Best Spicy Chili Sauce Recipes

EMERIL'S SHRIMP AND PASTA IN A SPICY TOMATO-CHILI CREAM SAUCE

Steps:

• Set a large 1-gallon stock pot of water to a boil and add the kosher salt. Place the linguine in the pot and stir the pot until the water returns to a boil. Cook the pasta until tender, but with a bit of resistance (al dente), about 12 minutes. Drain and reserve 1/2 cup pasta water.
• While the pasta cooks, prepare the sauce. Set a 12-inch saute pan over medium-high heat. Add the butter and olive oil to the pan. Once the butter has melted, season the shrimp with 1 tablespoon of the creole seasoning and 1/4 teaspoon of the salt and add the shrimp to the pan. Sear the shrimp until well browned on both sides, about 2 minutes. Remove from the pan and set aside.
• Add the onions and jalapenos to the pan and saute until the onions are softened and lightly caramelized, about 4 to 5 minutes. Add the garlic to the pan and saute until fragrant, about 30 seconds. Add the cream, remaining 1 tablespoon of creole seasoning, remaining 1 1/4 teaspoons of the salt and the pepper to the pan and bring to a boil. Cook the sauce until the cream is reduced by half, about 2 minutes.
• Return the shrimp to the pan, and add the tomatoes, linguine and the reserved cooking water to the pan and cook, tossing to incorporate for 3 to 5 minutes. Remove pan from the heat and add the Pepper Jack, Parmesan and basil and toss to blend. Serve immediately.

SPICY CHICKEN & BROCCOLI IN CHILI GARLIC SAUCE (LOW CARB)

Steps:

• In a large skillet, heat oil over medium high then add the broccoli in a single layer. .
• Saute for 3 - 4 minutes without stirring until broccoli gets lightly browned.
• Stir broccoli, add garlic and ginger and saute for another minute or two.
• Stir in chicken. Cover pan and allow to steam for two minutes.
• Remove lid and stir in the Chili Garlic sauce, soy sauce, chicken broth and splenda.
• Stir and simmer until sauce reduces a bit and is not soupy.
• Serve with extra Chili Garlic sauce and soy sauce on the side.

GRILLED LAMB CHOPS WITH SPICY CHILI-CILANTRO SAUCE

Steps:

• Combine 2 tablespoons chili powder, cilantro, oregano, cumin and garlic powder in small bowl. Coat lamb chops with spice mixture. Place lamb chops in glass baking dish. Cover and refrigerate 8 hours or overnight.
• Heat 1 tablespoon oil in medium saucepan over medium-high heat. Add shallots and garlic and sauté 2 minutes. Add red wine, beef stock and remaining 2 tablespoons chili powder. Boil until sauce is reduced to 3/4 cup, about 30 minutes. Remove sauce from heat. Add butter 1 piece at a time, whisking until melted after each addition.
• Prepare barbecue (medium-high heat) or preheat broiler. Grill or broil lamb chops to desired doneness, about 6 minutes per side for medium-rare.
• Place 2 lamb chops on each of 4 plates. Spoon sauce over lamb and serve.

SALT COD FRITTERS WITH CREAMY MUSTARD SAUCE, SPICY ORANGE CHILI SAUCE, PINEAPPLE CHUTNEY AND SHREDDED ZUCCHINI SALAD

Steps:

• Soak the salt cod in 1 gallon of water for 24 hours, changing the water 2 to 3 times until the cod no longer tastes of salt.
• Place the oil in a pot a third of the way full. Heat the oil to 350 degrees F and line a baking sheet with paper towels. Remove the cod from the water, pat dry and roughly chop. Place the cod in a food processor and pulse until shredded.
• Remove the cod, squeeze with hands to remove excess water and place the cod in a bowl.
• Place the flour, baking powder, baking soda and salt in a large bowl, mix. In a separate bowl, whisk the milk and eggs and add to the bowl with the dry ingredients. Add the cod and cilantro to the batter, folding to incorporate. Spoon 1 tablespoon of the cod batter into the hot oil and fry until golden brown and the fritters are cooked, about 3 minutes, turning the fritters over while cooking. Place the cod on the lined baking sheet. Repeat with the remaining cod batter.
• Serve the salt cod fritters with Creamy Mustard Sauce, Spicy Orange Chili Sauce, Pineapple Chutney and Shredded Zucchini Salad.
• Place the sour cream, mustard, coriander seeds, honey and gherkins into a bowl, mix, season with salt, cover and place in fridge until serving.
• Place the salt, sugar, vinegar, green chile, red chile, orange and red onions into a blender and puree until smooth.
• Heat the oil in a saute pan over medium heat. Add the red onions and saute until tender and translucent. Add the pineapple, sugar, vinegar and fennel seeds and stir. Cook until the pineapple has softened slightly and the juices have reduced, 7 to 10 minutes. Season with salt.
• Place the red onions, lime juice and salt in a bowl. Stir and allow to sit for 5 minutes. Add the cherry tomatoes, cilantro and zucchini to the bowl and mix.

