EASY PICKLED THAI CHILI PEPPERS
Fiery Easy Pickled Thai Chili Peppers give a kick to everything from grilled meats, fish, soups, Asian noodles, rice and sauces. These addictive peppers are Whole30, paleo, gluten free, grain free, dairy free, sugar free, clean eating, real food (and of course, vegan!).
Provided by Lora
Categories Appetizer
Number Of Ingredients 5
Steps:
- Rinse off peppers.
- Be sure to put on gloves to handle the peppers. Pack peppers into glass jars (or one very large with a tight-fitting lid). If pickling slices, add the slices to the jars and pack them in.
- Add 2 cloves of garlic to each jar ( I used two small jars). Depends how tightly you pack the peppers, I really packed mine in. If using one large jar, add them all into that jar.
- In a medium saucepan, combine water, vinegar, salt (and sugar, if using...see NOTES).
- Bring water to a low simmer and stir until salt (and sugar, if using, see NOTES)are just melted (not boiling).
- Remove vinegar mixture and using a ladle very carefully pour the mixture into the jars with the peppers.
- Allow to cool for approximately 1-hour, cover and refrigerate.
- The pickled Thai chili peppers are ready to eat in 24 to 48 hours.
EASY THAI CHILI
A simple and easy weeknight chili recipe with a spicy Asian twist.
Provided by Macheesmo
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 12
Steps:
- In a large pot, add olive oil over medium heat. Add turkey and brown turkey, breaking it up as it cooks. Cook for 5-6 minutes until turkey is cooked through. Add curry paste to the turkey and stir it in.
- Cook for a minute, then add the chicken stock along with chopped sweet potato and peppers. Add diced tomatoes, cover, and bring chili to a simmer. Simmer for 8-10 minutes until sweet potatoes are soft.
- Stir in coconut milk and season chili with salt and pepper.
- Serve finished chili with fresh cilantro and lime wedges.
Nutrition Facts : Calories 430, Carbohydrate 14 g, Cholesterol 90 mg, Fat 4, Fiber 3 g, Protein 26 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 1270 mg, Sugar 8 g, TransFat 0 g
2BLEU'S SWEET THAI CHILI SAUCE (SUPER EASY)
We have an abundance of peppers (of all sorts) growing wonderfully in our garden, so I came up with this wonderful medium heat level sauce (adjustable) that went great as an accompiment with our broiled cod fish fillets. Use it for any recipe calling for Thai chili sauce. Also great as a warm drizzle over a light salad (or how about over ice cream?). This is also a great canning or OAMC recipe! Great for gift giving/gift baskets. Recipe doubles, triples, etc. quite easily, just needing longer time to reduce down.
Provided by 2Bleu
Categories Sauces
Time 30m
Yield 1/2 cup, 8 serving(s)
Number Of Ingredients 12
Steps:
- To a small saucepan, add all ingredients and stir to combine. Heat and gently simmer over med-low heat, stirring occasionally, until reduced by half or when it is the consistency of a thick maple syrup, about 15-20 minutes. Be sure to keep an eye on it so it does not overcook or burn.
- Remove from heat, let cool slightly, then use an immulsion blender or a mini food processor to chop everything up 'fine'. (you can also do this halfway thru the cooking process, then again at the end of cooking). If using, add food coloring to show level of heat (dark red being very hot).
- Serve warm over fish, pork, chicken, vegetables, etc. Cover and refrigerate any extra. It will last 6 months or more in the fridge. This will get hotter the longer it is stored!
- CANNING: PLEASE follow your canning booklet for sterilization instructions. Using 4 oz jars (a little sauce goes a long way), hot pack in boiling water bath for 10 minutes. Stored, it should last up to 2 years.
Nutrition Facts : Calories 129.7, Fat 1.4, SaturatedFat 0.2, Sodium 298.7, Carbohydrate 30.3, Fiber 1.2, Sugar 27.4, Protein 1.4
SWEET THAI CHILI CHICKEN WINGS
Baked chicken wings tossed in a tangy sauce made with sweet thai chili, siracha, ginger, and soy sauce. From Life's Ambrosia.
Provided by Barbell Bunny
Categories Chicken
Time 1h20m
Yield 2-4 serving(s)
Number Of Ingredients 9
Steps:
- In a bowl whisk together peanut oil, rice vinegar, 2 teaspoons soy sauce, garlic, ginger and chili oil (if using). Place chicken wings in marinade and toss to coat. Cover and refrigerate for at least 1 hour.
- Preheat oven to 400 degrees. Line a baking sheet with aluminum foil. Place marinated chicken wings on top, cook 20 - 25 minutes or until chicken is cooked through and skin has darkened. Turning once.
- In another bowl whisk together sweet Thai chili sauce, 1 teaspoon of sriracha and remaining teaspoon of soy sauce. Taste and add more sriracha if desired.
- Transfer hot wings to the bowl and toss to coat.
- Serve with plenty of napkins.
Nutrition Facts : Calories 856.1, Fat 65.7, SaturatedFat 16.2, Cholesterol 218.5, Sodium 1361.4, Carbohydrate 8.6, Fiber 2.2, Sugar 3.9, Protein 54.1
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