Best 4 Spicy Herb Sauce Recipes

**Elevate Your Dishes with Spicy Herb Sauce: A Culinary Journey Through Flavor and Versatility**

In the realm of culinary arts, sauces hold a prominent place, adding depth, complexity, and character to various dishes. Among the diverse array of sauces, spicy herb sauce stands out as a vibrant and versatile condiment that can transform ordinary meals into extraordinary culinary experiences. This tantalizing sauce is a symphony of flavors, combining the fiery heat of chili peppers with the aromatic freshness of herbs, creating a taste sensation that awakens the palate and leaves a lasting impression.

Our curated collection of spicy herb sauce recipes takes you on a culinary journey through different cuisines and flavor profiles. From the classic Italian salsa verde, a vibrant green sauce bursting with the flavors of parsley, capers, and anchovies, to the piquant chimichurri sauce from Argentina, featuring a blend of fresh herbs, garlic, and red pepper flakes, these sauces are culinary masterpieces in their own right.

For those who prefer a smoky and robust sauce, the roasted red pepper sauce is a delightful option. The charred peppers impart a deep, smoky flavor, while the addition of herbs and spices creates a harmonious balance of heat and smokiness.

If you're seeking a sauce that's both spicy and creamy, look no further than the spicy herb mayonnaise. This luscious sauce combines the richness of mayonnaise with the vibrant flavors of herbs and a touch of heat, making it an ideal accompaniment to grilled meats, sandwiches, and vegetable platters.

The versatility of spicy herb sauces extends beyond their culinary applications. These sauces can be used as marinades to infuse meats and vegetables with flavor before cooking, or as dipping sauces for appetizers and snacks. They also add a burst of flavor to salads, pasta dishes, and even cocktails.

With their vibrant colors, tantalizing aromas, and captivating flavors, spicy herb sauces are culinary gems that add a touch of magic to any dish. Whether you're a seasoned chef or a home cook looking to elevate your culinary skills, these sauces are sure to become indispensable tools in your kitchen.

Here are our top 4 tried and tested recipes!

PERUVIAN CHEESY POTATO SOUP WITH SPICY HERB SAUCE

Peruvian Cheesy Potato Soup With Spicy Herb Sauce image

Chuño, a small bright-white dried potato, adds a slightly earthy taste and chewy texture to this soup. If you cannot find chuños (they look like white pebbles), you can substitute russet potatoes, as detailed in the note here. In Peru, this soup is served with the chile-herb sauce called uchucuta, which adds sour and spicy notes to the broth.

Provided by Madhur Jaffrey

Categories dinner, lunch, soups and stews, main course, side dish

Time 13h20m

Yield 8 to 10 servings

Number Of Ingredients 20

Ingredients

4 white chuños (dried potatoes), each about 1 1/2 to 2 inches in diameter
3 tablespoons olive oil
1 large (6 to 7 ounces) onion, peeled and chopped
6 to 7 large cloves of garlic, peeled and chopped fine
1 large stick of celery, diced
2 medium carrots, peeled and cut into 1/2-inch rounds
1 1-inch piece of fresh ginger, peeled and chopped very fine
8 1/2 to 10 cups water or unsalted chicken stock (if using salted stock, adjust salt in Step 2)
1 3/4 pounds russet potatoes (2 to 4 potatoes, depending on size), peeled and cut roughly into 1-inch dice
1/2 pound peeled pumpkin or butternut squash, cut into 1-inch dice
2 1/4 teaspoons salt, or to taste
1 tablespoon finely chopped fresh mint leaves
1 tablespoon finely chopped fresh oregano leaves
1 tablespoon finely chopped fresh tarragon leaves
3 tablespoons chopped flat-leaf parsley leaves
3 tablespoons chopped cilantro leaves
3 tablespoons chopped basil leaves
1/4 pound feta cheese, cut into 1/3-inch cubes
3 ounces spinach leaves, stems trimmed away and each leaf halved or quartered
Uchucuta sauce, for serving (see recipe)

Steps:

