Spicy Sauces for The Cadets

I just finished a week of travelling and cooking for The Cadets Drum and Bugle Corps (see blog). While I was with them, I made a few sauces to add a little zing to their meals and they seemed to like them and asked that I write down the recipes for them so future food volunteers can make them too. They are very simple:

Honey-Chipotle Sauce

1 can of "Chipotle Peppers in Adobo Sauce"
1 5 pound bottle of honey
1/4 cup ketchup

1. Remove about 1 1/2 cups of honey from the bottle to another container so there will be room to get the chipotles in the bottle after preparing them.
2. Open the can of chipotles wearing cloves, they are very hot. Remove the peppers from the can and empty the adobo sauce into the small chopper/grinder.
3. Use a knife to open each pepper and scrape out the seeds and membranes. This does not have to be perfect, if there a few seeds and pith left, that is not a problem. 
4. Put the cleaned peppers, 1/2 cup of the honey and the ketchup in the chopper and grind until it is a uniform paste.
5. Put the ground up peppers, honey and ketchup in the honey bottle (that had 1 1/2 cup removed) and shake or mix will with a butter knife or spoon.
6. Add the reserved honey back into the container so it is full to the top, you will be left with about 1/2 cup of honey, discard it or put it in another honey container.

Chipotle Ketchup

1 can of "Chipotle Peppers in Adobo Sauce"
1 114 ounce container of ketchup (link)

1. Remove about 1 cup of the ketchup from the container to make room to add the chipotle paste.
2. Open the can of chipotles wearing cloves, they are very hot. Remove the peppers from the can and empty the adobo sauce into the small chopper/grinder.
3. Use a knife to open each pepper and scrape out the seeds and membranes. This does not have to be perfect, if there a few seeds and pith left, that is not a problem. 
4. Put the cleaned pepper and a 1/2 cup of the ketchup in the chopper and chop until it is a uniform smooth paste.
5. Place the mix into the ketchup container and mix well with a whisk or spoon. Add back all the reserved ketchup that will fit and mix again. Label the container.

1934 Scoville Sauce

Named after the year The Cadets were founded and a value on the Scoville Scale. 

1 gallon mayonnaise

3/4 cup paprika

3/4 cup dark chili powder

1/4 cup granulated garlic

1/4 cup onion powder

5-7 Tbs Franks Hot Sauce or Tabasco Sauce

1/4 cup plus more to taste ground red (cayenne) pepper

1. Open the mayonnaise container and remove and reserve a couple of cups of the mayo to make room for the spices
2. Add the spices and a 1/4 cup of the red pepper and mix well, you can use the stick blender or a single beater in the hand held mixer to get the mayo all mixed up.
3. Taste, it should be pretty hot, but not killer. If it is too hot, just split it into 2 containers and add more mayonnaise to each. If it is not hot enough (likely) add more red pepper and taste again. It should be hot and leave a bit of an after hot, but not burn so bad you can not taste the mayonnaise. These amounts are approximate, if you make it and it is not hot at all, add more of all the spices in similar quantities and then adjust the heat with the red pepper.
4. Replace as much of the reserved mayonnaise as you can fit back in the container and mix it all up again and label it, though it should be pretty easy to tell which mayo has the spices in it.

Enjoy!