Grind fine or chop the peppers, onion, garlic and tomato. Add the flour Bring the vinegar, sugar, and salt to a boil. Pour over the pepper mixture and, stirring occasionally, boil, uncovered, for about 30 minutes, or until it thickens slightly. Seal while hot in sterilized jars. The sauce will be thin, but will thicken [...]

If youve ever had jerked chicken or pork this is the rub thats used. Mix together all the ingredients to make a paste. a food processor fitted with a steel blade is ideal for this store leftovers in the refrigerator in a tightly closed jar for about a month.

Makes eight eight-oz. jars. Wash and seed peppers; chop in food processor or grind in blender or meat grinder. Add enough pepper pulp to the vinegar and lemon juice to make four cups. Mix in a large kettle with sugar, salt, and chili powder. Bring to a full rolling boil, stirring constantly. Remove from heat [...]

Place all the ingredients in a small electric coffee grinder, spice grinder or blender. Grind for 10 seconds or until the mixture is fine. Insert a funnel in the top of a a glass salt shaker, pour the mixture into it and tap the funnel lightly to fill the shaker. Cover the rest of the [...]

Rub onto food and let sit for an hour.

Heat oil in a large saucpan set over medium heat. Add onions and garlic. Saute for 2 min. Add remaining ingredients. Cover and bring to a boil, stirring often. Then, reduce heat and simmer, stirring often for at least 5 min.

Mix all ingredients together well. Store in a tightly covered glass jar for use as needed. Excellent for seasoning any any pork dish. Use as you would any seasoning mix, and do not add extra salt to the dish. Lagniappe: This seasoning mix lends itself to pork but may be used as you like. About [...]

This recipe is designed for a 1-quart Crockette crock pot. If you want to double or triple the recipe and cook it in a larger crock pot, make sure the pot is half full. In 1-quart Crock-Ette crock pot, combine all ingredients. Cover and cook on LOW for 8 to 9 hours. Cool; serve as [...]

Roast spices in small, heavy saucepan over medium heat for 4-5 minutes, stirring constantly until they become a shade darker than their original color. Remove spices from pan and grind to a fine powder in a spice or coffee grinder. Store in an airtight container for up to 6 months.

Combine all glaze ingredients and bring to a boil, stirring occasionally. Remove from heat. Brush chicken or other meat frequently during the last 15 minutes of baking.