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This was an experiment. Since I am writing a cookbook, my husband always says, OH. that was delicious what did you put in it? I can't always remember the measurements. This time I wrote them down as I went, and it was a success on the first try. I used Habenero powder, but I am giving you options for your desired spiciness: Ground Habenero Powder - VERY HOT Ground Cayenne Powder - HOT Hungarian Half sharp Paprika - MEDIUM Ground California Paprika - MILD Wimps, don't use anything
All this is to taste, measurement is just a starting point. Taste as you go.
1 3/4 Cups
Soak dried onions in hot water for 15 minutes and drain.
In a bowl, combine all ingredients and stir with a whisk till combined well. Remove half for either heating and serving on side, or for a later use.
Baste liberally with remaining sauce on your choice of meat, even veggies, towards the end of grilling time.
Great on beef or pork ribs, chops, chicken, even shrimp skewers.
This recipe was provided by Lois Hernandez from West Allis.