CHILLI SAUCE RECIPES RECIPES

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SWEET CHILLI SAUCE RECIPE | BBC GOOD FOOD



Sweet chilli sauce recipe | BBC Good Food image

Make your own sweet chilli sauce to cook with. This Thai condiment often contains fish sauce but we’ve kept our version veggie

Provided by Barney Desmazery

Categories     Condiment

Total Time 35 minutes

Prep Time 10 minutes

Cook Time 25 minutes

Yield Makes 200ml/10 servings

Number Of Ingredients 5

20 red chillies , stems removed, deseeded for a milder sauce
1 finger sized piece of ginger , peeled and roughly chopped
5 garlic cloves , roughly chopped
100ml white wine or cider vinegar
200g white caster sugar

Steps:

  • Tip all the ingredients except the sugar into a mini chopper or blender and blend to a chunky sauce. Scrape the contents into a shallow saucepan with the sugar and 100ml water and bring to a simmer.
  • Simmer for 15 mins, stirring occasionally until it becomes syrupy. Keeping a close eye on it, continue to simmer and stir for 5 mins more until it easily coats the back of the spoon and you see the bottom of the pan when you stir. Leave to cool and infuse for 1-2 hours. Will keep in a small sterilised jar for up to a month.

Nutrition Facts : Calories 87 calories, CarbohydrateContent 21 grams carbohydrates, SugarContent 21 grams sugar, ProteinContent 1 grams protein, SodiumContent 0.01 milligram of sodium

VEGETARIAN CHILLI RECIPES | BBC GOOD FOOD



Vegetarian chilli recipes | BBC Good Food image

Discover our best ever vegetarian chilli recipes, packed with vegetables and beans for a meat-free take on a favourite. Serve with rice, grains or tacos.