The evening before you cook the soup, wash the chuños and soak them in a large bowl of warm water, enough to cover it by several inches. Leave for 12 hours. Drain the chuños the next day, wash them off again and cut each potato into 8 to 10 parts. In a large pot, combine the chuño pieces with enough cold water to cover by several inches. Bring to a boil, then reduce heat to low. Cover and simmer until the chuños are puffed up and softer, about 20 minutes. Drain and set aside.
Put the oil in a large pot (at least 6 quarts) and set over medium-high heat. When hot, put in the onion and garlic. Stir and cook for 3 minutes. Add the celery and carrot. Stir and cook 3 minutes. Add the ginger and stir a few times. Put in the drained chuños, 8 1/2 cups water or stock, the russet potatoes, pumpkin or squash, salt, herbs and feta. Bring to a boil, cover, turn heat to low and cook gently for 30 to 40 minutes, or until vegetables are tender.
Add the spinach, stir and cook, covered, on low heat for another 10 to 15 minutes or until the vegetables are very tender but have not turned to mush. Check the salt. Thin the soup out with water or stock if it is too thick. It should be drinkable from the bowl.
Put 2 teaspoons of uchucuta sauce into each bowl of hot soup and stir it in. Add more if desired.

Nutrition Facts : @context http, Calories 262, UnsaturatedFat 5 grams, Carbohydrate 40 grams, Fat 8 grams, Fiber 5 grams, Protein 11 grams, SaturatedFat 3 grams, Sodium 726 milligrams, Sugar 4 grams

GOLDEN CRISP DAIKON CAKE WITH SPICY HERB SOY SAUCE

Golden Crisp Daikon Cake with Spicy Herb Soy Sauce image

Golden Crisp Daikon Cake with Spicy Herb Soy Sauce

Categories Food Processor Herb Onion Pepper Pork Vegetable Appetizer Steam Cocktail Party Lunar New Year Sausage Shrimp Hot Pepper Bon Appétit Sugar Conscious Peanut Free Tree Nut Free No Sugar Added

Yield Makes 8 appetizer servings

Number Of Ingredients 14

Ingredients

1 1/2 pounds daikon (Asian white radish), peeled, cut into 1-inch pieces
2 Chinese sweet pork sausages (lop chong), cut into 1/4-inch cubes (about 3 ounces)
1/2 cup finely chopped green onions (about 3 large)
2 tablespoons small dried shrimp, finely chopped
1 1/2 cups water, divided
Nonstick vegetable oil spray
1 1/2 cups rice flour
1 cup soy sauce
1 tablespoon Asian sesame oil
2 tablespoons (or more) vegetable oil, divided
1 cup fresh cilantro leaves
1 tablespoon grated peeled fresh ginger, juices included
2 small Thai red chiles, halved lengthwise, seeds removed, thinly sliced crosswise or 1 tablespoon hot chili sauce (such as sriracha)
1 tablespoon sesame seeds, toasted

Steps:

Fit processor with large-hole grating disk. Working with a few pieces of daikon at a time, place daikon pieces in feed tube and process until coarsely grated. Transfer daikon to bowl. Replace grating disk in processor with metal blade. Return daikon to processor and finely chop, using on/off turns.
Heat heavy large skillet over medium-high heat. Add sausage cubes to skillet and sauté until fat renders and sausage browns, about 5 minutes. Add green onions and dried shrimp; stir 1 minute. Add daikon with juices and 1/2 cup water; bring to boil. Reduce heat to medium; cook until daikon is soft and liquid is almost evaporated, stirring frequently, about 25 minutes.
Meanwhile, spray 9-inch-diameter cake pan with 1 1/2-inch-high sides with nonstick spray. Whisk rice flour and remaining 1 cup water in large bowl until well blended. Stir in daikon mixture. Season to taste with salt and pepper. Spread daikon mixture evenly in prepared pan. Place cake pan on bamboo steamer rack set over wok filled halfway with simmering water or on metal rack set over simmering water in pot. Cover with lid; steam over medium heat until cake is set and firm to touch, occasionally adding more water to wok or pot as needed, about 45 minutes. Remove pan from steamer; cool cake in pan 1 hour. Cover and refrigerate daikon cake in pan overnight.
Whisk soy sauce and sesame oil in small bowl. Heat 1 tablespoon vegetable oil in small skillet over medium heat. Add cilantro, ginger with juices, and chiles or hot chili sauce; stir 30 seconds. Mix ginger mixture into soy sauce mixture. DO AHEAD Daikon cake and sauce can be made 2 days ahead. Cover separately and refrigerate.
Run small knife around daikon cake to loosen. Invert onto cutting board. Cut cake into 1/2-inch-thick slices (not wedges), then cut each slice crosswise into 2-inch-long pieces.
Heat 1 tablespoon vegetable oil in large nonstick skillet over medium-high heat. Working in batches, add daikon cake slices to skillet and cook until golden brown, adding more oil to skillet for each batch as needed, about 5 minutes per side. Transfer slices to platter. Sprinkle with sesame seeds. Serve herb soy sauce alongside for dipping.

