Garbage/Trash Plate Hot Sauce
photo by la petite chef
- Ready In:
- 45mins
- Ingredients:
- 16
- Serves:
-
20
ingredients
- 1 medium onion, chopped
- 1 garlic clove, minced
- 1 tablespoon oil
- 1 lb triple-ground beef
- 1 cup water
- 1 (6 ounce) can tomato paste
- 1⁄2 tablespoon brown sugar
- 1 teaspoon ground black pepper
- 3⁄4 teaspoon cayenne pepper
- 1 teaspoon chili powder
- 1 1⁄2 teaspoons paprika
- 1⁄2 teaspoon ground cumin
- 1⁄2 teaspoon allspice
- 1⁄4 teaspoon cinnamon
- 1⁄2 teaspoon powdered clove
- 1 teaspoon salt (to taste)
directions
- In a large skillet, fry chopped onion and garlic in oil until soft.
- Add meat, stirring constantly with fork to keep it’s texture fine.
- Once the meat browns, add water and tomato paste. Simmer 10 minutes.
- Add sugar and spices. Simmer 30 minutes, adding water, if necessary to keep it moist but not soupy. Alternatively, you may use the griddle scrapings from cooking the patties to make this the Authentic Nick Tahou way.
- Enjoy a taste of Rochester, NY!
Reviews
-
So yummy! I didn't add brown sugar. Honey instead. Then raw chopped onions on top. I mixed the spices in a baggie to make sure it was mixed perfectly. Def try that, then u can make double for later and set aside. My husband said it tastes just like home! They sell it right down the street! We live in Rochester! Ok good luck
RECIPE SUBMITTED BY
Hello! My name is Marielle! I am an Architect-Interior Designer and Foodie. Being half Italian and half French I've always enjoyed the art and passion of cooking... and my Gourmet Mother has led the path for me!
Please Check out my site (below) It has a compilation of Homemade recipes and ones I've found on tv or online. It's hard for me to constantly update both sites, so please check me out!
la petite chef mixes (thoroughly) humor, food, a dash of disaster and a cup of originality. End result? Fabulous!! Please help yourself and leave comments!! and enjoy!
“The best way to execute French cooking is to get good and loaded and whack the hell out of a chicken. Bon appétit.” ~Julia Childs