Who can give me a good hot chilli sauce recipe?!
Who can give me a good hot chilli sauce recipe?
It has to be HOT!
Answers:
Sweet Chilli Sauce
You can use it cold or hot
INGREDIENTS:
5 Thai Chillies chopped very small
500 ml maple syrup (I use Bi Lo Maple Flavored Syrup)
3 Tbsp cider vinegar
4 Tbsp sherry
4 Tbsp light soy sauce
2 tsp minced ginger
3 cloves garlic, crushed
1/4 tsp pepper
1/4 tsp paprika
PREPARATION:
Mix together chillies, 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).
This recipe was submitted by Ted, who says that besides being used as a sauce, it is delicious as a marinade for stir-fried chicken thighs.
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Chilli Sauce
INGREDIENTS:
About 2 ounces fresh red chiles, seeded
1 ounce shallots, peeled
1 ounce garlic, peeled
1 ounce fresh ginger, peeled
1/2 cup boiling chicken stock
3 to 4 teaspoons lime juice
1 teaspoon rice vinegar or malt vinegar
2 teaspoons granulated sugar
1/2 teaspoon salt
PREPARATION:
Combine chiles, shallots, garlic, and ginger in a food processor or blender and process to a paste. Transfer to a bowl and stir in boiling chicken stock, then remaining ingredients.
Let stand at least 1 hour before serving.
i dunno
Chilli Sauce
4 c Apples (green) 4 Onions
1 1/2 c Hot Chillies(4cm long) 1 tb Salt
2 c Sugar 3/4 c Vinegar (white) or brown
Chop onions finely also chillies and apples. Add all other ingredients.
Cook until tender - simmer gently. To make a hotter sauce leave seeds in and
add onion and apple through food processor one ingredient at a time, it makes
cooking faster and you get a wetter end product. About 20 min. cooking.
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Here's my favorite! It's from my cookbook!
Scotch Bonnet Marmalade
David Herzog
WARNING! This is not for those who can not handle spicy foods!
1 8 oz. jar orange marmalade (1 pt.)
6 fresh Scotch Bonnet Peppers, seeded (leave in the veins)
2 Tbs. cider vinegar
? tsp. table salt
In blender combine salt, vinegar, and peppers, Blend until smooth, about 1 minute. Add orange marmalade and blend 1 more minute. Pour into a glass 1 pt. jar and store in refrigerator for 3 days before serving.
Note: use very sparingly! Can cause sober persons to get drunk trying to cool tongues from the heat! About 1 tsp. per gallon of chili works well for a mild to medium spice level.
CAUTION! Wear gloves when making this recipe from start to end! The oils need to be washed from your hands very well before touching any body part or other persons, food, etc. Also make this in a well ventilated area, like under the stove hood (exhaust fan) or outdoors. What ever you do, do not look into the blender even after it has stopped. The atomized Capstan will burn your eyes!
I take no responsibility for accidental mishaps from anyone preparing this recipe
This recipe was developed by a lady called Suzy circa 1995 in Johannesburg hehehehehehehe, if you are an all blacks supporter you will appreciate the dig I hope.
This is a recipe passed on to me by a portugese friend said to originate in Mozambique.
Take some small red chilis ie birds eye chilis, roughly chop them put them into a frying pan with the bottom covered with Olive Oil gently fry them until soft then chuck in some garlic, to taste, allow 2 or 3 mins for the garlic to soften, then take a measure, a cup for example and put equal measures of cooked chilis and vinegar into a liquidiser add s good squeeze of lemon juice then liquidise until smooth. Put it into some bottles and voila chili sauce, it does taste better if left for a year or two but can be eaten straight away, was going to say add salt to taste, but doubt you can taste much after trying this sauce hehehehe
See you in the cup final later this year
Bokke
Chili Sauce for Hot Dogs
* 1 cup chopped onions
* 2 green bell peppers, chopped
* 2/3 cup sweet pickle relish
* 1/2 cup cider vinegar
* 2 cups chili sauce
* 1/4 cup brown sugar, firmly packed
* 1 tablespoon prepared mustard
* few dashes hot pepper sauce or ground cayenne pepper
PREPARATION:
Combine all ingredients in a large saucepan. Cover and simmer for 10 minutes, stirring occasionally.
Makes 3 cups of hot dog sauce, enough to serve with 3 pounds of hot dogs.