Chuys Island Hot Sauce Recipes

CHUY'S BOOM BOOM SAUCE RECIPE

Steps:

• Pour a small amount of chicken stock in a large cooking pot.
• Place over medium high heat and warm.
• Add peppers and garlic to pot and sauté until tender and fragrant.
• Add cilantro, soup, green chilies and tomatillos to the pot.
• Cook until warm.
• Pour into blender and blend until smooth.
• Pour mixture back into pot and place back on stove.
• Add cheese. Cook until cheese melted through.
• Store in a tightly sealed container, in the refrigerator, until ready to serve. Serve warm.

CONEY ISLAND SAUCE

Steps:

• In a large skillet over medium high heat, saute the ground beef and onion for 5 to 10 minutes, or until meat is well browned. Crumble meat to a fine texture with a fork, if necessary; drain excess fat.
• Stir in the mustard, vinegar, sugar, water, Worcestershire sauce, celery seed, hot pepper sauce and ketchup. Mix well reduce heat to low and simmer, uncovered, for 35 to 40 minutes.

COPYCAT CHUY'S BOOM BOOM SAUCE RECIPE

Steps:

• Into a high-speed blender, add all the ingredients except the cheese. Blend until just combined.
• Pour the mixture into a large pot and bring to a boil on medium-high heat. Once mixture is boiling, turn down the heat to low and simmer for 10 minutes.
• Fold in the cheese until melted.
• Serve the sauce immediately while warm, or transfer the Boom Boom sauce into an airtight container and refrigerate. ENJOY!

CHUY'S ISLAND HOT SAUCE

Steps:

• Combine Scotch Bonnet Peppers, Carrots, and Onion in a large saucepan
• Bring to boil for 5 minutes
• Cool
• Add to blender with Tomato, Salt, Pepper, Garlic Powder, Lime Juice, and White Vinegar
• Purée in blender
• Let mixture cool, then pour into freshly sterilized bottles, and top with sterilized lids

CHUY'S DELUXE TOMATILLO SAUCE

Steps:

• Blend all ingredients, in blender or food processor.
• Cover whatever you're cooking generously with this sauce, as it soaks in, as it cooks(but make sure it does cook, on top of your enchiladas, burritos, etc, as it contains raw egg).

THE BEST CHUY'S QUESO RECIPE COPYCAT

Steps:

• instructions (slow cooker)Place velveeta slices in slow cooker Layer on top salsa, green chile sauce, water, milk, chili powder, and cumin. Cook on low for 2 hours, mixing part way through Once finished, stir well and serve warm with chips instructions (stovetop)- Melt the Velveeta and salt together in a saucepan over medium heat until smooth and creamy. Add the half and half gradually as you stir the cheese sauce. Simmer on low heat until the queso is thick and creamy, stirring frequently to keep it from burning or sticking to the bottom of your pan.

CONEY ISLAND SAUCE

Steps:

• In a large skillet, cook the beef, onion and celery over medium heat until meat is no longer pink; drain. Stir in the tomato sauce, brown sugar, lemon juice, Worcestershire sauce, chili powder, mustard and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until sauce is thickened, stirring occasionally., Grill or cook hot dogs according to package directions. Place hot dogs in buns; top with sauce.

CHUY'S HATCH NEW MEXICAN GREEN CHILE SAUCE

Steps:

• In heavy-bottomed sauce pan, saute onions in corn oil until they begin to brown.
• Add garlic and cook another 2 minutes.
• Stir flour in with onions and garlic so that it thickens.
• Add chopped chilies, beef broth and salt and mix well.
• Bring to a boil and simmer 10 to 15 minutes to allow mixture to reduce.
• The sauce should be thick enough to bind chilies and onions together.
• Sauce can be refrigerated for three days, or frozen.