GARLICKY RED CHILI HOT SAUCE
Provided by Melissa Clark
Categories easy, quick, condiments
Time 20m
Yield 2 cups
Number Of Ingredients 5
Steps:
- Wearing rubber or latex gloves, roughly chop the chilies. Combine all ingredients in a small pot over medium-high heat. Once mixture is simmering, reduce heat to low, cover and continue to simmer until peppers are tender, 7 to 10 minutes. Do not inhale vapors; they will sting.
- Transfer mixture to a blender and purée. Pour into a medium jar and allow to cool uncovered. Cover tightly and refrigerate for three days. Keep stored in refrigerator; sauce will last for several weeks or months.
Nutrition Facts : @context http, Calories 53, UnsaturatedFat 0 grams, Carbohydrate 9 grams, Fat 0 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 244 milligrams, Sugar 5 grams
RED CHILE HOT SAUCE
Splash liberally on fried eggs, toss with grilled veg, or spread on a sub.
Provided by Chris Morocco
Categories Bon Appétit Chile Pepper Hot Pepper Sauce Condiment Garlic Vinegar
Yield Makes about 1 1/2 cups
Number Of Ingredients 5
Steps:
- Pulse Fresno and habanero chiles, garlic, and 2 Tbsp. salt in a food processor until very finely chopped. Transfer to a small bowl; cover and let sit at least 2 hours and up to 12 hours (this will both develop the chile flavor and soften the flesh, resulting in a smooth flavorful sauce when puréed).
- Purée chile mixture and vinegar in a blender until smooth. Season with salt.
- Do Ahead
- Sauce can be made 2 months ahead. Cover and chill.
HOT RED CHILE PEPPER SAUCE
This recipe originated in the caribbean. It is not for the meek. Be careful handling the peppers. Wear rubber gloves and keep your hands away from your eyes! Move over Tobasco!
Provided by Normaone
Categories Sauces
Time 14m
Yield 3 cups
Number Of Ingredients 7
Steps:
- Combine hot peppers, onions and garlic in the bowl of a food processor or blender and puree.
- Add dry mustard, salt, cloves and vinegar and combine.
- Transfer to a small nonaluminum saucepan and simmer over medium low heat 3 to 4 minutes.
- Pour into warm sterilized jars and seal.
Nutrition Facts : Calories 220.4, Fat 2.7, SaturatedFat 0.2, Sodium 1591.4, Carbohydrate 42.2, Fiber 7, Sugar 23, Protein 8.5
HOMEMADE RED HOT SAUCE
Steps:
- Combine the peppers, garlic, onions, salt and oil in a non-reactive saucepan over high heat. Saute for 3 minutes. Add the water and continue to cook, stirring occasionally, for about 20 minutes, or until peppers are very soft and almost all of the liquid has evaporated. (Note: this should be done in a very well-ventilated area!) Remove from the heat and allow to steep until mixture comes to room temperature. In a food processor, puree the mixture for 15 seconds, or until smooth. With the food processor running, add the vinegar through the feed tube in a steady stream.
- Taste and season with more salt, if necessary. (This will depend on the heat level of the peppers you use as well as the brand of vinegar used.) Strain the mixture through a fine mesh sieve and then transfer to a sterilized pint jar or bottle and secure with an airtight lid. Refrigerate. Let age at least 2 weeks before using. Can be stored in the refrigerator for up to 6 months.
RED CHILE SAUCE
Provided by Bobby Flay
Time 35m
Yield 2 1/2 cups
Number Of Ingredients 8
Steps:
- Heat the canola oil in a medium saucepan over high heat. Add the onion and cook until soft, about 4 minutes. Add the garlic and cook 30 seconds. Stir in the chile powder and cumin and cook 30 more seconds.
- Add the tomatoes, season with salt and pepper and cook over medium-high heat, stirring, until reduced to a sauce-like consistency, about 25 minutes. Transfer to a food processor and puree (add water if necessary). Add the honey and more salt and pepper, if needed.
PORK CHOPS WITH RED CHILE PEPPER SAUCE
Provided by Food Network
Categories main-dish
Time 45m
Yield Yield: 10 servings
Number Of Ingredients 10
Steps:
- Wash pork chops and set on paper towels to dry. Roast whole jalapenos on the comal or in a cast iron skillet until all sides are toasted, approximately 10 minutes.
