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Ingredients:

• ⅓ Cup chopped fresh Cilantro.
• 1 Tablespoon lime juice.
• 1 Tablespoon Tabasco® brand Chipotle sauce.
• 1 Clove garlic, minced.
• ¼ Teaspoon salt.
• 2 Cups chopped fresh tomatoes.

Makes about two cups: Many time I do make these sauce to put over my fish or chicken. Combine all ingredients in a bowl and mix well.

It's is really nice for the taste buds.

Make About: 3 Cups.

Ingredients:

• 1½ Onion, chopped fine.
• 5 Crushed Garlic cloves.
• 1½ Tblsp fresh ginger, grated.
• 5 Tblsp oil.
• ¾ Cup Mrs. Balls chutney (Any will do).
• ½ Cup tomato puree.
• 1½ Tblsp soy sauce.
• Juice of a ½e Orange.
• 2 Tblsp Collmans mild mustard.
• 2 Tblsp Lazenby Worcestershire sauce.
• 3 Tblsp All Gold tomato sauce.
• 7 Tblsp Muscadel.
• ⅓ Cup meat broth.
• 2 Tblsp red wine.
• Pinch Salt
• 1 Tsp Brown sugar.
• Pinch Black pepper.

Directions:

Fry the onions, garlic and ginger in the oil until the onions became glassy. Add the ingredients and let cook over high heat while stirring for about 6 to 8 minutes lastly add the brown sugar. Tasty on meat poultry or plain on a sandwich. Add hot to sterilised bottle, let cool and store in fridge.

Info:-This sauce wouldn't last long in most homes.

Enjoy.

Ingredients:

• ½Kg (1.1 lb) Fresh seeded Chillies.
• 100g (3.5 oz)Garlic.
• 100g (3.5 oz) Fresh ginger.
• 4 Red peppers. (Opsional Green peppers)
• 4 Onions.
• 4 Teaspoon tomato paste.
• 2 Teaspoon virgin olive oil.
• 2kg (70.5 oz)Brown sugar.
• 1½L (51 fl oz) Cider vinegar.
• Juice 2 lemons and their pulp.
• 1 Teaspoon salt.

Directions:

Cut the garlic, ginger, onions and peppers, put the oil in a deep sauce pan and heat until hot enough, add one at a time stirring between each, the garlic, chillies, onion, red pepper and ginger. Add ½L (16.9 fld oz) of cider vinegar, tomato paste and bring to the boil, put a lid on the pan remove from heat and allow to sit for 30 minutes. Put this mix in a blender and blend until smooth, return to a pot, add the lemon juice and the lemon pulp, the remaining vinegar, the sugar and salt. Bring the mix to the boil and then lower to a simmer for 35 minutes.

Add hot to sterilised bottle, let cool and store in fridge.

Note: Gaurenteed succes for your meat, fish or chicken dishes.

Ingredients:

• 50g (1.8 oz) Toasted flaked almonds.
• 3 Tablespoons low-fat natural yoghurt.
• 2½cm ( .98'' ) Piece root ginger, peeled and finely chopped.
• 2 Cloves garlic, crushed.
• 2 Tablespoons mild curry powder.
• 1 Green chilli, halved and seeded.

Method:

Process the chilli, garlic, ginger and almonds in a food processor until finely chopped. Add the curry powder, yoghurt and 3 tablespoons water. Process until smooth. If you do not have a processor, finely chop the chilli and almonds, then process in a blender with the ginger, garlic, curry powder, yoghurt and water until smooth. Let your meat sit in the marinade for at least 12 hours.

Ingredients:

• 150ml (5.07 fl oz) Tomato sauce.
• 75ml (2.5 fl oz) Chutney.
• 75ml ( 2.5 fl oz) Honey.
• Salt and freshly ground black pepper.
• 12,5ml (.42 fl oz) Worcestershire sauce.
• 12,5ml (.42 fl oz) Soya sauce.
• 5g (.18 oz) Mustard-powder.
• 2g (.07 oz) Dried basil.
• 50ml (1.7 fl oz) Vinegar.
• 50ml (1.7 fl oz) Apricot jam.
• 60ml (2 oz) Brown sugar.
• 1ml (.03 fl oz) Tobasco sauce.
• Pinch paprika.

Method:

Mix all ingredients together in a bowl. Use it when you need it on your meat let the meat sit at last 12 hours in the marinade.

Ingredients:

• 4 Cups tomato sauce.
• 4 Large onions, chopped and fried.
• 4 Teaspoons salt.
• 2 Cups vinegar.
• 4 Teaspoons Mustard powder.
• 3 Cups Water.
• 3½ Cups sugar.
• 4 Teaspoons curry powder.

 Method:

Boil all the ingedients for 10 minutes. Thicken with 6 tablespoons of Maizena. Put into sterilized jars, seal. Keep in the refrigerator.