Sunnys Red Fire Sauce Recipes

RED CHILE FIRE AND ICE SAUCE

Steps:

• Add 4 cups of water to a medium pot over high heat and bring to a boil. Put the ancho chiles in a medium bowl and pour in the boiling water. Use a plate to weigh down the chiles so they remain submerged. Soak until softened, about 20 minutes. Add the chiles, garlic, 2 tablespoons of the chile soaking water, and the sour cream to a blender and blitz until smooth. Add more of the soaking water, if needed, for consistency. Season with salt and pepper, to taste. Transfer to a bowl or jar and store covered in the refrigerator.

FIRE-N-BRIMSTONE CHILLI SAUCE

Steps:

• Grind all the ingredients, except oil, in a blender.
• Turn into a jar and stir in the oil.
• Store in the refrigerator.
• *Note:This is a coarse pastey sauce; the consistency is that of a spread.

GRANDMA'S SUNDAY SAUCE

Steps:

• Heat 2 tablespoons oil in a pot and cook pork ribs until browned, about 5 minutes. Transfer to a plate. Cook sausages until browned, about 5 minutes. Transfer to the same plate as the ribs.
• Drain off some of the excess fat. Reduce heat to medium-low and pour in remaining olive oil. Add onion and 1/2 teaspoon salt; cook and stir until translucent, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute; make sure not to burn. Pour in 1/2 of the red wine and scrape up any browned bits off the bottom of the pan.
• Add tomato paste, oregano, and red pepper flakes. Stir until paste starts to darken, about 2 minutes. Stir in remaining red wine and water.
• Add tomatoes and their juices, crushing by hand as you add them to the pot. Season with basil, remaining salt, and pepper. Bring to a boil; reduce heat to a low simmer. Taste and add sugar if sauce is too acidic.
• Return ribs to the pot. Simmer, partially covered, adding more liquid if needed, for at least 2 hours. Add sausages back to the pot for the last 45 minutes of cooking. Add fresh basil during the last 15 minutes of cooking. Discard bones before serving.

" FIRE" SAUCE

Steps:

• Combine the tomato paste and water in a saucepan.
• Whisk until smooth.
• Add the remaining ingredients to the tomato mixture.
• Heat over medium/high heat until it begins to boil.
• Continue to cook, stirring often, for 4 to 5 minutes.
• Remove from heat.
• When sauce has cooled, pour into a glass airtight container and refrigerate.
• Stores well in the refrigerator.