As a friend of mine used to say "you know it's good if it burns going in AND coming out"
Lol

A1, Ketchup, Mustard (any kind), and hot sauces.

They all tie for first.

How does the lyric go?

"We are sober men and true, and our saucy ship's a beauty!"

Ahh McDonalds! [img]graemlins/1disgust.gif[/img] [img]graemlins/1puke.gif[/img]

Fav sauce? Probably sweet chilli sauce.

i like basicly any kind of sauce that burns as it goes down and only gets worse with water! =P

I love the sauces Don Pablos uses for their enchiladas
Im also quiet fond of the ones El Potres uses for theirs

and i have absolutely no idea what they are. And i REALLY wish i knew how to make them; im an apprentise cook and have been trying to recreate them for months.

Sauceman---> Pantano Family Tempero

(Basic Seasonings)

(Makes about 8 cups)

Remember that the tempero is made up of raw ingredients, and is not intended to be a sauce itself or to be used on its own. The mixture is an ingredient in other recipes, and most of the time will be cooked with them. Keep it in the refrigerator to add to other sauces and recipes in small amounts, starting with half a tablespoon and tasting as you go.

2 1/4 pounds (36 ounces) onions, peeled and coarsely chopped (about 4 large onions)

Generous 1/2 pound (10 ounces) garlic, peeled and coarsely chopped (about 9 medium-size heads garlic)

14 ounces (2 cups) kosher salt

1 1/2 leeks (1/2 bunch), washed and coarsely chopped

1/2 bunch parsley, stems discarded

1/2 bunch basil, stems discarded

1/2 bunch scallions (white and green parts), coarsely chopped

Put all ingredients in a large bowl and toss. Working in batches, add the mixture to a food processor or blender and process until smooth. Transfer the batches to a large bowl and combine until the entire mixture is smooth. Transfer to resealable containers, cover and refrigerate for 6 to 8 months.

Per 1-tablespoon serving: 7 calories, trace protein, 2 gm carbohydrates, trace fat, 0 mg cholesterol, trace saturated fat, 1,203 mg sodium, trace dietary fiber

Tomato Sauce With Meatballs

(Makes enough to sauce 30 meatballs)

Although this sauce is intended to be served with meatballs (recipe follows), it is an excellent pasta sauce on its own. Without the meatballs, it will feed 4 as a main dish and 6 as an appetizer. With the meatballs, it will feed 6 to 8.

4 tablespoons olive oil

2 cloves garlic, minced

1 small onion, minced

1 tablespoon tempero (see preceding recipe)

4 to 6 fresh plum tomatoes, peeled, seeded and diced

1 cup chicken stock or broth

1 cup fresh basil or parsley leaves, finely chopped

1 bay leaf

Freshly ground black pepper to taste

Meatballs With tempero (recipe follows)

Heat the oil in a large pot over medium-high heat. Add the garlic, onion and tempero and cook, stirring frequently, for 5 to 8 minutes. Add the tomatoes, stock or broth, basil or parsley, bay leaf and pepper to taste. Stir to combine. Add the meatballs and cook, partially covered, until they are warmed through and the sauce has reduced just slightly, 20 to 25 minutes. Remove and discard the bay leaf.

Per serving (sauce only, based on 4): 156 calories, 2 gm protein, 7 gm carbohydrates, 14 gm fat, 0 mg cholesterol, 2 gm saturated fat, 559 mg sodium, 1 gm dietary fiber

Hey conan, thanks for the recipe!
im going to try it out whenever i canfind that much ingredients!
:D
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any one else have a recipe they want to give me for a sauce or anything sauce related?