Sentences with phrase «chili sauce because»

The only thing I change is less garlic chili sauce because it is pretty spicy.

Not exact matches

Thus, when Canada brought McWraps over from Europe last spring, there were changes — the sweet chili sauce was made spicier, and tortilla chips were added to the Fiesta wrap because Canadians apparently appreciate multiple textures in a single bite.

by Dave DeWitt Part 3: The Chiles in Chili Recipes: Pods to Chili Powder Basic Chili Powder Homemade Hot Sauce The Great Chili con Carne Project Index In the construction of the perfect bowl of chili, we start with chile because without it, of course, carne would just be meat, not cChili Recipes: Pods to Chili Powder Basic Chili Powder Homemade Hot Sauce The Great Chili con Carne Project Index In the construction of the perfect bowl of chili, we start with chile because without it, of course, carne would just be meat, not cChili Powder Basic Chili Powder Homemade Hot Sauce The Great Chili con Carne Project Index In the construction of the perfect bowl of chili, we start with chile because without it, of course, carne would just be meat, not cChili Powder Homemade Hot Sauce The Great Chili con Carne Project Index In the construction of the perfect bowl of chili, we start with chile because without it, of course, carne would just be meat, not cChili con Carne Project Index In the construction of the perfect bowl of chili, we start with chile because without it, of course, carne would just be meat, not cchili, we start with chile because without it, of course, carne would just be meat, not chilichili.

Each Reaper Pepper has a unique taste, nutritional profile, pod shape, and plant growth.This pepper is a great value because a little goes a long way; a quarter pod will heat a full pot of chili or spaghetti sauce.

It is such a treat for sriracha lovers because you can replace the chili paste with sriracha sauce.

No ill effect on searing the meat since I did it in more batches and this similarly did not affect the reduction of sauce; - I used beer instead of water in the chili paste (per Joe Yonan's Texas Bowl O» Red from Serve Yourself); - I threw in some Mexican Oregano from Rancho Gordo because I had it; - I used a mix of chiles sourced from Rancho Gordo, my local Whole Foods and a taqueria / market in the boonies: chipotle, California, arbol and pasilla.

This particular chili sauce is a Caribbean style sweet chili sauce recipe that uses a combination of Bhut Jolokia chili peppers (aka Ghost Peppers) and some Scotch Bonnets, though I also included several long red cayenne peppers because I had them on hand and...

Mexican caldillos and pucheros (thick soups or stews), moles (sauces made with a variety of chiles), and adobos (thick sauces) often resemble chili in both appearance and taste because they all sometimes use similar ingredients: various types of chiles combined with meat (usually beef), onions, garlic, cumin, and occasionally tomatoes.

It's ground pork (which I had never considered using to make a burger before, but I'm not sure why because the ground pork is very flavorful and juicy read: plenty of fat), soy sauce, garlic, and Sriracha chili - garlic sauce.

The sauce was divine (left out the chili because we don't like as much heat).

I did add Chili garlic sauce to the vinaigrette because it tasted quite bland.

The stir - fry sauce comes together in a minute because you only need to shake soy sauce (or tamari or liquid aminos for a gluten free version) with rice vinegar, sesame oil, honey, chili paste, and fresh ginger in a jar.

I did not find this overly spicy: I used 2 poblano chili, about 6 - in long each; 3 zucchini, about 8 - in each; 1/2 cup quinoa; and because I could not find the fire - roasted tomatoes with chipoltes, I added a minced chipolte with a bit of adobo sauce instead.

Perhaps they are better than chain restaurant enchiladas but not an authentic Mexican restaurant because enchilada sauce is chili based not tomato based - perhaps that is why some find the sauce sweet because authentic Mexican cooking will use Mexican chocolate which isn't that sweet not sugar - tomatoes with natural sugar and additional sugar will make the dish sweet for those with sophisticated traditional Mexican palates.

With the exception of the chili beans - because they are packed in a chili sauce - I drain and rinse the beans I use.

I bought chilpolte chilis in adobo sauce long time ago because I saw them in a recipe, but then couldn't find the recipe again, so I still have them... so making this this week!

I love adding Sweet Baby Ray's barbecue sauce, because I find it has a sweet, smoky flavour that is really delicious in chili.

I love garlic chili sauce but stopped buying the store bought version years ago because of the preservatives.

Because of its smoky and jalapeno flavor, Chipotles are used to make salsas, soups, chili, stews, sausage, spice rubs, BBQ sauces, hot sauces and Adobo which is made by grinding and combining other spices.

ghost chili sauces are very cost effective too because you don't need a lot 4 $ for 7 of them where i live!

Moist foods like soup, chili, pasta sauce or stews are ideal for slow cookers because the steam that builds up makes for a very inhospitable environment for bacteria.

Simple Vegan Pasta Sauce can be eaten like chili too because it's hearty enough and I had some the other day with melted vegan cheese.