Oh, sriracha. I adore that stuff. At some point in the last year or so, it supplanted Tobasco as my favorite hot sauce. It’s sweet, it’s spicy, and with a nice dose of garlic, it’s far more flavorful than the little bottle with the red lid.
And with only 5 ingredients, it’s so easy to make your own garlic chile sauce at home. Fresher. And with less (no!) xanthum gum.
The red bell peppers give body to the sauce as well as sweeten it naturally (no added sugar!). And then you’ll get the heat. If you’re not big on heat, consider using less peppers than the recipe calls for (the original recipe called for 4 habaneros or other spicy red or orange peppers).
I used tepin chiles after my 2-year-old stumbled upon a small bush growing wild in our backyard. “Strawberry hurt” were the first words she finally muttered after several minutes of crying and drooling like she had rabies. And for good reason – tepin chiles are hot.
Like, crazy *@&!#% hot. They’re either almost as hot as habanero peppers or as hot as habanero peppers, depending on which site you look at. They’re the official native pepper of Texas (the distinction is important so as not to offend jalapenos) and mostly grow wild because the seeds won’t germinate unless they’ve passed through a bird.
Our wild little plant is growing in the neglected corner of the backyard… right under a power line.
Because the sauce doesn’t have any commercial thickeners, the texture will resemble a fresh, homemade tomato salsa. And after the flavors get a chance to settle for a few days, you’re only problem will be figuring out how to work a spoonful of the vibrant red-orange sauce into everything from breakfast to dessert Continue Reading…
“UUUGHHH. I hope you’re not making brownies again.”
I’ve know the man for 8+ years and I’m pretty sure those two words have never been uttered in the same sentence. Who says something like that?
Other than someone who has seen a new pan of brownies on the counter every week for the last month+. Brownies with cherries that I roasted in port, brownies with cherries that I roasted in a stout, brownies with just plain roasted cherries, and brownies with just plain fresh cherries…
Maybe he had a point.
So I put that bag of cherries in the cart (along with 3 others) and pushed along, mumbling something about how I had plans to make a couple of savory recipes in the upcoming week.
I was totally lying, though. I had fully intended to make brownies again. But instead, I made barbecue sauce. More accurately, I semi-made barbecue sauce.
A couple of weeks ago, I shoved a bottle of barbecue sauce into the back corner of the fridge. It was harsh and vinegary. We didn’t care for it enough to use it again on its own but I couldn’t bring myself to throw a nearly full bottle away. Instead, we “fixed” it. I made a sweet cherry reduction and stirred that into the sauce, the concoction really benefiting from the addition of sweet cherries. More mellow, a little sweeter, and with nice cherry flavor, the sauce paired fantastically with a simple pulled pork for a unique twist on the sandwich. Continue Reading…
We have previously discussed my obsession love for homemade ranch dressing. Or straight-off-the-shelf-in-a-squeeze-bottle ranch dressing. And I know you guys love it, too – it’s consistently in the top 10 recipes visited here.
And if you like the spicy, smokey flavors of chipotle peppers, you’re going to love this version, too.
We’ve been keeping a jar of Chipotle Ranch Dressing in the fridge lately, instead of the regular ranch or my absolute favorite – Chuy’s-inspired creamy jalapeno.
The spicy, smokey flavors transform a boring grilled chicken salad into a reason to actually crave salad. Because I just don’t do that normally. We use it instead of mayo or mustard on our Texican burgers. And the cool, spicy sauce makes a rockstar dipper for sweet potato fries.
We bake our sweet potato fries in a spice mix. I don’t like to coat them with anything else and have gotten pretty good results (read: not floppy fries) using the method below. But a naked sweet potato fry will never, ever be crispy like a white potato fry. A fact I’ll happily accept as long as there’s a bowl of chipotle ranch nearby.
Baked Sweet Potato Fries with Chipotle Ranch Dressing
Ranch dressing infused with smokey, spicy chipotle peppers is the perfect dipper for baked sweet potato fries.
For the chipotle ranch dressing:
3/4 cup mayo (low fat is fine)
3/4 cup sour cream (low fat is fine, I replace half or all with fat-free Greek yogurt)
2-3 canned chipotle peppers with 1 Tbsp sauce
1 Tbsp lime juice
1 small bunch of chives
Small handful of cilantro
1 clove garlic
1/2 tsp salt
1/4 tsp pepper
1/4 to 1/2 cup buttermilk (optional)
For the sweet potato fries:
3-4 Tbsp oil (coconut recommended)
1 lb sweet potatoes (2 medium, no longer than ~5-6 inches long)
1 tsp ancho chile powder (substitute regular chile powder if you can
2 tsp chile powder
1/2 tsp cumin
1/2 tsp ground coriander
1/8 tsp garlic powder
Dash of cinnamon
Pinch of salt and black pepper
To make the dressing, place all dressing ingredients except the buttermilk in a blender.
Blend for 10 seconds. Check consistency and blend in buttermilk if desired (less buttermilk for dipping, more for dressing).
Store in an air-tight jar in the fridge for a week or more.
To make the fries, coat a baking sheet with 3 Tbsp of oil, adding the last Tbsp if necessary. (I like the flavor of coconut oil with sweet potato fries).
Preheat the oven and baking sheet to 450. (This is a little over the smoking point of moist cooking oils, including coconut. You want enough to nicely coat the baking sheet, not pool - this will keep it from smoking too much.)
Peel and slice the sweet potatoes into 1/4-inch sticks (no longer than ~5 inches long).
In a large zipper bag, mix the dry spices together.
Add the sweet potato fries, zip close, and shake to coat the fries evenly.
Carefully put the fries onto the baking sheet and bake for ~20 minutes, flipping halfway through - this is easier to do by shaking the pan if you place the fries parallel to the long side of the pan, a couple of back-and-forth shakes and you're done.
Turn on the broiler for the last 1-2 minutes, just until the tips of the fries begin to turn black. Don't walk away - they can burn in no time.
Transfer to a paper towel-lined plate in a single layer until ready to serve.
Yields: ~4 servings of fries and ~2 cups of dressing