Chipotle Sauce

1 Ancho chilli
5 chipotle chillis
5 garlic cloves, roasted
2 tbls red onion
3 fl oz white wine vinegar
3 fl oz water
6 fl oz orange juice
pinch of ground cloves
pinch of ground cumin
4 tsp honey
1 tsp of cocoa powder

Rehydrate the dried chillis in hot water until softened and remove seeds and stem. Blend all ingredients in food processor until smooth. Heat in saucepan to nearly a boil and remove from heat.

Grilled Tomato Sauce

4 tomatoes
2 kenyan green chillis
handful of coriander
1 oz red onion
juice of a lemon

Grill tomatoes and chillis until charred and blistered, remove skins, stalks and seeds from chillis. Blitz everything in blender and refrigerate until required.

Chilli BBQ Sauce

5 tbls tomato ketchup
2 tbls honey
3 tbls soy sauce
3 tbls cider vinegar
300ml chicken stock
1 tsp tomato puree
1 tsp smokey chilli powder

Combine all ingredients in a saucepan and reduce to required consistency

Tomatillo Sauce

4 tomatillos
small onion
1 clove garlic
pinch of roasted cumin
300ml chicken stock
5 long green chillis
3 Jalapeño chillis
1 tsp fresh oregano
salt n pepper

Chargrill tomatillos, onion, garlic and all chillis on a skillet. When they start blistering and charring remove and rub off all skins. Add all ingredients into food processor with some stock and blitz adding enough stock for required consistency.

Tomato Salsa

2 large tomatoes
1 tbls red onion
1 large green chilli your choice
2 tbls fresh coriander
1 fresh lime
salt

Chop tomatoes, onion and chilli and combine with chopped coriander and squeeze over fresh lime juice, season to taste with salt. Try substituting rehydrated Chipotles for the green chilli.

Mexican Red Chilli Sauce

2 new mexican red dried chillis
tin of good quality chopped tomatoes
2 red onions
2 garlic cloves
3 tbls tom puree
1 tsp roasted ground cumin
1 tsp roasted ground coriander
1 tsp honey
1.5 tbls cider vinegar

Rehydrate chillis, reserving liquid. Blitz chillis and tomatoes in food processor. Fry onion and garlic until soft and add all ingredients, cover and simmer for about 10 minutes using reserved liquid from dried chillis to adjust consistency.

Chipotle Salsa

10 chipotle chillis
6 cloves garlic
2 red onions
2 large ripe tomatoes
good handful fresh coriander
small tin anchovies
slug of olive oil

Rehydrate Chipotles and blend with coriander anchovies and oil until fairly smooth dice up onions and tomatoes and mix with sauce.
Good as a dip, tossing into chargrilled vegetables, or spreading onto toasted Italian breads.

Green Chilli and Coriander Salsa

6 fresh green chillis
handful of Coriander
1 garlic clove
thick slice of bread
cider vinegar
lemon olive oil
1tbls fresh grated ginger
ground coriander and cumin seeds

Blend all ingredients in food processor using equal quantity of oil and vinegar to make a thickish sauce, use about 0.5 tsp of ground coriander and cumin seeds to taste and chill to let flavours develop.

Habanero Hot Pepper Sauce

12 habarnero or scotch bonnets
1 large tomato
1 red onion
1 clove garlic
squeeze of fresh lime
6 fl oz cider vinegar

Grill garlic, quartered onion and tomato under hot grill until charring begins. Skin tomato and blitz in a blender with seeded chillis, garlic, onion and lime juice. Heat vinegar in a pan and stir in the blended sauce, simmer for a couple of minutes. Leave to cool and seal into sterilised jar and keep in fridge until needed, it should keep for a few months.

Jerk Sauce

10 spring onions
1/2 tsp ground cinnamon
1 tsp ground coriander
4 Habanero chillis or scotch bonnet
2 fl oz olive oil
2 fl oz tamarind paste
2 fl oz cider vinegar
3 tbls ground allspice
1/2 tsp ground nutmeg
1 tsp oregano
2 tbls dark rum
2 fl oz balsamic vinegar
2 garlic cloves

Combine all ingredients in food processor and blend until smooth, leave overnight before use to let flavours develop.
Dip fish or meat in sauce before baking or use as a dipping sauce for grilled or deep fried vegetables.

