Recipezaar: Condiments, etc.,Spicy recipes

Adobo

Wed, 20 May 2009 20:35:29 -0400

Adobo is a very popular marinade for pork and other meats in the Spanish-speaking Caribbean and Central America. The ingredients vary widely, but most have a base of oil, garlic and some type of acidic ingredient. -- posted by Charlotte J

Jiver's Jubilicious Jalapeno Jazz ( Salsa )

Fri, 22 May 2009 12:08:50 -0400

This wonderful no-cook salsa has been created by the Jammin' Java Jivers for ZWT5 Mexico/Tex-Mex/ SW USA Salsa Challenge. I'm posting it on behalf of the team. Each team member is represented by the ingredient which has qualities she feels represents her in some way. We hope you give our recipe a try. You won't regret it. Mama Cee Jay -mango - Mangos can be a comfort food, but being very rich in fiber, they can really make you go! So, be prepared!! ; lindseylcw - lime juice - Bitter and twisted ; Babzy - cumin - Because it has a smokey warm earthy flavor ; ellie_ - cilantro - It actually grows in my garden! ; Karen Elizabeth - onion - I identify with all the layers, being all dressed up against the cold! ; KissKiss - jalapeno - Just a little spicy ; Thymestudio - tomato - Sweet, tart redhead ; susie cooks - avocado - Not the shape of my body ; pixieglenn - garlic - Eats in in everything ; Dreamer in Ontario - hot sauce, to taste - Because I like things hot even though my family doesn't ; Katie337 - virgin olive oil - Unseen but important for flavour -- posted by Dreamer in Ontario

Rub for BBQ-Smoking or Grilling

Tue, 26 May 2009 00:45:21 -0400

This is a dry rub I have created for our new BBQ smoker. Use as a dry rub or add up to 1/2 c. vegetable oil for a wet rub. Great on beef, pork or chicken. This is somewhat spicy due to the chipotle. -- posted by Bunniegirl

Sriracha Mayonnaise

Wed, 27 May 2009 22:32:03 -0400

A spicy condiment for burgers, sandwiches, or dipping fries or onion rings. Recipe from the cooking blog "An Invitation to the Barbecue". -- posted by Sweet Jezebel

Clean Eating Ras El Hanout Moroccan Spice Mix

Thu, 28 May 2009 01:46:21 -0400

Entered for safe-keeping. From Clean Eating, May/June 2009. This will keep for up to a year. -- posted by KateL

Roasted Pineapple, Basil, Serrano and Saffron Salsa

Mon, 01 Jun 2009 00:40:48 -0400

Bon Appetit, March 2005. Tumeric and saffron gives this salsa a golden hue. -- posted by swissms

Chipotle Ketchup

Sat, 06 Jun 2009 01:43:19 -0400

Adapted from the Homesick Texan blog. I love it!! I skipped the celery seeds as I didn't have any on hand. -- posted by KlynnPadilla

Rio Brava Salsa

Sun, 07 Jun 2009 22:44:00 -0400

From TSR board in 98, this is supposed to be authentic. I made it for a cookout yesterday and won rave reviews! I followed the recipe pretty closely, but eyeballed some of the measurements. -- posted by Barenaked Chef

Chipotle Salsa

Tue, 09 Jun 2009 13:01:59 -0400

A medium-hot salsa using fresh ingredients and chipotle chiles in adobo. -- posted by danspeca

Peppery Cabbage Salsa

Fri, 12 Jun 2009 01:58:59 -0400

They serve this salsa at my favorite local restaurant. It is very tasty. Black pepper, lime and cabbage make it interesting. -- posted by Beth F.

Bombero Sauce

Tue, 16 Jun 2009 10:47:11 -0400

Bombero means fireman in spanish. You will need a fireman to put out the fire in your mouth after you eat this! This sauce is delicious on tacos, to smother burritos or anything that needs a little kick! -- posted by Tiny_Toodles

Guajillo Chile Marinade

Tue, 16 Jun 2009 10:50:36 -0400

This marinade tastes just like the meat that you might be accustomed to getting at any taco stand. Usually sold as Al Pastor. This is great on lamb, pork, beef and chicken. I even saw someone on tv yesterday making this as a marniade for lamb burgers. -- posted by Tiny_Toodles

Black Bean Salsa: Super Simple, Super Delicious!

Mon, 22 Jun 2009 12:10:18 -0400

Did you know that beans are BOTH a protein and a vegetable? Black beans, espeically, pack a ton of nutrients, like fiber, folate and protein. Get a healthy serving of these nutrients with this delicious BLACK BEAN SALSA recipe. It goes great with grilled meat or seafood, and with tortilla chips. Another delicious suggestion: Make a breakfast burrito of eggs, green peppers, cheddar cheese and this black bean salsa wrapped up in a warm flour tortilla -- What a delicious way to start the day! -- posted by Feast Your Eyes!

