SPICY BANANA PEPPER SAUCE
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Provided by The Kitchen Whisperer
Number Of Ingredients 12
Steps:
- In a saucepan over medium heat, add the oil. When the oil starts to shimmer add the onions and banana peppers and cook for 3-4 minutes.
- Add in the garlic, stir and cook for 2 minutes. Next add in the tomato paste, stir to incorporate and cook for 3-5 minutes or until you can "smell" the tomato paste start to warm up.
- Add in the rest of the ingredients and stir to combine. Bring to a low boil and reduce the heat to a simmer.
- Cook for 30 minutes stirring occasionally. Taste and adjust for seasonings. At this point, you can leave chunky or for a smoother consistency use an immersion blender.
- Store in a sealed container in the fridge.
Nutrition Facts : ServingSize cup, Calories 282 calories, Sugar 32.5 g, Sodium 697.4 mg, Fat 6.1 g, SaturatedFat 0.9 g, TransFat 0 g, Carbohydrate 54.5 g, Fiber 11.4 g, Protein 12.1 g, Cholesterol 0 mg
SPICY BANANA CURRY
This recipe finds its harmony in the way the bold, bursting flavor of curry interacts with the soft sweetness of bananas and smooth yogurt. The amounts of the different spices in the powder mixture are meant to be guidelines - have fun experimenting with your own intuitive combinations. Serve with basmati rice.
Provided by kidcharlemagne
Categories World Cuisine Recipes Asian Indian
Time 40m
Yield 4
Number Of Ingredients 18
Steps:
- Heat the sunflower oil in a large saucepan over medium heat. Stir in the onions, and cook until the onions have softened and turned translucent, about 5 minutes. Sprinkle in the curry powder, cumin, turmeric, salt, sugar, ginger, chili powder, cinnamon, and black pepper. Cook and stir until fragrant, about 1 minute.
- Stir in the curry paste and pressed garlic. Cook for about 1 minute. Pour in the tomato sauce and yogurt, and bring to a simmer. Stir in the diced banana, and simmer gently for 3 minutes. Mix in chopped tomatoes, and continuing to simmer 1 minute more. Stir in the coconut flakes just before serving.
Nutrition Facts : Calories 416.5 calories, Carbohydrate 46.1 g, Cholesterol 2.5 mg, Fat 25.8 g, Fiber 11.5 g, Protein 8.4 g, SaturatedFat 6.1 g, Sodium 1247.3 mg, Sugar 20.1 g
SPICY STUFFED BANANA PEPPERS
Banana peppers can be very tricky: Sometimes they are hot and sometimes they are not. If you want to be on the safe side, I recommend using Bianca peppers instead, which are a more sweet type of pepper. -Danielle Lee, Sewickley, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 4h15m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a small saucepan, bring water to a boil. Add quinoa. Reduce heat; simmer, covered, until liquid is absorbed, 12-15 minutes. Remove from heat; fluff with a fork., In a large bowl, combine sausage, beef, tomato sauce, green onions, garlic, chili sauce, chili powder, salt, pepper and cooked quinoa. Cut and discard tops from peppers; remove seeds. Fill peppers with meat mixture., Stand peppers upright in a 4-qt. slow cooker. Pour V8 juice over top. Cook, covered, on low until peppers are tender, 3-1/2-4-1/2 hours., Freeze option: Freeze cooled stuffed peppers and sauce in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through.
Nutrition Facts : Calories 412 calories, Fat 22g fat (7g saturated fat), Cholesterol 74mg cholesterol, Sodium 965mg sodium, Carbohydrate 29g carbohydrate (11g sugars, Fiber 13g fiber), Protein 26g protein.
SPICY BARBADOS PEPPER SAUCE
The sauce is good on just about anything from pork, chicken, and seafood. I like it on boneless-skinless chicken breast seasoned with fresh thyme, salt and pepper, broiled until about done then heavily basted with the sauce to finish. This recipe fills a Dutch oven over half the pan. Plenty for leftovers.
Provided by RogerB
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 1h20m
Yield 112
Number Of Ingredients 12
Steps:
- Place the onion, red pepper, Scotch bonnet chiles, papaya, and garlic in a food processor. Pulse until finely chopped. Scrape into a large pot, and stir in the mustard powder, sugar, wine, vinegar, water, and lemon juice.
- Bring to a simmer, then reduce heat to medium-low, and continue simmering, stirring frequently until the mixture has thickened, about 1 hour. Once thick, remove from the heat, and stir in the yellow mustard.
Nutrition Facts : Calories 26.6 calories, Carbohydrate 4.8 g, Fat 0.2 g, Fiber 0.3 g, Protein 0.3 g, Sodium 51.9 mg, Sugar 4 g
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