Spicy Tex Mex Dipping Sauce For Grilled Food Recipes

TEXAS BEEF BRISKET WITH SPICY SAUCE

Steps:

• Let brisket stand at room temperature 1 hr. Rub all over with 3 tbsp of the rub and place fat-side up in an aluminum pan. Cover pan with foil.
• Heat grill to medium low (250°F) for indirect cooking. Place brisket in the covered pan on grill away from heat. Cover grill and cook 1 hr. Remove foil cover and add smoker box or wood chips to the grill. Cover grill and cook until brisket is tender, 2 to 3 hr more.
• Allow brisket to rest, covered, for 15 min before slicing. Stir together Mop Sauce, ketchup, Worcestershire, honey, and 1 1/2 tsp extra rub and serve with brisket.

SALSA ROJA RECIPE - MEXICAN RED TABLE SAUCE

Steps:

• Add tomatoes, onion, peppers, garlic, cilantro and lime juice to a food processor. Process until fairly smooth.
• Heat a large pot to medium heat and add olive oil. Add the salsa and it will sear quickly.
• Add cumin and bit of salt.
• Bring to a quick boil and reduce heat to a simmer. Simmer for 15-20 minutes.
• Season with salt if needed and stir.
• Cool and refrigerate until ready to use.
• Serve it up in a squeeze bottle like they do in Mexican restaurants for fun!

TEX-MEX GRILLED SHRIMP AND SALSA

Steps:

• Combine shrimp, olive oil, paprika, chili powder, and cumin in a large bowl. Gently stir until evenly combined. Cover and refrigerate while you prepare the salsa.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate. Grill tomatoes, onion, garlic, and jalapeno for 4 minutes. Flip and grill until tomatoes and jalapenos are blistered, about 4 minutes more.
• Cut tops off the tomatoes and discard. Cut jalapeno in half, scrape the skin off, and discard seeds. Quarter the onion. Squeeze garlic cloves from their skins.
• Place the grilled vegetables in a blender. Add lime juice and salt; blend until smooth. Add cilantro and pulse until evenly blended.
• Transfer shrimp to the hot grill and cook for 2 minutes per side. Serve with the salsa.

8 AUTHENTIC MEXICAN SAUCE RECIPE COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a delicious Mexican sauce recipe in 30 minutes or less!

TEX-MEX EGG ROLLS WITH CREAMY CILANTRO DIPPING SAUCE

Steps:

• Cook rice according to package directions, using 1 teaspoon salt. Cool completely.
• Cook sausage in a skillet over medium heat, stirring until it crumbles and is no longer pink; drain well. Let cool.
• Stir together rice, sausage, black beans, and next 4 ingredients in a large bowl. Spoon about 1/3 cup rice mixture in center of each egg roll wrapper. Fold top corner of wrapper over filling, tucking tip of corner under filling; fold left and right corners over filling. Lightly brush remaining corner with egg; tightly roll filled end toward the remaining corner, and gently press to seal.
• Pour oil into heavy Dutch oven; heat to 375 degrees F. Fry egg rolls, in batches, 2 to 3 minutes or until golden. Drain on wire rack over paper towels. Serve with Creamy Cilantro Dipping Sauce. Garnish, if desired.
• Process first 5 ingredients in a food processor until smooth. Garnish, if desired. Note: For a beautiful presentation, cut top from 1 large red bell pepper, reserving top; remove and discard seeds and membrane, leaving pepper intact. Arrange bell pepper on a serving plate, and fill with sauce.

TEX-MEX TOMATO SOUP AND GRILLED CHEESE

Steps:

• Preheat a griddle pan for the grilled cheese over medium heat.
• Heat a medium soup pot over medium-high heat, add the olive oil and melt 2 tablespoons butter into the oil. Add the garlic, onions, chipotle, adobo sauce and some salt and pepper. Partially cover the pot and cook to soften, 10 minutes or so. Stir in the tomato paste and cook until fragrant, 2 minutes, then deglaze the pan with 2 cups of the chicken stock and transfer to a food processor. Add the tomatoes and process until smooth. Pour the soup back into pot and add the remainder of stock. Simmer at a low bubble while you make the grilled cheese.
• Lightly butter 1 side of the bread slices. Make the cheese sandwiches with, and grill until crispy and the cheese melts.
• Stir the sour cream into the tomato soup and serve in shallow bowls with chives to garnish, and grilled cheese on the side for dipping.

GARLICKY GRILLED SHRIMP WITH SPICY AVOCADO DIPPING SAUCE

Steps:

• Mix olive oil, red pepper flakes, and garlic.
• Process through blender or processor.
• Set Aside.
• Rinse out food processor or blender and add avocado, jalapeno or chipotle pepper sauce, light shake of seasoning salt, and lime.
• Process or blend until smooth texture.
• Set aside and refrigerate.
• Thread shrimp on skewers and brush with garlic& olive oil mixture and lightly season with seasoning salt.
• Grill over medium heat@ 2 1/2-3 minutes each side.
• Serve with Avocado dipping sauce.
• Note- do not make avocado dip too salty.

TEX-MEX DIP

Steps:

• Spread bean dip on a 12-in. serving plate. In a small bowl, mash avocados with lemon juice, salt and pepper; spread over bean dip. Combine the sour cream, mayonnaise and taco seasoning; spread over the avocado layer. Sprinkle with cheese, olives, onions and tomato. Serve with tortilla chips.

TEX-MEX SPICE

Steps:

• Combine all ingredients.
• Store in a jar with a tight lid.

SMOKY TEX-MEX BARBECUE SAUCE

Steps:

• In a saucepan, heat the oil over medium heat; fry the garlic and onion, stirring occasionally, until softened, about 3 minutes.
• Add the ketchup, water, vinegar, sugar, chili powder, oregano, Worcestershire sauce, cumin, mustard, salt and liquid smoke; bring to a boil.
• Reduce the heat and simmer until slightly thickened, about 3 minutes.
• Let cool before using for marinating or basting. If using as a dipping sauce, measure off the required amount, reheat and thin with a little water.

SPICY TEX MEX CHICKEN BREASTS

Steps:

• Heat grill to medium heat.
• In a small bowl mix together the spices and then sprinkle over both sides of the chicken.
• Spray the chicken with non stick cooking spray and place on preheated grill. Cover.
• Grill 7-10 minutes or until no longer pink in the center, turning once.
• Serve with avocado salsa or on a salad.
• I like to pound the chicken to an even thickness for faster and more even cooking.