The Best Salsa Ever

Wed, 24 Jun 2009 11:42:13 -0400

I like a thin and spicy salsa for my tortilla chips, eggs, tacos and more. This is a very simple version of something you might find at a salsa bar in a Mexican restaurant. If you like it chunky you might consider diced tomatoes and less water. Not bad for something you can make with a $1 can of tomatoes and some ingredients in the spice rack. For a milder version you can skip the habanero sauce and use your favorite hot sauce. -- posted by NorCal Will

Chile Rojo

Wed, 01 Jul 2009 11:51:36 -0400

This is a basic red chile sauce. I usually make this to add into stewed meat recipes for enchiladas or tamales and also as an enchilada sauce. -- posted by Tiny_Toodles

Simple and Easy Hot Dog Sauce

Fri, 03 Jul 2009 02:42:05 -0400

Simple and easy Hot Dog sauce to spice up chicken weiners, cheap bugers or plain oven fries. -- posted by sawdusty

Salsa Perfecto

Fri, 03 Jul 2009 03:15:50 -0400

A totally delicious salsa recipe that combines fresh ingredients with cooked tomatoes that gives it a fresh but very salsa-y taste. I've finally gotten the ingredients down to exact measurements! I'm required by my [extended] family to keep at least half a gallon in my house at all times. Goes great with cheese dip, on tacos, in soups, whatever! In Paris, I made this all the time, and my friends would literally drink it. Out of wine glasses. Maybe they just missed Mexican food, but I'm thinking it's because the recipe is so good! -- posted by melewen

Smoky Guacamole

Sat, 04 Jul 2009 14:22:41 -0400

A smoky dip made with chipotle in adobo sauce. Use as a spread or for a dip. -- posted by ~Rita~

Buffalo Wild Wings Spicy Garlic Sauce

Sun, 12 Jul 2009 09:32:03 -0400

I had to post this online to preserve it so I could never loose it. I love BWW sauce but hate the place. I was stoked to find this recipe. Hope it goes to good use on this site. Enjoy!! -- posted by Munki

All Purpose Green Tea Sauce

Mon, 13 Jul 2009 15:52:32 -0400

Found on islandteashop.com while I was searching for different ways to use the matcha (green tea powder) I just ordered for myself. The authors of the site suggest brushing it on pork loin or salmon before baking, using it as a dipping sauce for dumplings, or trying it as a salad dressing. I bet it would be great in other things, too. Easy and different, why not give it a try? :) Serving size depends on preference and what you decide to do with it; you'll want more for a dipping sauce, probably, than you would for a brushed-on glaze. -- posted by Lynne the Pirate Queen

Hoisin - Jalapeno Sauce

Tue, 14 Jul 2009 01:27:08 -0400

I found this on the net while looking for a similar recipe to broil salmon for another Zaar member. Although it was originally listed for wings - I think it could be used for other meats as well. -- posted by Mommy Diva

Fresh Salsa, Arizona Style

Thu, 23 Jul 2009 01:20:38 -0400

This is a recipe from my Aunt Janice who lived in Arizona during the winters years ago. It's fresh and zappy and my family eats jars of it when we make huge batches during the summer and even the winters! NOTE: If you can't find fresh peppers or tomatoes, you can substitute canned. Just use as many canned peppers as you want. We use about 3-4 cans of diced canned tomatoes. In the summertime we freeze cilantro that we grow in our garden wrapped in a paper towel and use that in the winter instead of buying it pricey fresh. Also if it's too spicy, you can always add more tomatoes or even throw in a can of kidney beans! -- posted by Chef #771374

Cajun Blackening Spices

Wed, 29 Jul 2009 02:34:37 -0400

I make half the recipe below that so the mix will be fresher as we don't use it too often. The original yield is a little more than 3 1/4 cups. Recipe is courtesy of FoodReference.com. -- posted by Sandi (From CA)

Asian Dressing

Wed, 29 Jul 2009 14:27:45 -0400

This piquant South East Asian-inspired dressing packs a punch over plain salad ingredients. -- posted by English_Rose

Piri-Piri Dressing / Dipping Sauce

Wed, 29 Jul 2009 14:58:03 -0400

Add a piquant kick to your meals with this speedy version of a classic Portuguese chili sauce. -- posted by English_Rose

Slim's Hot Pepper Sauce

Fri, 31 Jul 2009 12:10:38 -0400

A simple recipe that is easily adjusted to suit your heat tolerance. The carrots are optional but when used give the sauce brilliant color and consistency. Excellent for Cayenne, Jalapeno, Habanero, Tabasco, orThai Chiles. Save your old hot sauce bottles and throw in the fridge to give away to your hot sauce loving friends! Should be stored in fridge. -- posted by Slim PA