SPICY CHICKEN WITH CHILI LIME DIPPING SAUCE

Steps:

• Combine the fish sauce, garlic, chilli and sugar in a medium bowl. Add chicken; mix well. Cover and refrigerate for 3 hours or overnight, turning occasionally.
• To Make the Chili Lime Dipping Sauce: Combine all ingredients in a small bowl; stir until the sugar is dissolved.
• Heat large frying pan over medium heat. Brush pan with oil; cook chicken, in batches, for about 4 minutes each side or until browned and cooked through.
• Insert toothpicks into the chicken pieces. Serve with Chili Lime Dipping Sauce and lime wedges, sprinkled with coriander and onion.

MUSSELS WITH SPICY TOMATO-CHILI SAUCE

Steps:

• Heat oil in heavy large pot over medium-high heat. Add onion; sauté 5 minutes. Mix in tomato paste, black bean sauce and jalapeños, then tomatoes and fish stock. Bring to boil. Add mussels. Cover and cook until mussels open, about 6 minutes (discard any mussels that do not open). Ladle mussels and tomato mixture into bowls and serve.

SHRIMP WITH SPICY CHILI AND BEER SAUCE

Steps:

• Melt 6 tablespoons butter in heavy large skillet over medium-high heat. Add chopped garlic, black pepper, dried thyme, and cayenne pepper and stir 1 minute. Add shrimp and sauté 1 minute. Stir in beer. Using slotted spoon, transfer shrimp to large bowl. Add chicken broth, Worcestershire sauce, and honey to skillet and boil until sauce is reduced to 1 1/4 cups and coats spoon thinly, about 45 minutes. Return shrimp to sauce and simmer until shrimp are just cooked through, about 3 minutes. Season to taste with salt. Serve with rice.

VEGETARIAN MANDARIN ORANGE LO MEIN WITH A SWEET AND SPICY CHILI SAUCE RECIPE - (4.5/5)

Steps:

• 1. Ending with the corn starch and tofu, add all of the marinade ingredients to a medium sized bowl then refrigerate while you get started on the rest. 2. Fill a large pot with boiling water and cook the noodles with about 1 tbsp of canola oil until they are al dente. Start on the sauce. Combine all ingredients in a small bowl, ending with the corn starch, make sure you mix it well so that there are no lumps. 3. Check on the pasta and chop all of the veggies then get started on the sweet and spicy chili sauce, which will be served on the side. 4. When the pasta is done cooking, strain and keep it in a large bowl. Now get started on frying up the veggies. Add 1TBSPof oil to a sauce pan and then fry the veggies (not frozen ones), starting with the garlic, now add the onion and mushroom. Fry just until the mushrooms start to soften. Remove veggies from the pan. Now add the tofu to the pan and fry on high for a few seconds, while stirring gently; add the fried onion and mushroom. Continue to cook on medium/high until the tofu slightly darkens or becomes golden on one side, then remove the veggies from the pan when most of the marinade has evaporated (all but about 2 tbsp). 5. Now add 1TBSPof canola oil to that same pan, keep it on a low flame and add the pasta with 4 1/2 tbsp of the sauce (not the marinade from the veggies). Use a fork to toss the pasta until it's evenly coated with the sauce. Cook on medium without a lid and continue to toss pasta with the fork, then add the frozen veggies. Cook on low and cover; allow to simmer until frozen veggies are thawed and warm. When they're thawed, add the tofu, fried onion and mushrooms; the almonds and mandarin oranges. Turn off flame and keep covered until ready to serve. 6. For the sweet and spicy chili, combine all of the ingredients in a bowl, including the remaining sauce, then simmer on low in a sauce pan while stirring. Don't cook it for too long, just until it starts to thicken. Now pour the sauce into a small dish. (If you cook it too long, it'll become like glue!); it may look a bit runny, but once it sits for about 5 minutes, it'll thicken. If you thickened the chili sauce too much, you can add a bit of water and microwave it for a few seconds. You can drizzle the chili sauce over the lo mein, it's spicy so a little goes a long way :). You should end up with about 1/4 cup of the chili.

