Garbage/Trash Plate Hot Sauce

"From Upstate NY, The home of the garbage/trash plate. This Hot sauce is incredible!!! I make a ton of it and keep it warm in the crock while people serve themselves."
 
Download
photo by la petite chef photo by la petite chef
photo by la petite chef
Ready In:
45mins
Ingredients:
16
Serves:
20
Advertisement

ingredients

Advertisement

directions

  • In a large skillet, fry chopped onion and garlic in oil until soft.
  • Add meat, stirring constantly with fork to keep it’s texture fine.
  • Once the meat browns, add water and tomato paste. Simmer 10 minutes.
  • Add sugar and spices. Simmer 30 minutes, adding water, if necessary to keep it moist but not soupy. Alternatively, you may use the griddle scrapings from cooking the patties to make this the Authentic Nick Tahou way.
  • Enjoy a taste of Rochester, NY!

Questions & Replies

  1. What is the shelf life on the meat hot sauce - how long can I keep it in the fridge?
     
Advertisement

Reviews

  1. garbage trash plate is redundant - here in Rochester we simply say garbage plate better take the trash out
     
  2. So yummy! I didn't add brown sugar. Honey instead. Then raw chopped onions on top. I mixed the spices in a baggie to make sure it was mixed perfectly. Def try that, then u can make double for later and set aside. My husband said it tastes just like home! They sell it right down the street! We live in Rochester! Ok good luck
     
  3. I haven't made this exact recipe, but I've made one with tomato paste before. This is homemade sloppy joes, not the meat hot sauce that you get at a Rochester X-Hots joint. There is no tomato in the real stuff. It's all meat, grease, and spice.
     
  4. This meat hot as we call it in Rochester is pretty good but the best is at sticky lips or marks Texas hots. Also in Rochester we are so familiar with garbage plates we simply say "let's go get a plate" or I'm having a plate for dinner"
     
  5. loooove this!!! My family requests it once a week!
     
Advertisement

RECIPE SUBMITTED BY

Hello! My name is Marielle! I am an Architect-Interior Designer and Foodie. Being half Italian and half French I've always enjoyed the art and passion of cooking... and my Gourmet Mother has led the path for me! Please Check out my site (below) It has a compilation of Homemade recipes and ones I've found on tv or online. It's hard for me to constantly update both sites, so please check me out! la petite chef mixes (thoroughly) humor, food, a dash of disaster and a cup of originality. End result? Fabulous!! Please help yourself and leave comments!! and enjoy! “The best way to execute French cooking is to get good and loaded and whack the hell out of a chicken. Bon appétit.” ~Julia Childs
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes