FRESH TOMATO CHILI SAUCE
This is a sweet chili sauce made according to an old family recipe. It is great on hamburgers, and pot roast. If you don't can the sauce in jars, it can be refrigerated.
Provided by Janet Larsen
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 4h35m
Yield 96
Number Of Ingredients 9
Steps:
- Place the tomatoes in a large pot over medium heat, and simmer 1 hour. Skim off any excess liquid or foam. Stir in the chile peppers, bell peppers, onion, vinegar, lime juice, white sugar, brown sugar, and desired amount of salt. Reduce heat to low, and simmer 3 to 5 hours until liquid reduces and thickens. Adjust seasonings to taste.
- Remove chili sauce from heat, and skim off any foam. Pour into hot, sterilized jars, leaving 1/4 inch headroom. Adjust lids. Process for 10 minutes in a boiling-water bath.
Nutrition Facts : Calories 30.5 calories, Carbohydrate 7.1 g, Fat 0.1 g, Fiber 0.8 g, Protein 0.6 g, Sodium 76.6 mg, Sugar 6.1 g
CHILI LIME CHICKEN MARINADE - TANGY + SPICY RECIPE
Liven up grilled or roasted chicken with this easy Chili Lime Marinade. It captures the spicy and sweet-tart flavors of chili powder, fresh garlic, and lime.
Provided by Sharon
Categories Marinade
Time 35m
Number Of Ingredients 6
Steps:
- Shake all ingredients, except chicken, together in a small mason jar.
- Place chicken in an oven proof glass container and pour marinade over. Massage well.
- Leave in the fridge, covered, for a minimum of 30 minutes, up to overnight.
Nutrition Facts : ServingSize 2 g, Calories 476 kcal, Carbohydrate 9 g, Protein 49 g, Fat 27 g, SaturatedFat 4 g, Cholesterol 144 mg, Sodium 329 mg, Fiber 3 g, Sugar 1 g
CHILE-LIME CLAMS WITH TOMATOES AND GRILLED BREAD
Sure you can cook clams right on the grill grate, but getting a skillet involved means capturing all of their delicious briny juices.
Provided by Chris Morocco
Categories Bon Appétit Dinner Summer Grill Grill/Barbecue Clam Shellfish Seafood Beer Chickpea Garlic Cilantro Hot Pepper
Yield 4 servings
Number Of Ingredients 15
Steps:
- Prepare a grill for medium, indirect heat (for a gas grill, leave one or two burners off; for a charcoal grill, bank coals on one side of grill). Place a large cast-iron skillet on grill over direct heat (move it around to cooler part of grill as you cook if needed) and melt 4 Tbsp. butter in skillet. Add shallots and garlic and cook, stirring often, until soft, about 4 minutes. Add tomato paste and cook, stirring often, until paste darkens to a rich brick-red color, about 1 minute. Add beer and tomatoes. Bring to a boil and cook until beer is reduced nearly by half and no longer smells boozy, about 4 minutes. Stir in chickpeas and sambal oelek, then add clams. Cover (if you don't have a lid that fits, use a sheet of foil) and cook, stirring occasionally, until clams have opened; this could take from 5-10 minutes depending on size of clams and the heat level. Remove from heat; discard any clams that don't open. Stir in lime juice and remaining 2 Tbsp. butter.
- While the clams are cooking on the grill, drizzle bread with oil and season lightly with salt. Grill until golden brown and crisp, about 2 minutes per side.
- Transfer toast to plates and spoon clam mixture over; top with cilantro. Serve with lime wedges for squeezing over.
CHILI LIME AND TOMATO MARINADE
My boyfriend loves spicy stuff so I found stuff in my cupboards and made this marinade. I've only used it once on Salmon, but he said it was the best salmon he ever ate and didn't even need lemon juice on it. Coming from the guy who douses his fish like he's putting out a fire, that meant a lot to me. I only marinated the fish for 3 hours but anywhere from 45 minutes to overnight should also be good. Make sure to flip it over at least once so both sides of the fish get a good soak! This is good for anywhere from 1/2-1lb of fish. Suggestions: Salmon, Ahi Tuna, Tilapia and Mahi-Mahi.
Provided by Mustafas Cook
Categories Vegetable
Time 30m
Yield 1-2 serving(s)
Number Of Ingredients 6
Steps:
- Combine all of the ingredients except the chili powder in a bowl and mix well. Taste to see if marinade has an acceptable level of spice. If not, add more hot sauce (not buffalo sauce!) to taste. Place fish in a plastic zipper bag or make a bag out of tin foil. Add marinade and make sure fish is coated. Place in fridge for desired amount of time, but at least 45 minutes, turning at least once before cooking.
- When ready to cook, make a bag out of tin foil and place fish and marinade in it, if not already. Sprinkle the chili powder over the fish and make sure the top of the "bag" remains open, high enough so the marinade does not escape. Cook at 400 degrees until done. (Cooked) Marinade also doubles as a sauce for the fish if desired.
Nutrition Facts : Calories 236.6, Fat 14.8, SaturatedFat 2.1, Sodium 97.9, Carbohydrate 26.4, Fiber 7, Sugar 15, Protein 5.4
CRUNCHY CHILI LIME SHRIMP
Easy, quick and family friendly, this chili lime shrimp recipe is dairy free and comes together in about 30 minutes. The secret is the bright, flavor-packed sauce. Serve over greens, store-bought slaw or cauliflower rice. -Julie Peterson Crofton, Maryland
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 425°. Place the first 7 ingredients in a greased 15x10x1-in. pan. Finely grate zest from lime. Cut lime crosswise in half; squeeze juice. Add zest and juice to shrimp mixture; toss to coat., In a small bowl, combine crushed chips, cilantro and oil; sprinkle over shrimp mixture. Bake until shrimp turn pink, 12-15 minutes. Top with tomatoes and avocado. If desired, serve with additional lime wedges and cilantro.
Nutrition Facts : Calories 230 calories, Fat 13g fat (2g saturated fat), Cholesterol 138mg cholesterol, Sodium 315mg sodium, Carbohydrate 10g carbohydrate (1g sugars, Fiber 2g fiber), Protein 20g protein. Diabetic Exchanges
CHILI TOMATO SAUCE
Make and share this Chili Tomato Sauce recipe from Food.com.
Provided by pattikay in L.A.
Categories Sauces
Time 25m
Yield 3 CUPS
Number Of Ingredients 7
Steps:
- Saute chopped onion and garlic in oil till translucent.
- Add remaining ingredients; cover and simmer for about 20 minutes, till thickened, stirring frequently.
- Put through a strainer, if you like (I never do).
Nutrition Facts : Calories 169.6, Fat 10, SaturatedFat 1.4, Sodium 1999.1, Carbohydrate 20.3, Fiber 4.6, Sugar 10.5, Protein 3.6
CHILI LIME MARINADE
Make and share this Chili Lime Marinade recipe from Food.com.
Provided by Molly53
Categories Tex Mex
Time 5m
Yield 1 batch
Number Of Ingredients 5
Steps:
- Whisk together oil, lime juice, cumin, chili powder and garlic in a large, shallow dish to make a marinade.
- Arrange meat or fish in dish and rub all over with marinade, then cover and refrigerate for 2 to 3 hours, turning occasionally.
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