The Red Hot Chili Paper

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Quiche Custard
Bechamel Sauce
Spinach Dip
Garlic Herb Butter
Matzo Balls
Pepper Dressing
Beer BBQ Sauce
Beer Batter
Pepper Relish
Pear Pepper Relish
Apricot Pepper Jelly
Herb Dip or Dressing
Honey'd Holiday Mix
Cranberry Sauce
Cranberry Salsa
Cranberry Vinegar
Bread Stuffing
Oyster Stuffing
Wild Rice Stuffing
Turkey Stuffing
Walnut Stuffing
Matza Stuffing

    Hoisin Sesame Paste

      1/3 cup toasted sesame seeds
      1 tbsp. sesame oil
      4 tbsp. hoisin sauce
      3 tbsp. sweet Soya sauce, molasses or corn syrup
      2 tbsp. soy sauce
      2-3 dried red chilies, seeded & crushed
      2 tbsp. grated orange zest
      1 tsp. ground coriander seeds
      1/2 tsp. cumin
      2-3 garlic cloves, minced

    Combine all ingredients in a nonreactive mixing bowl. The paste will last about a week  in the refrigerator.

    Roasted Garlic & Jalapeņo Paste - NOT for the faint of Heart!!!!

      1 pound jalapeņo peppers, stemmed & seeded
      2 pounds peeled garlic cloves
      1/2 cup water
      1 cup extra virgin olive oil

    Preheat the oven to 350. Place the garlic and jalapeņo in a roasting pan. Add the  water and the olive oil. Roast for 1 hour. Place the peppers, garlic and pan liquid in a  food processor and puree.

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