Agree that you can always find the basic recipes at NCHFP or in the Ball Books. If you don't have the books you really need to and NCHFP's site should be bookmarked. Enchilada sauce means very different things to many people but it basically a spiced green or red tomato sauce. NCHFP has recipes for at least 8 different tomato sauces. Or you can always can plain tomato sauce and quickly spice it up at prep time. That way you avoid the problems with spices intensifying or going bland in the jars. Dave

There's a PBS show based on a restaurant out near the NC coast named Chef & the Farmer. Vivian Howard made blueberry bbq sauce in one of the shows and used it on chicken or something and claims it is one of their most requested dishes. So she had someone make it into a bottled product. That might be part of what's driving your NC clientele to ask for it. You can probably find the episode online on the PBS website and watch it. http://chefandthefarmer.com/2012/07/blueberry-bbq-sauce-in-a-bottle/

Good sauce. I also have most of those ingredients on hand. Easy substitutions rather than hunting and shopping. Heating and simmering is the best way to bring out flavors. I would even steep, cool, and let the flavors rest for a few hours or overnight in the fridge before straining and reducing...but if it works as is it sounds super. I don't stock hoisin or plumb sauce but make similar using rhubarb and garden fruits reduced because they are plentiful and free. I grow lemongrass and usually overwinters fine inside but failed this year. Sad as it is such a good ingredient. Freezes really well if found in the market.

I love, love this one for chicken. For pork, I use Sue's Roadhouse ribs recipe. __________________ Easy After Work BBQ Chicken Recipe courtesy of Paula Deen Ingredients 1 (3 1/2-pound) chicken, cut into 8 pieces Salt and freshly ground black pepper Easy BBQ Sauce: 3/4 cup ketchup 1/4 cup plus 2 tablespoons packed dark brown sugar 3 tablespoons white wine vinegar 2 tablespoons minced onion 2 tablespoons Dijon mustard 1/4 to 1 teaspoon hot sauce, (recommended: Tabasco) 1/4 teaspoon freshly ground black pepper 3 tablespoons chopped scallions (white and light green parts) 1 1/2 teaspoons freshly grated lime zest 1 1/2 teaspoons freshly squeezed lime juice Lime wedges, for serving Directions Prepare a medium-hot grill or preheat the broiler. If using the broiler, line a rimmed baking sheet with aluminum foil. Season the chicken with salt and pepper, to taste. Put the chicken on the grill or, if broiling, put it on the prepared baking sheet. Grill or broil, 4 inches from the heat, turning once, for 10 minutes per side. Put 1/2 of the BBQ sauce in a small bowl, for drizzling and serving. Reserve. Baste the chicken with the remaining sauce and grill or broil for 5 minutes more. Transfer the chicken to a serving platter, drizzle with some of the reserved sauce, and serve with lime wedges and the remaining reserved sauce. Easy BBQ Sauce: In a small bowl, whisk together the ketchup, brown sugar, vinegar, onion, mustard, hot sauce, and black pepper. Stir in the scallions, lime zest, and lime juice. Can be covered and refrigerated for up to 1 week.