CILANTRO GARLIC SAUCE
Steps:
- Add all ingredients to food processor. Mix until smooth. Serve and enjoy!
- You can use this sauce for tacos, wings, grain bowls, stuffed baked potatoes, burritos, fajitas, tostones, broiled salmon, pulled pork, yuca fries, chips (or sweet potato fries!), veggie platters and more!
Nutrition Facts : ServingSize 2 tablespoons, Calories 141 kcal, Carbohydrate 3.2 g, Protein 1.6 g, Fat 14.2 g, SaturatedFat 6.3 g, Cholesterol 19 mg, Sodium 45 mg, Fiber 0.4 g, Sugar 0.4 g
CARIBBEAN CALYPSO HOT SAUCE
Packed with tangy sweet flavor and a ton of heat! Reduce the number of peppers if you would like it milder. Store in the refrigerator.
Provided by Jordan VanDijk
Categories Side Dish Sauces and Condiments Recipes
Time 20m
Yield 8
Number Of Ingredients 11
Steps:
- Stem and seed habanero peppers, wearing gloves.
- Heat olive oil in a skillet over medium heat. Cook and stir onion and garlic until onion is translucent, about 5 minutes.
- Combine habanero peppers, onion, garlic, lime juice, brown sugar, apple cider vinegar, tequila, salt, mustard powder, and allspice in a blender; puree until smooth.
Nutrition Facts : Calories 46.2 calories, Carbohydrate 5.8 g, Fat 2 g, Fiber 0.5 g, Protein 0.5 g, SaturatedFat 0.2 g, Sodium 583.9 mg, Sugar 4.1 g
TRINIDAD AND TOBAGO GARLIC SAUCE
The lime juice and salt mellow out the garlic flavor. This sauce was originally created for Shark and Bake, but it can be used with any grilled food. From the Barbecue Bible. If not serving this immediately, cover tightly and refrigerate for up to 3 days.
Provided by Chocolatl
Categories Sauces
Time 2m
Yield 1 1/4 cup
Number Of Ingredients 5
Steps:
- Combine all ingredients in a blender or food processor and puree until smooth.
- Serve at room temperature.
TRINIDAD GARLIC SAUCE
This delicious sauce is found with many variations throught the Caribbean. It is wonderful on grilled meats, fish, vegetables and as a sandwich spread.
Provided by AlaskaPam
Categories Sauces
Time 30m
Yield 1 cup
Number Of Ingredients 8
Steps:
- Place the garlic, vinegar, sugar, honey and salt into a blender or food processor. Puree it on high until it is a smooth paste, and then drizzle in the olive oil with the processor still running until it becomes very creamy.
- Add the chado beni, or cilantro and the scotch bonnet pepper (if you are using it) Pulse a few times and store it in the refrigerator.
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