My dad just loved to experiment in the kitchen. This was one of his recipes that we all went nuts over and he didn't end up destroying the kitchen. It is absoultely wonderful over steaks or baked potatoes. Don't be afraid of the anchovies. My 10 year old son love this. P.S. He doesn't know about the anchovies. It sounds terrible but I can promise you that it is absoultely wonderful. My dad came up with this recipe
From www.TopSecretRecipes.com This recipe is a copy-cat of the wonderful avocado sauce served at El Pollo Loco restaurants. It is great with taquitos, chicken or shrimp quesadillas. Don't expect an extremely thick guacamole, this is a thinner salsa--the consistency of the sauce you usually get with taquitos. Also, the heat of fresh jalapenos varies greatly. If you like milder salsas, remove the seeds; if you like it hot, don't bother removing them.
I had some turkey and I wanted to use BBQ sauce and had none. Why I will do this in the future is the chili sauce component lasts forever in the fridge and longer when using standard canning methods.....so I will always have some on the shelf. I also like that I can adjust the flavor to my desires that day.
You can make quite different jams with different types of chili. Experiment! For a pretty hot jam use 4 habaneros, or 4 Scotch Bonnet peppers. You can make a slightly milder jam by using 6-8 standard red chili peppers, or 6-8 jalapenos. When first cooked the jam tends to be fairly sweet and less spicy - the heat will build up slowly for a week or so after cooking. It’s fantastic served with cheeses (especially strong, hard cheese like good cheddar, and blue cheeses like Stilton), but also goes great with cold meats like ham. It works as a glaze for roasted/grilled meats.
Try two slices of toast, melt Stilton over each one, and then spread a thin layer of the jam on top.
Chilli jam is a very popular item in Australia. My hubby even likes it on his vanilla and/or chocolate ice cream. I finally came up with this recipe -- that is easy-to-make, and not too hot and not sweet. The fish sauce gives the flavour an Asian twist. As an aside, my tablespoon is equal to 3 teaspoons. For a hotter result, you can leave the seeds in the chillies, or simply use more.
So good it should be illegal! You can tweak this one to your own preferences...but it's great just as it is! And from start to finish, you are done in less than 30 minutes. Eat your heart out Rachael Ray!