Break the egg into a blender, add the mustard and 1/4 cup of the oil and pulse the blender for about 10 seconds. Then switch the blender to high speed & add about half the oil in a steady thin stream. The emulsion will be quite thick so now add the lemon juice & vinegar which will thin it slightly. Now add the Datils & wait until they are thoroughly blended in [10-15 sec] before adding the rest of the oil. Stop & taste & add salt to your preference--usually about 1/2 teaspoon or more for me. Some prefer all lemon juice or all vinegar but I like the flavors of both. Any good hot chile ought to work in this receipe. Enjoy!

From: Gene Dunnam
Posted By:Gene Dunnam
Post Date: Wed, 30 Jul 97

• 8 Granny Smith [or your favorite combination of] apples (about 3 3/4 pounds)
• 2 C apple cider (preferably unpasteurized)
• 1/4 C cider vinegar
• 1 fresh serrano chile [I bet a chipotle would be terrific]
• 2 whole cloves
• 1/2 stick cinnamon
• 1 1/2 tsp. salt
• 1 sm. bay leaf

Chop 6 apples, unpeeled, and in a large saucepan combine with cider, vinegar, chile, cloves, cinnamon stick, salt, and bay leaf. Simmer mixture, covered, until apples are very tender and falling apart, about 20 minutes. Cook mixture over moderately high heat, stirring occasionally, 10 minutes more to reduce excess liquid slightly. Discard cloves, cinnamon, and bay leaf. Puree sauce, preferably using a hand blender [!], and while still hot force through a fine sieve into a bowl. [I'd use a food mill to blend/strain in one step.]

Peel and core remaining 2 apples and cut into 1/3" cubes. Stir apples into sauce and cool. Sauce keeps, covered and chilled, 2 weeks. Yield approx. 6 cups.

Origin: October issue of Gourmet
Posted By: Margo Hobbs Thompson
Post Date: Sun, 5 Oct 1997 10:30:08

• 1 lb. ripe, pitted red plums
• 2 lbs. ripe, pitted peaches
• 1-10 chiles (one for very mild..., suit yourself)
• 1 lb. sugar (or less if fruit is very sweet. One can always add more.
• 1 cup vinegar. (Use a fruity vinegar, or white...)
• 4 tbsp dark soy sauce
• 2-5 finely minced garlic cloves
• 1 tbsp (or more) finely minced ginger root.

(1) Finely dice all fruit. You can peel them, if you like, by dipping then in boiling water for a few seconds. Or, alternatively grate them in the food processor. I like mine in small cubes. Put in a sauce pan.

(2) Finely chop the chiles (seed them if desired) and add to fruit.

(3) Add all the rest of the ingredients, bring to boil, lower the heat and simmer for an hour (to 1.5 hours). Note that no water is added. The fruit should be enough, but try not to lose the juice when chopping them.

(4) Taste and correct sweetness, or maybe some more soy sauce, or more chiles. (I usually let it simmer for one hour, taste it, add whatever needed and simmer some more.)

(5) Put in jar(s). Ripen in the fridge for a MONTH before eating.

(6) Eat with Peking Duck, Chinese Dumplings... Keeps a long time in the fridge, or you can process in a water bath and can it.

Origin:
Posted By: ???

This is for 1 stick of butter, as thats the way i make em. i just mash em flat between wax paper, no sense in makin a pretty stick outta it, the object is to melt it on somthing.
NOTES : i use 2 parts black to 1 part white pepper corns in my grinder, and kosher salt always.

From: Michael Honeywell
Posted By: Chile Head Mailing List
Post Date: April 97

Mix all ingredients together in a bowl and taste a little to see if the balance of flavours is right. Keep at room temperature and serve the same day. Typically, make in the morning to serve with roast beef for lunch. Also wonderful on grilled steak or salmon.
Horseradish must be used fresh, and is seriously pungent. Preserved horseradish out of a jar is to fresh horseradish as Tabasco sauce is to fresh habanero.

From: "Good Home Cooking", by Caroline Conran
Posted By: Chile Head Mailing List
Post Date:

Mix all ingredients together in a bowl and taste a little to see if the balance of flavours is right. Keep at room temperature and serve the same day. Typically, make in the morning to serve with roast beef for lunch. Also wonderful on grilled steak or salmon.
Horseradish must be used fresh, and is seriously pungent. Preserved horseradish out of a jar is to fresh horseradish as Tabasco sauce is to fresh habanero.

