This sauce does wonders for any roasted meat, including beef, pork, lamb, elk, and venison. It is also terrific on roasted chicken or turkey.
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Publisher | Christened the "Pope of Peppers" by The New York Times, Dave DeWitt is a food historian and one of the foremost authorities in the world on chile peppers, spices, and spicy foods.
Latest posts by Dave DeWitt (see all)
- Andalusian Mixed Paella - 10/12/2021
- Alaska Salmon with Copper River BBQ Sauce - 10/11/2021
- Butternut/ Pumpkin Roast with Chickpeas and Lentils - 10/06/2021