Spicy Sweet Chili Sauce Recipes

Steps:

• Prepare a large pot with nonstick cooking spray.
• Saute the chicken, and when almost cooked through, add garlic, onion, and bell pepper.
• Once chicken is cooked through, pull it out and shred it before returning it to the pot.
• Pour in the pineapple juice from the can of pineapple, reserving the tidbits for later use.
• Add kidney beans, tomatoes, tomato sauce, tomato paste, broth, chili seasoning, chili powder, cumin, and cayenne pepper.
• Mix well and bring to a boil.
• Reduce heat and simmer for 45 minutes, covered, stirring occasionally. Remove from heat and let cool. Refrigerate overnight.
• When ready, reheat on stovetop over medium low.
• Stir in cinnamon.
• Serve with pineapple tidbits on the side.

Steps:

• Pour water and vinegar into a saucepan, and bring to a boil over high heat. Stir in sugar, ginger, garlic, chile pepper, and ketchup; simmer for 5 minutes. Stir in cornstarch. Remove saucepan from stove to cool. Then transfer to a bowl, cover, and refrigerate until needed.

Steps:

• Stir chili paste, lime juice, and honey in a small bowl. Sauce can be stored in the refrigerator up to 2 days.

Steps:

• Heat oil in a large skillet over medium heat. Add onions and saute until translucent, 6 to 9 minutes. Add bell peppers. Saute until soft, stirring occasionally, 6 to 9 minutes. Stir in serrano peppers and hot chili seasoning; continue mixing for another 3 to 6 minutes. Transfer onions and peppers to a large pot.
• Heat the same skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 6 to 9 minutes. Transfer to the large pot.
• Pour kidney beans, Northern beans, tomato puree, and diced tomatoes into the pot. Add ketchup in order to achieve desired consistency. Stir in habanero pepper and sugar. Simmer chili over medium heat, stirring occasionally, about 36 minutes. Top with Mexican cheese blend.

Steps:

• In a Dutch oven, brown steak in oil. Remove and set aside. Add the ground beef, onions and garlic to the pan; cook and stir over medium heat until meat is no longer pink. Drain., Return steak to the pan; stir in the remaining ingredients. Bring to a boil. Reduce heat to low. Simmer, uncovered, for 2 hours or until beef is tender.

Steps:

• Method: - Start with 3/4 cup of sugar in a small sauce pan. - Add the rice vinegar and water to the sugar and turn the heat to a medium high. Bring the sugar solution to a boil while stirring, until the all the sugar is dissolved. - Add the finely minced garlic and crushed red pepper. - For some extra heat and color you can add some siracha or hot sauce to it. I like it to have a little zip to it after the initial sweet flavor. Let the sauce simmer bubble for a few minutes until it thickens slightly and all the flavors blend in. - In the meantime, dissolve 1 tablespoon of corn startch in a tablespoon of cold water until there are no lumps in it. - Turn the heat up to a rapid bubble and pour in the cornstarch slurry in the sauce and stir it well. - You'll notice the sauce thicken faster and you can turn the heat down again. Lastly, add 1/2 tbsp of fish sauce for some saltiness or a 1/2 tsp of regular salt and stir it in. Turn off the heat and let the sauce cool down. - Serve as a dipping sauce, or toss a couple tablespoons in a stir fry for sweet and spicy dish! Bottled or in an air-tight container this sauce lasts a long time in the fridge. FOR VISUAL INSTRUCTIONS GO TO THE LISTED URL: http://picturetherecipe.com/index.php/recipes/sweet-and-spicy-chili-sauce-thai-style/

Steps:

• Put the tomatoes in a large non-reactive container or canning kettle. Add 2 cups of the vinegar, stir gently, cover and let stand at room temperature overnight. In the morning drain well and discard the liquid.
• In a canning kettle combine the drained tomatoes with the remaining 2 cups of vinegar, sugar, salt and cayenne pepper.
• In a large square of cheesecloth tie together the cloves, allspice and broken cinnamon sticks. Add the spice bag to the tomato mixture.
• Bring mixture to a boil, then simmer gently until thickened, about 2-1/2 hours. Watch closely and stir frequently to avoid scorching.
• Bottle in hot sterilized jars.
• Process in a hot water bath: 10 minutes for 8-ounce jars or 15 minutes for pint jars.