Provided by Good Food team

Number Of Ingredients 1

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This sweet tomato sauce is great on pizza, tossed through pasta, with meat or fish… there's so much you can use it for!
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    1. Peel and finely slice the garlic. Pick the basil leaves and tear into pieces.
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    3. Season the sauce with sea salt and freshly ground black pepper. As soon as it comes to the boil, remove the pan from the heat.
    4. Strain the sauce through a coarse sieve into a bowl, using your wooden spoon to push any larger bits of tomato through. Discard the basil and garlic that will be left in the sieve, but make sure you scrape any of the tomatoey goodness off the back of the sieve into the bowl.
    5. Pour the sauce back into the pan, bring to the boil, then turn the heat down and simmer for 5 minutes to concentrate the flavours. It will be ready when it’s the perfect consistency for spreading on your pizza.
    6. Store the sauce in a clean jar in the fridge – it’ll keep for a week or so.
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SMOKY VEGGIE CHILLI RECIPE | JAMIE OLIVER RECIPES
If you want to get ahead, I have a hearty veggie chilli you can batch cook in advance for the perfect winter warmer. Here I’m dry-charring all the veg first to bring bags of smoky flavour.
From jamieoliver.com
Total Time 1 hours 45 minutes
Cuisine https://schema.org/VegetarianDiet, https://schema.org/GlutenFreeDiet
Calories 517 calories per serving
    1. Put a large casserole dish on a medium-low heat and a large non-stick frying pan on a high heat.
    2. Prick the peppers, then sit them directly on the gas flame, or under a hot grill, for 10 minutes, until charred (keep an eye on them!). Meanwhile, scrub the sweet potatoes and slice into 2cm chunks (there’s no need to peel them), then char in the hot, dry frying pan for 5 minutes, turning them halfway through.
    3. Meanwhile, peel the onions and cut into 1cm chunks, then dry-fry in the casserole dish for 3 minutes until softened. Push them to the side and drizzle in 2 tablespoons of oil, then stir in the cumin seeds, paprika, cocoa powder and peanut butter. Add 1 tablespoon of red wine vinegar and scrape up any sticky bits from the bottom of the pan, then stir in the charred sweet potato.
    4. Prick the chillies and blacken all over in the hot frying pan or directly over the gas flame. Carefully place the charred peppers on a board, then deseed and roughly chop, adding them to the casserole dish as you go. Carefully remove the charred chillies to a board, then finely chop and add to the mix.
    5. Preheat the oven to 180ºC/350ºF/gas 4.
    6. Strain the butter beans in a sieve over the casserole dish, so the juices go straight in, then tip the beans into a the hot, dry frying pan and leave them in an even layer, without stirring, until they start to char and pop, then tip into the veg.
    7. Tip in the chickpeas (juice and all) and scrunch in the tinned tomatoes, breaking them up with a wooden spoon, then pour in 1 tin’s worth of water. Finely chop and add the coriander stalks (saving the leaves for later), season with a pinch of sea salt and black pepper and stir well, then pop on the lid, leaving a little opening, and cook for 1 hour, or until thickened, stirring occasionally.
    8. Meanwhile, scrub the potatoes and dry with a clean tea towel. Prick them all over with a fork and sprinkle with a pinch of sea salt, then place on a baking tray and bake for 1 hour, or until crispy on the outside and fluffy in the middle.
    9. For the salsa, peel the onion and thinly slice with the apple, then tip into a small bowl, dress with the lime juice and season to perfection.
    10. For the cheat’s chilli sauce, blitz the jalapeños and their vinegar with the mint in a food processor until smooth.
    11. When you’re ready to serve, finely chop the coriander leaves and stir through the chilli with 1 tablespoon of extra virgin olive oil. Grate the cheese and click off the lettuce leaves.
    12. To serve, cut a cross into each baked spud, pinching the bottoms so they open up, and transfer to serving plates. Top with the cheese, stuffing it in well, then add a good spoonful of the chilli and serve with the lettuce leaves, a dollop of yoghurt, a sprinkling of the salsa and a drizzle of the chilli sauce.
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SIMPLE HOT CHILLI SAUCE RECIPE - FOOD.COM
I have an abundance of chillis so I want to make a sauce. I'm planning on trying this with other types of chillis as needed, but for now, saving this recipe per how I found it. http://www.taste.com.au/recipes/19696/hot+chilli+sauce Modified per suggestions. Receipe states should last 3 weeks in the fridge, but I'm sure if you sterilised, it would last longer and canning would probably make it last even longer. Prep time includes blending time.
From food.com
Reviews 5.0
Total Time 22 minutes
Calories 287.6 per serving
  • Process mixture, in batches, until smooth. Pour into hot sterilized jars. Secure lids. Refrigerate for up to 3 weeks.
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PASTA WITH CHILLI TOMATOES & SPINACH RECIPE | BBC GOOD FOOD
A low-fat supper of tasty tomato sauce and penne - wilt down a whole bag of spinach for extra nutrients
From bbcgoodfood.com
Total Time 30 minutes
Category Dinner, Main course
Cuisine Italian
Calories 524 calories per serving
  • Shake the spinach into the pan and cook for 1-2 mins until wilted. Drain the pasta and tip into the pan with the sauce. Toss to combine, sprinkle with cheese and serve.
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SWEET CHILLI SAUCE RECIPE | BBC GOOD FOOD
Make your own sweet chilli sauce to cook with. This Thai condiment often contains fish sauce but we’ve kept our version veggie
From bbcgoodfood.com
Total Time 35 minutes
Category Condiment
Calories 87 calories per serving
  • Simmer for 15 mins, stirring occasionally until it becomes syrupy. Keeping a close eye on it, continue to simmer and stir for 5 mins more until it easily coats the back of the spoon and you see the bottom of the pan when you stir. Leave to cool and infuse for 1-2 hours. Will keep in a small sterilised jar for up to a month.
See details


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Using veg raw to make a salsa as well as cooking it in the stew is incredibly resourceful and delicious.
From jamieoliver.com
Total Time 1 hours 30 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 636 calories per serving
    1. Preheat a griddle pan to high.
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