Backwoodsok

» Support TQJ

» Log in

User Name:

Password:

Not a member yet?
Register Now!

» Online Users: 40

0 members and 40 guests
No Members online
Most users ever online was 2,553, 02-17-2020 at 12:48 PM.

» Stats

Members: 969
Threads: 14,365
Posts: 157,537
Top Poster: PigCicles (10,055)
Welcome to our newest member, SmokyOkie
Results 1 to 10 of 10

Thread: Texas Sunshine

  1. #1
    Join Date
    Jul 2009
    Location
    Texas Hill country
    Posts
    3,030

    Default Texas Sunshine

    I suffer from two addictions BBQ and Chiliheaditus. Every once in awhile I find a Hot sauce that becomes my drug of choice. There is a little Tauqueria in town that I grab lunch at every now and again that has a sauce that is made in the back of the restaurant. I call call it Texas Sunshine(it will warm the soul and make you smile) . I have been trying to get the recipe for years from the owner with no luck. But through trial and error and allot of research I finally got it close enough that I cannot tell a difference.
    I know that we have some chili heads here so I though I would share it. This stuff rocks!!
    Texas Sunshine


    50 dried chiles de Arbol
    1 1/2 tablespoons sesame seeds
    2 tablespoons shelled pumpkin seeds
    1/4 teaspoon ground commino
    1/8 teaspoon ground allspice
    pinch ground cloves
    1 teaspoon Mexican oregano
    1 teaspoon salt
    2 cloves garlic,
    3/4 cup cider vinegar

    Remove the stems and seeds from the chili pods and put the into the blender.

    Heat an ungreased skillet over medium-low heat. Add the sesame seeds and toast them add to the blender. Add pumpkin seeds to the skillet. Stir constantly for several minutes until they turn golden brown, add them to the blender

    Add the the cumin, allspice and cloves to the blender along with the oregano, salt, garlic and vinegar. Blend for several minutes until the mixture is orange-red and feels smooth when a drop is rubbed between your fingers. Strain through a sieve, working the solids back and forth and pressing them firmly. Stir in 3/4 cup water, then pour into a bottle, cover and let stand for 24 hours before serving.
    Last edited by BluDawg; 07-14-2011 at 03:48 PM.
    Be kind to me, it's not my fault I'm a "PORK-A-HOLIC"!!
    *
    *
    MY Blog:Http://acountryboyeats.blogspot.com
    Chargriller Smokin' Pro/SFB
    Webber 22.5"
    Memorial UDS Big Jim

  2. #2
    Join Date
    Jun 2009
    Location
    Pattison, TX
    Posts
    6,964

    Default

    Hey Dawg, that sounds real good!!
    "Once I thought I was wrong, but I was mistaken."
    Tom, smoker of meats and fine cigars
    UDS, Vicking grill


  3. #3
    Join Date
    Oct 2008
    Location
    Ruskin, FL
    Posts
    6,290

    Default

    Man, does that sound good! Highly unlikely I'll make it as I'm the only one who likes spicy sauces in my house, but it does sound like it's up my alley. for posting all your hard work!
    ~Brian~
    BBQ Jones comp team
    KCBS Member
    KCBS CBJ

  4. #4
    Join Date
    Jun 2008
    Location
    NW Indiana
    Posts
    3,034

    Default

    glad you got something close to theirs!!! Your story reminds me of the tacos and burritos at la palma grocery and restaurant. They have a guac that is out of this world, still workin over the owner for the recipe!!!


    Awesome sauce dude!!!
    MEMBER: BERGIE BBQ team 2011, 2012.




  5. #5
    SmokyOkie Guest

    Default

    Very interesting. I like the spices and seed added. There are so many pepper sauces that are just pepper and vinegar. that sounds like it has some real nice complexity.

    If you are into that type of thing, I have a good recipe for Serrano table sauce.

  6. #6
    Join Date
    Apr 2011
    Location
    Lisbon, Wisconsin
    Posts
    499

    Default

    Sounds great Dawg, how's the heat level?

  7. #7
    Join Date
    Jul 2009
    Location
    Texas Hill country
    Posts
    3,030

    Default

    Quote Originally Posted by oaksmoke View Post
    Sounds great Dawg, how's the heat level?
    Considering I eat Jalapeņos like sweet bell peppers and Habeneros are about a med hot heat lvl to me I would say it's on the high side of mild.
    Be kind to me, it's not my fault I'm a "PORK-A-HOLIC"!!
    *
    *
    MY Blog:Http://acountryboyeats.blogspot.com
    Chargriller Smokin' Pro/SFB
    Webber 22.5"
    Memorial UDS Big Jim

  8. #8
    Join Date
    Oct 2009
    Location
    St Catharines, Ontario, Canada
    Posts
    730

    Default

    On my list. Thanks BluDawg...
    KCBS CBJ
    ZEEK




  9. #9
    Join Date
    Feb 2008
    Location
    w.KS
    Posts
    3,158

    Default

    Nice job, DawgTurd!

    Mistakes - It could be that the purpose of your life is only to serve as a warning to others.

  10. #10
    Join Date
    Oct 2011
    Location
    Louisville Ky
    Posts
    10

    Default

    Love making my own hot sauce! I'll have to give this recipe a try soon! Like SmokyOkie said, there are a lot of sauces that are just pepper and vinegar, this one has to have some complex flavors!


Similar Threads

  1. Hello from Texas
    By TWISTED Q in forum C'mon In & Sit Down
    Replies: 14
    Last Post: 04-19-2011, 06:41 AM
  2. Howdy from the Sunshine State (Well it's usually sunny)
    By br8945 in forum C'mon In & Sit Down
    Replies: 11
    Last Post: 02-20-2010, 09:04 AM
  3. Hi from Rye, Texas
    By Matt's Girl in forum C'mon In & Sit Down
    Replies: 15
    Last Post: 05-16-2009, 11:32 AM
  4. Hey from Texas
    By Jet_deck in forum C'mon In & Sit Down
    Replies: 16
    Last Post: 11-10-2008, 09:55 PM
  5. Another new guy AND from Texas
    By bftownes in forum C'mon In & Sit Down
    Replies: 10
    Last Post: 05-04-2008, 04:09 PM

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
Powered by vBadvanced CMPS v4.0.1