Need recipe for Sauce?!


Question: Need recipe for Sauce!?
Need recipe for "CARLOS MURPHYS" popper chilli sauce!Www@FoodAQ@Com


Answers:
Sorry,l can not find it!. Will These Help!?

CHIMICHURRI SAUCE

1/2 cup fresh parsley, chopped
3/4 cup olive or peanut oil
6 cloves garlic, minced
2 tablespoons fresh oregano leaves, chopped
3 tablespoons sweet onion or shallot, minced
1 teaspoon salt
1/2 teaspoon black pepper, freshly ground
1/2 teaspoon chili pepper
3 tablespoons sherry or balsamic vinegar
1 tablespoon catsup
2 tablespoons lemon juice

Whisk all ingredients in a bowl or process briefly in a blender!.
Use to baste steak while grilling!.

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SWEET CHILI - MAPLE SAUCE

5 Thai chilies, finely chopped
2-1/8 cups (500 ml) maple syrup
3 tablespoons cider vinegar
4 tablespoons sherry
4 tablespoons soy sauce
2 teaspoons ginger, minced
3 cloves garlic, crushed
1/4 teaspoon pepper
1/4 teaspoon paprika

Mix together chilies, maple syrup, vinegar, sherry, soy sauce, ginger, garlic pepper and paprika!.
Simmer ingredients in a saucepan, stirring frequently over low heat until thickened (about 30 minutes)!.

also delicious as a marinade for chicken thigh fillet stir-fry!.

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SWEET CHILI SAUCE RELISH

12 lg!. ripe tomatoes
3 green bell peppers
2 lg!. onions
2 tbsp!. sugar
3 c!. apple cider vinegar
1 tbsp!. cinnamon
1 tbsp!. salt

Peel tomatoes and onions!. Chop separately very fine, chop bell pepper!. Mix well, add all ingredients, boil 3 to 4 hours slowly!. Stir frequently as it will scorch!. When thick as desired, bottle and seal!.

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SWEET CHILI SAUCE

24 average size tomatoes
8 lg!. onions
4 green bell peppers
2 c!. sugar
2 c!. vinegar
4 tsp!. salt
2 tsp!. cinnamon
1 tsp!. allspice
1 tsp!. cloves
1/4 tsp!. cayenne pepper

Scald, peel and mash tomatoes!. Scald and peel onions!. (Chop small onions and peppers!.) Make a spice bag out of cheese cloth and add whole spices of cinnamon, allspice, cloves and pepper!. You can simply add ground spices but add 3/4 the amount listed!. Add sugar, vinegar and salt!. Cook slowly about 3 hours, stirring often until thickened!. Remove spice bag!. Boiling water bath in pint jars 20 minutes!. Makes 8 pints

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HOMEMADE CHILI SAUCE

20 lg!. tomatoes (about 9 1/2 lbs!.)
6 lg!. onions, chopped
3 or 4 green peppers, chopped
1 or 2 sm!. peppers, unseeded
4 1/2 c!. sugar
4 c!. vinegar (5% acidity)
1 tbsp!. ground cinnamon
2 tsp!. ground ginger
1 tsp!. salt
1/2 tsp!. ground cloves
1/2 tsp!. ground allspice

Cut up and mix all together and boil slowly until it thickens (3 1/2 hours)!. Put in hot jars and seal!.

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18 tomatoes

6 onion

6 green peppers

3 c sugar


5 c vinegar

2 tbsp ginger

3 tbsp salt

1 1/2 tbsp cinnamon

1 tbsp dry mustard

1 tbsp cloves

1 tbsp nutmeg


Mix all ingredients and bring to a boil!. Simmer 2 hours!. Put in jars and seal!. (good with dried beans!.)

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Hot Sauce recipes


African Berbere Sauce
Recipe By :Janet Hazen

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 to 5 tablespoons dried red pepper flakes
2 teaspoons ground cumin
2 teaspoons black pepper
2 teaspoons kosher =OR= 2 teaspoons sea salt
1/2 teaspoon ground cardamom
1/2 teaspoon fenugreek
1/2 teaspoon nutmeg
1/2 teaspoon cloves
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon coriander
1 1/4 cups cayenne pepper
3 tablespoons paprika
6 cloves garlic -- minced
2 cups water
3 tablespoons peanut oil

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Sweet Chili Sauce
Makes three small jars (250 ml each)

You need:
10 cloves of garlic, peeled
4 large red chilies, stems removed
3 thumbs of fresh ginger, peeled and roughly chopped
1 thumb of galangal, peeled and roughly chopped
8 lime leaves
3 lemon-grass stems; remove the two outside leaves, discard the top third of the stem and finely slice the remainder
1 cup fresh coriander leaves


Ginger vs!. galangal - yes, there is a difference, but if you can't get galangal, just use ginger!.



Put in a food processor and purée to a coarse paste!.

Then put
1? cups caster sugar
together with 4 tablespoons water in a saucepn, place on a moderate heat, stirring well intil the sugar dissolves!. When it has, remove the spoon and turn up the heat to full!. Boil for 5-8 minutes, do not stir, but of course, don't let the caramel burn either!. (I never actually need to turn the heat to full - it seems to boil away nicely on a medium heat with me!.!.!.)



Stir in the paste, bring the sauce back to the boil and add:

100 ml cider vinegar
50 ml Asian fish sauce
50 ml tamari

Return to the boil and simmer for 1 minute!. Pour in jars, and leave to cool before eating!.

The recipe is not actually made to be a keeper, but I've had mine around in jars for about a year or so, no problemos at all - I don't really do anything special to keep them, other than sterilizing the jars (ok, basically pouring boiling water over them before I fill them!) and keep them in the fridge!. also, if you want it to be HOT you could probably leave some of the chili seeds in - this really isn't hot at all, but I just am not that big on hot-hot stuff!.!.!.

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Hope these Help You!.!?Www@FoodAQ@Com





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