Monday, January 24, 2011

recipe from fb friend Lorri Allen...

Heres a great sauce recipe for grilled meats or mix with sour cream and use as a dip. I like to have it on hand for salsa or a finishing sauce. Try it with different bell peppers and chilies. I used red bells with fresno chilies.....yellow bell peppers with hot yellow chilies or orange bell peppers with habaneros. Great way to make colorful sauces. Sriracha Sauce 4 cups chopped chilies... I used 3 1/2 cups red bell & 1/2 cup combination of red jalapenos, serano 10 cloves of garlic, smashes 2 tsp salt 2 1/2 cups distilled white vinegar 2 TBLS light brown sugar Chop the chilies and place in a bowl. Add garlic, salt & vinegar. Cover and let set on the counter overnight or 8 hours. In the morning, remove peppers & garlic from bowl and place in saucepan. Add 1 cup of the vinegar mixture, 1/2 cup of water and the 2 TBLS of brown sugar. Bring to a boil and then simmer for 5 min. Remove from heat and cool slightly. Add peppers and 1cup of the liquid to the cuisinart and whirl until smooth. You can mix it less and make it more chunky. And you can also add more of the vinegar liquid to thin out the sauce.

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