HOMEMADE CHILI SAUCE
Make this tasty homemade chili sauce in a flash with ingredients you will have already in your cabinets. Definitely less expensive than prepared, and you can adjust to your liking. Keep covered and refrigerated between uses.
Provided by Karen
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 5m
Yield 10
Number Of Ingredients 7
Steps:
- Whisk tomato sauce, brown sugar, vinegar, chili powder, allspice, garlic powder, and onion powder together in a bowl.
Nutrition Facts : Calories 17.2 calories, Carbohydrate 4.2 g, Fat 0.1 g, Fiber 0.4 g, Protein 0.4 g, Sodium 130.6 mg, Sugar 3.7 g
LINGUINE WITH CRAB, LEMON, CHILE, AND MINT
To make this pasta sing, use the freshest, best-quality crab available, such as jumbo lump crabmeat, Dungeness, or king crab. Adjust the heat from the chiles and the amount of lemon juice to your liking.
Provided by Bon Appétit Test Kitchen
Categories Citrus Fruit Pasta Shellfish Dinner Lemon Mint Seafood Crab Winter Chile Pepper Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 2 servings
Number Of Ingredients 12
Steps:
- Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 cup pasta cooking liquid.
- Meanwhile, melt 1 tablespoon butter with 1 tablespoon olive oil in a large skillet over medium heat. Add shallots and stir until just soft, 3-4 minutes. Add garlic and 1 chile and cook, stirring often, until fragrant, about 1 minute.
- Add 1/2 tablespoon lemon juice and 3 tablespoons pasta cooking liquid to shallot mixture; add a pinch of pepper. Stir until liquid is almost evaporated, about 1 minute.
- Transfer pasta to skillet and add 1/2 cup reserved pasta cooking liquid. Increase heat to medium-high. Cook, tossing pasta or stirring with tongs, until liquid is almost evaporated and pasta becomes glossy, about 2 minutes. Add the remaining 3 tablespoons butter, 1 tablespoon oil, 1 tablespoon lemon juice, 1 teaspoon lemon zest, crab, half of mint, and more chile rounds, if desired.
- Stir pasta until butter melts and pasta is well coated, adding more pasta cooking liquid if dry. Divide between bowls; top with remaining 1 teaspoon lemon zest and mint. Sprinkle with more lemon juice if desired.
MINT SAUCE
Steps:
- Combine 1 cup mint, shallots, vinegar and sugar in heavy small nonaluminum saucepan. Stir over medium heat until sugar dissolves. Simmer 2 minutes. Remove from heat. Cover and let stand 2 hours.
- Strain sauce into large glass measuring cup. Place cornstarch in same saucepan. Gradually whisk is sauce. Bring to simmer over medium heat, stirring constantly. Stir until sauce thickens slightly and turns translucent, about 2 minutes. Remove from heat. Cool to room temperature. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before continuing.) Stir in remaining 2 tablespoons mint. Season to taste with salt and pepper.
CHILI SAUCE
Steps:
- In a large heavy skillet cook garlic and onion in oil over moderate heat, stirring, until onion is softened.
- Add beef and cook, stirring and breaking up any lumps with a fork, until cooked through. Drain off any excess fat if desired.
- Add remaining ingredients, adding just enough juice to create a spoonably loose but not soupy mixture. Simmer sauce, stirring occasionally, 10 minutes.
MINT-CHILI SAUCE
Categories Condiment/Spread Sauce Blender Mint Summer Chill Bon Appétit
Yield Makes about 2/3 cup
Number Of Ingredients 8
Steps:
- Purée all ingredients in blender. Transfer to bowl. Let stand 1 hour at room temperature. (Can be made 1 day ahead. Cover and chill. Bring to room temperature.)
CHICKEN AND HERB POTSTICKERS WITH MINT-CHILI SAUCE
Categories Chicken Leafy Green Appetizer Cilantro Bon Appétit
Yield Serves 8 as a first-course
Number Of Ingredients 20
Steps:
- Place spinach in large bowl; mix in chicken, 1 egg and next 10 ingredients.
