Jalapeno Butter Sauce Recipes

Steps:

• Place tomatoes, onion, jalapenos, garlic, cilantro, vinegar, and salt in a blender. Blend until smooth. Store hot sauce in a quart jar or airtight container.

Steps:

• Stir together butter, jalapeno, and garlic in a small bowl. Heat grill to medium-high, with an indirect-heat zone. Generously season both sides of steak with kosher salt and pepper. Lightly brush grates with oil.
• Grill steak over direct heat until browned, 3 to 4 minutes per side. Move to indirect heat; cook, covered, turning once, until a thermometer inserted in thickest part (avoiding bone) registers 125 degrees to 130 degrees for medium-rare, 7 to 8 minutes more per side. Let stand 10 to 15 minutes. Spread about 2 tablespoons jalapeno butter on steak; sprinkle with flaky salt. Serve with greens, onions, and more jalapeno butter on the side.

Steps:

• Melt the butter.
• Whisk all ingredients together and serve.
• Voila!

Steps:

• Prepare a grill or grill pan to high heat.
• Grill the jalapenos, turning them occasionally, until charred on all sides, about 10 minutes. Transfer them to a cutting board and let cool for 5 minutes. Keep the grill on high heat.
• Using a small paring knife, peel the jalapenos. Scrape out and discard the seeds and veins. Coarsely chop the chiles and transfer them to a medium bowl. Add the butter, garlic, and parsley and mash together. Season the jalapeno butter with salt and pepper, to taste. Put a square piece of plastic wrap on a work surface. Spoon the jalapeno butter onto the center and roll it up into a 1-inch-diameter log. Refrigerate it until firm, at least 30 minutes, or up to 1 week.
• Grill the corn on the hot grill or grill pan, turning occasionally, until it is browned in spots and the kernels are tender, about 15 minutes. Transfer the ears to a platter. Top each ear with a pat of the jalapeno butter, sprinkle with queso fresco, and serve.

Steps:

• Make sure that the Jalapenos are diced really small! Make sure that the butter is luke warm. With a fork, mix the stick of butter and Jalapenos together. Slowly stir in the garlic and you should have a creamy looking blend of butter! This is soooo goood! I just had it tonight for the 10th time!

Steps:

• In a medium glass or enamel lined sauce pan over high heat, combine oil, peppers, garlic, onion and salt; saute for 4 minutes. Add the water and cook for 20 minutes, stirring often. Remove from heat and allow mixture to cool to room temperature.
• Transfer the mixture to a food processor and puree until smooth. With the processor running, slowly add the vinegar.
• Pour into a sterilized jar with a tight lid. This sauce will keep for 6 months when stored in the refrigerator.

Steps:

• Set aside 1 jalapeno pepper. Cut the stems off the rest; slice in half lengthwise, and remove the seeds.
• Place all of the peppers in a large pot of boiling water. Boil peppers about 15 minutes. Reserve about 2 tablespoons of boiling water, and drain the rest.
• Cut the stem off the remaining whole pepper, and place all of the the peppers into a blender. Pour in reserved water and canola oil, and season with salt and pepper. Blend until smooth and creamy. Serve hot or chilled.

Steps:

• Heat whipping cream in heavy saucepan over high heat.
• When cream is ready to boil, stir in sour cream.
• After sour cream is dissolved, reduce heat to medium.
• Stir in chicken base and jalapeno juice and simmer.
• While cream is heating: Make a roux by warming butter in a saucepan over medium heat, adding flour, and mixing with a wire whip until mixture starts to turn pale gold.
• Just before cream mixture is ready to boil again, add roux, whisking briskly and constantly until roux is incorporated.
• Remove from heat and add minced jalapeno and cheese.

Steps:

• In a heavy saucepan on high heat, bring cream to the boil.
• Just as it is ready to boil, stir in sour cream until completely blended.
• Reduce heat and add chicken and jalapeno juice.
• Simmer until heated thoroughly.
• Meanwhile, in another pan, melt butter and add flour to create a roux/paste.
• Whisk paste until it browns SLIGHTLY.
• Add paste to cream pot just before it boils up.
• Whisk continuously until paste dissolves into cream.
• Remove from stove and add cheese and chopped jalepenos.
• Serve/Use immediately.

Steps:

• Melt the butter in a small sauce pan set over medium heat, and when it foams, add the diced jalapeño.
• Continue cooking, swirling the mixture occasionally and stirring with a spoon to prevent the milk solids from sticking to the bottom of the pan, until the butter has turned brown and gives off a toasted, nutty aroma, approximately 4 to 5 minutes.
• Remove from heat, allow to cool slightly before tasting and add salt and pepper if desired. Serve immediately with steamed clams, or as a sauce for sautéed fish.

Steps:

• Melt butter in a saute pan over low heat. Add fresh, minced garlic and lightly brown. Careful not to burn the butter! Add heavy cream and cook approximately 4-6 minutes over medium heat, letting sauce reduce until it coats the back of a spoon. Add salt and pepper to taste, then add fresh, minced jalapeno and remove from heat.
• As you are making the sauce, boil 4 quarts of water. Add fresh pasta to boiling water and cook for approximately 2-3 minutes. Drain water, add pasta to saute pan with jalapeno cream sauce and mix together. Plate pasta and sauce in pasta bowls and garnish with fresh pico de gallo and/or a sprig of fresh cilantro. Serve immediately. Makes about 3-4 servings.

Steps:

• Mix mayonnaise, dill pickle, capers, lime juice, jalapeno pepper, parsley, hot pepper sauce, and salt together in a bowl. Cover bowl with plastic wrap and refrigerate 1 hour before serving.