Smoky Chilli Sauce Recipes

SMOKY CHILLI SAUCE

Steps:

• Remove the stems from the chillies, then tip onto a sheet of foil with the garlic cloves, a drizzle of olive oil, caster sugar and some salt. Lift the sides of the foil up and scrunch to close.
• Grill on the barbecue (or roast at 160C/140C fan/gas 3) for 30 mins until the garlic is soft. Tip into a large pestle and mortar or food processor with 1 tbsp olive oil, and crush or blitz to a chunky sauce. Will keep in the fridge for up to two days.

SMOKY LIME-CHILE DIPPING SAUCE

Steps:

• Coat limes and jalapeños lightly with oil and place on grill over medium heat, cut sides down. Cook until cut sides are golden brown streaked with black, 4 to 5 minutes. Flip over and move to side or back of grill where temperature is low. Cook until limes and chiles are soft enough to yield easily when squeezed with tongs, at least 5 and up to 20 minutes. Remove from grill and refrigerate, covered, until ready to use.
• To make sauce, mince jalapeños and place in medium-size bowl. Squeeze 1/3 cup juice from limes and add to bowl with jalapeños, then add all remaining ingredients and whisk together. This sauce keeps, covered and refrigerated, about 3 days.

SMOKY SHREDDED CHICKEN CHILI

Steps:

• Heat oil in a pot over medium-high heat. Add 1/2 of the onion and 1/2 of the garlic; cook until onion is translucent, about 5 minutes. Add chicken and season with chili powder, cumin, and coriander; cook and stir until fragrant, about 1 minute.
• Stir in remaining onion and garlic, diced tomatoes, tomato sauce, chicken broth, chili beans, chipotle peppers, salt, and pepper; bring to a boil. Reduce heat and let simmer until reduced and thickened, 1 to 2 hours.

SMOKY BEEF AND BACON CHILI

Steps:

• Melt butter in a large pot over medium heat. Add bacon and cook until bacon begins to brown, about 4 minutes. Add onion, cover, and cook until translucent, 4 to 8 minutes. Add garlic; cook and stir for 2 minutes.
• Increase heat to medium-high. Add ground beef and cook and stir until browned and crumbly, 6 to 10 minutes. Stir in chili powder, paprika, cumin, salt, and cayenne pepper; cook for 2 to 4 minutes. Add tomatoes, beer, tomato sauce, Worcestershire, and hot sauce; stir well.
• Reduce heat to medium-low. Cover partially and cook until reduced, 30 to 45 minutes. Stir in black and kidney beans. Cook for an additional 10 to 15 minutes. Serve hot.

SMOKY CHILLI CON CARNE

Steps:

• Heat the oil in a casserole or shallow saucepan over a medium heat, then fry the beef for about 10 mins until any fat has been released and the beef has started to brown. Add the onion and fry for another 8-10 mins until the onions have softened and started to brown slightly. Add the garlic and stir for another minute.
• Stir in the cumin seeds, ground coriander, oregano and a good grinding of black pepper, and continue to fry the mixture for a few minutes until fragrant. Add the vinegar, then the chipotle and tomato pastes, and stir everything together. Tip in the tomatoes and a can of water, then add the yeast extract and crumble in the stock cube. Stir well and bring the mixture to a simmer. Cook for 20 mins, stirring occasionally.
• When the chilli has thickened, tip in the beans and half the liquid from the can. Simmer for 20 mins more, taste for seasoning, then serve with rice, and top with the soured cream, jalapeños, coriander leaves and onion.

SMOKEY HOT SAUCE

Steps:

• place tomatoes, chilies, raisins, onion and garlic in a blender and puree.
• Add to a pot with rest of ingredients.
• Cook for 20 minutes.
• Pour into sterilized jars leaving 1/2 inch head space. Process for 10 minutes.
• Let flavors meld for a week or two.

SMOKY TWO CHILE SALSA

Steps:

• Place torn chiles in bowl. Add 2 cups hot water; soak at least 2 hours or overnight. Drain chiles, reserving soaking liquid.
• Heat small nonstick skillet over medium heat. Add onion and garlic to dry skillet; cook until browned in spots, about 6 minutes for garlic and 10 minutes for onion. Trim core from onion. Place onion and garlic in blender. Add drained chiles, 1 cup soaking liquid, 1 chipotle chile, 1 teaspoon adobo, cilantro, and lime juice; puree until smooth. Add remaining chipotle and 1 teaspoon adobo, if desired; puree. Transfer to bowl. Season to taste with coarse salt. DO AHEAD: Can be made 1 week ahead. Cover and chill.