Adobo Sauce

1 pkg. Dried Chile Anaheim (8-10 Peppers) -- (2 oz)
2 Cloves garlic finely minced (2 to 3)
3 c Hot water
1 Tbsp. Vegetable oil
1 Tbsp. Flour
1/2 tsp. Ground cumin
1 tsp. Dried oregano
Salt to taste

Roast chiles in pan or oven due not burn, you will smell them as
they cook and it does not take very long if you burn start over as
burn tends to taste bitter in final sauce. (Enjoy the smell it makes
the sauce all the better). Now place roasted chiles in hot water and
let soak for 30 minutes. Place softened chiles in Cruiser and puree
until smooth. (use half of liquid from soaking). Add rest of
ingredients except oil. puree... Now heat oil in pan until almost
smoking then add puree and cook for a few minutes then strain. This
sauce is great over pork chops especially if they have been
marinated over night.

Jalapeno Hot Sauce

1 Tbsp. butter
1 Tbsp. olive oil
1 large yellow onion, minced
2 cloves garlic
4 jalapeno peppers, minced
1 Tbsp. paprika
2 6-ounce cans tomato paste
1/2 cup water
1/4 cup chopped cilantro

Melt butter in a sauce pan, add olive oil. Saute onion, garlic
and peppers with paprika until onion and garlic are transparent.
Add tomato paste, water and cilantro and whisk together. Cook until
sauce thickens to desired consistency.

HOT SAUCE

3 to 6 jalapeno peppers
1 medium onion, cut into chunks
1 can Mexican stew tomatoes
1 can stew tomatoes
1/2 tsp. salt
2 Tbsp. cilantro (spice)

Put jalapeno pepper with tops removed and split down the middle in
saucepan with chunked up onions and a little water to just barely
cover. Cook until tender (onions) and water almost gone. Put this
in blender, then add 1 can stew tomatoes with cilantro and salt.
Blend-pulse this up together. Do not liquefy; want this chunky.
Taste, then add other can tomatoes and pulse. Taste. Refrigerate.

Red Hot Sauce

5 lbs. fresh, ripe, whole tomatoes, cored (do not peel)
1/2 large yellow onion, chopped
1 head garlic (about 6 cloves)
4 fresh jalapenos
2 oz (by weight) fresh cilantro, chopped

Preheat oven to 400 degrees. Place cored whole tomatoes and whole
jalapenos in a shallow pan (a cookie sheet with sides), in a single
layer, and roast for 30 minutes until tomatoes and jalapenos are
charred (they will be black, but that is what takes away the acidity
and gives the roasted flavor; you don't have to turn them).
While tomatoes and jalapenos are roasting, sauté the onion in hot
oil (vegetable or olive oil) until transparent and let cool.
After tomatoes and jalapenos are roasted, place all ingredients in
a blender (leaving tomatoes and jalapenos whole) and blend for
about 15 seconds, taking care not to over blend or the mixture will
be too watery (you may have to do this in several batches). You
can also vary the amount of jalapenos or garlic to your taste.