Chief's Fans Dry Rub

Tue, 04 Aug 2009 02:26:53 -0400

Kansas city style dry rub, I have used for 4 years now. Is great on all types of meat and even vegetables. -- posted by Holy Smokes the bbq king

Peach & Tomato Salsa

Sun, 09 Aug 2009 21:27:05 -0400

This is a spicy salsa that my family eats with tortilla chips. My daughter serves it with grilled chicken. It is easy to prepare and process if you use the canned shortcuts. (Fresh is better, but it is still flavorful and spicy using canned tomatoes and peppers.) Use ONLY fresh, firm yellow peaches! -- posted by Preschool Chef

Mole De Cacahuate - Peanut Mole - Mexican Peanut Sauce

Tue, 11 Aug 2009 10:10:31 -0400

Mole (pronounced moh'-lay) is the generic name for several sauces ranging from the thick, nearly black mole negro to the fresh, bright green, herb-infused mole verde used in Mexican cuisine, as well as for dishes based on these sauces. Outside of Mexico, it often refers to a specific sauce which is known in Spanish by the more specific name mole poblano. This less-well-known, flavorful sauce is wonderful on chicken or pork and keeps in the fridge for up to 3 days or in freezer for 3 months. Cooking time approximate. -- posted by Molly53

Sriracha Chili Sauce

Wed, 12 Aug 2009 10:22:17 -0400

You can play around with the measurements and adjust them to your taste - these measurements are according to mine and posted here so I don't forget the exact "perfect" sauce I tonight. Great Sauce to add on Chicken, Fish, or Steak. Oh yeah baby!!!!!!!! -- posted by BBCFan

Roasted Corn and Black Bean Salsa

Thu, 13 Aug 2009 17:20:52 -0400

Roasted corn and fresh ingredients make this salsa a delicous snack with chips, or a great topper for any of your mexican/spanish dishes. I made it for some friends on "Fiesta Night", there were NO left overs- They were eating it by the spoonfuls! I hope you enjoy it just as much as we did. Also has a very light and fresh flavor. -- posted by Surround Sound

Chipotle Tomato Jam With a Hint of Basil

Mon, 17 Aug 2009 02:27:59 -0400

Top your next burger, meatloaf glaze ribs or chicken with this! Depending on how much water your tomatoes have will determine how long to cook.It is more a loose spread then a jam. -- posted by ~Rita~

Chipotle Tomato Salsa

Thu, 20 Aug 2009 01:53:57 -0400

Savor your home grown tomatoes all year, by making this smokey, garlic filled salsa. Do use the food processor to shred the veggies to cut chopping time down. If you have the time roast your garlic then add it to the salsa to double the pleasure! ;) -- posted by ~Rita~

Zesty Zucchini Pickles

Thu, 20 Aug 2009 16:06:29 -0400

Zesty zukes with gusto that you will relish! Most the sodium is washed away. As for the leftover infused vinegar you can dress cabbage for coleslaw use it for basting grilled meats. -- posted by ~Rita~

Smoky Corn Salsa (Bon Appétit)

Fri, 21 Aug 2009 12:17:54 -0400

This is a really delicious and addictive salsa with a smoky flavour from the grilled vegetables. The recipe is from the Bon Appétit Test Kitchen (August 2009). Make a batch of this versatile sauce, then serve it all week. You can spoon it over grilled fish, chicken, or meatsor use it to fill quesadillas or burritos. It's even good served as a bruschetta on a sliced baguette. -- posted by blucoat

Chili Zucchini Marmalade

Mon, 24 Aug 2009 01:48:33 -0400

This unique marmalade is spicy good. Using an overabundance of home grown zucchini and hot peppers. Orange and chili do complement each other and work great in this. Serve on cream cheese with crackers or glaze chicken, salmon, or ribs at the end of cooking with the marmalade. using a food processor to shred the zucchini and apples is an easy way to go. -- posted by ~Rita~

Mexicana Salsa Verde

Mon, 24 Aug 2009 02:06:03 -0400

This recipe is focused on ingredients more commonly found in Mexico (versus the alternate versions on this site -- ingredients found in U.S. grocery stores or that omit the tomatillos). For dip, dressing or for marinade, this salsa can be made with a variety of ingredients including scallions for onions, jalapeño chiles for poblano peppers, and other ingredients found in the variations on this site. The below ingredients are the most basic and easiest. -- posted by Chef #1360233