Roja Salsa

6 large tomatoes
1 small red onion
3 garlic cloves
2-3 hot chillis - Habanero or Jalapeño
2-3 fl oz water

Char all vegetables under a hot grill. Transfer all ingredients to food processor and blend until smooth using necessary water.
Good red sauce to serve with anything from tortilla chips to fried eggs.

Fiery Chilli Baste

2 tbls muscovado sugar
5 tbls tomato ketchup
6 tbls cider vinegar
2 tbls Worcestershire sauce
1/4 onion finely chopped
2 tsp chilli powder
1 or 2 finely chopped chillis of your choice

Dissolve sugar in 6 fl oz of water in a heavy based saucepan. When dissolved add remaining ingredients and bring to boil. Simmer until reduced to required consistency and use to baste meat or vegetables

Chipotle Pickle

1/4lb Chipotles
500ml vinegar
4 cloves garlic
3oz muscavado sugar
2 large green chillis
2 tomatoes
2 bay leaves
1tsp ground cumin
pinch salt

Soak Chipotles in warm water for at least 1 hour. Combine 2oz sugar, 2 crushed garlic cloves and 250ml of vinegar in pan and simmer for 20 minutes, then add Chipotles and take off the heat. Set aside.
Roast and peel tomatoes and fresh chillis, and chop, then combine with rest of ingredients in another saucepan and simmer for 20 minutes.
After simmering both liquids should be reduced by about half, combine both mixes stir together well, and seal in sterilized jar, should make about half a pint. Use in sauces when required or as a pickle although they are quite hot.

Chipotle Mayonnaise

2 Chipotles from the chipotle pickle
2 tsp sauce from the chipotle pickle
4 tbls mayonnaise
4 tbls soured cream or yogurt

Puree the chipotle with the pickle sauce. Add the puréed mix to the mayonnaise and soured cream and stir together well. Good on hot and cold meats, salads and makes a great dip for raw vegetables and tortillas.

Chipotle & Tomatillo Salsa

2 pounds tomatillos
2 cloves garlic
4 Chipotles from the chipotle pickle
Handful fresh coriander
250ml vegetable stock
1 lime

Dice tomatillos, crush and chop garlic, chop Chipotles and coriander and saute. Add stock and juice from lime and simmer for about 20 minutes.

BBQ Roasted Tomato Salsa

4 medium tomatoes
1 red pepper
3 Jalapeño's
2 cloves garlic
4 spring onions
2 tbls fresh coriander
1 lime
pinch salt

Char tomatoes, pepper and Jalapeño's on a grill over a BBQ until skins blacken and split, set aside and leave to cool. Skin and de-seed tomatoes and remove the skin, stems and seeds from the peppers. Chop all ingredients and mix together with the crushed garlic, chopped spring onions, coriander, lime juice and salt.

Jalapeño Mayonnaise

4 tbls mayonnaise
2 Jalapeño's
1lemon
salt and pepper

Finely dice Jalapeño's, zest the lemon and mix in with the mayonnaise. Add a squeeze of lemon juice and season with salt and pepper. Great in sandwiches.

Brimstone

20- 25 rosy red habaneros
2-3 onions
handfull of coriander
2-3 tomatoes
(tomato paste)
(balsamic vineger)


Chop all ingredients. heat some oil( about an inch or so) in a big sauce pan. throw in everthing and fry a bit. take a hand mixer(or pour into blender) and blend until smooth. Put back on heat and let it slowly cook down until it's really thick and condensed. Salt and pepper to taste. tomato paste to give it some color. perhaps a little of the balsamic vineger to give it a cheek-tingling taste.
This recipe makes quite alot. just put what you think you might not eat right away into plastic containers and freeze.

Ron Farmer, Västerås, Sweden I make this at the resturant I work in in västerås, sweden. come to djäkneberget's resturang sometime and enjoy our great food.