Costa Azul's House Salsa

Ingredients:
1 jalapeño pepper
1 serrano pepper
1 to 2 habanero peppers
1 dried guajillo pepper
1 dried ancho pepper
2 to 3 dried japones peppers
2 cloves garlic
1 small onion, chopped
2 cups peeled and seeded tomatoes
2 cups fire-roasted tomatoes
1/4 teaspoon salt
1/4 teaspoon white pepper
1/4 bunch cilantro, chopped

Procedures:
Heat the oven to 350 degrees F. Roast all of the peppers, garlic and onion to char with a bit of extra-virgin olive oil on a sheet pan.

Purée, and then blend with the tomatoes, salt, pepper and cilantro. Taste and adjust the seasonings and flavoring as desired.

Serves: 8 person

Source: LA Times

Spicy Southwest BBQ Sauce

Ingredients:
6 cloves garlic
2 cups ketchup
2 stalks celery
1 cup water
1/2 cup onion, chopped
1/2 cup brown sugar
1/2 cup butter or margarine
1/2 cup Worcestershire sauce
1/2 cup cider vinegar
3 tbsp chili powder
2 tsp instant coffee granules
2 tsp dried crushed red pepper
1/2 tsp Salt
1/2 tsp ground cloves

Procedures:
Bake garlic in a small baking pan at 350 degrees F for 20 to 30 minutes or until lightly browned. Cool and peel.

Combine garlic and remaining ingredients in a saucepan. Simmer for 20 minutes. Cool.

Process mixture in a blender until smooth. Makes about 4 cups.


Source: Competition BBQ Secrets

Subway Sweet Onion Sauce

Ingredients:
2 1/4 cups corn syrup
1/3 cups minced onion
1/3 cups red wine vinegar
9 tsp. white vinegar
4 1/2 tsp balsamic vinegar
4 1/2 tsp brown sugar
4 1/2 tsp buttermilk baking mix
1 1/8 tsp lemon juice
5/8 tsp salt
1/4 tsp pepper
1/4 tsp garlic powder

Procedures:
Combine all ingredients in a saucepan and boil for 3-4 minutes.

Let cool and store refrigerated in an air-tight container.

Makes: 3 cups

Sneaky Spaghetti Sauce

Ingredients:
1 garlic clove
1/2 sweet onion
2 cups plain tomato sauce
1/2 teaspoon oregano
1/2 teaspoon salt
Pinch of sugar
1/4 teaspoon cinnamon
1/2 zucchini, cleaned and skin left on
1/2 bell pepper, seeded.
1/2 cup broccoli florets
1/2 cup eggplant
1 carrot

Procedures:
Sauté garlic and onion in a saucepan until tender.

Add tomato sauce and spices. Allow to simmer.

In a blender, puree zucchini, pepper, broccoli, eggplant, and carrot until smooth.

Add vegetable puree to tomato sauce and allow to simmer for 15 minutes, until flavorful.

Serve over child's favorite pasta, or anywhere else you would normally use spaghetti sauce.

Serves 4

Source - Healthy Eating For Kids

Bonefish Grill's Chimichurri Sauce

Ingredients:
8 cloves garlic, minced
1 tsp. plus Kosher Salt
1 tsp. oregano, dry leaves
1 tsp. black pepper, ground
1 tsp. red pepper flakes
Finely grated lemon zest from 3 lemons
4 oz. fresh lemon juice
1 bunch flat leaf (Italian) parsley
1 cup olive oil

Procedures:
Combine all ingredients in a food processor and pulse chop until all ingredients are approximately 1/8 inch in size.

Add Italian parsley and pulse chop until parsley is 1/8 inch in size.

Add the olive oil and blend in quickly. (Do not over blend)

Allow the sauce to marinate for 30 minutes before serving.

Makes 10 servings.

Source: Bonefish Grill

A&W Coney Sauce

Ingredients:
5 pounds ground beef
2 regular onions, finely chopped
2 (6 oz) cans Hunt's tomato paste
2 (10 1/2 oz) cans condensed tomato soup
1/4 cup white granulated sugar
3 tablespoons chili powder
1 tablespoon black pepper
1/2 teaspoon cayenne pepper
1 1/2 tablespoon celery seed
3 tablespoons onion salt
1 teaspoon garlic powder
1 1/2 cups water

Procedures:
Brown ground beef in very large skillet or pot, drain.

Add remaining ingredients and simmer for 3 1/2 hours. Stir frequently, as it will tend to stick.

Serve over hot dogs.

Mortons The Steakhouse Peppercorn Sauce

Ingredients:
1 Tablespoon unsalted butter
1 1/2 Tablespoons chopped shallots
2 Tablespoons cracked red, green, white and black peppercorns
1/2 cup Cognac
3 Tablespoons undiluted store-bought veal demi-glace
3/4 Cup heavy cream
Salt

Procedures:
In a sauté pan, melt the butter over low heat. Add the shallots and peppercorns and sauté for about 5 minutes or until the shallots soften.

Add the Cognac, raise the heat to medium, and cook until the Cognac evaporates almost completely. Add 3/4 cup of water and the demi-glace. Bring to a boil, stirring until the demi-glace dissolves.