- Beat remaining egg in small bowl. Place 1 egg roll wrapper on work surface; cut in half diagonally. Brush edges with beaten egg. Spoon heaping 1 tablespoon chicken filling into center of each half. Fold egg roll wrappers over filling, forming small triangles. Press edges together to seal. Repeat with remaining egg roll wrappers and filling. (Potstickers can be prepared ahead. Arrange in single layer on foil-lined baking sheet; cover with plastic wrap. Refrigerate up to 6 hours or freeze up to 3 days. If frozen, thaw potstickers before continuing with recipe.)
- Whisk plum sauce, 3/4 cup water and Sherry in small bowl to blend. Set aside.
- Heat 3 tablespoons vegetable oil in large nonstick skillet over medium heat. Working in batches, fry 4 potstickers at a time until brown on both sides, about 1 1/2 minutes per side. Transfer to paper-towel-lined plate to drain. Repeat with remaining potstickers in 5 more batches, adding 3 tablespoons vegetable oil (or more if necessary) per batch.
- Heat 5 tablespoons reserved plum-sauce mixture in another large skillet over medium heat. Add 4 potstickers and cook until chicken filling is cooked through, turning once, about 3 minutes. Transfer to platter. Repeat with remaining plum-sauce mixture and potstickers in 5 more batches. Serve potstickers immediately with Mint-Chili Sauce.
MINT AND CHILI SAUCE
Traditional mint sauce gets a chili kick in Tony Tobin's quick and easy recipe - delicious with barbecued lamb.
Provided by English_Rose
Categories Sauces
Time 5m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Mix the chopped mint with the splenda. Add a splash of boiling water and stir until the splenda dissolves.
- Mix in the red wine vinegar and chili and stir well.
- Set aside to allow the flavours to infuse.
- Serve with barbecued lamb.
Nutrition Facts : Calories 22, Fat 0.3, SaturatedFat 0.1, Sodium 8.8, Carbohydrate 4.7, Fiber 2.2, Sugar 0.6, Protein 1.1
SPICED CHILI SAUCE
Chilies, lime juice and mint enhance the flavor of our [Thai Summer Rolls](/recipes/food/views/240794) .
Provided by Sheila Lukins
Number Of Ingredients 8
Steps:
- Combine all of the ingredients in a small bowl and serve within 2 to 3 hours. (For the freshest taste, serve this sauce within 1 hour.)
ENGLISH CHILI SAUCE
Serve this spicy-sweet sauce with thick-cut fried potato wedges, or use it as a glaze for pan-seared chicken thighs.
Yield Makes about 1 cup
Number Of Ingredients 4
Steps:
- Put peppers in an enamel saucepan. Add vinegar and cook, covered, over moderate heat for about 10 minutes or until they are very soft.
- In a blender, purée the peppers with the cooking liquid for 30 seconds, or force them through the fine disk of a food mill. Do not discard seeds, as the sauce should be very hot.
- In a heavy enamel saucepan combine the purée with sugar and pickling salt. Simmer mixture until it is thick but still liquid enough to pour. Pour the sauce into sterilized Mason-type jars and seal the jars with lids. Use the sauce sparingly for seasoning.
THAI CHILE-HERB DIPPING SAUCE
Fish sauce, lime juice, and plenty of herbs make this sauce a stand out for dipping spring rolls or serving with grilled fish.
Provided by Stanley Lobel
Categories Sauce Herb Pepper Vegetable Chile Pepper
Yield Makes about 2/3 cup
Number Of Ingredients 8
Steps:
- 1. Place the rice in a small skillet over medium heat and cook, shaking the pan, until fragrant and lightly toasted, less than 1 minute. Transfer rice to a spice or coffee grinder and let cool. Process cooled rice until almost powdered, transfer to a small bowl, and reserve.
- 2. Place the chiles in the same skillet and cook over medium heat until lightly toasted, 30 to 45 seconds, shaking the skillet to avoid burning. Transfer the chiles to a spice or coffee grinder and let cool. Pulse the grinder until the chiles are coarsely chopped. Transfer the chilies to the bowl with the rice (the rice and the chiles can also be ground separately with a mortar and pestle).
- 3. Add the scallion, mint, cilantro, sugar, fish sauce, and lime juice to the bowl, stirring to dissolve the sugar. Cover and reserve (the sauce can be made a few hours ahead and kept at room temperature). May be stored in a tightly sealed container in the refrigerator for up to 1 week; however, the bright colors will fade.
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