Bali Sauce by Suzie

Nothing is too hot for Kirby and he LOVES this sauce. It is easy to make and keeps well in the refrigerator. Serve it on the side as a condiment with Bali Chicken or any other dish that goes well with spicy sauce.

• 2 cups small dried long, red chilies (in Mexico we called them Rat Tail Chilies)
• 2 tsp cumin seeds
• 1 onion
• 4 cloves garlic
• 1 T fresh ginger
• 1 tsp turmeric
  
• 1 tsp black pepper
• 1 tsp salt
• 4 cardamon seed pods (optional)

1. Remove the stems (and seeds as well, if you want to tame the fire) from the chilies. Cover them with boiling water and let stand until softened, 30 minutes or so.
2. Toast the cumin in a dry heavy skillet until color darkens and the aroma becomes for fragrant.
3. Drain the chilies, reserving a bit of the liquid.
4. Place the chilies, onion, garlic, seasonings, and a tiny bit of the soaking water in a food processor and puree.

Serve with Bali Chicken
Refrigerate covered for up to 2 weeks

Garlic Chutney by Suzie

This is a potent paste that should be served in small dabs only, and is often used in cooking as an ingredient. I use it as a side when serving curry. It is very hot! Be careful!

• 10 cloves garlic
• 1 bunch cilantro, 1 1/2 cups
• 2 T. salad oil
• 2 jalapeno, seeded
• 1/2 tsp. salt
• 1/2 tsp cayenne
• squeeze fresh lemon juice

Puree all in a food processor to a smooth consistency. Refrigerate.

Cherry-Chambord Butter by Shirley Corriher

Yield: 1 1/2 cups

• 1/2 cup unsalted butter
• 8 ozs cream cheese
• 2 TBL raspberry liqueur, such as Chambord
• 1/3 cup confectioners' sugar
• 4 TBL goo-quality cherry preserves

Place butter, cream cheese, liqueur, and confectioners' sugar in the work bowl of a food processor, fitted with the steel blade. Process to blend well. Stir in preserves by hand.

Refrigerate for 1 hour before serving. Butter keeps well in refrigerator for several weeks in a closed jar.