The Other BBQ Sauce

Mon, 24 Aug 2009 10:34:56 -0400

I'm always looking for new things to baste my grilled food with..thankfully DH and I have a creation of our own, that we've played with the spices for month's till finally coming up with this one. It offer's an excellant alternative to the same ole same ole tomato based sauce. We primarily use this when grilling chicken and sometimes pork, but it IS best on chicken. If you enjoy the sweeter side of sauces that have a hidden surprise of a kick at the end, then this sauce is for you. Use this as a base for your next "white" BBQ sauce and adjust it, play with it to make it your own! :) -- posted by I am his Jenni

Dry Rub With Curry Powder

Mon, 31 Aug 2009 11:15:46 -0400

Printed from a long forgotten website in the 1990's. I have not tried; posted for safekeeping so I can clean out my paper recipe files. :) -- posted by swissms

Dry Rub for Sirloin Steaks

Tue, 01 Sep 2009 12:03:36 -0400

Printed this from a long forgotten website in the 1990s. Have not tried; posted for safekeeping so I can clean out my paper recipe files. :) -- posted by swissms

Tex-Mex Dry Rib Rub

Tue, 01 Sep 2009 12:03:59 -0400

Printed from a long forgotten website in the 1990's. I have not tried; posted for safekeeping so I can clean out my paper recipe files. :) -- posted by swissms

Smoky Strip Steaks With Chimichurri Sauce

Tue, 01 Sep 2009 12:07:52 -0400

From: July Fourth, Published July 2007, on the Grill & Pairing of the Day: Big, Balanced Red Wines, July 2008, Food & Wine Magazine, Recipe by Laurent Tourondel. The chimichurri sauce made with parsley, garlic & olive oil is the ubiquitous accompaniement to grilled meats in Argentina; when serving steak, Chef Turondel often prefers its clean, sharp flavors to richer French sauces like bernaise or red wine sauce. The tang of chimichurri is especially delicious with his smokey steaks, seasoned with both smoked sea salt and smoked pepper. Make the sauce a day ahead - it will keep very well. :) -- posted by Manami

Bistro Sauce

Fri, 04 Sep 2009 10:31:48 -0400

This is the best sauce ever, for just about anything. It has a bit of a spicy kick, but the amount of Tabasco can be toned down. The sauce is also known as "remoulade," in some circles. It's very versatile-- good for dipping, as well as a spread for sandwiches. -- posted by Jynxxycat

Marrakech Chutney

Fri, 04 Sep 2009 14:37:24 -0400

Chock-full of chunky apples, raisins and onions, this is a naturally sweetened dark chutney from Maggie Runacre of Brockville, Ont that was originally published in a magazine. It's especially good with ham or a ploughman's lunch. Use inexpensive blocks of pitted dates. -- posted by Annacia

Smoky, Spicy Tomatillo Salsa Verde Aka Canned Green Hell!

Tue, 08 Sep 2009 13:07:25 -0400

I wanted to preserve my Recipe #97531 and came up with this. Adding the lemon, lime juice and vinegar for acidity to preserve the salsa. Green tomatoes can be used in place or along with the tomatillos. After opening the canned salsa you can drain some of the liquid so not to watery. Do NOT thicken with flour or cornstarch. FYI- don't like heat replace the hot chili's with bell pepper that you roasted. -- posted by ~Rita~

Thai Sweet Chili Sauce for Spring Rolls or Fried Tofu

Tue, 08 Sep 2009 13:35:39 -0400

Really good on any Thai food or whatever you need a dipping sauce for. Even chicken strips or ... whatevs. MMMM... o la la Your jalapeno mileage may vary, so adjust the heat accordingly. Keep in mind, however, that the heat is the strongest the day you make the sauce and starts to dissipate gradually the longer it is kept in the refrigerator. I usually start off with more pepper than I would like and let the sauce sit in the fridge for a couple of days before I use it. This sauce keeps for a long time, and after a couple of weeks, you can't even taste the pepper. -- posted by College Girl

Peach Jalapeno Jam With a Hint of Basil

Tue, 22 Sep 2009 14:32:41 -0400

Sweet and savory peach jam has layers of flavors each working together. Sweetened with your choice of honey or brown sugar. Either complements peaches nicely. Kicking it up with jalapenos. Do taste them to sense the heat level and use according to your likes. Sprinkled hint basil to brighten up the flavor. -- posted by ~Rita~

Super Spicy Jerk Marinade

Wed, 23 Sep 2009 14:23:40 -0400

This marinade is good for Beef, Chicken, Duck, Fish, Pork, Shellfish. Marinate at least over night to full enjoy the spicy flavor. -- posted by daisygrl64

Chipotle - Cilantro Mayo

Fri, 25 Sep 2009 16:18:24 -0400

This is good on burgers. You can balance the fire of the chilis by topping your burger with cheddar-jack cheese and cool guacamole or avocado slices. -- posted by Oh!Susannah

Red Hot Pepper Jam for Those That Like It Real Hot!!!!!!!!!!