STEAK WITH SPICY CHILI SAUCE

Steps:

• In a bowl, combine the vinegar, brown sugar, shallots, chili paste, garlic, 1 teaspoon oil, and ¼ teaspoon salt in a bowl.
• Add the steaks, turning to coat evenly.
• Remove the steaks, reserving the sauce; pat the steaks lightly with paper towels and sprinkle with remaining ½ teaspoon salt.
• Heat the remaining ½ teaspoon oil in a large nonstick skillet over high heat until almost smoking.
• Arrange steaks in a single layer so that they don't touch.
• Cook until done to taste, 4 minutes on each side for med-rare; transfer steaks to a plate and cover to keep warm.
• Add the reserved sauce to the pan; bring to a boil over med-high heat and cook, stirring often, until thick and syrupy; about 3 minutes; spoon sauce over steaks.

SPICY CHILI SAUCE

Steps:

• In a medium saucepan, combine 1 cup bottled chili sauce, 1/4 cup chopped onions, 3 T. vinegar, 1 teaspoons packed brown sugar, 1 clove crushed garlic, 1/4 teaspoons dry mustard, 1/4 teaspoons bottled hot pepper sauce, and 1/8 teaspoons salt.
• Bring to boiling. Reduce heat. Simmer, uncovered 10 minutes, stirring often.
• Serve warm or cool.

SPICY BEEF SALAD WITH CHILI-LIME SAUCE

Steps:

• Create marinade by mixing together soy sauce, oyster sauce and vegetable oil in a bowl. Marinade beef. While beef is marinading, create spicy sauce. In a large bowl mix all ingredients from corriander root to palm sugar paste. Stir until combined. Grill the beef until medium rare. Slice into thin strips. In a large mixing bowl placed sliced beef, spicy sauce and all vegetables (tomato through lemongrass). Mix well. Garnish with a corriander leaf. Garnish with corriander leaves.

SWISS CHARD RICE WITH SPICY CHILI SAUCE

Steps:

• To make stock, boil 3 cups of water and add the sea kelp. Remove from the heat and let it sit for 10 minutes for the flavor to release. Reserve 2 cups of stock.
• In a heavy bottom pot, heat the sesame oil over medium heat, add the Swiss chard and saute until soft. Add the rinsed rice and continue to saute for 2 more minutes. Pour the reserved 2 cups of sea kelp stock into the pot. Let it boil, reduce the heat and simmer for 15-20 minutes, covered.
• Remove from heat and let it sit for another 5 minutes so the remaining heat inside the pot will finish the job. Fluff the rice and chard with a fork.
• Meanwhile, make the chili topping sauce by combining the remaining ingredients.
• To serve, spoon the rice in a bowl, top with the sauce, and mix all together to incorporate the rice with the sauce. Serve warm.

HOMEMADE ESSENTIALS: SPICY SWEET CHILI SAUCE

Steps:

