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Sauce Recipies

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Chipotle Salsa.jpgIngredients:

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.


  • 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.


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.




  • 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.


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.



  • 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.


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.



  • 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.


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.



  • 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.


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


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