Tue, 29 Sep 2009 13:42:09 -0400

Now you though my Recipe #99942, Recipe #95424, Recipe #68981 was hot! You should try this if you dare! This is eye tearing mouth burning. I used 3 yes 3 ghost peppers and 5 habaneros. Ghost peppers are 100 times hotter then habaneros. I used red raspberries, red bells, and apple and pomegranate juice to bring more red to this so no need for food coloring. The naga jolokia (English: king cobra chile) also known as bhut jolokia, dorset naga, ghost chile, ghost pepper, or naga morich is a chili pepper. -- posted by ~Rita~

Spicy Fruit Finishing Glaze for Barbecue

Tue, 06 Oct 2009 10:31:17 -0400

A sweet and spicy finishing glaze that's great on barbecued pork chops, ribs, chicken, or ham. We think it's much fresher tasting than store-bought. Can also be used as chutney. -- posted by gailanng

Green (Un-Ripe) Tomato Salsa for Canning

Wed, 07 Oct 2009 11:31:33 -0400

Summer heat came late and left a bit early this year...leaving lots of green tomatoes! This "throw together" green tomato salsa was declared "the best salsa I've ever had" by my brother-in-law. Cooking time includes canning process. -- posted by yogiclarebear

Green (Un-Ripe) Tomato Salsa for Canning

Wed, 07 Oct 2009 11:32:00 -0400

Mike's Salsa

Sun, 11 Oct 2009 03:39:15 -0400

A positively delightful salsa recipe for any occasion. Do not allow the idea of using habanero peppers to scare you off! They really blend well and will not make the dish as spicy as you may think with the seeds and veins removed. If you are brave (or crazy?) like me, leave them in on one or two of the peppers and enjoy the added heat. -- posted by MrTink

Charlie's Sweet 'n Spicy BBQ Sauce

Mon, 12 Oct 2009 14:21:44 -0400

This started with a recipe off the back of a jar of Grandma's Molasses, but that one needed some work. I'm still toying with some of the changes, so any suggestions are welcome. -- posted by Chef #1410445

Mango Barbecue Sauce

Mon, 12 Oct 2009 17:08:55 -0400

This yummy but non-traditional sauce came from Emeril -- posted by GingerlyJ

Great Grape Ginger Fire Jelly

Mon, 19 Oct 2009 12:53:57 -0400

I love the combination of hot and sweet! This is something I created playing around. Great on a cracker! -- posted by Potatoes Browning

Coca-Cola Steak Fajita Marinade

Mon, 19 Oct 2009 15:42:40 -0400

Took a look at some recipes and created my own based on my tastes. I added the Coke 'cause I heard of the idea once at a carniceria here in Tucson. First time I've tried it! :) -- posted by Diamond Girl

Sweet and Spicy Tomatoes

Mon, 19 Oct 2009 16:02:41 -0400

Aah! The gardens bounty at it's end! Green tomatoes from cherries to plum to whatever you grew. Some red mostly green. This is a nice way to save and savory those garden goodies. -- posted by ~Rita~

Spice Mix!

Tue, 20 Oct 2009 16:31:17 -0400

Try this as a dry rub or add it to water for a brine. Sprinkle a touch into soup or a dressing. Possibilities are endless........ This is a very workable recipe. Just use the sugar and salt as is and add any dry ground ingredients you prefer equalling 3/4's cup of herbs and spices. Make this for gifts packed in dark glass with a description on a label. I know I have mine in cute little sacks, But that was to make my shipping charges lower. -- posted by ~Rita~

Salsa Del Diablo Rojo

Sun, 25 Oct 2009 20:39:26 -0400

This is an addicting red salsa with a hot aftertaste that kicks you right in the teeth! When prepared correctly, it has a restaurant style consistency, which is not too thick, and not too thin. -- posted by JasoFett

Awesome Pecans

Mon, 26 Oct 2009 13:04:26 -0400

Totally addictive... these pecans are sweet, spicy, salty and crisp. A friend gave me some pecans for Christmas. I used the recipe she shared, a recipe from RecipeZaar, and another, from a third source. All three were good, but finally I came up with this recipe that satisfied my tastes, and my friends as well. -- posted by Sweetiebarbara

Bollywood Chicken Skewers With Spiced Yogurt Dip

Mon, 26 Oct 2009 18:15:35 -0400

Toasted Indian spices and lots of green herbs set these skewers apart. The spiciness of fresh jalapenos varies greatly, so take a tiny taste to gauge the heat, then adjust to your preference. The yogurt dip provides a cooling contrast. -- posted by College Girl

