Pierre's Southwest Sauce
- Ready In:
- 30mins
- Ingredients:
- 13
- Serves:
-
30
ingredients
- 1 cup mayonnaise
- 1 (6 ounce) can tomato paste
- 4 tablespoons lime juice
- 1 teaspoon Worcestershire sauce
- 2 teaspoons new mexico chile powder (Freshly ground is best)
- 1 1⁄2 teaspoons sorghum molasses or 1 1/2 teaspoons honey, will do
- 1 1⁄2 teaspoons onion powder (NOT ONION SALT)
- 2 teaspoons Hungarian paprika
- 1⁄4 teaspoon fresh ground black pepper
- 1⁄2 teaspoon garlic granules
- 1⁄2 teaspoon cayenne
- 1 teaspoon lemon pepper
- 1⁄2 - 1 teaspoon hot sauce, i like cholulla or tapatio
directions
- Thoroughly mix all ingredients in a mixing bowl.
- Cover, refrigerate over night.
- Mix again the next day.
- Empty bowl into a ziplock bag, seal the bag.
- Cut a lower corner off the bag and pipe the sauce into a condiment squeese bottle.
- KEEP REFRIGERATED between use.
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Reviews
-
Sorry, Pierre; I hate to give a bad review for your first rating, but this recipe called for waaaaaayyyyyyy too much tomato paste. I prepared it exactly as outlined and this sauce was simply dominated by paste to the point where I decided I could not even salvage it by adding more mayo and spices (as I didn't have a quart of mayo!) Honestly, I think there must be a typo because I can't imagine anyone thinking this tastes good as is. That said, I think that otherwise the sauce has serious potential. I'm going to try again tomorrow and add the paste one tablespoon at a time; I suspect it won't require more than two.
RECIPE SUBMITTED BY
Pierre Dance
Kennewick, WA
I'm a 73 year old male. I live in the desert in Southeast Wasington. Yes, Virginia, Southeast Washington is Desert, Cacti, Sage Brush, Wile E. Coyote, the whole nine yards.The Columbia River flows through the middle of it and is its saving grace.
Some of the jobs. I've held are Well Driller, Aircraft Machanic, Handyman, Electrician,Merchant Seaman, And most recently Long haul Driver.My hobbies are cooking, Kite making, and Good movies (plus anything that strikes my fancy)
My first cookbook was Fanny Farmer Original Boston Cooking School Cookbook and its still the first of all of my cookbooks that I go to. It has the best Biscuit recipe going and the only change I make to its Cornbread recipe is to add a half teaspoon of Cayenne to bring out the flavor of the cornmeal.
I injured my knee and have had the last year off and what I've done is go quietly mad. I'm now semi retired and try to figure out plan 'E'. A, B, C, and D phased out so it's time to move on, where, the hell ever, that is.