Marinades and Sauces – Page 11

Habanero Aioli

A basic aioli is a go-to in the kitchen, perfect as a spread for sandwiches, as a dip for crudités and fries, or even as a sauce for meals. It’s a staple – a quick-to-make essential, though also a little boring when eaten straight. But when you bold …

Fiery Sriracha Butter

by Matt Bray

So buttery good, and then there’s that kick…

Sriracha sauce can take the simplest of condiments and turn it into something so much more. For instance, when butter meets the Rooster sauce, your refrigerator may never be the same. This Sriracha butter recipe is delicious drizzled atop fried chicken, burgers, and even scrambled eggs. It’s also total spicy heaven as a French fry dip. Really many fried foods pair very well here.

We recommend a pinch of cayenne powder to top of the heat, but if “too spicy” is a concern (what?!), omit it, taste the butter post-blending, and add to taste.

Spicy Tomato Chutney

by Matt Bray

Big tomato flavor, fiery red chili heat. We love a fiery spicy tomato chutney for bruschetta or simply to use as a table dip for an evening of bread and cheese. But its uses can go much farther. Use it as a sandwich spread or dip …

Ghost Pepper Oil

by Matt Bray

Scorching hot… This is one simple, yet super-hot recipe. Ghost pepper oil can bring a layer of sun-like fire to your cooking. Whether you want to use it alone (or as a base) for a simple bread dip or as the fiery marinade for your next delicious …

Aji Panca Paste

by Matt Bray

Sweet berry-like flavor with a hint of smoke…

The Peruvian aji peppers are so unique, even among their closest relations. For instance – the aji amarillo tastes like fresh tropical sunshine, whereas the aji panca goes to a deeper, darker place. It features a berry-like sweetness with a smoky undertone, and so it is with this aji panca paste. It’s used in many authentic Peruvian dishes and sauces to provide that wonderful sweet-smoke taste. But there’s so much more you can do with this chili paste. Try it with breakfast eggs or as a taco or burrito sauce. It’s also very good as the base for a steak marinade or simply as a steak sauce.

We love it, too, as a much milder alternative to chipotle paste. It’s sweeter and not quite as smoky, and at minimum half the heat to chipotle. If chipotle’s medium heat is not for you, the mild simmer of aji panca provides a delicious alternative.

Raspberry Chipotle BBQ Sauce

by Matt Bray

Smoky sweet…

Tangy sweet raspberries and smoky chipotle peppers are a dynamic duo of big flavor. We love the pairing in this spicy BBQ sauce recipe – then double downing on the sweet, smoke, and spice with the addition of brown sugar and smoked paprika. It makes for a delicious marinade for chicken and pork, or use it for dipping or drizzling to add impact to a more neutral ingredient. Pour it over cream cheese for a quick (and delicious) appetizer dip or drizzle it over vanilla ice cream for a spicy dessert.

Sweet Thai Chili Sauce

by Matt Bray

Sweet, sour, and spicy…an amazing dipping sauce and more.

What’s an egg roll without a delicious sweet chili sauce next to it? But that’s only the beginning of how this Thai chili sauce can be used. Paired with pungent cheeses and hard meats, it’s a tasty way to enhance the flavor of a simple appetizer spread. Try it, too, as a marinade or glaze; it’s especially good with chicken and pork. Or use it as a delicious sandwich spread to bump up the flavor of your favorite turkey or chicken breast sandwich.

Sriracha Peanut Sauce

by Matt Bray

Toasty peanut flavor with kick…

The next time you’re grilling chicken satay, think spicy with your peanut sauce. Sriracha’s sweet and garlicky heat provides a little oomph to the toasty peanut flavor. Or thin this spicy peanut sauce to create a tasty Asian salad dressing. Add a little lime (optional) to provide a tropical fruity tang. It works very well with the smooth nutty flavor and Sriracha’s spiciness.

Habanero Ranch Sauce

by Matt Bray

A ranch dipping sauce with teeth…

On paper, habanero pepper and ranch dressing is sort of like fire and ice. One’s hot and somewhat fruity, the other creamy and smooth. But, chili peppers pair very well with “opposite” ingredients (chili chocolate anyone?), so it should come as no surprise that habanero ranch sauce is simply delicious. Pairing it with buffalo chicken wings is magic, and it’s a terrific side to crudité platters to bring some unique spice to the table.

Spicy Fish Taco Sauce

by Matt Bray

Sriracha spiced…

No matter your fish taco recipe, bring it to spicy life with this super-simple spicy sauce recipe. The sour cream, mayonnaise, lime juice and Sriracha meld together for a delicious creamy and tangy heat. Looking for a tasty fish taco recipe to try this sauce on? Check out this one that uses a cayenne and chili powder rub to amp up the tilapia. Together they provide a lot of kick!