Hi Blondie, It literately has Dr pepper as the main ingredient added when I was cooking it.Is Dr. Pepper actually in the sause, or do you call it that because of the spice and/or use of peppers?
On here in the sauce section but theres a lot of steps and its a pricey sauce to make.The suspense is killing me!!! Is the recipe on your site; or on this site? Where can I find it?
Since a Spanish Onion IS a yellow onion, I’m curious how he knew he actually had 2 different onions?
Awww c'mon! You puttin me on!
I knew I had a Spanish onion & and a normal yellow onion, The first was the shape, And the second The tearing up my eyes was a lot better on the spanish onion then the Yellow.Awww c'mon! You puttin me on!
Kelt, Man your too much dude, I mean come on come cut me some slack, I may not know my arse from a hole in the ground when it comes to BBQING, But I do know my veggies, Ok bro?No, seriously. Spanish onion comes in White, Yellow, and Red, with yellow being the most predominant.
Spanish Onion
“Yellow” onion.
I'm waiting till the green is gone before I do that, How much of the red would I put in? By the way guys I pureed the sauce this time so the onion chunks are stilll there but very very small in shape.sauce sounds really good but next time try just adding the green sauce or the red sauce(you wont be using a tablespoon of this stuff) to your sauce and simmering it.
with the sauce you made, it reminds me of sweet baby rays when you added my hot sauce only hotter. if you are going for heat and flavor, open up that jar of red hot sauce, you wont be dissappointed with the results..
Yellow Onion
A globe shaped dry onion that is an all-purpose onion. It is most commonly used when a recipe for a cooked dish calls for onions. It is more pungent than a white onion and has a golden brown, papery skin. Of all onion varieties, 80% of production is devoted to the yellow onion. Their high sulfur content makes them too pungent for most people to eat raw and the sulfur is also what creates tears when chopping. It provides a rich onion taste, making it a good choice for heated dishes requiring a distinctive onion flavor. When sautéed, they will turn a deep dark brown color and can be added as a complement to a variety of food dishes or meats. Yellow onions are used in casseroles, savory pies, quiches, stir-fries, pizzas, and soups, such as French onion. They are also a good onion for caramelizing. Yellow onions are readily available throughout the year.
Spanish Onion
A large round dry onion that has a light golden caramel colored skin. The Spanish onion is the variety that is most often found in the grocery stores. It is the largest, most popular onion for slicing and eating raw because of its mild sweet taste. They can also be added raw to salads, baked, sautéed, or fried and they store well. Spanish onions make good onion rings.
Source: http://www.recipetips.com/kitchen-tips/t--823/all-about-onions.asp
I'm waiting till the green is gone before I do that, How much of the red would I put in?
Trust me Jeff, I'm going to do what you suggested I may be quirky and a noob to bbqing but I'm certainly not stupidderek you can open the jar and just put it into the fridge, my hot sauce runs minimun 20% acid content, was canned properly and should last in the fridge for about a year...
i sure as heck wouldnt put a tablespoon of it in the amount of sauce you have shown. especially if you are going to cook with it.
open red hot sauce, take a toothpick, stir jar with toothpick, put toothpick in mouth....ouch hot..lol
Here's a picture with all the onions in question.
Just out of curiosity? Why are you picking on me as of late? Did I piss you off in another thread? And no I don't freaking shop at walmarts, I shop at Miejers and soon the farmers markets.Yeah, quite the difference there. The skins are different….wait, no they aren’t. Ok, the color is different….wait, no they aren’t. Ok, the size….wait, I’ve bought Yellow onions straight off the farm that were hand picked and bigger than both of those.
Did your Wal-Mart have a sign that said Spanish onions or something? And if so, did you pay extra? If you did, I got some beach front property I’ll sell you on the cheap! Really.
But hey, considering the write up on Spanish onions say they are mild and sweet, and yellow onions are mild and sweet, I’m sure it all makes a difference bro. Rock on!