The Best Chilli sauce (or chutney)?!


Question: Got some Chilli's I'm growing (Apache) and would like to get a couple of good recipes for some great tasting chutney or sauce.

Anyone?


Answers: Got some Chilli's I'm growing (Apache) and would like to get a couple of good recipes for some great tasting chutney or sauce.

Anyone?

ENCHILADAS WITH HOT CHILLI SAUCE

Serves four

Ingradients
8 wheat tortillas
175g/6oz Cheddar cheese, grated
1 onion, finely chopped
350g/12oz cooked chicken, cut into small chunks
300ml/half a pint soured cream
1 avocado, sliced and tossed in lemon juice, to garnish

For the Salsa Picante
1-2 chillies
15ml/1 tbsp vegetable oil
1 onion,chopped
1 garlic clove, crushed
400g/14oz can chopped tomatoes
30ml/2 tbsp tomato puree
salt and freshly ground black pepper

1. To make the salsa, cut the chillies in half lenghthways and carefully remove the cores and seeds. Slice the chillies very finely. Heat the oil in a frying pan and fry the onion and garlic for about 3-4 minutes until softened. Add the tomatoes, tomatoe puree and chillies. Simmer gently, uncovered, for about 12-15 minutes. Stirring frequently.

2. Pour the sauce into a food prosessor or blender, and process until smooth. Return to the heat and cool very gently, uncovered, for a further 15 minutes. Season to taste then set aside.

3. Pre-heat the oven to 180C/350F/Gas 4 and butter a shallow ovenproof dish. Take one tortilla and sprinkle with a good pinch of cheese and chopped onion, about 40g/1 and a half oz of chicken and 15ml/1 tbsp of salsa. Pour over 15ml/1 tbsp of soured cream, roll up and place, seam side down, in the dish. Make seven more.

4. Pour the remaining salsa over the top and sprinkle with the remaining cheese and onion. Bake in the oven for about 25-30 minutes until the top is golden. Serve with the remaining soured cream either poured over, or in a seperate jug, and garnish with sliced avocado.

We do not like advocado, so I omit that.
You might also find like us, that we sometimes add more chillies than it says, this is everybodies different choice and taste.

Go to grouprecipes.com for a variety of recipes.

tin of choppaed tomatoes 2 table spoons of tomato puree and add chilli powder untill how you like it hot or not

CHILI PEPPER SAUCE

10 chili peppers
1 teaspoon salt
3 garlic cloves, minced
2 medium onions, minced
1 tablespoon olive oil
2 1/2 cups boiling water
2 to 3 tablespoons flour
2 tablespoons cold water

Split fresh peppers, remove seeds and stems, wash thoroughly. (Keep hands away from your eyes when handling hot peppers! - Wear gloves if possible).
Puree in a food processor or blender until a smooth paste is obtained.



>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>
CHUTNEY SAUCE

12 green sour apples
2 green peppers
2 tbsp. salt
1 c. raisins
4 sm. onions
6 green tomatoes
2 tbsp. mustard seed
1 tbsp. powdered sugar
2 c. brown sugar
4 c. vinegar

Chop raisins, peppers, tomatoes and onions. Put vinegar, sugar, spices on stove to boil, add chopped vegetables and simmer 1 hour. Then add apples pared and scored. Cook slowly until soft. Keep in well scalded bottled.

the best chutney is the tree house forest products it will last unopened until april 2009 walnut flavour its lovely on toast

There is a couple of chutneys on here

http://www.therecipecafe.com/Jams.html





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