Best 7 Cilantro Chili Pepper Sauce Recipes

HOMEMADE CILANTRO-HABANERO HOT SAUCE RECIPE

Steps:

• If using dehydrated habanero peppers, set them into a bowl of very hot water and let them steep for 30 minutes to soften. If using fresh, stem and chop the habanero peppers. Place them into a food processor.
• Add the remaining ingredients and process until well chopped and combined.
• Add to a pot and bring to a quick boil. Watch out for the fumes!
• Reduce heat and simmer about 20 minutes.
• Remove from heat, cool. At this point, you can strain it through a sieve or toss it back into the food processor for a bit more blending.
• Pour into a bottle and use it all up!

ZHOUG! (SPICY CILANTRO SAUCE)

Steps:

• Place the garlic in your food processor and process until the garlic is broken into tiny pieces.
• Add the cilantro, jalapeño (keep the seeds in case you want to make the sauce more spicy after tasting), salt, cardamom, cumin and red pepper flakes. Process until the mixture is all mixed together and very finely chopped.
• While running the food processor, slowly drizzle in the olive oil. Scrape down the sides and blend until the sauce is mostly smooth.
• Adjust to taste-for a spicier sauce, add the jalapeño seeds or additional red pepper flakes (1/4 teaspoon at a time) and blend again. Too bitter? You can add more salt or give the flavors some time to mellow. This sauce's flavor transforms with time, so if it's too spicy or you just don't love it right off the bat, let it chill in the fridge and try it again in an hour.

SOMALI CILANTRO AND GREEN CHILE PEPPER SAUCE

Steps:

• In the jar of a blender or in a food processor, combine the coconut milk, lime juice, vinegar, cilantro, jalapeños, garlic, sugar, and salt and puree until smooth. Season the sauce to taste with more lime juice or salt if needed. Serve immediately or place in a jar and store in the refrigerator for up to a week.

ROAST WHOLE FISH WITH CILANTRO CHILI SAUCE

Steps:

• Preheat oven to 375 degrees. Sprinkle fish inside and out with one tablespoon of olive oil, salt and pepper. Place on baking tray, set aside.
• Prepare the chilies. Using rubber gloves to protect your hands from the volatile oils, seed and core the chilies and place them inside up on a broiler tray. Char the skins under the broiler, place the chilies in a paper bag for a couple of minutes and when they have cooled, scrape off the skin. Cut the chilies in slices.
• Heat one tablespoon of olive oil in a skillet and cook the onion with the garlic until softened. Add the chilies and cook 5 to 10 minutes, until soft, stirring occasionally.
• Roast the fish for about 20 minutes or until cooked.
• Meanwhile, combine the cilantro (reserving some for garnish) with the onion-chili mixture, the remaining olive oil, lemon juice, salt and pepper and puree until smooth. Correct seasoning and set aside.
• When the fish is cooked, place in a serving dish and spread with the cilantro-chili oil. Garnish with the cilantro and serve.

CILANTRO SAUCE

Steps:

• Heat oven to 350 degrees. Roast nuts on a sheet until golden, 8 to 10 minutes. When cool, transfer to a food processor with the cilantro and garlic to taste.
• Process until nuts are coarsely ground; scrape sides if needed. With motor on, add oil in fine stream; pulse until smooth. Turn off motor, add cheese and pulse several times until just mixed. If too thick, add oil. Season with salt and pepper. Serve right away with pasta, grilled meats, vegetables or soups, or freeze.

BEEF CHILI WITH CHIPOTLE CHILIES AND CILANTRO

Steps:

• Sauté beef and 2 cups chopped onions in large Dutch oven over high heat until beef is cooked through, stirring often and breaking up beef with back of spoon, about 10 minutes. Add cumin, chili powder, garlic powder and chipotle chilies; sauté 3 minutes. Mix in 2 1/2 cups water and 1/2 cup cilantro. Reduce heat to medium-low. Cover partially and cook 1 1/2 hours, adding more water by 1/4 cupfuls if chili becomes dry. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill. Bring to simmer before continuing.)
• Mix remaining 1/2 cup cilantro into chili. Ladle chili into bowls. Serve, passing cheese, sour cream and additional chopped onion separately.

SWORDFISH WITH SOMALI CILANTRO AND GREEN CHILE PEPPER SAUCE

Steps:

• For the sauce: In the jar of a blender or in a food processor, combine the coconut milk, lime juice, vinegar, cilantro, jalapeños, garlic, sugar, and salt and puree until smooth. Season the sauce to taste with more lime juice or salt if needed. Serve immediately or place in a jar and store in the refrigerator for up to a week.
• For the swordfish: Heat a large skillet over medium-high heat. Pat the swordfish dry and season with salt. Add the olive oil to the skillet. When the oil is hot, add the swordfish and cook until golden on the underside, about 2 minutes. Flip and cook until just cooked through, about 2 minutes more. To serve, mound the cabbage on serving plates and top with the swordfish. Drizzle with some of the cilantro and green chile sauce.