JALAPEñO-GARLIC SAUCE
An incredibly diverse sauce. Most use this on beef, or with mexican cuisine like tacos, quesadillas, etc. Can also used with asian-influenced foods. I enjoy this sauce on chicken.
Provided by ChezGrodenMcSandwich
Categories Sauces
Time 55m
Yield 16 oz., 20 serving(s)
Number Of Ingredients 6
Steps:
- Brush a large skillet with oil. Add the garlic and jalapeños to each. Don't worry if you can't fit all the peppers in the skillet at the same time, you can transfer some out to cool. Cover and cook over low heat, turning the jalapeños occasionally, until they are blistered all over and the garlic is softened, about 15 minutes. Transfer to a plate to cool. Peel the jalapeños and discard the stems, seeds and cores. Peel the garlic cloves.
- Transfer the jalapeños and garlic to a blender and add the olive oil, lime juice and cilantro. Blend until smooth. Scrape the sauce into a bowl, season with salt. Transfer the sauce to jars and refrigerate. Can be stored up to 2 months.
Nutrition Facts : Calories 55.8, Fat 5.5, SaturatedFat 0.8, Sodium 1.7, Carbohydrate 1.9, Fiber 0.4, Sugar 0.4, Protein 0.3
JALAPEñO GARLIC SAUCE
Categories Sauce Blender Garlic Tomato No-Cook Quick & Easy Mayonnaise Jalapeño Gourmet
Yield Makes about 1/4 cups
Number Of Ingredients 6
Steps:
- In a blender blend together the mayonnaise, the whole jalapeños, the tomato paste, the garlic, the vinegar, and the Worcestershire sauce until the mixture is smooth, transfer the sauce to a bowl, and garnish it with the jalapeño half. Serve the sauce with meat or chicken.
JALAPENO HOT SAUCE
Hot Sauce from scratch. You may use other hot peppers in place of the jalapenos.
Provided by Rayna Jordan
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 45m
Yield 16
Number Of Ingredients 7
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.
Nutrition Facts : Calories 10.8 calories, Carbohydrate 1.7 g, Fat 0.4 g, Fiber 0.6 g, Protein 0.3 g, SaturatedFat 0.1 g, Sodium 109.4 mg, Sugar 0.9 g
CREAMY JALAPEñO SAUCE
Provided by Rhoda Boone
Categories Sauce Garlic Cinco de Mayo Jalapeño Cilantro
Yield Makes about 1 1/4 cups
Number Of Ingredients 6
Steps:
- Pulse jalapeños, garlic, lime juice, and salt in a blender or food processor until puréed. With motor running, slowly drizzle in oil until a thick sauce forms. Add cilantro and pulse a few times until chopped and incorporated. Taste and add more jalapeño, if necessary.
- Do Ahead
- Sauce can be made up to 3 days in advance and refrigerated.
GARLIC AND JALAPENO DIPPING SAUCE
Adapted from Paul Prudhomme's "Fork In The Road". Good w/ cooked veggies, fondue, spring rolls, and probably lots of other things.
Provided by Comedie
Categories < 15 Mins
Time 10m
Yield 1 cup
Number Of Ingredients 11
Steps:
- Stir all ingredients together.
- Flavors combine best if made an hour or two before use.
Nutrition Facts : Calories 449.1, Fat 2.5, SaturatedFat 0.2, Sodium 6241.8, Carbohydrate 53.8, Fiber 4.2, Sugar 32.6, Protein 16.9
JALAPEñO MILD SAUCE RECIPE BY TASTY
Here's what you need: olive oil, jalapeñoes, garlic, onion, salt, water, white vinegar
Provided by Julie Klink
Categories Sides
Yield 6 cups
Number Of Ingredients 7
Steps:
- Heat the olive oil in a large pan over high heat, then add the jalapeños, onion, garlic, and salt. Stir and cook for 4 minutes.
- Add the water and vinegar. Reduce the heat to medium-low.
- Simmer for 20 minutes stirring continuously.
- Remove the pan from the heat and let cool.
- Pour the jalapeño mixture into a blender and puree until smooth.
- Using a funnel, pour the sauce into a bottle or jar and store in the refrigerator for up to 2 months.
- Enjoy!
Nutrition Facts : Calories 36 calories, Carbohydrate 2 grams, Fat 2 grams, Fiber 0 grams, Protein 0 grams, Sugar 1 gram
EASY JALAPENO HOT SAUCE
A tremendous hot sauce that will spice up sandwiches, marinades, vegetable dishes -- just about anything! Jalapenos are boiled, then blended smooth with canola oil, salt and pepper.
Provided by BC32
Categories Side Dish Vegetables
Time 30m
Yield 32
Number Of Ingredients 3
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.
Nutrition Facts : Calories 13.1 calories, Carbohydrate 1 g, Fat 1 g, Fiber 0.5 g, Protein 0.2 g, SaturatedFat 0.1 g, Sodium 0.2 mg, Sugar 0.6 g
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JALAPEñO-GARLIC SAUCE RECIPE - MARCIA KIESEL | FOOD & WINE
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Servings 4
- Brush two 9- or 10-inch cast-iron skillets with oil. Add half of the garlic and jalapeños to each. Cover and cook over low heat, turning the jalapeños occasionally, until they are blistered all over and the garlic is softened, about 15 minutes. Transfer to a plate to cool. Peel the jalapeños and discard the stems, seeds and cores. Peel the garlic cloves.
- Transfer the jalapeños and garlic to a blender and add the olive oil, lime juice and cilantro. Blend until smooth. Scrape the sauce into a bowl, stir in the sugar and season with salt. Transfer the sauce to jars and refrigerate.
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- Brush two 9- or 10-inch cast-iron skillets with oil. Add half of the garlic and jalapeños to each. Cover and cook over low heat, turning the jalapeños occasionally, until they are blistered all over and the garlic is softened, about 15 minutes. Transfer to a plate to cool. Peel the jalapeños and discard the stems, seeds and cores. Peel the garlic cloves.
- Transfer the jalapeños and garlic to a blender and add the olive oil, lime juice and cilantro. Blend until smooth. Scrape the sauce into a bowl, stir in the sugar and season with salt. Transfer the sauce to jars and refrigerate.
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