Mint Chili Sauce Recipe Epicuriouscom

MINT SAUCE

Steps:

• In a small bowl, stir together mint leaves and cider vinegar. Let stand for 10 minutes before using to blend flavors.

FRESH TOMATO CHILI SAUCE

Steps:

• Place the tomatoes in a large pot over medium heat, and simmer 1 hour. Skim off any excess liquid or foam. Stir in the chile peppers, bell peppers, onion, vinegar, lime juice, white sugar, brown sugar, and desired amount of salt. Reduce heat to low, and simmer 3 to 5 hours until liquid reduces and thickens. Adjust seasonings to taste.
• Remove chili sauce from heat, and skim off any foam. Pour into hot, sterilized jars, leaving 1/4 inch headroom. Adjust lids. Process for 10 minutes in a boiling-water bath.

CHILI SAUCE

Steps:

• Stir the tomato sauce, brown sugar, vinegar, and allspice together in a mixing bowl until thoroughly blended. Pour into a covered container, and refrigerate until ready to use.

GRANDMA PRENTICE'S CHILI SAUCE

Steps:

• Mix tomatoes, onions, apple cider vinegar, green bell peppers, seeded chopped chile peppers, sugar, unseeded chopped chile pepper, salt, allspice, cinnamon, and cloves together in a large mixing bowl.
• Ladle enough of the tomato mixture into the pitcher of a blender to fill to about 3/4-full; blend until smooth. Pour blended mixture into a large pot. Repeat blending until entire mixture has been pureed.
• Bring the mixture to a boil, reduce heat to medium-low, and simmer until thickened, 7 to 8 hours.

EASY MINT SAUCE

Steps:

• Put the mint, parsley and capers in the small bowl of a food processor and blitz until finely chopped.
• Add the oil, sugar, vinegar and lemon zest and blitz again until smooth. Season to taste and serve.

SPICED CHILI SAUCE

Steps:

• Combine all of the ingredients in a small bowl and serve within 2 to 3 hours. (For the freshest taste, serve this sauce within 1 hour.)

MINT-CHILI SAUCE

Steps:

• Purée all ingredients in blender. Transfer to bowl. Let stand 1 hour at room temperature. (Can be made 1 day ahead. Cover and chill. Bring to room temperature.)

CHICKEN AND HERB POTSTICKERS WITH MINT-CHILI SAUCE

Steps:

• Place spinach in large bowl; mix in chicken, 1 egg and next 10 ingredients.
• Beat remaining egg in small bowl. Place 1 egg roll wrapper on work surface; cut in half diagonally. Brush edges with beaten egg. Spoon heaping 1 tablespoon chicken filling into center of each half. Fold egg roll wrappers over filling, forming small triangles. Press edges together to seal. Repeat with remaining egg roll wrappers and filling. (Potstickers can be prepared ahead. Arrange in single layer on foil-lined baking sheet; cover with plastic wrap. Refrigerate up to 6 hours or freeze up to 3 days. If frozen, thaw potstickers before continuing with recipe.)
• Whisk plum sauce, 3/4 cup water and Sherry in small bowl to blend. Set aside.
• Heat 3 tablespoons vegetable oil in large nonstick skillet over medium heat. Working in batches, fry 4 potstickers at a time until brown on both sides, about 1 1/2 minutes per side. Transfer to paper-towel-lined plate to drain. Repeat with remaining potstickers in 5 more batches, adding 3 tablespoons vegetable oil (or more if necessary) per batch.
• Heat 5 tablespoons reserved plum-sauce mixture in another large skillet over medium heat. Add 4 potstickers and cook until chicken filling is cooked through, turning once, about 3 minutes. Transfer to platter. Repeat with remaining plum-sauce mixture and potstickers in 5 more batches. Serve potstickers immediately with Mint-Chili Sauce.

CHILI SAUCE

Steps:

• In a large heavy skillet cook garlic and onion in oil over moderate heat, stirring, until onion is softened.
• Add beef and cook, stirring and breaking up any lumps with a fork, until cooked through. Drain off any excess fat if desired.
• Add remaining ingredients, adding just enough juice to create a spoonably loose but not soupy mixture. Simmer sauce, stirring occasionally, 10 minutes.

MINT SAUCE

Steps:

• Combine the water and sugar in small pot.
• Stir over low heat until the sugar has dissolved.
• Bring to boil, reduce heat and simmer about 3 minutes.
• Remove from heat and stir in the vinegar and the mint.
• Cool slightly and serve in a jug.

LIME-MINT SAUCE

Steps:

• Bring the lime juice, zest, mint, sugar, and 1/2 cup water to a boil in a small saucepan. Remove from heat; cover, and let steep until completely cooled, 20 to 25 minutes.
• Pass the lime juice mixture through a fine sieve set over a bowl, pressing on the solids to extract the liquid; discard the solids. (If not serving immediately, refrigerate in an airtight container up to 1 day.) Just before serving, stir in tequila.

MINT SAUCE FOR LAMB

Steps:

• Place mint leaves in a small bowl. Stir in water, vinegar, sugar, salt and pepper until sugar is dissolved. Cover and let steep for 20 minutes, then serve immediately with lamb.

ENGLISH CHILI SAUCE

Steps:

• Put peppers in an enamel saucepan. Add vinegar and cook, covered, over moderate heat for about 10 minutes or until they are very soft.
• In a blender, purée the peppers with the cooking liquid for 30 seconds, or force them through the fine disk of a food mill. Do not discard seeds, as the sauce should be very hot.
• In a heavy enamel saucepan combine the purée with sugar and pickling salt. Simmer mixture until it is thick but still liquid enough to pour. Pour the sauce into sterilized Mason-type jars and seal the jars with lids. Use the sauce sparingly for seasoning.

MINT SAUCE

Steps:

• Combine 1 cup mint, shallots, vinegar and sugar in heavy small nonaluminum saucepan. Stir over medium heat until sugar dissolves. Simmer 2 minutes. Remove from heat. Cover and let stand 2 hours.
• Strain sauce into large glass measuring cup. Place cornstarch in same saucepan. Gradually whisk is sauce. Bring to simmer over medium heat, stirring constantly. Stir until sauce thickens slightly and turns translucent, about 2 minutes. Remove from heat. Cool to room temperature. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before continuing.) Stir in remaining 2 tablespoons mint. Season to taste with salt and pepper.

BASIL-MINT SAUCE

Steps:

• Whisk all ingredients in small bowl to blend. Season with salt and pepper. (Can be made 6 hours ahead. Cover; chill.)

HOMEMADE CHILI SAUCE

Steps:

• Whisk tomato sauce, brown sugar, vinegar, chili powder, allspice, garlic powder, and onion powder together in a bowl.

MINT JULEP SAUCE

Steps:

• Melt the butter in a saucepan over medium heat; cook the shallot in the melted butter until softened, about 5 minutes. Pour the vinegar, water, and 3 tablespoons of the bourbon into the saucepan; stir the mint and sugar into the liquid until the sugar is dissolved. Increase the heat to high and bring to a boil; immediately remove from heat and allow the mixture to steep for about 15 minutes. Strain through a fine mesh strainer. Stir 1 tablespoon bourbon into the sauce to finish.

MINT AND CHILI SAUCE

Steps:

• Mix the chopped mint with the splenda. Add a splash of boiling water and stir until the splenda dissolves.
• Mix in the red wine vinegar and chili and stir well.
• Set aside to allow the flavours to infuse.
• Serve with barbecued lamb.