From: The Chile-Heads Recipe Collection
Posted By: Chile Head Mailing List
Post Date:

From: Chris Schlesinger, Thrill of the Grill
Posted By: BBQ Mailing List
Post Date: April 97

Mix The Mustard and the wine together first let stand until it sets up. Peel and seed the Mango and Papaya and put in a blender. Mince the Habs(I Keep the seeds in the peppers) add the rest of the ingredients and black pepper to taste. Then Blend the Daylights out of it.

This makes a good sauce for Chicken(on the Grill of course) Hot dogs 'specially and Tuna definitely

From: Chris Meredith
Posted By:Chris Meredith
Post Date: Tue, 29 Jul 1997

Toast coriander seeds in a dry skillet or place them in a flat dish and microwave on High for 4 to 5 minutes. Crush the mustard and coriander seeds slightly in a mortar or blender, them mix them and the powdered mustard into the water and let stand for at least three hours.
Mix the remaining ingredients and pulverize in a blender until smooth. Stir the puree into the mustard. Bring the mixture to a boil, then lower the heat and simmer 5 minutes or until as thick as you like, stirring occasionally. The mustard will thicken slightly on cooling. Refrigerate, covered.
Makes about 1 pint

From: The Herb Companion, August/September 1993
Posted By: Karen Mintzias From the Chile-Heads Recipe Collection http://chileheads.netimages.com/recipes.html
Post Date:

Blanch the cilantro for 15 seconds in boiling water; place in a bowl of ice water for another 15 seconds. Pat dry. This keeps the color when mixed in the mustard.
Place all ingredients in the food processor and pulse until very smooth. Store in glass bowl or jar, tightly covered, and refrigerate. Makes ca 3/4 cup.

From: The Chile-Heads Recipe Collection
Posted By: Chile Head Mailing List
Post Date:

Mix in the ingredients in the order given, stirring in the cream very lightly. Stand on ice.

From: Good Home Cooking
Posted By: Good Home Cooking
Post Date:

In a blender, puree the mangoes, wine and orange juice until smooth. Strain through a medium-fine mesh strainer and stir in the habanero. Keep refrigerated (no more than two to three days) until needed and then serve warm. Do not keep the sauce warm for long. The flavor of the mangoes diminishes.
Makes about 2 cups

From: "Today's Paper"
Posted By: Chateau Stripmine, chateaustripmin@mcn.net
Post Date: Wed, 19 Nov 1997

Whisk together.

From: Kevin Beard
Posted By:
Post Date: April 97

** I kept everything except the ground red pepper in the recipe. I replaced the pepper with 1 tsp of Habanero powder which has a delay of it's own built in. Other than that, everything that the author states is true. It really does work, and is pretty tasty also.
The really strange thing about this little trick is that it has three different things that happen. First is that your taste buds get the sweet from the honey. Second a mild taste of peanut butter. THEN **KABOOM** RED PEPPER! I'LL SWEAR THAT THIS WORKS! It should take from a count of eight to ten seconds for the grenade to go off and you oughta watch the faces of the UNSUSPECTED! Sorry forgot the authors name!?????

From: Grand prize winner from the 1992 Startext Christmas Recipe contest. Entered by David Duke. Posted By: Brian....Casa Del Fiero, Via: Chile Head Mailing List
Post Date:

"Use this piquant version in place of regular catsup to spice up sandwiches, meatloaf, or hamburgers. Since this catsup freezes well, it is a great way to use all those fresh tomatoes." Cook the tomatoes for 15 minutes and then drain off the excess liquid. Add the celery, onion, bell pepper, and chilies and simmer for 1 1/2 hours, or until it is reduced by one half. Add the sugar, vinegar, and spices and simmer for an additional hour. Remove from the heat and puree until smooth. Pack in freezer containers, leaving 1/2 inch head space, and freeze.
Makes 4 pints.