SPICY INDIAN FISH WITH FRESH HERB YOGURT SAUCE

SPICY INDIAN FISH WITH FRESH HERB YOGURT SAUCE image

Categories Fish Sauté Low Fat Yogurt

Yield 4 servings

Number Of Ingredients 30

Ingredients

For the fish:
4 cod fillets, each about 6-7 ounces (or may substitute another type of thick white fillet)
2 eggs, beaten
1/2 cup instant cream of wheat cereal (2 packets)
1 tsp. ground cumin
1 tsp. ground coriander
1 tsp. ground turmeric
1/2 tsp. ground ginger
1/2 tsp. ground cayenne
1 tsp. freshly ground black pepper
1 tsp. salt
2 Tbs. vegetable oil (for sauteing)
For the sauce:
juice from 1/2 fresh lime (about 3-4 Tbs.)
1/4 cup fresh cilantro, trimmed of stems
1/4 cup fresh mint, trimmed of stems
1 cup frozen peas, thawed
1/4 tsp. ground cumin
1/4 tsp. ground coriander
1/4 tsp. ground turmeric
1/8 tsp. ground ginger
1/8 tsp. ground cayenne
1/4 tsp. freshly ground black pepper
1/4 tsp. salt
6 ounces plain yogurt (may use low fat or non-fat)
For the garnish:
juice from 1/2 fresh lime
1/2 cup roasted, unsalted cashews, chopped
1/4 cup fresh cilantro, trimmed of stems and chopped
1/4 cup fresh mint, trimmed of stems and chopped

Steps:

1. Prepare sauce first, to allow flavors more time to blend. Begin by combining lime juice, cilantro, and mint in a blender or food processor and blend until roughly pureed. 2. Add peas, dry spices and yogurt and blend until smooth. There will still be some lumps, but this adds to the texture. Set aside while preparing fish. 3. Place beaten eggs in one shallow dish; mix cream of wheat with dry spices in another shallow dish. 4. Dip fish fillets in the egg, then the cereal mixture. 5. Heat vegetable oil in a large skillet (preferably non-stick)over medium-high heat. Gently place fillets in the skillet and saute until browned on each side, turning once. Total cooking time will be about 10 minutes. 6. To serve, squeeze fresh lime juice over each fillet, then sprinkle chopped fresh herbs and chopped cashews over top. Serve yogurt sauce on the side for dipping.

SPICY HERB SAUCE

Spicy Herb Sauce image

Jalapeno brings the heat in this yogurt-based herb sauce, while cumin adds a welcome smoky note. Serve alongside our Saffron Chicken Kebabs.

Provided by Martha Stewart

Categories Food & Cooking Quick & Easy Recipes

Time 5m

Yield Makes 1 cup

Number Of Ingredients 8

Ingredients

2 cups packed fresh mint leaves
1 cup packed fresh dill
1/2 jalapeno, seeded and chopped
1/2 cup plain whole-milk yogurt (not Greek)
1/2 teaspoon ground cumin
1 tablespoon fresh lime juice
Kosher salt
1/4 cup extra-virgin olive oil

Steps:

In a food processor or blender, puree mint, dill, jalapeno, yogurt, cumin, lime juice, 1/2 teaspoon salt, and 2 tablespoons water. With motor running, stream in oil. Serve immediately, or refrigerate, covered, up to 1 day.

Tips:

Make sure to use fresh herbs for the best flavor. You can use any combination of herbs that you like, but some good options include basil, cilantro, mint, parsley, and thyme.
If you don't have any fresh herbs on hand, you can use dried herbs instead. However, be sure to use only about 1/3 of the amount of dried herbs that you would use of fresh herbs.
To make a spicier sauce, add more chili peppers or red pepper flakes. You can also add a pinch of cayenne pepper for an extra kick.
If you want a milder sauce, omit the chili peppers or red pepper flakes. You can also add a little bit of sugar or honey to balance out the heat.
This sauce is great on grilled chicken, fish, or vegetables. It can also be used as a dipping sauce for appetizers or chips.

Conclusion:

This spicy herb sauce is a versatile and delicious condiment that can be used on a variety of dishes. It's easy to make and can be tailored to your own taste preferences. So next time you're looking for a quick and easy way to add some flavor to your meal, give this spicy herb sauce a try.