Hot And Smoky Dipping Sauce Food

SMOKY LIME-CHILE DIPPING SAUCE

Steps:

• Coat limes and jalapeños lightly with oil and place on grill over medium heat, cut sides down. Cook until cut sides are golden brown streaked with black, 4 to 5 minutes. Flip over and move to side or back of grill where temperature is low. Cook until limes and chiles are soft enough to yield easily when squeezed with tongs, at least 5 and up to 20 minutes. Remove from grill and refrigerate, covered, until ready to use.
• To make sauce, mince jalapeños and place in medium-size bowl. Squeeze 1/3 cup juice from limes and add to bowl with jalapeños, then add all remaining ingredients and whisk together. This sauce keeps, covered and refrigerated, about 3 days.

SMOKEY HOT SAUCE

Steps:

• place tomatoes, chilies, raisins, onion and garlic in a blender and puree.
• Add to a pot with rest of ingredients.
• Cook for 20 minutes.
• Pour into sterilized jars leaving 1/2 inch head space. Process for 10 minutes.
• Let flavors meld for a week or two.

HOT AND SWEET DIPPING SAUCE

Steps:

• Place the vinegar in a small non-reactive saucepan and heat to a boil. Add the sugar, stirring until it has completely dissolved, then lower the heat to medium-low and let simmer for 5 minutes.
• Meanwhile, using a mortar and pestle or a bowl and the back of a spoon, pound or mash the garlic and salt to a smooth paste. Stir in the pepper flakes and blend well. Remove the vinegar mixture from the heat and stir in the garlic paste. Let cool to room temperature. Store sealed in a glass jar in the refrigerator for up to 2 days.

HOT AND SWEET DIPPING SAUCE

Steps:

• Bring the vinegar to a boil in a small, non-reactive pot, and mix in sugar until dissolved. Reduce heat to low, simmer 5 minutes, and remove from heat. Mash the garlic and salt into a smooth paste, and mix into the pot. Stir in the red pepper flakes. Cool to room temperature before using, or store up to 2 days in the refrigerator.

SPICY DIPPING SAUCE

Steps:

• Heat butter in small saucepan over moderate heat.
• Add onion and curry powder and stir for 3 minutes.
• Stir in remaining ingredients.
• Reduce heat to simmer. Simmer for 20 minutes.
• Serve hot with meatballs or spareribs for dipping.

HOT AND SWEET DIPPING SAUCE

Steps:

• In a small saucepan bring vinegar to a boil.
• Stir in sugar and simmer 5 minutes.
• With a mortar and pestle or in a bowl with back of a spoon pound or mash garlic to a paste with salt.
• Add red pepper flakes and combine well.
• Stir garlic paste into vinegar and cool.
• Sauce keeps, sealed in a jar and chilled, 5 days.
• Serve sauce at room temperature in individual condiment bowls for dipping.

SMOKY CHILLI SAUCE

Steps:

• Remove the stems from the chillies, then tip onto a sheet of foil with the garlic cloves, a drizzle of olive oil, caster sugar and some salt. Lift the sides of the foil up and scrunch to close.
• Grill on the barbecue (or roast at 160C/140C fan/gas 3) for 30 mins until the garlic is soft. Tip into a large pestle and mortar or food processor with 1 tbsp olive oil, and crush or blitz to a chunky sauce. Will keep in the fridge for up to two days.