CHILE-LIME SAUCE
This condiment, called nam pla prik, is found on virtually every home and restaurant table in Thailand.
Provided by Kathy Brennan
Categories Sauce Condiment Chile Pepper Garlic Lime Juice
Yield Makes about 1/2 cup (120 ml)
Number Of Ingredients 5
Steps:
- In a small bowl, whisk together the lime juice, fish sauce, garlic, jalapeños, and brown sugar. (Or, in a 12-ounce/180-ml or larger jar with a lid, combine the ingredients, cover, then shake vigorously.) Dip a piece of lettuce in the dressing and check the seasonings; add more jalapeños, if you like. The sauce should have a balance of hot, sweet, sour, and salty, which is typical of Thai foods. Keep, covered, in the refrigerator for up to 2 weeks.
CHILE-LIME CLAMS WITH TOMATOES AND GRILLED BREAD
Sure you can cook clams right on the grill grate, but getting a skillet involved means capturing all of their delicious briny juices.
Provided by Chris Morocco
Categories Bon Appétit Dinner Summer Grill Grill/Barbecue Clam Shellfish Seafood Beer Chickpea Garlic Cilantro Hot Pepper
Yield 4 servings
Number Of Ingredients 15
Steps:
- Prepare a grill for medium, indirect heat (for a gas grill, leave one or two burners off; for a charcoal grill, bank coals on one side of grill). Place a large cast-iron skillet on grill over direct heat (move it around to cooler part of grill as you cook if needed) and melt 4 Tbsp. butter in skillet. Add shallots and garlic and cook, stirring often, until soft, about 4 minutes. Add tomato paste and cook, stirring often, until paste darkens to a rich brick-red color, about 1 minute. Add beer and tomatoes. Bring to a boil and cook until beer is reduced nearly by half and no longer smells boozy, about 4 minutes. Stir in chickpeas and sambal oelek, then add clams. Cover (if you don't have a lid that fits, use a sheet of foil) and cook, stirring occasionally, until clams have opened; this could take from 5-10 minutes depending on size of clams and the heat level. Remove from heat; discard any clams that don't open. Stir in lime juice and remaining 2 Tbsp. butter.
- While the clams are cooking on the grill, drizzle bread with oil and season lightly with salt. Grill until golden brown and crisp, about 2 minutes per side.
- Transfer toast to plates and spoon clam mixture over; top with cilantro. Serve with lime wedges for squeezing over.
FRESH TOMATO CHILI SAUCE
This is a sweet chili sauce made according to an old family recipe. It is great on hamburgers, and pot roast. If you don't can the sauce in jars, it can be refrigerated.
Provided by Janet Larsen
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 4h35m
Yield 96
Number Of Ingredients 9
Steps:
- Place the tomatoes in a large pot over medium heat, and simmer 1 hour. Skim off any excess liquid or foam. Stir in the chile peppers, bell peppers, onion, vinegar, lime juice, white sugar, brown sugar, and desired amount of salt. Reduce heat to low, and simmer 3 to 5 hours until liquid reduces and thickens. Adjust seasonings to taste.
- Remove chili sauce from heat, and skim off any foam. Pour into hot, sterilized jars, leaving 1/4 inch headroom. Adjust lids. Process for 10 minutes in a boiling-water bath.
Nutrition Facts : Calories 30.5 calories, Carbohydrate 7.1 g, Fat 0.1 g, Fiber 0.8 g, Protein 0.6 g, Sodium 76.6 mg, Sugar 6.1 g
CHILI LIME AND TOMATO MARINADE
My boyfriend loves spicy stuff so I found stuff in my cupboards and made this marinade. I've only used it once on Salmon, but he said it was the best salmon he ever ate and didn't even need lemon juice on it. Coming from the guy who douses his fish like he's putting out a fire, that meant a lot to me. I only marinated the fish for 3 hours but anywhere from 45 minutes to overnight should also be good. Make sure to flip it over at least once so both sides of the fish get a good soak! This is good for anywhere from 1/2-1lb of fish. Suggestions: Salmon, Ahi Tuna, Tilapia and Mahi-Mahi.
Provided by Mustafas Cook
Categories Vegetable
Time 30m
Yield 1-2 serving(s)
Number Of Ingredients 6
Steps:
- Combine all of the ingredients except the chili powder in a bowl and mix well. Taste to see if marinade has an acceptable level of spice. If not, add more hot sauce (not buffalo sauce!) to taste. Place fish in a plastic zipper bag or make a bag out of tin foil. Add marinade and make sure fish is coated. Place in fridge for desired amount of time, but at least 45 minutes, turning at least once before cooking.
- When ready to cook, make a bag out of tin foil and place fish and marinade in it, if not already. Sprinkle the chili powder over the fish and make sure the top of the "bag" remains open, high enough so the marinade does not escape. Cook at 400 degrees until done. (Cooked) Marinade also doubles as a sauce for the fish if desired.
Nutrition Facts : Calories 236.6, Fat 14.8, SaturatedFat 2.1, Sodium 97.9, Carbohydrate 26.4, Fiber 7, Sugar 15, Protein 5.4
CHILI LIME SAUCE
Steps:
- Whisk together lime juice, fish sauce, sugar, vinegar, chile paste and green onions in a bowl.
CHILLI LIME AND GARLIC MARINADE
Simply toss with your meat/fish/tofu for 20 mins or longer if you can. Will keep for 3 days in the fridge.
