Grams Chili Sauce Food

CHILI SAUCE

Steps:

• Peel tomatoes by placing them in boiling water for 30 seconds and then plunging them into cold water. The skin will slide right off. If it doesn't, plunge them in the hot water again.
• Wrap all the whole spices in a little cheesecloth bag.
• Rough chop the remaining ingredients. Don't worry about it being pretty, just chop them up into pieces between 1/4" - 1/2".
• Put all the ingredients into a large stock pot and bring to a boil. Once boiling, reduce heat to a simmer and simmer until thick and reduced by 1/3rd. This will take many hours. 5-10 hours depending on the type of tomatoes you use.
• Taste as you go! If after 3 hours you find you like the taste of it, then remove the spice bag and continue to simmer until thickened. I always leave my spice bag in until the end though.

HOMEMADE CHILI GARLIC SAUCE (HUY FONG BRAND COPYCAT)

Steps:

• Combine the peppers, garlic, salt, sugar, vinegar, and water in a blender. Blend on medium until chunky. Remove 1/4 of the blended mixture.
• Turn the blender to high and liquify the remaining contents of the blender.
• Strain the liquified mixture so that you are left with just the juices.
• Add the strained juice and reserved chunky bits to a pot.
• Meanwhile, add the cornstarch to a small bowl with 1 teaspoon water, stir to mix well to make a slurry.
• Heat the pot over medium-high heat. Once warm, add the cornstarch slurry and bring to a boil.
• After reaching a boil, remove from heat and allow to cool completely. The chili garlic sauce is ready to serve.
• To store, transfer the chili garlic sauce to a clean mason jar and seal it. Store in the fridge for up to 1 month.

GRAM'S CHILI CON CARNE MY WAY!

Steps:

• 1. In large skillet, add your diced onion and beef. Brown the beef and onion together until there is no pink left in the meat. DO NOT allow the onion to burn.
• 2. Drain the grease from the pan if there is any.
• 3. Moving the meat and onions to the side of the pan, add in this order, garlic, chili powder, cumin, cayenne pepper and black pepper. Stir and cook allowing them to bloom about 30 seconds. And then stir into the meat and onion mix.
• 4. Add Tomato sauce, Diced Tomatoes, and kidney beans. Mix together well and bring to a boil. Turn the pan down to simmer and allow to cook and reduce for about an hour.
• 5. In a large saucepan, cook your elbow macaroni until tender. Rinse in cold water. Put aside in a mixing bowl awaiting chili.
• 6. When chili is ready, mix it into the cooked elbow macaroni. Get a good sized cassarole dish out and making layers, you will put a layer of chili macaroni on the bottom, top with some cheese, add another layer of chili macaroni and cheese until topped only with cheese. Put in a hot oven at 325 degrees and cook until bubbles about 15 to 20 minutes. Allow dish to sit for a good 5 to 10 minutes before serving to allow flavors to mingle well. Enjoy!!

HOMEMADE CHILI SAUCE

Steps:

• Whisk tomato sauce, brown sugar, vinegar, chili powder, allspice, garlic powder, and onion powder together in a bowl.

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.

CHILI GARLIC SAUCE

Steps:

• Wash the chilies then remove the stalks.
• Put the chilies in a blender. Add the garlic and cooking oil. Blend for a few seconds until it becomes tiny bits. Do not over-blend.
• After blending, pour in a large pan. Cook in low medium heat while stirring continuously. Cook for around 20 to 25 minutes until the chili changes color.
• Then, add the other ingredients. Add the sugar, salt, black pepper and oyster sauce. Stir until well blended. Then add vinegar. After adding vinegar, do not stir for 3 minutes. Just let it boil. This is to avoid "raw taste" of the vinegar.
• After 3 minutes, stir and cook for another 20 minutes.
• Once the chili and garlic is cooked, remove from heat and let it cool completely.
• Put in a clean dry jar with lid.

GRAM'S CHILI SAUCE

Steps:

• 1. Crush tomatoes, or use crushed canned tomatoes, in a large heavy bottomed pot. Add the remaining ingredients.
• 2. Bring the pot to a boil, turn heat to lowest flame or temperature and simmer uncovered. Reduce the sauce by almost half. You should end with a nicely thickened and juicy condiment.
• 3. You may can the sauce or keep it in the refrigerator, covered. It will keep well in the fridge for about three weeks.

WATO'S CHILLI SAUCE

Steps:

• Roughly chop chillies.
• Take out the seeds before chopping if you like a mild chilli sauce.
• Place the chopped chillies in a blender with a little bit of vinegar, blend on high speed for a minute.
• Then place all the ingredients, including the chillies, into a sauce pan and bring to the boil, reduce to a simmer.
• Simmer for approximately 30 minutes or until the chillies and sultanas are very soft.
• Let cool.
• Then in a clean blender blend the chilli sauce until smooth and creamy.
• You should end up with approximately 1.5 litres of chilli sauce.
• Bottle into sterilised jars.

LESLIE BEADLES

Steps:

• In a medium sauce pan add one jar of Chugwater Chili Red Pepper Jelly.
• Whisk in 1/4 Cup Natural Rice Vinegar, pinch of Red Pepper Flakes, and pinch of salt. Bring the sauce to a gentle boil.
• Pour the Chugwater Chili Red Pepper Jelly sauce into a small bowl. It thickens as it cools. Serve with your favorite Chinese food like egg rolls, dumplings, or Crab Rangoon.

GENERAL TSO'S CHICKEN

Steps:

• For the chicken: Place your broccoli florets in a medium bowl and add 2 tablespoons water. Cover with plastic wrap and microwave for 2 minutes, until tender. Drain and set aside until ready to use.
• Heat the oil in a 4-quart (3.8-liter) Dutch oven to 375 degrees F (190 degrees C) using a frying thermometer. Rinse the chicken in cold water and pat dry with paper towels. Mix 1 1/2 cups (335 grams) of the tempura flour and 1 cup (240 milliliters) water into a thick batter. It should look like thick pancake batter. Dredge the chicken cubes in the 1 cup (223 grams) of tempura flour and then coat them in the batter. Fry them in two batches until golden brown and crispy, 6 to 8 minutes. Drain the chicken on paper towels or a rack.
• Heat a wok or large skillet to high and add 2 tablespoons (30 milliliters) of oil. When you see the first wisps of white smoke, stir in the fried chicken, onion, chiles, broccoli, and 1/3 of the ginger and garlic and cook them for about 30 seconds.
• For the sauce: While the chicken cooks, add the oyster sauce, hoisin sauce, chili garlic sauce, sugar, white vinegar, soy sauce, cornstarch slurry, red food coloring if using, 1/3 cup water and the remaining chopped ginger and garlic into a 1-quart (946-millileter) saucepan and bring the heat up to medium. Whisk gently as it comes to a simmer. Allow it to simmer and keep whisking it for about 5 minutes, until the sauce thickens. Remove from the heat and reserve it.
• Stir in the sauce and allow it to coat the chicken and simmer. Cook it, folding all the ingredients until they are well coated, about 2 minutes. Garnish with the scallions.