Grizzly'sBBQ

This sauce is very versatile and can be easily frozen in ice cube trays. Once frozen, each cube yields about 2 Tablespoons of hot sauce which can be used at any time to spice up everything from stews to soups to Bloody Mary’s and hot sauces.

There are two variations to this recipe, one using fresh chiles while the other uses dried. Both freeze well

Fresh Chile Variation:

• 1 Cup Onion - coarsely chopped
• 3 Tbs Olive Oil
• 1 Tbs Flour
• 1 1/2 Cups Water
• 1 Tbs Salt
• 1 oz Garlic - coarsely chopped (3 Tbs)
• 8 oz Fresh Serrano or Jalapeno Chiles
• 2 Tbs Red wine vinegar

In saucepan, sauté onion in oil until translucent.

Add flour. Sauté 2-3 more minutes. Add water, salt, garlic and fresh chiles. Cook on low for 20-25 minutes. Let cool.

Add Vinegar then puree in food processor or blender.

At this point you can fill two ice trays and freeze. Then remove the cubes and store them in a plastic freezer bag for future use. Or you can store the sauce in an airtight container and refrigerate.

Dried Chile Variation:

• 1 Cup Onion - coarsely chopped
• 3 Tbs Olive Oil
• 1 Tbs Flour
• 2 Cups Water
• 1 Tbs Salt
• 1 oz Garlic - coarsely chopped (3 Tbs)
• 1 oz Dried Chiles**
• 2 Tbs Red wine vinegar

In saucepan, sauté onion in oil until translucent.

Add flour. Sauté 2-3 more minutes. Add water, salt, garlic and dried chiles. Cook on low for 1 hour stirring once or twice. Make sure it does not go dry. Let cool.

Add Vinegar then puree in food processor or blender.

Strain and squeeze with spoon to remove all liquid. Discard seeds and pepper skins. Add water to make 2 cups.

At this point you can fill two ice trays and freeze. Then remove the cubes and store them in a plastic freezer bag for future use. Or you can store the sauce in an airtight container and refrigerate.

** Use cayenne, arbol, pequin, Japanese, jalapeno or chipotle for a smoky flavor. You can also mix different chiles to equal 1oz.