Harissa Sauce is a classic North African condiment, which combines cayenne or
other dried red chiles with cumin, cinnamon, coriander, and carraway.
Not exact matches
Smoky
Chile Marinade 4
dried chipotle
chiles 1 cup hot water 8 cloves garlic 1/2 cup chopped onion 1⁄3 cup olive oil 1/2 cup
dry red wine 2 tablespoons
red wine vinegar 2 teaspoons Dijon - style mustard 2 teaspoons brown sugar 2 teaspoons ground
chile de arbol or
other ground hot
chiles 1 teaspoon Worcestershire sauce The Venison 4 venison steaks or substitute beef steaks, 1 inch thick
Most fresh green
chiles come from Mexico and some Central and South American countries, while the majority of
dried red chile products come from India, China and
other Asian countries.
1 teaspoon Sichuan peppercorns 1/4 cup
dry sherry 1 tablespoon finely chopped ginger 1 green onion, finely chopped including the green tops 1 teaspoon minced garlic 1 teaspoon sesame oil 1 teaspoon minced garlic 1/2 teaspoon crushed santaka
chile or
other small, hot
red chile
Others sold piles of
dried chiles with wonderful names like
chile chiltepe,
chile costeño,
chile morita, and the beautifully
red chile de onza.
1 1/2 pounds cooked
Chile Lime Garlic Shrimp (or
other cooked shrimp) For the gazpacho: 2 cups tomato & clam juice (Clamato ®) 1/2 cup chili sauce 4 large cloves garlic, minced (about 1 tablespoon) 4 green onions, finely diced 4 tablespoons minced jalapeño
chile 3 avocados, seeded 1 cup seeded and diced plum tomatoes 1/2 cup finely diced
red onion 1/2 cup peeled, seeded and chopped cucumber 1/2 cup finely diced green or
red bell pepper 3 tablespoons fresh lime juice 2 tablespoons minced fresh flat - leaf parsley 1 tablespoon minced fresh cilantro 1 tablespoon extra virgin olive oil 1 tablespoon prepared horseradish, well drained 1 tablespoon Mexican hot sauce (Cholula, Búfalo, Tapatio, etc.) 2 teaspoons Worcestershire sauce 1/2 teaspoon
dried oregano 2 tablespoons lime zest (for garnish) 2 tablespoons lemon zest (for garnish)