From: The Whole Chile Pepper Book
Posted By: Chile Head Mailing List
Post Date:

• 2 1/4 pounds dark purple-skinned plums (e.g. Stanley) skinned & seeded
• 4 habaneros*
• 350 milliliters red wine vinegar
• 1 teaspoon salt
• 6 cloves
• 3 tablespoons sugar (3-6, to taste*)
• 1 tablespoon gingerroot -- minced*
• clean glass bottles with vinegar proof caps.

1. Quarter the plums and remove the stones
2. Remove the stalks, veins and seeds from the chiles and roughly chop the flesh (*leave seeds in!) .
3. Add all the ingredients except the sugar to a non-aluminium pan. Bring slowly to the boil and simmer gently for 45 minutes.
4. *Puree in blender.
5. Wash out the pan and return the sieved mixture and the sugar.
6. Bring back to the boil and simmer until thick - about another 30-45 minutes.
7. To test if the sauce is ready spoon a little on to a cold saucer and leave for half a minute. If the sauce is runny or if a lot of vinegar
separates out then the sauce is not yet ready and needs further cooking. If the sauce stays in a little mound then it is ready.
8. Take the sauce off the heat, cover and let cool a little.
9. Put the clean bottles into a cold oven. Heat the oven to it's lowest setting and warm through the bottles.
10. Pour the sauce through a funnel into the bottles.
11. Loosly cover the bottles and place them in a pan of warm water. Bring the water gently to the boil and simmer for 30 minutes.
Do not skip this process or the contents of the bottles may not be sterile and could start fermenting.
12. Remove the bottles from the water bath and tighten the caps.
13. When the bottles are cool, label them and store in a cool dark place.
14. The sauce will be ready in a month and will keep for up to a @@@@@

I took this one from the net, probably Chileheads or SOAR, but the author didn't identify herself. Tried it yesterday, with some modifications & it's pretty good. If you try it, make sure that you have high-quality Fruit, some of the wimpy imported stuff in the markets is pretty tasteless the sauce will be, too.Lisa

Origin: See above
Posted By: ???

• 1/2 of a red onion
• 1 small green bell pepper (and I mean small)
• 2 stalks celery, leaves as well
• about 1 TBSP garlic, maybe more
• 2 tsp salt, approx
• 1 TBSP coarse black pepper, approx.
• 1 tps. cayenne pepper, approx.
• 2 tsp. paprika, approx.
• about 1/4 cup Creole mustard..more if you're a mustard freak..I am not
• about 2 1/2 cups mayo (I am a mayo freak)
• TBSP or two of catsup
• about 1 TBSP Worchestershire sauce
• three jalapeņos
• about 1 TBSP of whatever Durkee's Hot Sauce is now called
• white vinegar
• juice of half a lemon (thinking lime may be better)
• parsley, chopped fresh, about a small handful of picked leaves

Process in a food processor until quite unrecognizable Obviously, you can change amounts as

Origin: Rael
Posted By: Rael64

1. Combine wasabi, lemon and lime juices, and 2 teaspoons water in a small bowl. Let stand for 15 minutes.
2. Meanwhile, break egg into food processor before turning it on. Slowly add oil, a few drops at a time at first, then in a thin steady stream until mixture is thick, about 2 to 3 minutes. Add wasabi mixture, soy sauce, and coriander and pulse to combine, about 5 seconds. Refrigerate until ready to serve.
NOTE: Raw eggs should not be used in food for pregnant women, children, the elderly, or anyone whose health is compromised.

From: Martha Stewart Cooking mstewart@msl.timeinc.com
Posted By: tony.lima@toadhall.com (Tony Lima) From the Chile-Heads Recipe Collection http://chileheads.netimages.com/recipes.html
Post Date:

I just KNEW that I had a wasabi-chile recipe somewhere. This is from a restuarant in Sante Fe called Santacafe (recipe from "Santa Fe Recipe", a cookbook with recipes from local Santa Fe restaurants) In a medium bowl, finely grate the out grren rind of the lime. Do not grate the white pith. Finely chop the chiles (Adding the seeds, as always, is up to you). Add everything to a big bowl and mix well. This is served in the cookbook as a condiment with roasted Japanese eggplant.

From: The Chile-Heads Recipe Collection
Posted By: John Jaeger@msrc.sunysb.edu Via:Chile Head Mailing List
Post Date: