Spicy Kimchi Chipotle Barbecue Sauce Food

SPICY CHIPOTLE BARBECUE ( BBQ) SAUCE

Steps:

• Combine all ingredients in a sauce pan.
• Cook over medium heat, stirring often, for 15 minutes.

CHIPOTLE BBQ SAUCE

Steps:

• In a large, heavy saucepan heat the oil over medium heat and add the onion and garlic. Saute until they begin to wilt. Add the ketchup and chile paste and saute for 4 minutes. Add all of the remaining ingredients stir and let simmer for 30 to 40 minutes. As the sauce thickens, stir more often so it does not scorch. Remove the sauce from the heat and allow it to cool. Place the sauce in a blender and puree. Store in the refrigerator.
• Place the ancho and Mexican chiles in a large saucepan and cover them with the chicken stock. Add the onion and garlic. Bring the stock to a boil over high heat, reduce heat and allow to simmer for about 15 minutes or until the peppers have absorbed some liquid and have become soft. Put the pepper mixture, cooking liquid, and chipotle peppers into a blender. Blend on low speed, increasing to high speed as the puree combines.

HONEY CHIPOTLE BARBECUE SAUCE

Steps:

• Combine all ingredients in a food processor and blend until very smooth, 1-2 minutes. Refrigerate.
• Sauce may become quite thick once refrigerated. Just heat for a few seconds in microwave.
• Recipe can be doubled or tripled and the level of chipotle pepper can be adjusted to suit personal preferences.

SPICY KIMCHI CHICKEN ROTINI

Steps:

• Bring a large pot of heavily salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 15 minutes; drain and transfer to a bowl.
• Bring marinara sauce to a simmer in a saucepan. Add kimchi, chicken, onion, and red chile paste; stir until completely mixed and heated through, about 5 minutes.
• Mix butter into pasta and toss to coat. Pour marinara sauce over pasta and top with scallions.

CHIPOTLE BARBECUE SAUCE

Steps:

• In a medium saucepan, combine olive oil, garlic powder, chipotle chile powder and cumin.
• Allow to heat through, while stirring, for 1 minute. Add red wine and brown sugar. Simmer for 2-3 minutes.
• Add soy sauce, vinegar, ketchup and Worcestershire sauce.
• Simmer 2 minutes more. Remove from heat; allow to cool slightly before using.
• * grill ribs, pork, chicken, etc., until almost cooked and then brush on the sauce, turning constantly, until glazed and smells really good.

SPICY CHIPOTLE BARBECUE SAUCE

Steps:

• Combine all of the dry ingredients in a large (3 quart or larger) non-reactive stock pot. Mix well, then add all the liquid ingredients and mix thoroughly.
• Bring to a boil, then reduce heat to low and simmer 30-40 minutes until flavors are well blended and sauce is thick. Add more water if necessary to adjust to the consistency you like.
• Fill three pint jars within 1/2 inch of rim, clean and seal. Process in water bath canner for 10 minutes. If not canning, pour into containers and refrigerate.
• Makes 3 pints, or 48 2-tablespoon servings.

HOMEMADE CHIPOTLE MOLASSES BBQ SAUCE

Steps:

• Heat oil in a large saucepan. Add onion and garlic and cook for 5 mins or until soft. Add the rest of the ingredients.
• Bring to the boil, turn down to simmer for 15 mins, then leave to cool.

SPICY KOREAN KIMCHI

Steps:

• Separate and wash the cabbage leaves.
• Sprinkle them with the 2 tbsp of salt.
• Place them in a non corrosive dish (Pyrex) and pour in the 4 cups cold water, cover with plastic wrap and place in fridge over night.
• The water should cover the leaves if not place a heavy object on them to keep them submerged.
• After sitting overnight pour off the water and rinse the leaves well, shake out excess moisture. ( I used my lettuce dryer to remove the extra moisture).
• Mix the garlic, ginger, green onion,chili flakes,sugar & 1 tbsp salt, stir together.
• Pour 11/2 cups of very hot water over the mixed seasoning.
• Place cabbage leaves in a large zip lock bag or in a bowl, pour in the seasoning, mix well so the seasoning is on every leaf.
• Place in the fridge for two days. Flip the bag every time you open the fridge door.
• To serve cut the leaves into 2" strips and serve as a side condiment.
• To store pack the cabbage into a jar and store in the fridge it will keep for several days to a week or more.

HOT KIMCHI PICKLE - QUICK

Steps:

• In a bowl, toss the cucumber with the salt; let stand for 15 minutes; drain.
• Add the vinegar, sugar, sesame oil,garlic,hot pepper flakes and cayenne pepper.
• Toss to combine.
• Enjoy!