Chuys Island Hot Sauce Food

CHUY'S BOOM BOOM SAUCE RECIPE

Steps:

• Pour a small amount of chicken stock in a large cooking pot.
• Place over medium high heat and warm.
• Add peppers and garlic to pot and sauté until tender and fragrant.
• Add cilantro, soup, green chilies and tomatillos to the pot.
• Cook until warm.
• Pour into blender and blend until smooth.
• Pour mixture back into pot and place back on stove.
• Add cheese. Cook until cheese melted through.
• Store in a tightly sealed container, in the refrigerator, until ready to serve. Serve warm.

CHUY'S ISLAND HOT SAUCE

Steps:

• Combine Scotch Bonnet Peppers, Carrots, and Onion in a large saucepan
• Bring to boil for 5 minutes
• Cool
• Add to blender with Tomato, Salt, Pepper, Garlic Powder, Lime Juice, and White Vinegar
• Purée in blender
• Let mixture cool, then pour into freshly sterilized bottles, and top with sterilized lids

CHUY'S DELUXE TOMATILLO SAUCE

Steps:

• Blend all ingredients, in blender or food processor.
• Cover whatever you're cooking generously with this sauce, as it soaks in, as it cooks(but make sure it does cook, on top of your enchiladas, burritos, etc, as it contains raw egg).

CHUY'S HATCH NEW MEXICAN GREEN CHILE SAUCE

Steps:

• In heavy-bottomed sauce pan, saute onions in corn oil until they begin to brown.
• Add garlic and cook another 2 minutes.
• Stir flour in with onions and garlic so that it thickens.
• Add chopped chilies, beef broth and salt and mix well.
• Bring to a boil and simmer 10 to 15 minutes to allow mixture to reduce.
• The sauce should be thick enough to bind chilies and onions together.
• Sauce can be refrigerated for three days, or frozen.