Thanksgiving Cranberry Fig Jam

Fri, 30 Oct 2009 12:37:50 -0400

Aah! The last of the figs from my garden. Thanksgiving is 1 month away so I added cranberries, ginger root, orange, and vanilla. Try it on your turkey or pork roast. Also great on scones or warmed over pancakes making a wonderful holiday breakfast. -- posted by ~Rita~

Salsa De Mirasol

Fri, 30 Oct 2009 17:15:20 -0400

This is a warm and wonderful salsa made from the aji mirasol chile. I discovered it after I posted a request for pure chile powder on this site, and a member directed me to worldspice.com. This is a company in Seattle that grinds your spices directly before shipping. Along with my powder, I decided to try these whole chiles and the recipe on their site, and used it over grilled halibut. I am tough to please--I don't like a chile to burn my mouth, and to avoid that unpleasantness, I often end up with a dish that is too bland. This is a perfect in-between. There is enough heat for interest, but the chile does not overwhelm the delightful herbs and lime combination. I hope you enjoy! -- posted by Vicki Kaye

High-Octane Olive Salsa

Sat, 31 Oct 2009 14:17:46 -0400

A salsa that tastes decidedly different because of the olives. The jalapeños add oomph. The rice vinegar can be replaced with white wine vinegar. -- posted by Michael Keizer

Jerk Marinade and Sauce

Sun, 01 Nov 2009 10:10:07 -0500

We had this on our trip to Jamaica and got the recipe from the Chef. It is AMAZING!!! We put this sauce in everything (burgers, chicken, pork, etc...) Its SPICY so please make it to your liking. -- posted by Cat-602

Habanero Mango Hot Sauce

Tue, 03 Nov 2009 14:26:18 -0500

I blend fresh organic carrots, mango, onions, garlic, and a hint of lime juice with the Habanero. The result is a pepper sauce that harmonizes heat and flavor without the overpowering pungency found in traditional vinegar-based hot sauces. Creating a spicy but not overpowering sauce that allows you to spice your food without drowning out the original flavor. The capsaicin is not only hot on the tongue, it is brutal on the eyes or in cuts on your fingers. When preparing peppers you can wear rubber gloves to protect your hands and keep your hands clean. capsaicin has a way of staying on your hands even after washing. Safety glasses will help you avoid splashes or touching your eyes while cutting and cleaning peppers. The steam from boiling vinegar is very strong. Avoid breathing it. Cooking your hot sauce will help blend the flavors together, break down pieces of solid ingredients and pasteurize the sauce. It is an important step which should only be skipped if the sauce will be used up completely within 1 week. Bottles can be bought at http://www.leeners.com/index.html -- posted by ~Rita~

Chipotle Marinade for Grilled Chicken

Wed, 04 Nov 2009 11:02:24 -0500

This makes a thick, delicious paste that coats the chicken with tons of flavor. I like to make more than one batch at a time, apportioned into quart-sized ziplocs containing enough marinade for two chicken breasts. I freeze my chicken in the same bag with the marinade; the night before I intend to grill, I put the whole bag in the fridge and let it defrost / marinade overnight and all through the next day. I like to serve some fresh, homemade pico de gallo on top. Note: When I open a new can of chipotles, I always freeze them individually with the adobo sauce split evenly among each "batch." Therefore, I'm not positive about the amount of adobo sauce I add, but the 1 tablespoon listed below is a decent approximation! -- posted by Robyn's Cookin'

Nua Yang - Thai Style BBQ Beef

Sun, 08 Nov 2009 10:49:50 -0500

Thai style bbq marinade, great for steak sauce or stir fry marinade. I love it because it's very fast and the flavour is strong. It's close to the flavour from my local Thai restaurant. I can't take all the credit I was given the recipe from a friend but I have cut it down to just the basics. No idea where it originated from. -- posted by Chef #1439705

Fire-Roasted Pepper Salsa

Mon, 09 Nov 2009 14:39:30 -0500

If you like hot food, this may be for you! I found this recipe on the Care2 website @ http://www.care2.com/greenliving/fire-roasted-pepper-salsa.html In 25 Techniques for Grilling (Harvard Common Press, 2009), author Ardie A. Davis makes a compelling case for this fire-roasted pepper salsa: it makes a great appetizer over cream cheese, a delicious side dish, or a complement to grilled foods. The trick to getting the peppers really fire roasted is to have the grill grate as close to the heat source as possible. On a charcoal grill, this means putting something like bricks, hardwood, or more charcoal in the bottom of your grill, so when you dump the coals in, they will sit higher, nearer the grill grate. -- posted by SassiFras

Chorizo Tomato Sauce (For Pasta or Chicken)