Add the cream and bring to a simmer. Cook for about 5 minutes or until thickened. Season to taste with salt. Set aside to cool. When cool, cover and refrigerate for up to 3 days.

Makes about 2 cups

Carrabba's Italian Grill Pesto Sauce

Ingredients:
4 tablespoons walnuts
2 tablespoons pine nuts
1/2 teaspoon salt
1/4 teaspoon black pepper
2 whole garlic cloves, peeled
1 tablespoon softened butter
3/4 cup firmly packed fresh basil, leaves only
1/4 cup firmly packed Italian parsley, leaves only
1/2 cup extra-virgin olive oil
1/4 cup grated Parmigiano-Reggiano cheese
1/4 cup grated Pecorino-Romano

Procedures:
Place all of the ingredients in a blender or food processor, except the cheeses and olive oil.

With the motor running, add the olive oil in a slow, steady stream and pulse for a few seconds, until will blended but not liquefied.

Remove the pesto from the food processor to a mixing bowl and stir in the Parmigiano-Reggiano and Romano.

Store in a glass jar or airtight container. Pesto will keep well in the refrigerator for 1 month for 4-6 months in the freezer. Make sure the pesto is covered with at least 1/4-inch (6mm) of olive oil to prevent the surface from turning brown.

Makes about 1 1/2 cups

Carabba's Italian Grill Mamma's Pomodoro Tomato Sauce

Ingredients:
1/4 cup olive oil
1 medium onion, peeled and finely diced
1/4 cup garlic cloves, peeled and minced
1 28-ounce (790 g) can whole tomatoes with juice, chopped
kosher salt and freshly ground black pepper
10 large basil leaves, each torn into 3-4 pieces

Procedures:
This sauce is very versatile. It can be tossed with pasta, and stewed with vegetables or your favorite fish or poultry.

1. In a medium-sized stainless steel saucepan, place the olive oil and onion over medium heat and cook, stirring occasionally, for 8-10 minutes, or until onions are soft and translucent and just starting to caramelize. Add the garlic and cook 1 more minute,
2. Add the chopped tomatoes and cook for 20 minutes, stirring frequently to keep the sauce from burning.
3. When the sauce is done, add the salt and pepper to taste. Add the basil leaves to the top of the sauce and cover tightly.
4. Let the sauce sit for a few minutes, then remove the lid and stir in the basil.
5. Let cool and store in the refrigerator in an air-tight container.

Makes approximately 3 cups

Melting Pot's Green Goddess Dip

8 ounces cream cheese, sliced
1/2 cup milk
1/4 cup sour cream
2 tablespoons finely chopped onion
2 tablespoons finely chopped parsley
2 tablespoons finely sliced chives

In a microwave-safe container, microwave cream cheese and milk for 2 to 4 minutes, whisking after each minute, until cream cheese melts and mixture is smooth. Stir in sour cream, onion, parsley and chives. Refrigerate until cold.

Papa John's Garlic Sauce

Ingredients:
1/4 - 1/2 stick margarine or butter
1/2 Tablespoon Garlic powder
1/4 teaspoon salt

Procedure:
1. Melt butter in the microwave (about 30 seconds).
2. Put in salt and garlic powder (to taste).
3. Microwave for 5 seconds longer.

Bull's Eye Barbecue Sauce

Ingredients
1 cup Heinz Ketchup
6 tablespoons Lea & Perrins Worcestershire Sauce
4 tablespoons butter
3 tablespoons Distilled White Vinegar
1 tablespoon French's Yellow Mustard
3 tablespoons finely minced yellow onion
4 teaspoons Hickory Flavor Liquid Smoke
1/4 teaspoon Tabasco Sauce
1/2 cup Brown Sugar
1 tablespoon Granulated White Sugar
1 teaspoon table salt

Procedure:
Combine all ingredients in a 2-quart sauce pan. Mix well.
Simmer over very low heat for about 15-minutes, stirring
occasionally.
Store refrigerated in a sealed container. You can even refill an
old barbecue sauce bottle.

(Makes 2 cups of sauce.)
Source: The Secret Recipe Blog

McDonald's McChicken® Sauce

(this recipe is sauce for McDonald's McChicken®. Click here for McDonald's McChicken® recipe)

Ingredients:
1/4 cup mayonnaise
1/16 teaspoon onion powder

Procedure:
Stir together well, refrigerate until needed.

McDonald's Big Mac™ Special Sauce

This recipe is only sauce for Big Mac™. Click here for Big Mac™ recipe.

Ingredients:
1/4 cup KRAFT Miracle Whip
1/4 cup mayonnaise
2 Tablespoons,heaping, WISHBONE deluxe french salad dressing (the orange stuff)
1/2 Tablespoon HEINZ sweet relish
2 teaspooons, heaping, VLASIC dill pickle relish (Heinz dill relish also works)
1 teaspoon sugar
1 teaspoon dried, minced onion
1 teaspoon white vinegar
1 teaspoon ketchup
1/8 teaspoon salt

Procedure:
Mix everything very well in a small container. There better be no streaks! Microwave 25 seconds, and stir well again. Cover, and refrigerate at LEAST 1 hour before using.( to allow all of
the flavors to "meld". )

Makes nearly 1 cup...enough for about 8 Big Macs™.