• PREP/PREPARE
• Storage Of Homemade Condiments, Spices, and Sauces Because homemade spices and condiments do not contain any preservatives, it is important to store them properly. Non-reactive (glass) containers with tight-fitting lids are a must. If I am making a dry spice, I love to use old spice bottles that I have run through the dishwasher. If I am doing homemade sauces, I love using Weck jars. They are all glass, come in all sizes and shapes, and have excellent leakproof lids. If you shop online, you can go to Amazon, and type in "Weck Jars" and you will find a ton of them. Dry spices should be kept in a cool space, away from sunlight (spice cabinet), and sauces, in most cases, should be stored in the fridge. If properly stored, this chili sauce should last 4 - 6 weeks in the fridge.
• Baked Garlic I love what baking does to garlic... it mellows the flavor and creates an awesome ingredient that enhances so many diverse dishes. I use it so much in catering that I usually bake 15 or more bulbs of garlic at a time, and then save them for when needed. Here is the recipe that I use... it is easy/peasy: https://www.justapinch.com/recipes/sauce-spread/seasoning-mix/cooking-essentials-baked-garlic.html?r=4 If you do not wish to use baked garlic you can use raw; however, it is stronger, so for this recipe reduce the cloves from three to two, and grate or mince them into the sauce.
• Homemade Ketchup Okay, this may seem like a lot of time to spend on making ketchup; however, the time spent is well worth the flavor you get on the other side. Plus, since you're making it from scratch, you can vary the ingredients to suit the occasion. https://www.justapinch.com/recipes/sauce-spread/other-sauce-spread/versatile-homemade-ketchup.html?r=3
• Gather your ingredients (mise en place).
• THE SAUCE
• Add the vinegar and water to a saucepan over medium heat and bring up to a simmer. Add the remainder of the ingredients and continue to simmer for about 10 minutes.
• OPTIONAL THICKENER (SLURRY)
• If you want the sauce a bit thicker, mix the arrowroot, or cornstarch together with the water, add to the sauce, then allow to simmer an additional 5 minutes, as the sauce thickens.
• Allow to cool, then store in a non-reactive container in the fridge.
• PLATE/PRESENT
• Use in any recipe that requires a sweet/spicy chili sauce, or just place it at the table to use as a condiment. Enjoy.
• Keep the faith, and keep cooking.

SPICY CHILI DIPPING SAUCE

Steps:

• 1. Over medium high heat, in a small sauce pan, add sugar,vinegar and water and bring to a boil, while stirring, until the sugar is dissolved. Add the finely minced garlic, Sriracha and crushed red pepper. Let the sauce simmer for a few minutes until it slightly thickens. Dissolve 1 tablespoon of corn starch with 1 tablespoon of water.
• 2. Bring the sauce to a rapid boil and whisk in the slurry, stirring until it thickens. Set aside to cool.
• 3. Enjoy! It's yummy!

SPICY-SWEET CHILI SAUCE

Steps:

• Stir chili paste, lime juice, and honey in a small bowl. Sauce can be stored in the refrigerator up to 2 days.

SWEET & SPICY THAI STYLE CHILI SAUCE RECIPE - (4.3/5)

Steps:

• Method: - Start with 3/4 cup of sugar in a small sauce pan. - Add the rice vinegar and water to the sugar and turn the heat to a medium high. Bring the sugar solution to a boil while stirring, until the all the sugar is dissolved. - Add the finely minced garlic and crushed red pepper. - For some extra heat and color you can add some siracha or hot sauce to it. I like it to have a little zip to it after the initial sweet flavor. Let the sauce simmer bubble for a few minutes until it thickens slightly and all the flavors blend in. - In the meantime, dissolve 1 tablespoon of corn startch in a tablespoon of cold water until there are no lumps in it. - Turn the heat up to a rapid bubble and pour in the cornstarch slurry in the sauce and stir it well. - You'll notice the sauce thicken faster and you can turn the heat down again. Lastly, add 1/2 tbsp of fish sauce for some saltiness or a 1/2 tsp of regular salt and stir it in. Turn off the heat and let the sauce cool down. - Serve as a dipping sauce, or toss a couple tablespoons in a stir fry for sweet and spicy dish! Bottled or in an air-tight container this sauce lasts a long time in the fridge. FOR VISUAL INSTRUCTIONS GO TO THE LISTED URL: http://picturetherecipe.com/index.php/recipes/sweet-and-spicy-chili-sauce-thai-style/

SPICY CHILI SAUCE

Steps:

• In a frying pan, fill bottom of pan with the vegetable oil and get it hot. Then add tomato puree, stand back it will splatter and fry in the oil, turn down the heat to medium-high, and add the jalapeno and onion puree. Cook together for 1-2 minutes, then add all the seasoning, and the tomato sauce. Salt to taste. Use with Enchiladas, Tacos, Rice, Burritos, as a sauce on the side.