Molasses Mustard 1/2 cup dry mustard4 tablespoons beer2 tablespoons unsulphured dark molasses2 tablespoons cider vinegar1/4 teaspoon ground cinnamon1/4 teaspoon ground allspice1/4 teaspoon freshly-ground black pepper1/8 teaspoon ground cloves Place all ingredients in a small bowl. Mix them together well, cover, and refrigerate. Let the mustard mellow at least 24 hours. It keeps indefinitely.

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Fruit Vinegar 1 cup red raspberries or other fruit1 quart red wine vinegar Place clean fruit in a sterilized jar. Warm the vinegar in a non-reactive pan, then pour it over the fruit. Seal the jar. Let it stand for 1 month, then strain out the fruit and bottle the resulting vinegar in sterilized jars. [...]

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Habanero-Cilantro-Lime Mayonnaise 1 cup good mayonnaise 1/4 cup lime juice 8 sprigs cilantro 1 teaspoon ground habanero (or more) Blend all ingredients in a blender.

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Hot Hot Vinegar 9 chiles de ?rbol7 cascabel chiles1/2 bunch fresh cilantro leaves2 fresh scallions3 garlic cloves, halved3 3/4 cups cider vinegar In a dry cast iron skillet, toast chiles briefly over medium heat, just until fragrance begins to be released. Place the chiles in a quart bottle or jar. Add cilantro, scallions and garlic, [...]

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Cumberland Sauce Serve this at room temperature with roast wild duck or goose. 3 tablespoons plus 1 teaspoon red currant jelly1 tablespoon sherry1 tablespoon Madeira wine2 tablespoons fresh orange juice1 tablespoon fresh lemon juice1/2 teaspoon dry mustard1/2 teaspoon paprika1/2 teaspoon ground ginger1 1/2 teaspoons freshly-grated orange rind Heat jelly until it melts; blend in wines, [...]

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Ketchup Posted by bettyboop50 at recipegoldmine.com May 9, 2001 2 1/2 cups 1 (12 ounce) can tomato paste1/2 cup vinegar1/2 cup water1/2 teaspoon salt1 teaspoon oregano1/8 teaspoon cumin1/8 teaspoon nutmeg1/8 teaspoon pepper1/2 teaspoon mustard Combine ingredients and store in refrigerator.

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Sevilla Sauce This is a rich orange sauce that is excellent with boned poached chicken breasts, duck or Rock Cornish game hens. It also makes a lovely Christmas gift, spooned into a decorative jar. 1/3 cup julienne of orange rind1 1/4 cups white wine1/2 teaspoon ground ginger1/2 teaspoon ground allspice1/2 teaspoon ground nutmeg1 tablespoon brown [...]

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Habanero Catsup 1 (15 ounce) can peaches with syrup1 1/2 cups canned crushed tomatoes1/2 medium white onion, chopped2 garlic cloves1 fresh, pickled, or reconstituted    dried Habanero, seeded and chopped2 tablespoons butter1/4 cup cider vinegar1 tablespoon brown sugar3/4 teaspoon salt, or more to taste3/4 teaspoon cumin seeds, toasted and ground3/4 teaspoon dry Colman’s Mustard In a [...]

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Salsa Vinegar 4 large red jalape?o peppers, quartered lengthwise3 scallions with green tops, well washed12 large sprigs fresh cilantro2 garlic cloves, peeled and halved3 cups good white wine vinegar Trim tops of scallions to fit the bottle. Stuff the jalape?os, scallions, cilantro and garlic into a tall, decorative, 1-quart bottle. Fill the bottle with the [...]

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Rib Rub This makes enough for about 5 pounds of meat. 1 tablespoon ground roasted cumin seeds1 tablespoon chili powder blend1 tablespoon granulated sugar1 tablespoon kosher salt1 tablespoon freshly-ground black pepper1 tablespoon dried Mexican oregano, crumbled2 teaspoons garlic powder Stir together all ingredients. Pat the rub thickly over the meat you are going to smoke. [...]

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