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HOT Raspberry Chipolte Sauce

* 1 tbsp olive oil
* 1/2 a medium onion, diced
* 4 finely chopped / minced garlic cloves
* 2 teaspoons chopped & marinaded chipotle chillies
* 2 large punnets of rinsed fresh raspberries
* 120ml raspberry vinegar
* 675g cup granulated sugar
* 1/2 tspn salt

Heat oil in a medium pan, on medium to high hob-heat. Soften onions in the oil until subtly caramelized. Add in the garlic and saute for just 1 minute. Next, add chipotle chillies and stir continuously for 1 minute. The raspberries will cook and soften (2 to 3 minutes). Now add raspberry vinegar and stir, picking up the caramelised colour from the pan. Add sugar and salt, then bring to a boil briefly.

Reduce the heat and simmer until thick and reduced to half the volume (around 10 minutes). Remove from the heat and cool before use.

You can strain the mixture through a sieve or strainer to extract the sweet liquid.

Raspberry chipolte sauce is perfect on the BBQ as a glaze, for basting poultry, seafood and various meats. If you're feeling adventurous, serve with ice-cream as a pudding, cream cheese as a dip with tortilla chips, as a meatball sauce or to add some sweet heat to wraps.

Submitted Thursday 05th August 2010

Spicy, Sticky BBQ Fish

2 pounds of cod or haddock fillets, cut 2cm thick
120ml honey
60ml soy sauce
1 squeezed fresh lemon
1 tbsp. of sesame oil
half tsp. dried chilli pepper flakes (e.g. bird's eye)
half tsp. ground black pepper

Marinade the fish in a baking dish with the honey, soy sauce, lemon juice, sesame oil, red pepper flakes and black pepper. Cover fish thoroughly and wrap in cling-film to soak in for up to 1 hour.

On a hot barbeque, spread a little oil on the griddle to prevent sticking. Unwrap the fish and place on the grill, skin side down. After 5 minutes of cooking, pour the remaining marinade over the fish and cook a further 3 minutes. With thicker steaks, turn repeatedly and cook for a further 5 to 8 minutes. Serves 5-6.

Submitted Tuesday 27th July 2010

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