Cooking Event of Epic Proportions - Part 2, Let the Hot Sauces Begin

Since the Epic Event is a "Chile" themed event, it is necessary to get with making the sauces.
(Note: In the press to get everything cooked this weekend, the 'completeness' of my cook-u-mentary is somewhat...abbreviated)

Crispy Szechuan Garlic Pepper Sauce

This baby calls for 6 HEADS of garlic. Six heads!
Ginger, 24 scallions, 45 crushed red chiles, and 2 cups of oil.

Ever peel that many cloves of garlic?

A substantial amount of chopped ginger

Scallions sauteing with the garlic and ginger.

When the garlic is browned and crispy, in go the chiles with toasted sesame seeds and sesame oil.

Harissa - Moroccan Chile Paste

Soak the chiles

Yet more garlic

Toast cumin, coriander, and black pepper then grind

Puree in food processor with oil, strain out seeds and skins.

Mexican Guajillo Chile Sauce

Chiles are grilled quickly and then soaked.

Garlic roasted

Chiles, garlic, cumin, Mexican oregano are blended with chicken stock, strained and then cooked in oil with more stock.

The result is a nice silky smooth sauce.

Smokey Sweet Chipotle Sauce

Sorry - no step by step pictures. You dissolve Mexican brown sugar in water. Fry dried chipotles in oil then put in the sugared water. Fry garlic and put in water. Puree and cook until thick. Ends up this smokey, hot, sweet condiment.

Homemade Spicy American Barbeque Sauce

This allegedly followed a recipe but in fact I just kind of improvised using these basic ingredients (please note the homemade currant juice - thanks gardener Wife!) along with onions, green peppers, and (of course) garlic.

Meanwhile Wife was making something called Central Asian pickles (more of these next week!)

Hello Uzbekistan!