Longan Mint Chilli Sauce Food
MINT AND CHILI SAUCE
Traditional mint sauce gets a chili kick in Tony Tobin's quick and easy recipe - delicious with barbecued lamb.
Provided by English_Rose
Categories Sauces
Time 5m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Mix the chopped mint with the splenda. Add a splash of boiling water and stir until the splenda dissolves.
- Mix in the red wine vinegar and chili and stir well.
- Set aside to allow the flavours to infuse.
- Serve with barbecued lamb.
Nutrition Facts : Calories 22, Fat 0.3, SaturatedFat 0.1, Sodium 8.8, Carbohydrate 4.7, Fiber 2.2, Sugar 0.6, Protein 1.1
LONGAN MINT CHILLI SAUCE
Make and share this Longan Mint Chilli Sauce recipe from Food.com.
Provided by Satyne
Categories Sauces
Time 15m
Yield 1 batch
Number Of Ingredients 4
Steps:
- Stem and partially seed the chillis then pop into a pressure cooker.
- Add longans and their juice to pot.
- Add mint, no need to cut.
- Pour vinegar over mixture, you want to be adding approx 1/3rd more to the liquid content, or just go by smell, if it smells good, it is good.
- Cover and bring the pressure cooker to pressure (approx - 5 mins).
- Once at pressure, turn heat down to just under half way, cook for 5 minutes.
- Let the cooker naturally release pressure then package in sterilized jars.
Nutrition Facts : Calories 702.9, Fat 4.5, SaturatedFat 0.4, Sodium 81, Carbohydrate 165.8, Fiber 19.8, Sugar 47.7, Protein 24.3
SIMPLE MINT SAUCE
Just three ingredients are needed for this classic green sauce to serve with roast lamb or fish
Provided by Good Food team
Categories Condiment, Lunch
Time 10m
Number Of Ingredients 3
Steps:
- Whizz sugar and vinegar with mint until finely chopped. Tip into a serving bowl and set aside for 10 mins for the sugar to fully dissolve.
Nutrition Facts : Calories 31 calories, Carbohydrate 6 grams carbohydrates, Sugar 6 grams sugar
MINT-CHILI SAUCE
Categories Condiment/Spread Sauce Blender Mint Summer Chill Bon Appétit
Yield Makes about 2/3 cup
Number Of Ingredients 8
Steps:
- Purée all ingredients in blender. Transfer to bowl. Let stand 1 hour at room temperature. (Can be made 1 day ahead. Cover and chill. Bring to room temperature.)
MARK'S CHILLI SAUCE
In 1999, Mark came from New Zealand to meet his Father. He worked for me for a while. This is a wonderful condiment!
Provided by Ambervim
Categories Low Protein
Time 2h45m
Yield 1 Big Batch
Number Of Ingredients 6
Steps:
- Combine all ingredients in a large stockpot and bring to a boil.
- Skim off scum and slow boil for 1 to 1 1/2 hours until "crab foam" bubbles are present.
- As he said, "Bottle up and enjoy.".
- This will be a big batch. I have made smaller batches with dried chillis.
Nutrition Facts : Calories 3265.5, Fat 23.4, SaturatedFat 2.5, Sodium 464.1, Carbohydrate 745.2, Fiber 80.8, Sugar 554.7, Protein 92
WATO'S CHILLI SAUCE
A recipe that was acquire from a mad military musican who is often seen picking olives from the wild olive trees in the foot hills of Adelaide. He advised that this chilli sauce improves in flavour and strength with age and that it's for internal use only. However, if pain persists see your doctor. Note: This recipe yields 1.5 litres of sauce. I could only put 1 litre in the "Yield" field.
Provided by Chrissyo
Categories Spreads
Time 50m
Yield 1 Litre
Number Of Ingredients 7
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.
CREAMY CHILLI SAUCE
Make and share this Creamy Chilli Sauce recipe from Food.com.
Provided by Missy Wombat
Categories Sauces
Time 15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in a small pan, saute onion, garlic, ginger until golden brown.
- Add pumpkin, masala paste, salt, chilli powder.
- Stir for 1 minute, add water, bring to boil, stir until thick paste is formed.
- Remove from heat.
- Stir in the cream and cilantro.
- Serve hot.
Nutrition Facts : Calories 67.7, Fat 5, SaturatedFat 1.2, Cholesterol 5, Sodium 158.9, Carbohydrate 5.3, Fiber 0.7, Sugar 1.7, Protein 1
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