Simplehotchillisauce Recipes

Steps:

• Combine chilli, tomatoes, sugar, salt and vinegar in a saucepan over high heat. Bring to the boil. Reduce heat to medium. Simmer, stirring occasionally, for 7 minutes or until sauce thickens slightly. Remove from heat. Stand for 5 minutes.
• Process mixture, in batches, until smooth. Pour into hot sterilized jars. Secure lids. Refrigerate for up to 3 weeks.

Steps:

• In a 2 quart saucepan, brown hamburger in vegetable oil. Add onion and garlic, and cook until the onion is soft. Pour off any excess fat.
• Stir in beans, crushed tomatoes, chili powder, and vinegar. Salt and pepper to taste. Heat to boiling, and reduce heat. Cover, and simmer 30 minutes.

Steps:

• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Line a baking sheet with aluminum foil. Place chile peppers cut-side down on baking sheet.
• Broil in the preheated oven until skin is heavily blistered and turning black, about 4 minutes per side.
• Transfer chile peppers to a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 15 minutes. Peel and chop the chile peppers.
• Heat oil in a saucepan over medium heat. Add onion; cook and stir until browned, about 5 minutes. Add garlic; cook until fragrant, about 2 minutes. Stir in flour until mixture thickens. Stir in chopped chile peppers, beef broth, and salt. Bring to a boil; reduce heat and simmer until flavors combine, about 10 minutes.

Steps:

• Cook beef, onion and garlic in 3 qt saucepan until beef is brown.
• Stir in remaining ingredients except beans.
• Heat to boiling, reduce heat to low.
• Cover and simmer 1 hour, stirring occasionally.
• Stir in beans.
• Heat to boiling, reduce heat to low.
• Simmer uncovered about 10 minutes, stirring occasionally, until desired thickness.
• To freeze for OAMC: Let chili cool to room temperature and then place into quart-size freezer bag. Remove air and freeze flat on a cookie sheet. Once frozen, can be stored in freezer standing up or stacked horizontally.
• To serve, thaw in fridge overnight and then transfer to a pot and reheat over medium low heat until heated through.

Steps:

• In a large, heavy skillet, heat the oil to 350 degrees F (175 degrees C). Carefully stir in the onion and tortilla strips. Fry until tortilla strips are crisp and golden brown. Remove from heat, and drain on paper towels. Drain the skillet, leaving only a thin residue of oil.
• Over medium heat, return tortillas to the skillet, and stir in the eggs. Season with salt. Cook and stir until eggs are firm.
• Mix Mexican style hot tomato sauce and water into the skillet. Reduce heat, and simmer until thickened, about 10 minutes. Top with cheese. Continue cooking until cheese has melted.

Steps:

• Season the chicken with salt and pepper.
• Cut the chicken into thin strips then coat in the egg wash and flour.
• Shallow fry for a few minutes on each side, until golden brown.
• Add the peppers and fry for another couple of minutes. Remove the chicken and peppers and set aside.
• In the same pan, add the garlic, red chilli, soy sauce, tomato purée, and water. Stir and simmer the mixture reduces and is thick and syrupy.
• Add back in the chicken and peppers and stir well in the sauce.
• Serve with rice.
• Enjoy!

Steps:

• Heat a large skillet over medium-high heat. Cook and stir beef, sausage, and onion in the hot skillet until beef and sausage are completely browned, 7 to 10 minutes; drain and discard grease.
• Stir stewed tomatoes, tomato sauce, light red kidney beans, dark red kidney beans, mild salsa, chili seasoning mix, and garlic powder into the beef mixture; bring to a boil, reduce heat to medium-low, and cook at a simmer until the flavors meld, 90 minutes to 2 hours.

Steps:

• Mix everything together and then bottle in a sterilised glass bottle.

Steps:

• Combine the water, vinegar and sugar in a large heavy-based saucepan and stir over low heat for 3 minutes or until sugar dissolves. Increase heat to medium and bring to the boil. Boil, uncovered, for 5 minutes. Remove from heat and set aside for 5 minutes to cool.
• Place the chillies, garlic and galangal in the bowl of a food processor. Briefly process until coarsely chopped and combined. Add the vinegar mixture and process until well combined.
• Transfer to a clean, large heavy-based saucepan and stir over low heat for 5 minutes or until hot. Increase heat to medium-high and bring to the boil. Boil, uncovered, for 30 minutes or until sauce thickens slightly. Remove from heat and set aside for 30 minutes to cool. Transfer to an airtight container and use as desired.
• Notes & tips:.
• This chilli sauce will keep in an airtight container in the fridge for up to 4 days. Serve it as a dipping sauce with roast sweet potato (kumara), pumpkin and potato wedges, drizzle over steamed Asian greens, serve with chargrilled salmon and prawns or roasted chicken, or use in salad dressings and sauces.

Steps:

• Purée the Ingredients
• Place all the ingredients in a food processor or blender and purée until smooth.
• Serve or Store
• Transfer to a serving bowl if using right away, or transfer to an airtight container and refrigerate if storing.

Steps:

• Fry onion in oil till lightly coloured.
• Add garlic and stir fry 1 minute.
• Add tomatoes, chillis, vinegar,sugar & salt.
• Cook on medium heat for 10 minutes, or until sauce has thickened slightly.
• Process with Bamix wand.
• Bottle into sterile bottles or jars.

Steps:

• Cut the stems off the peppers and 1/2 them. Then remove the seeds.
• Run all the 1/2 peppers in a food processor.
• Add the red wine vinegar and continue to run in the food processor for 3-4 minutes.