Serrano Hot Sauce

 Specialty hot sauces in food boutiques are expensive, especially when it is so easy to make your own. This hot sauce starts with a half pound of garden fresh serrano peppers. It packs a big punch of heat, so get ready!

Ingredients

1/2 pound serrano peppers

1/4 onion

2 garlic cloves

1/2 cup white vinegar

1/4 cup water

Juice of one lime

1/2 tsp black pepper

1 tsp, oregano

1/4 tsp cumin

1/2 tsp. salt

1 T. sugar

Instructions

Rinse the serrano peppers and cut off the stem.

Saute a roughly chopped 1/4 of an onion and two whole garlic cloves in a glug of olive oil.

As the onions are softening, add black pepper, oregano, cumin and salt. Once the onions are softened, add water, vinegar, sugar and serrano peppers.  Bring to a simmer and cook for about 5 minutes.

Add everything to a blender, along with the juice of one lime. Combine well to desired consistency.  Store in the refrigerator.

Ten Minute Salted Caramel Sauce

 Drizzle this over ice cream or a brownie. This decadent sauce can be stored in the refrigerator for 2 - 3 weeks. A perfect hostess gift!

Ingredients

1 cup granulated sugar

6 Tablespoon salted butter, cut into chunks

1/2 cup plus 1 Tablespoon heavy cream

A pinch to 1/4 tsp coarse salt

Instructions

Put sugar in medium saucepan. Cook over medium heat, stirring constantly with a wooden spoon. After a few minutes, the sugar will turn clumpy and then start to melt into a caramel-colored liquid  Once the sugar has completely melted and is a nice butterscotch color, add the butter. Whisk constantly until the butter is incorporated. Remove from the heat and add the cream in a slow stream while stirring.  Stir to combine. Put the pan back on the heat and stir to thicken and melt any hardened bits. Remove from heat and add salt.

Let cool at least 10 minutes. Pour into a air-tight glass jar and store in the refrigerator, Soften by microwaving 30-60 seconds.