Fri, 13 Nov 2009 12:47:12 -0500

I'll continue to tweak this one, I'm sure, but this is my current version. At these amounts, it makes a good bit of sauce. Number of servings listed is my guesstimate for pasta, which is what I originally came up with this for. I had some leftover in the fridge this afternoon, though, and tried it over a leftover chicken breast. Yum! Makes me wonder what else this might work on... -- posted by Cluich

Mole Poblano Classico -- Classic Mexican Poblano Sauce

Tue, 17 Nov 2009 00:54:45 -0500

Mole is a rich, dark, reddish-brown and smooth sauce made spicy and robust with a depth of flavor from a creative blend of seasonings that most often includes dried chiles, onion, garlic, and ground seeds (such as sesame or pumpkin (pepitas). But its best-known ingredient is unsweetened Mexican chocolate, which is used sparingly. Mole poblano is the sauce most commonly known outside of Mexico as mole sauce, although there are many different types. Courtesy of the Whole Chile Pepper Book, this classic Mexican sauce is excellent with poultry; serve it over a turkey or chicken breast. It is also terrific as a sauce over shredded chicken or turkey enchiladas. -- posted by Molly53

Chad's Triple S BBQ & Wing Sauce

Wed, 18 Nov 2009 08:04:54 -0500

The Triple S stands for Sticky,Sweet,And Spicy!!! Great on Ribs, Chicken, Brisket, Wings. Even on burgers and hot dogs! Very simple to make. -- posted by ChadFoodie

Spicy Cranberry Salsa

Mon, 30 Nov 2009 01:56:57 -0500

This will shake up your leftover Turkey Sandwich! -- posted by DiB's

New Orleans Creole Seasoning

Tue, 01 Dec 2009 16:41:52 -0500

A spicy & tasty seasoning mix. -- posted by Kat's Mom

Restaurant Red Salsa

Tue, 08 Dec 2009 16:33:09 -0500

I love this salsa for an appetizer with chips. -- posted by Kris10 Marie

The Realtor's Low Fat Thousand Island Dressing

Wed, 09 Dec 2009 14:22:05 -0500

This one is a lower fat version of thousand island dressing. It's great and you don't even miss the extra fat and calories. -- posted by Realtor by day, Chef by night

Kashmiri Masala

Thu, 17 Dec 2009 00:52:31 -0500

This masala is from the Kashmir region, the northern-most mountainous area of India. It is similar to Garam Masala, but it also contains black cumin which grows in abundance in Kashmir. -- posted by Celticevergreen

Sweet Mustard Sauce

Fri, 18 Dec 2009 01:43:42 -0500

I had this as a dip with baked chicken tenders. The recipe calls for 1/4 cup dry mustard. This is very hot, so I cut down to using 3 tablespoons. Because it has mayonnaise, I find it very different than regular mustards. Make sure you stir constantly. I checked some of the mustard recipes but did not find one with mayonnaise included. -- posted by Toni in Colorado

Spiced Fresh Cranberry Relish

Tue, 29 Dec 2009 02:28:45 -0500

This simple relish is a delicious accompaniment to your poultry, ham, and pork dishes. Tart raw cranberries are seasoned with cinnamon, nutmeg, cloves and ginger, and sweetened with sugar, orange juice and plump dark rasins. The red wine gives this old-time-favorite a sophisticated twist. -- posted by Feast Your Eyes!

Red Chili and Orange Barbecued Chicken

Sat, 02 Jan 2010 18:18:20 -0500

Published in Bon Appetit, July 1994. The original recipe calls for two 4-pound chickens, each cut into 6 pieces. We prefer to use boneless, skinless chicken breasts. The sauce would also be good on a pork tenderloin. -- posted by swissms

Thai Yellow Curry Paste

Tue, 05 Jan 2010 02:09:40 -0500

This simple and easy to prepare recipe is from the kitchen of my local Thai restaurant. Thai curries don't actually have to have curry powder in them to be authentic. This is more of a seasoning mixture. -- posted by Celticevergreen

Canned Tomato Salsa

Tue, 05 Jan 2010 11:29:31 -0500

Easy to make salsa that is great for dipping. Pretty healthy stuff with just a little salt and sugar. You need to like garlic and cilantro if you prepare as posted. -- posted by Chef #1027501

The Best Authentic Enchilada Sauce

Tue, 05 Jan 2010 11:34:17 -0500

I make it, and pour over (my very own shrimp enchilada casserole - see other recipes) enchiladas, Verdes, or anything that calls for salsa or obviously enchilada sauce!! A family favorite - plates are licked clean! -- posted by PiP389

Pineapple, Papaya, Mango Salsa over Jasmine Rice

Thu, 07 Jan 2010 11:22:10 -0500

This is great served with any seafood dish and especially with my Recipe #407262. I happen to like jasmine rice, but any rice that you like will work for this. It is also excellent with Mexican or spicy dishes or even just topped on some grilled chicken. It is so versatile. -- posted by SarasotaCook

