CHILLI AND CORIANDER SAUCE
Make and share this Chilli and Coriander Sauce recipe from Food.com.
Provided by Latchy
Categories Sauces
Time 25m
Yield 1 cup
Number Of Ingredients 7
Steps:
- Combine first 6 ingredients in a pan and stir over low heat until the sugar dissolves.
- Bring to boil, simmer uncovered for about 10 minutes until it thickens.
- Remove from heat and cool.
- Then stir in the coriander.
Nutrition Facts : Calories 395, Fat 4.3, SaturatedFat 1.6, Cholesterol 6, Sodium 1050.3, Carbohydrate 87.8, Fiber 8.7, Sugar 64.3, Protein 8.7
CORIANDER CHILI SAUCE (TIBET) SONAM PENZOM SIBEH
Tibetan food is usually very mildly seasoned. According to the chef at my favorite Tibetan restaurant, it is the least spicy of the Himilayan cuisines. However, various hot sauces are served on the side. This chili sauce is one of the popular ones. It has two versions, one featuring yogurt, the other with tomato. This sauce does not keep for longer than a few days because the fresh cilentro loses flavor quickly.
Provided by lynnski LA
Categories Chutneys
Time 10m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Cut the cilantro into short lengths; if you are making the tomato version, cut it into quarters.
- Place all ingredients into a blender until just uniform but still chunky.
Nutrition Facts : Calories 28.1, Fat 0.9, SaturatedFat 0.5, Cholesterol 3.2, Sodium 247.6, Carbohydrate 4.1, Fiber 0.5, Sugar 2.5, Protein 1.5
FRESH CORIANDER SAUCE (SALSA DE CILANTRO)
Provided by Zarela Martinez
Categories condiments, sauces and gravies
Time 20m
Yield About 1 1/2 cups
Number Of Ingredients 10
Steps:
- Put peppers over a gas flame or heat over charcoal, turning often, until the outsides are burnt or charred, about 5 to 7 minutes. Dampen a cloth and wrap the peppers in it to cool.
- Remove peppers and peel. Discard stems, veins and seeds. Cut peppers into fine shreds.
- Meanwhile, pick the leaves from the sprigs of coriander. There should be about 1 1/2 cups of leaves, loosely packed.
- In the container of a food processor blend the coriander leaves, garlic cloves and water. Blend thoroughly.
- Heat butter and oil in a heavy skillet. Add onion. Cook, stirring, until wilted. Add jalapeno and chili peppers and tomato and cook, stirring, about a minute.
- Add the coriander mixture. Add salt to taste and bring to a boil. Remove from the heat.
Nutrition Facts : @context http, Calories 179, UnsaturatedFat 10 grams, Carbohydrate 7 grams, Fat 17 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 6 grams, Sodium 461 milligrams, Sugar 3 grams, TransFat 0 grams
TIBETAN HOT SAUCE
Tibetans dab sepen, a brick-red chile paste, on a plate, and dip momos in, holding them with fingertips. Momos can be the prelude to a meal, or the meal itself.
Provided by Julia Moskin
Categories condiments
Time 15m
Yield About 3/4 cup
Number Of Ingredients 5
Steps:
- If possible, soak chiles overnight in plenty of cold water. If time is short, cover chiles with boiling water and soak for 20 minutes. Drain and discard soaking liquid.
- If using peppercorns, coarsely grind in a mortar or spice grinder
- In a blender or mortar, combine all the ingredients with 2 tablespoons of water and grind until smooth (the seeds of the chiles will remain whole). The finished sauce should be as thick as ketchup; thin with water as needed.
Nutrition Facts : @context http, Calories 43, UnsaturatedFat 0 grams, Carbohydrate 9 grams, Fat 0 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 11 milligrams, Sugar 4 grams
GRILLED CHILLI & CORIANDER SALMON WITH GINGER RICE
For a quick and healthy dinner try this tasty salmon dish, full of fresh flavours
Provided by Mary Cadogan
Categories Dinner, Lunch, Main course
Time 20m
Number Of Ingredients 9
Steps:
- Heat 1 tbsp oil in a pan and put the kettle on to boil. Fry the onion for a few mins until lightly browned. Stir in the ginger and garlic, fry for 1 min, then stir in the rice. Add 300ml boiling water and a little salt, then bring to the boil. Cover and cook for 10-12 mins until the rice is tender. Heat grill to medium.
- Brush a baking tray lightly with a little oil. Put the salmon on top and grill for 4-5 mins, then scatter with chilli, coriander, remaining olive oil and seasoning. Grill again for just 4-5 mins until the salmon is cooked through. Serve with the rice and lime halves for squeezing over.
Nutrition Facts : Calories 546 calories, Fat 27 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 33 grams protein, Sodium 0.17 milligram of sodium
CHILI SAUCE
-Virginia Lanphier, Omaha, Nebraska
Provided by Taste of Home
Time 2h15m
Yield about 6 pints.
Number Of Ingredients 10
Steps:
- In a stock pot, combine the tomatoes, onions, peppers, sugar and salt; simmer, uncovered, for 45 minutes. , Place the pickling spices, celery seed and mustard seed on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag; add to tomato mixture. Cook for 45 minutes or until very thick, stirring frequently. , Add vinegar; cook to desired thickness. Discard spice bag. Carefully ladle hot mixture into hot pint jars, leaving 1/2-in. headspace. Adjust caps. Process for 15 minutes in a boiling-water canner.
Nutrition Facts : Calories 93 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1196mg sodium, Carbohydrate 22g carbohydrate (17g sugars, Fiber 3g fiber), Protein 2g protein.
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