Spicy Dipping Sauce Recipes

POTSTICKERS WITH SPICY DIPPING SAUCE

Steps:

• To make the sauce: In a medium bowl, combine the soy sauce, vinegar, chili-garlic sauce and hot chili oil. Mix well and reserve.
• To make the filling: In a large bowl, combine, the pork, shrimp, egg white, water chestnuts, celery, cilantro, ginger, sugar, salt and sesame oil. Season with a little pepper and mix, stirring rapidly in 1 direction until the mixture is well combined and spongy.
• To make the potstickers: Working in batches, lay 4 potsticker wrappers on a clean surface. Keep the remaining wrappers covered with plastic wrap to prevent drying. Put a heaping teaspoon of filling in the center of each of the 4 wrappers. Brush the edges with water. Fold the wrappers in half over the filling, pinching the edges together to form semi-circles. Put the potstickers on a baking sheet seam-side up and cover with a clean towel. Repeat until all the potstickers have been formed.
• To cook the potstickers: Heat a large skillet over medium. Add about 1 1/2 tablespoons of oil. When the oil is hot add half the potstickers, seam-side up. Cook the potstckers until the bottoms are golden and crisp, about 4 minutes. Add 1/3 cup broth. Reduce the heat to low, cover, and cook until the liquid is absorbed, 5 to 6 minutes. Transfer the cooked potstickers to a platter. Repeat, cooking the remaining potstickers.
• Serve the potstickers warm accompanied by the dipping sauce.

SPICY SUSHI DIPPING SAUCE

Steps:

• Stir soy sauce, chile-garlic sauce, sesame oil, and garlic powder together in a small bowl; add lemon slice.

THICK CUT O RINGS AND SPICY DIPPING SAUCE

Steps:

• Heat 1 inch of vegetable or canola oil in a large frying pan over medium high heat.
• Cut onions across into 1-inch rings and separate. Discard the outer layer of skin on your rings. Pour evaporated milk into a small, deep bowl. Mix flour with seasonings in a pie plate or shallow dish. Dip individual rings in milk, then coat in flour. And repeat for a double dip. Fry in a single layer in hot oil until golden brown. Remove to brown paper bag or paper towel lined surface to drain. Salt while hot, to your taste.
• For dipping sauce, combine all ingredients in a bowl and stir.
• Tip: refrigerate your onions and canned evaporated milk when you unpack from the grocery store. The colder the better for making onion rings!

SWEET & SPICY ASIAN DIPPING SAUCE

Steps:

• Wisk together ingredients in a bowl, making sure sugar is completely disolved.

HOT AND SPICY WING SAUCE

Steps:

• Heat hot pepper sauce, butter, cumin, chili powder, red pepper flakes, white pepper, and tabasco chile pepper in a pot over medium heat. Simmer until flavors have developed and sauce is thickened, about 1 hour.

SWEET AND SPICY DIPPING SAUCE

Steps:

• In a small bowl, mix together all ingredients. Serve on the side with steamed dumplings. Refrigerate sauce in an airtight container up to 4 days.

SPICY SEAFOOD DIPPING SAUCE

Steps:

• Grill garlic and chiles: Preheat charcoal grill according to grill directions to medium heat, about 30 minutes. Meanwhile, peel garlic; slice larger cloves in half. Skewer garlic and place on the grill. Remove chile stems, skewer sideways, and place on the grill. Grill garlic and chiles for 8-10 minutes, flipping after 4 minutes. Note: Alternatively, garlic and chiles can be charred in the oven. Preheat to broil. Place on a baking sheet 4-6 inches under the heat source for 6-8 minutes, flipping halfway through, until both sides are charred.
• Cilantro: Place a cloth towel under the mortar to keep it stable. Trim half of the cilantro stems, roughly chop, and place in the mortar along with the salt. Use pestle to pound the stems and salt into a paste. Finely chop remaining cilantro bunch (stems and leaves); set aside.
• Sauce: Garlic and chiles are done when they're soft, cooked through, and lightly charred. Remove from skewers and place into the mortar. Pound into the cilantro-salt mixture to break the ingredients down to a smooth paste. Add sugar, lime juice, and fish sauce to the mortar; stir around to combine. Add 2 tablespoons chopped cilantro (if there's any remaining, save for another recipe); transfer to a bowl and serve. Makes about ¾ cup. You can store it in the refrigerator in a sealed container for several days, but it tastes best immediately after it's made.

SPICY DIPPING SAUCE

Steps:

• Heat butter in small saucepan over moderate heat.
• Add onion and curry powder and stir for 3 minutes.
• Stir in remaining ingredients.
• Reduce heat to simmer. Simmer for 20 minutes.
• Serve hot with meatballs or spareribs for dipping.

SWEET AND SPICY DIPPING SAUCE

Steps:

• Stir the vinegar and sugar together in a small saucepan over medium heat until the sugar dissolves completely, 7 to 10 minutes; add the salt, reduce heat to low, and simmer until the mixture thickens slightly, about 5 minutes. Remove from heat and stir the chili garlic sauce into the mixture. Allow to cool slightly before serving.

SWEET & SPICY DIPPING SAUCE

Steps:

• Place all ingredients in small pan over medium heat.
• Bring to boil then reduce to simmer.
• Simmer until liquid has reduced by half.
• Strain liquid into serving bowl or shot glasses & return about 1/4 of the strained ingredients back to the bowl for garnish.

SPICY HABANERO DIPPING SAUCE

Steps:

• Combine the malt vinegar, soy sauce, water, and sugar together in a small saucepan over high heat; bring to a boil, and immediately remove from heat.
• Combine the garlic, cilantro, and habanero pepper together in a bowl; pour the malt vinegar mixture over the garlic mixture, and allow to steep for 5 minutes before serving.

SPICY ROMESCO DIPPING SAUCE

Steps:

• Roast bell pepper directly over a gas flame, or on a rimmed baking sheet directly under the broiler, turning several times, until blackened all over, about 10 minutes. Transfer to a bowl or resealable plastic bag; cover or seal and let stand 10 minutes. Remove stem and seeds, then peel and discard blackened skin (a paper towel makes quick work of this). Tear pepper into pieces.
• Pulse garlic and almonds in a food processor until finely chopped. Add roasted pepper, tomatoes, vinegar, cayenne, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Purée until smooth. With motor running, slowly add oil through feed tube until combined, a few seconds. Serve, or refrigerate in an airtight container up to 5 days.

SPICY DIPPING SAUCE

Steps:

• Combine all ingredients in a bowl and cover and chill for at least 1 hour before serving.

HOOTER'S SPICY DIPPING SAUCE

Steps:

• In a blender combine eggs, salt, and juice of half a lemon.
• Process briefly to combine.
• While motor is running, add canola oil in a slow, steady stream until mayonnaise has emulsified.
• Transfer to a non-reactive bowl.
• Add ketchup, sweet pickle relish, horseradish, hot sauce, scallions, cayenne pepper, salt, and lemon juice.
• Season with salt and pepper to taste.
• Set aside to serve with fried pickles.

SPICY FRY SAUCE

Steps:

• Stir together mayonnaise and ketchup; season with cayenne, onion powder, pepper, and salt.