Provided by PinkCherryBlossom
Categories Mexican
Time 5m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Mix ingredients together in a dish.
- Rub over meat/fish/tofu and leave to marinade.
Nutrition Facts : Calories 135.8, Fat 13.9, SaturatedFat 1.9, Sodium 2.1, Carbohydrate 3.4, Fiber 1, Sugar 0.3, Protein 0.8
CHILI LIME SALSA
This zesty, flavorful salsa will be a hit at your next party! The chilies and limes add a depth of flavor that can't be found in a jar of store-bought salsa. There are some tips/tricks I use to get the best results, so be sure to read those before you go shopping. This recipe makes about two quarts, and you may pressure can it for storage. Cooking is not necessary.
Provided by Faux Chef Lael
Categories Sauces
Time 30m
Yield 2 quarts, 12 serving(s)
Number Of Ingredients 10
Steps:
- Tip 1: As with most salsas and sauces, this salsa is best made a day in advance in order for the flavors to meld. It can be stored in the fridge for up to a week.
- Tip 2: Use ripe tomatoes! This is the perfect recipe to use up tomatoes that are getting mushy. If you can't get fresh garden tomatoes, use Romas from the store for best flavor You can place the tomatoes in a paper bag for 24 hours to ripen them further if needed. It's important to de-seed the tomatoes so that your salsa is not watery. See directions below.
- Tip 3: Cilantro stems contain a ton of flavor, so use them! It will save you time by not having to pluck the leaves off.
- Tip 4: When juicing any citrus fruit, you'll get more juice if the fruit is warm. After zesting, zap your naked limes in the microwave for 15-30 seconds before cutting in half and juicing.
- Tip 5: White onions have that sharp flavor that you need to give salsa it's kick, so don't substitute.
- Tip 6: The heat of a jalapeno comes from its seeds, so de-seed them if you want a milder salsa. I usually de-seed one, and leave the seeds of the other. OPTIONAL: For richer flavor, you can fire roast your peppers over a gas burner, or in a cast iron skillet on an electric stove . Once they are black on all sides, seal them in a plastic baggie to sweat for 30 minutes, then peel them. ALWAYS WEAR GLOVES when handling peppers.
- Tip 7: You can make your own taco seasoning, or use a packet. I prefer McCormick HOT taco seasoning because it has the most flavor. Don't worry, there's not enough cayenne in the packet to make your salsa too spicy. If you want it spicier, add additional cayenne or extra chopped jalapeno with seeds.
- To begin, you'll need a very large mixing bowl, a medium bowl that a strainer/colander will fit in, and a small bowl for juice/trash/seeds.
- Cut tomatoes into quarters, remove core, then use your fingers to scoop out the seeds and juice into the small bowl, leaving the empty "shell" of the tomato. Using a very sharp knife, chop the tomatoes into small, quarter inch pieces. place the chopped tomato in the strainer over the medium bowl to drain any additional liquid. When all the tomatoes are in the strainer, sprinkle them with the salt and stir, then allow them to rest in the bowl for about 30 minutes while you prep the other ingredients. The salt will draw out extra moisture and drain it into the bowl below.
- Rinse the entire bunch of cilantro under cold water, then blot it dry with paper towels. Mince the cilantro, including the stems. Add cilantro to the large mixing bowl.
- Peel and chop the onion into very small pieces, a little larger than a mince, and add it to the large bowl.
- De-seed jalapenos as desired, then chop finely and add to large bowl.
- Zest two limes, add zest to bowl. Then warm the limes and juice both into the bowl.
- Add the cans of chilies and tomato sauce, the minced garlic, and the taco seasoning to the bowl.
- Now add the strained, salted tomatoes to the bowl and stir the salsa well. Add additional salt and seasonings to taste. When tasting, be sure to use a tortilla chip. Sometimes it seems like you need more salt, but tasting it with the salty chip will be enough.
- For best flavor, refrigerate 24 hours.
Nutrition Facts : Calories 52, Fat 0.4, SaturatedFat 0.1, Sodium 1140.9, Carbohydrate 12.4, Fiber 3.3, Sugar 7, Protein 2.3
CHILI LIME MARINADE
Make and share this Chili Lime Marinade recipe from Food.com.
Provided by Molly53
Categories Tex Mex
Time 5m
Yield 1 batch
Number Of Ingredients 5
Steps:
- Whisk together oil, lime juice, cumin, chili powder and garlic in a large, shallow dish to make a marinade.
- Arrange meat or fish in dish and rub all over with marinade, then cover and refrigerate for 2 to 3 hours, turning occasionally.
TOMATO AND CHILI MARINADE
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.
Provided by English_Rose
Categories Pork
Time 5m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Mix all ingredients together and use as required.
Nutrition Facts : Calories 79.6, Fat 6.9, SaturatedFat 0.9, Sodium 105.5, Carbohydrate 4.9, Fiber 0.4, Sugar 3.8, Protein 0.4
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GRILLED CHILI LIME CHICKEN | THE RECIPE CRITIC
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4.8/5 (12)Calories 257 per servingCategory Dinner
- Whisk together vinegar, chili powder, garlic powder, onion powder, salt, pepper, and lime juice. Combine with chicken in a zip lock bag, press the excess air out, and seal. Chill for 30 minutes or up to 8 hours.
- Preheat grill to medium-high. Use tongs to transfer chicken to the grill, then discard the marinade and bag.
- Grill for 6-10 minutes on each side or until cooked through. Serve with lime wedges and cilantro if desired.
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