I love a good chili sauce. One that has punch, and a bit of acid, with salt to balance the heat and the sour. I’ve been making chili sauces for a few years now, some with dried, and some with fresh chilis. I don’t make them all the time, but when I do watch out. Your taste buds won’t be able to forgive you for seconds in the heat. You can find my basic chili sauce recipe here.
This syrup is a great base for making lemonade, or any other sweetened home-made drink. I’m going to try it out with the Ginger-beer recipe I found over at Trinigourmet.com.
Simple syrup can keep for a long time. So don’t worry. If you want to make a big batch (like I’m going to for the ginger beer) use a bigger stock pot. Just remember to keep a close eye on the stuff.
Here’s a sauce that took me some time to create. There was a time that I was afraid of coconut milk. As a Fearless Chef, I must face these ingredients, and let them teach me what they want to become. I used the spices I love to create food that I love.
There is a mystique applied to sauces in general, and when it comes to chilis, even more so. Chili Sauce is as individual as the cook who makes it. I enjoy consistency in cooking, and have made this recipe a few hundred times with the same response: “yummy”.
Here is the long awaited Roasted Salsa Recipe. Any time I make this people seriously fall in love with me.
Depending on where you get the jalapenos, and how hot you like your salsa, you can adjust the amount to your liking. I’ve found that using the same amount of jalapenos sometimes results in very hot salsa and other times it results in medium or even mild salsa. You can sometimes tell the heat of a chili by smelling it, but it is not a 100% proof method. Experimenting is recommended.