves a healthy amount of pain as the sweetness fades.
Cool and strain to remove seeds, pulp, etc. Store in a tightly sealed bottle in the refrigerator. Flavor and heat will improve with age.
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6    Red or green chilies, seeded                    6    Garlic clove(s), peeled
2 tb Lemon juice (approx)                         1/2 c  Cilantro or flat-leaf parsley finel
1 ts Ground cumin seeds                              1    Salt and pepper

Pure` the chilies and garlic, adding enough lemon juice to make a smooth paste.
Transfer the chili paste to a bowl and stir in the cilantro, cumin, salt and pepper.

Note: This is a very hot sauce. Use it sparingly and wear gloves when
handling the chilies.
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1 lb Serrano peppers
5    Garlic heads, peeled
1    Bunch coriander, washed
1 ts Dried red pepper flakes
1/2 ts Cumin powder 
1    Salt to taste
1    Olive oil to cover

Place the serrano chilies (any other hot chili may be used), garlic, and coriander in a food processor and chop finely.  Add the hot pepper, cumin, and salt and pulse a few times to mix. Place in a clean glas jar and cover with a little olive oil. Refrigerate.
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