Prep 10 mins
Cook 0 mins
This is a real flavorful salad dressing, also good to use as a dip for chicken. I use it in some of my tortilla wraps. I like carrots cooked in this dressing and served hot or cold.
- 2 tablespoons dark brown sugar
- 1⁄4 cup honey
- 2 tablespoons balsamic vinegar
- 6 tablespoons lemon juice
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 -2 teaspoon mild to medium red chili powder
- 1 teaspoon dry basil leaves
- 1⁄2 teaspoon ground cumin
- 1⁄2 teaspoon dry oregano leaves
- 1⁄2 teaspoon garlic powder
- 1⁄4 teaspoon cayenne
- 1⁄4 teaspoon ginger
- 1⁄4 teaspoon curry
- 2 teaspoons prepared mustard
- 3 teaspoons Worcestershire sauce
- 1 tablespoon tomato paste
- 1 (4 ounce) can diced green chilies (I use Hatch but any kind will do)
- 1⁄4 cup canola oil
- 1⁄2 teaspoon liquid smoke flavoring
- 6 ounces canned pineapple juice
- Whisk all ingredients together as you are adding them, add oil slowly while you are whisking until combined. Make a day ahead or at least a couple hours.
I really savored this sauce -- there's nothing else like it that I've come across. Very versatile and MACRO-flavor. I'd say it's best use for me will be with something that is normally fairly bland, like home made chicken tenders, which is how I'm going to use it first. A little bit will go a long way. I can see that already having tasted it after it chilled for a couple of hours. I'm okay with the current portion of liquid smoke (at first, it seemed like a lot to me too!) -- I used Colgin natural hickory brand and it's really just right. I MIGHT go a a half-portion on the curry powder next time (curry has that overwhelming flavor), but the current measure is just fine as is everything else. This dressing has "sneaky heat", in my opinion from the red chili powder (I use a variety from India), but I like that level of spicyness. I made one deviation -- I ran the sauce thru the food processor, mostly to grind the green chili bits, so my sauce/dressing is really smooth and stored in a carafe in the fridge. This one is a keeper. I plan to marinate a pork roast with it at some point and see how that goes. Thanks for posting this one RecipeMonster! Good Job!
A lot of ingredients for a dressing although I did not have to buy anything extra besides the pineapple juice. Very versatile. Used it as a dressing, cooked (as suggested) carrots in some of it, and also used it as a dip. Once for surimi and once for chicken. The amount was sure enough to use it several times and for several things. Nice spicy/sweet taste, be sure though not to use more than 1/2 teaspoon liquid smoke flavoring, rather less.