Trishas Sweet And Smokey Hot Sauce Recipes

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SMOKEY HOT SAUCE



Smokey Hot Sauce image

Made using Chipotles, smoked salt and cumin giving that yummy smokiness. The heat is also from the chipotles, fresh jalapenos, and ghost peppers so be warned its HOT! Make nice hot gifts!

Provided by Rita1652

Categories     Sauces

Time 50m

Yield 4-5 1/2 pint jars, 1000 serving(s)

Number Of Ingredients 12

2 ounces whole chipotle chiles
1 bulb of garlic, peeled
1 onion, peeled and rough chopped
1 1/2 lbs chopped tomatoes
1/2 cup brown sugar
1 teaspoon hickory smoke salt
1/2 cup raisins
3 ounces red jalapenos, stems removed
2 tablespoons ground paprika
1 pinch saffron (optional)
1/2 teaspoon cumin
1/2 cup cider vinegar

Steps:

  • place tomatoes, chilies, raisins, onion and garlic in a blender and puree.
  • Add to a pot with rest of ingredients.
  • Cook for 20 minutes.
  • Pour into sterilized jars leaving 1/2 inch head space. Process for 10 minutes.
  • Let flavors meld for a week or two.

Nutrition Facts : Calories 1, Sodium 0.1, Carbohydrate 0.2, Sugar 0.2

PAN-SEARED PORK CHOPS WITH SWEET MUSTARD SAUCE



Pan-Seared Pork Chops with Sweet Mustard Sauce image

Provided by Trisha Yearwood

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 11

2 teaspoons kosher salt
1 teaspoon ground ginger
1 teaspoon freshly cracked black pepper
1/2 teaspoon ground mustard
3 tablespoons plus 1 teaspoon sugar
Four 1-inch-thick bone-in pork chops
1 tablespoon unsalted butter
1 tablespoon olive oil
1/2 cup ginger beer or ginger ale
3 tablespoons Dijon mustard
2 tablespoons chopped fresh parsley

Steps:

  • Mix together the salt, ginger, pepper, mustard and 1 teaspoon sugar in a small bowl. Sprinkle the pork chops with the spice mix. Rub on both sides.
  • Heat the butter and oil in large, heavy-bottomed skillet over medium-high heat. Once the butter has melted, add the pork chops. Cook on one side until deep brown on the bottom, 4 to 5 minutes. Flip and cook until the internal temperature reaches 140 degrees F, another 3 to 4 minutes. Remove the pork chops to a plate to rest.
  • Meanwhile, pour the ginger beer into a small skillet and bring to a simmer over medium heat. Stir in the mustard and the remaining 3 tablespoons sugar and let reduce until it is thickened and combined, about 5 minutes. Pour the sauce over the pork chops, then sprinkle with the parsley and serve!

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