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.
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.
Do you have a recipe you'd like to share with The Spice House community? We are currently gathering recipes to include in our collection and we would love to share yours online.Submit Yours