Thai Peanut Sauce

Mon, 11 Jan 2010 11:57:57 -0500

Great sauce for chicken satay or even as a stir fry sauce. Occasionally, I like to add a tablespoon of lime juice. Enjoy!! -- posted by KPD

Spicy Mustard

Wed, 13 Jan 2010 18:29:29 -0500

Got this "secret" recipe from a close relative. You would swear there was horseradish in it but there's none! Great for sandwiches. We like as dipping sauce for soft pretzels. So easy, so good! Must keep refrigerated. -- posted by Jo in Arlington

Aceitunas Picante (Chili Olives)

Mon, 18 Jan 2010 14:19:10 -0500

SPANISH TAPAS RECIPE: This recipe combines the best of the old world, the best of the new world and spices from the far east. Brined olives are available in every tapas bar. -- posted by Celticevergreen

Chicken Wing Sauce

Mon, 25 Jan 2010 11:13:19 -0500

A creamy, easily adaptable sauce for chicken wings. Also very good for braising chicken breasts. -- posted by Chef #1469984

Sweet and Sour Sauce

Tue, 26 Jan 2010 19:40:46 -0500

I made this wonderful thick sauce to put on tofu and it got rave reviews. The recipe makes enough to cover one or two blocks of tofu depending on how much sauce you prefer. -- posted by BB2011

Barbeque Spice Rub

Wed, 27 Jan 2010 10:46:59 -0500

This is perfect for all meats, especially chicken, and when cooking on the grill gives off a fantastic aroma. Makes enough for 2lb of meat. -- posted by English_Rose

Tomato and Chili Marinade

Wed, 27 Jan 2010 10:53:02 -0500

This spicy marinade recipe makes enough for 2lb of meat or chicken. It goes best with beef, pork, lamb or chicken. Marinade red meat or poultry for 2 hours at room temp or 24-48 hours in the fridge. -- posted by English_Rose

Indian Yogurt Marinade

Wed, 27 Jan 2010 10:58:29 -0500

If you like it cool and spicy, this is a great marinade for chicken, lamb or firm white fish. This marinade recipe makes enough for 2lb of meat, chicken or fish. Marinate red meat or poultry for 2 hours at room temp or 24-48 hours in the fridge. Marinate fish for 30 mins at room temp or 2 hours in the fridge. -- posted by English_Rose

Moroccan Spiced Marinade

Wed, 27 Jan 2010 11:09:16 -0500

If you like it spicy, this is a great marinade for chicken, lamb or beef steaks. This marinade recipe makes enough for 2lb of meat, chicken or beef. Marinate red meat or poultry for 2 hours at room temp or 24-48 hours in the fridge. -- posted by English_Rose

Thai Spiced Marinade

Wed, 27 Jan 2010 11:25:26 -0500

If you like Thai flavors, this is a great marinade for any meat, poultry or fish. This marinade recipe makes enough for 2lb of meat, chicken or fish. Marinate red meat or poultry for 2 hours at room temp or 24-48 hours in the fridge. Marinate fish for 30 mins at room temp or 2 hours in the fridge. -- posted by English_Rose

Indian Spiced Rub

Wed, 27 Jan 2010 11:36:08 -0500

This rub makes enough for 2lb meat, poultry or fish and goes especially well with chicken, lamb and firm white fish. -- posted by English_Rose

Sweet and Hot Wing Sauce

Thu, 28 Jan 2010 16:14:55 -0500

This is a wing sauce that I got off of allrecipes and it's very good. It's hot and sweet (more hot than sweet) but it's delicious. I bread my wings, deep fry and just swirl them around in this sauce. Great with a side of ranch dressing. -- posted by msjill111

Burger King Original Zesty Sauce

Fri, 05 Feb 2010 09:14:48 -0500

I love Burger King's Zesty dipping sauce, offered with their onion rings... which used to be somewhat palatable (no further comments about the rapidly diminishing quality and portions of today's fast food restaurant chains...). On each BK visit, I would routinely purchase additional Zesty sauces so I could take a good supply home with me... until the simple solution came when I opened my last remaining packet... "I can make this myself at home!"... And I did... -- posted by Bazaar®

Homemade Spicy Dill Pickles

Mon, 08 Feb 2010 11:52:50 -0500

These Dill Pickles are out of this world! Bobby Flay had the recipe posted on Food Network's website. I made them for the holidays and people didn't stop raving about them. They are very easy and delicious. You may adjust the spice to your liking. The longer they sit, the hotter they get. I quartered them both horizontally and vertically to make them more bite-size. We liked them best after 4 days. -- posted by Retired Greyhound Mom