Here's one from NCHFP with tomatoes. And here are some previous discussions with several recipes. Dave Here is a link that might be useful: Cayenne Pepper Sauce

I suggest first making a sauce without any spices. Getting the right consistency and salt, acid (maybe sugar) balanced is the first step. If you get it right, you'll have a great sauce to start with. Start with a 'brine' consisting of water, vinegar and salt. Get this brine to taste right as it will be the flavor base. Then add the peppers which you can roast beforehand and remove seeds if need be (never tasted cholula so i don't know if they toast the peppers and if they include seeds). Simmer this softly until the peppers are softened and you will have created a 'mash'. Then puree this. I don't know if the sauce is strained. Modify the thickness with xanthan gum (if needed). Personally, i don't like messing with thickeners as they can add an unwanted taste. If you get this down, you can experiment with spices. Most of all have fun!

I think I might try the Hot & Sweet Tamarind with a Indian type grilled chicken. This recipe is from the Pioneer Woman.... Indian Grilled Chicken Marinated in Milk/yogurt Chicken pieces (whatever kind your family eats)- must have the bone and skin still on. Plain yogurt 2% Milk Garam Masala spice Kosher Salt Black Pepper Marinate chicken OVERNIGHT in a mixture of all ingredients. Heat grill to around 300-400 Place chicken skin down on grill and bake for until internal temp is 140. Flip chicken over and continue to bake until chicken has reached 165 F for at least 4 minutes. Remove from grill and let it âÂÂrestâ for at least 3 minutes. Garam masala is best made fresh just before you begin cooking, but if you havenÂt got the patience (like me!), make a batch ahead and store for several months in an air-tight container in a cool, dark place. Prep Time: 10 minutes Cook Time: 4 minutes Total Time: 14 minutesIngredients: Â4 tbsps coriander seeds Â1 tbsp cumin seeds Â1 tbsp black peppercorns Â1 ½ tsps black cumin seeds (shahjeera) Â1 ½ tsps dry ginger ¾ tsp black cardamom (3-4 large pods approx) ¾ tsp cloves ¾ tsp cinnamon (2 X 1" pieces) ¾ tsp crushed bay leaves Preparation: ÂHeat a heavy skillet on a medium flame and gently roast all ingredients (leave cardamom in its pods till later) except the dry ginger, till they turn a few shades darker. Stir occasionally. Do not be tempted to speed up the process by turning up the heat as the spices will burn on the outside and remain raw on the inside. ÂWhen the spices are roasted turn of the flame and allow them to cool. ÂOnce cooled, remove the cardamom seeds from their skins and mix them back with all the other roasted spices. ÂGrind them all together, to a fine powder in a clean, dry coffee grinder. ÂStore in an air-tight container in a cool, dark place.

Thank you Carol for finding the recipe. I'm sorry Annie that I lost it. I think you sent it via email and I'm going to blame Steve for deleting it. Ha Yes, I am swimming in Habaneros. I've even used some for decoration in a fall arrangement for my table. They are a beautiful orange/yellow color. My daughter was over for lunch the other day and I had homemade vegetable soup and she asked where my hot sauce was. (She puts it on everything.) I don't really like hot spicy food so I don't have any hot sauce in the house. Well, I will now. Thanks again for the recipe. Karen