- Wet a small tea towel, then wrap the jalapenos in the tea towel and let them rest for 20 minutes. (This will help to soften them for peeling)
- While peppers rest, heat shortening in large cast iron skillet on medium-high.
- Cut pork chops into small and medium pieces (the sections with bone will be bigger). Season both sides of chops with kosher salt, garlic powder and crushed black pepper. Cook pork chops in skillet for about 15 to 20 minutes, periodically adding water to steam. Pork is done when chops have caramelized and water has evaporated.
- Take peppers out of tea towel and peel off skin. Cut off the ends of the peppers and place, one at a time in a food processor, and grind down with the salt and garlic. Add 1 tomato at a time (from the 2 cans of tomatoes), and grind all ingredients until sauce forms. Taste to determine if more salt is needed. Add the sauce to the pan with pork chops and simmer on low heat, uncovered, for about 10 to 15 minutes.
NEW MEXICO RED CHILE SAUCE
Red chile is a staple of the New Mexican and West Texan diet, and this recipe is my grandmother's recipe. When I make it, it reminds me of the smells of her cooking in her kitchen, fresh corn tortillas, beans, and red chile peppers. You can kick up the spiciness by adding more arbol chile pods.
Provided by Cookincwgrl
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 43m
Yield 4
Number Of Ingredients 10
Steps:
- Coat the bottom of a heavy saucepan with oil; add chile pods. Toast over medium heat until aromatic, about 3 minutes.
- Stir in onion and garlic; cook and stir until fragrant, about 5 minutes. Add enough chicken stock to allow pods to float; simmer until they develop the texture of wet leather, 5 to 7 minutes.
- Fill blender halfway with chile-stock mixture. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into a bowl; repeat with remaining mixture. Strain sauce through a fine mesh strainer into a saucepan over medium heat. Discard solids.
- Stir cumin, coriander, and oregano into the saucepan; add honey. Cook until sauce is thick and evenly coats the back of a spoon, about 10 minutes.
Nutrition Facts : Calories 370.9 calories, Carbohydrate 52.3 g, Cholesterol 0.7 mg, Fat 8.1 g, Fiber 2 g, Protein 11.7 g, SaturatedFat 0.8 g, Sodium 711.9 mg, Sugar 6.5 g
RED HOT PEPPER SAUCE
Make and share this Red Hot Pepper Sauce recipe from Food.com.
Provided by Jellyqueen
Categories Vegetable
Time 15m
Yield 8 Pints, 8 serving(s)
Number Of Ingredients 6
Steps:
- Wash and drain the vegetables.
- Seed and chop the peppers; core and chop the tomatoes.
- Put the vegetables in a kettle with 2 cups vinegar, bring to a boil, and boil until vegetables are soft.
- Press the mixture through a fine sieve.
- Add the sugar and salt and the spices, tied in a bag, and boil until the sauce is thick.
- Add the remaining vinegar continue to boil for about 15 minutes or until the sauce is the desired consistency.
- Discard the spice bag and seal, boiling-hot into hot jars.
Nutrition Facts : Calories 205.4, Fat 0.6, SaturatedFat 0.1, Sodium 893.1, Carbohydrate 45, Fiber 4.2, Sugar 36.8, Protein 4.3
MEXICAN RED CHILE SAUCE
Salsa de Chile Rojo. This is based on a recipe from Sunset's Mexican Cook Book. Sunset recommends mild dried chiles, ones that are large and dusky-red. Use as an enchilada sauce.
Provided by mersaydees
Categories Sauces
Time 2h20m
Yield 3 1/2 cups
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F.
- Place chiles on a baking sheet. Toast lightly in oven, 3 or 4 minutes, until they give off a mild aroma. Do not burn, otherwise, chiles will be very bitter.
- Remove chiles from oven and set aside until cool enough to handle.
- Remove and discard stems, seeds, and any pink pithy materials.
- Rinse chiles in cool water, drain briefly, then cover with hot water and soak for an hour.
- Process chiles in blender with enough of the soaking water to obtain a nice, blended consistency.
- Add remaining water, tomato sauce, garlic, oil, salt, oregano, and cumin. Simmer, uncovered, for 10 minutes, stirring occasionally.
- Sauce can be refrigerated for up to 1 week or frozen for later use.
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