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-   -   Looking for creamy spicy red chile sauce recipe (http://forum.e46fanatics.com/showthread.php?t=866140)

Dcha 08-25-2011 03:51 PM

Looking for creamy spicy red chile sauce recipe
 
Anybody that has had the tacos at On the Border with the creamy red sauce knows what I'm talking about. Any ideas?

JJR4884 08-25-2011 03:54 PM

lol

http://www.fitnessmagazine.com/recip...hoices/?page=7


when i look for recipes like that, i always find the most simple ones first, and depending how it comes out, i'll go from there


http://www.food.com/recipe/creamy-ch...e-sauce-217439


FWIW, i would sweat the garlic and chipotle's first before putting them in the sauce

:thumbsup:

Dcha 08-25-2011 03:59 PM

I've actually seen those links. How will the sauce come out with those ingredients? Similar to what I'm asking?

ZimZimma328Ci 08-25-2011 08:22 PM

When I do seared tuna, I do a a spicy mayo that I absolutely love...

1 part mayo
2 parts siracha
1 tablespoon chili oil
1 tablespoon rice vinegar

It is simple, you can work with it to find the right combo that you like. I like mine a little on the spicy side and I usually have at LEAST twice as much siracha as mayo.

JJR4884 08-26-2011 09:25 AM

Quote:

Originally Posted by Dcha (Post 13521107)
I've actually seen those links. How will the sauce come out with those ingredients? Similar to what I'm asking?

Not really sure compared to what you had... however I think its a good foundation to start off with. keep in mind that you are never going to get it just right since theirs is made god knows which bulk way and how many shitty ingredients... but with a solid and simple recipe like that, you can do your own rendition and make to you likings :)

I do it with vinegrettes (sp?) all the time

JJR4884 08-26-2011 09:27 AM

Quote:

Originally Posted by ZimZimma328Ci (Post 13521854)
When I do seared tuna, I do a a spicy mayo that I absolutely love...

1 part mayo
2 parts siracha
1 tablespoon chili oil
1 tablespoon rice vinegar

It is simple, you can work with it to find the right combo that you like. I like mine a little on the spicy side and I usually have at LEAST twice as much siracha as mayo.

2 parts siracha to 1 part mayo?? Damn dude that must be spicy, I would have thought a typical spicy mayo recipe would call for a couple tablespoons of siracha to a cup of mayo

:dunno:


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accolade 08-27-2011 03:32 AM

Sour cream, chipotle chilis in adobo and mayo... work with the ratios to whatever fits you best. Ill usually do like half cup of mayo (lite), half cup of sour cream (reduced fat), and a few tbsp of the chiptoles...

Make it more interesting by throwing something some fresh avocaado into there as well.

Fisch330ciTopasBlau 08-27-2011 08:00 AM

Use some Cacique brand stuff for sour creams and yogurt to get it creamy.
http://caciqueusa.com/

ZimZimma328Ci 08-28-2011 10:15 PM

Quote:

Originally Posted by JJR4884 (Post 13523229)
2 parts siracha to 1 part mayo?? Damn dude that must be spicy, I would have thought a typical spicy mayo recipe would call for a couple tablespoons of siracha to a cup of mayo

:dunno:


Sent from my T-Mobile G2 using Bimmer

yeah it definitely packs a punch but that's just how I make it. If you don't want it too hot I would just add the siracha by tablespoons and taste it out

accolade 08-29-2011 01:50 PM

There are a few ways to make a creamy chile sauce.

1 part of sour cream to 1/4-1/2 part of mayo is a good start. I checked the site and they describe it as a "creamy red chile sauce", which is pretty vague. I'd have to try it myself to know which route they took.

If you add pureed chipotle chiles in adobo into that mix, that's one way. If you don't want the smokey flavor, but still want it to be a red sauce, adding pureed roasted red jalapenos and/or roasted habaneros would work. Then at that point you can add any sort of powedered chile for more spice.

If you don're care about the color, adding avocado and roasted jalapenos is pretty good too. The avocado adds another level of creaminess and another depth of flavor.

There are a bunch of different kinds of peppers you can use too, however some are hard to find if you're not near a large supermarket or specialty store.

brew 08-30-2011 06:38 PM

We once hosted a big mexican themed fish bbq party and a friend who owns a mexican restaurant was hooking us up with a bunch of food and a margarita machine. I showed up to pick up the food and noticed that they had forgotten to prepare their famous pink sauce. The owner called over to a cook and told him to make a batch of pink sauce asap, so I got to watch him do it. Here's how they did it:

1 quart fresh salsa
1 quart Best Foods Real Mayonnaise

Mix together with a big spoon until you achieve an even consistency.
Don't tell anyone that the sauce is 50% mayo.

It's actually pretty amazing. I personally wouldn't try adding sour cream, since that adds a pretty distinct flavor.

ZimZimma328Ci 09-08-2011 02:34 PM

http://i521.photobucket.com/albums/w...k/100_3804.jpg

Here is a picture of mine with the lunch I made today. Seared tuna, salt and pepper shrimp, and some spicy sauce!

deliroast 09-11-2011 01:27 PM

that looks delicious


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