Chuys Island Hot Sauce Recipes

CONEY ISLAND SAUCE

Coney Island Sauce image

This is great on grilled hot dogs. The original recipe hails from Coney Island, NY where hot dogs by the beach are served with a similar sauce topping.

Provided by Kim

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes

Time 55m

Yield 6

Number Of Ingredients 10

Ingredients

1 pound ground beef
1 onion, chopped
2 tablespoons prepared mustard
2 tablespoons cider vinegar
2 tablespoons white sugar
1 tablespoon water
1 teaspoon Worcestershire sauce
¼ teaspoon celery seed
¼ teaspoon hot pepper sauce
¼ cup ketchup

Steps:

In a large skillet over medium high heat, saute the ground beef and onion for 5 to 10 minutes, or until meat is well browned. Crumble meat to a fine texture with a fork, if necessary; drain excess fat.
Stir in the mustard, vinegar, sugar, water, Worcestershire sauce, celery seed, hot pepper sauce and ketchup. Mix well reduce heat to low and simmer, uncovered, for 35 to 40 minutes.

Nutrition Facts : Calories 172.9 calories, Carbohydrate 8.9 g, Cholesterol 46 mg, Fat 9.2 g, Fiber 0.5 g, Protein 13.3 g, SaturatedFat 3.5 g, Sodium 225.1 mg, Sugar 7.4 g

THE BEST CHUY'S QUESO RECIPE COPYCAT

The Best Chuy's Queso Recipe Copycat image

Provided by Katie Clark

Categories Copycat

Time 20m

Number Of Ingredients 7

Ingredients

1 package Velveeta Slices (16 ounce - 24 slices)
1 cup restaurant-style salsa (market pantry)
1 cup 505 Southwestern Salsa, Tomatillo Garlic & Liime
1/2 cup chicken stock
1/2 cup whole milk or heavy cream
1 tablespoon chili powder
1/2 tbsp cumin

Steps:

instructions (slow cooker)Place velveeta slices in slow cooker Layer on top salsa, green chile sauce, water, milk, chili powder, and cumin. Cook on low for 2 hours, mixing part way through Once finished, stir well and serve warm with chips instructions (stovetop)- Melt the Velveeta and salt together in a saucepan over medium heat until smooth and creamy. Add the half and half gradually as you stir the cheese sauce. Simmer on low heat until the queso is thick and creamy, stirring frequently to keep it from burning or sticking to the bottom of your pan.

Nutrition Facts : Calories 285 calories, Carbohydrate 62 grams carbohydrates, Cholesterol 4 milligrams cholesterol, Fat 3 grams fat, Fiber 18 grams fiber, Protein 15 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 6600 grams sodium, Sugar 38 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat

CHUY'S HATCH NEW MEXICAN GREEN CHILE SAUCE

Chuy's Hatch New Mexican Green Chile Sauce image

Serve this great sauce over enchiladas, grilled pork tenderloin or other grilled meats and poultry, or as a side with beef tacos. From Chuy's Restaurant in Austin, TX. Prep time does not include roasting chiles.

Provided by Miss Annie

Categories Sauces

Time 35m

Yield 4 Cups (approximately)

Number Of Ingredients 7

Ingredients

3 tablespoons corn oil
2 tablespoons all-purpose flour
1 cup onion, chopped
2 teaspoons minced garlic
2 cups roasted new mexican green chilies, peeled/seeded/chopped
2 cups beef broth
1 teaspoon salt

Steps:

In heavy-bottomed sauce pan, saute onions in corn oil until they begin to brown.
Add garlic and cook another 2 minutes.
Stir flour in with onions and garlic so that it thickens.
Add chopped chilies, beef broth and salt and mix well.
Bring to a boil and simmer 10 to 15 minutes to allow mixture to reduce.
The sauce should be thick enough to bind chilies and onions together.
Sauce can be refrigerated for three days, or frozen.

Nutrition Facts : Calories 100, Fat 3.9, SaturatedFat 0.6, Sodium 1034.9, Carbohydrate 14.2, Fiber 1.9, Sugar 5.5, Protein 3.8

CHUY'S DELUXE TOMATILLO SAUCE

Chuy's Deluxe Tomatillo Sauce image

I love Chuy's restaurant, and everything I order, burritos, enchiladas, or chili rellenos, I order with this sauce! I've even covered cheap, frozen burritos with it, and made them (almost) good! This is a copycat recipe, that's really close! Enjoy!

Provided by Belinda in Austin

Categories Sauces

Time 5m

Yield 8-10 serving(s)

Number Of Ingredients 6

Ingredients

1 (4 ounce) can green chilies
1 3/4 cups canned tomatillos, drained
1/4 cup cilantro leaf
3/4 cup heavy cream
1 egg
1 teaspoon salt

Steps:

Blend all ingredients, in blender or food processor.
Cover whatever you're cooking generously with this sauce, as it soaks in, as it cooks(but make sure it does cook, on top of your enchiladas, burritos, etc, as it contains raw egg).

CHUY'S ISLAND HOT SAUCE

CHUY'S ISLAND HOT SAUCE image

Categories Pepper No-Cook Sauce Quick & Easy

Number Of Ingredients 9

Ingredients

1/2 cup Distilled White Vinegar
10 ounces Chopped carrots (1 bag)
1 Large Onion
1 quart Red Scotch Bonnet Peppers, stemmed, seeded & chopped (12 - 15 peppers / 1 Quart Bag)
1 Tomato (Chopped)
1 tablespoon Tablespoon of Salt
1/2 tablespoon Pepper
2 1/2 tablespoons Garlic Powder
3 tablespoons Lime Juice

Steps:

Combine Scotch Bonnet Peppers, Carrots, and Onion in a large saucepan
Bring to boil for 5 minutes
Cool
Add to blender with Tomato, Salt, Pepper, Garlic Powder, Lime Juice, and White Vinegar
Purée in blender
Let mixture cool, then pour into freshly sterilized bottles, and top with sterilized lids

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