Thai Sweet Chili Sauce

3 large garlic cloves, peeled

2 red Jalapeño peppers, seeded (Your mileage may vary, so adjust the heat accordingly. Keep in mind, however, that the heat is the strongest the day you make the sauce and starts to dissipate gradually the longer it is kept in the refrigerator. I usually start off with more pepper than I would like and let the sauce sit in the fridge for a couple of days before I use it. This sauce keeps for a long time, and after a couple of weeks, you can't even taste the pepper.)
1/2 cup sugar
3/4 cup water
1/4 cup white vinegar
1/2 tablespoon salt
1 tablespoon cornstarch or potato starch
2 tablespoons water


Preparation
In the blender, purée together all the ingredients, except for the last two.
Transfer the mixture to a saucepan and bring to a boil over medium-high heat. Simmer over medium heat until mixture thickens up a bit and the garlic-pepper bits begin to soften, about 3 minutes.
Combine the cornstarch and water to make a slurry. Whisk in the cornstarch mixture and continue to simmer one mor minute. The cornstarch will help the sauce to thicken slightly thereby causing nice suspension of the garlic-pepper bits; otherwise, you get a thin sauce with all the little pieces floating at the top.
Let cool completely before storing in a glass jar and refrigerate.
(Makes a little over a cup)

Thai Red Curry Paste

Ingredients

1 shallot OR 1/4 cup purple onion, chopped
1 stalk lemongrass, minced ( see instructions below) OR 2 Tbsp. frozen prepared lemongrass (available at Asian stores)
1-2 red chilies, OR 1/2 to 1 tsp. cayenne pepper, OR 1-2 tsp. Thai chili sauce
4 cloves garlic
1 thumb-size piece galangal OR ginger, sliced
2 Tbsp. tomato ketchup (OR 2 Tbsp. tomato paste + 1/2 tsp sugar)
1/2 Tbsp. ground cumin
1 tsp. ground coriander
1/4 tsp. ground white pepper (available at your supermarket or Asian food store)
3 Tbsp. fish sauce (OR 4 Tbsp. soy sauce if vegetarian)
1-2 tsp. shrimp paste (omit if vegetarian), available by the jar at Asian stores
1 tsp. sugar
2 Tbsp. regular chili powder
1/4 can good-quality coconut milk (or just enough to keep the blades turning), reserve remaining for the curry
2 Tbsp. fresh-squeezed lime juice
Optional: 1/2 tsp. cinnamon (OR add 1 cinnamon stick to your curry pot)

Recipe
Photo

Ten Minute Enchilada Sauce

Ingredients

1/4 cup vegetable oil

2 tablespoons self-rising flour

2 tablespoons chili powder

1 (8 ounce) can tomato sauce

1 1/2 cups water

1/4 teaspoon ground cumin

1/4 teaspoon garlic powder

1/4 teaspoon onion salt

salt to taste

Directions

Heat oil in a skillet over medium-high heat. Stir in flour and chili powder, reduce heat to medium, and cook until lightly brown, stirring constantly to prevent burning flour.

Gradually stir in tomato sauce, water, cumin, garlic powder, and onion salt into the flour and chili powder until smooth, and continue cooking over medium heat approximately 10 minutes, or until thickened slightly. Season to taste with salt.

 

http://allrecipes.com/recipe/ten-minute-enchilada-sauce/detail.aspx

Cilantro Lime Vinaigrette

I've added this yummy recipe to my book from Elizabeth at The Last Door Down the Hall.

This is great on grilled shrimp salad!


Ingredients
1/4 cup fresh lime juice
1/4 cup white wine vinegar
2 teaspoons minced garlic
1 tablespoon chopped green chile, jalapeno or chipotle pepper
2 tablespoons honey or sugar
1/2 teaspoon salt
1/2 cup cilantro, chopped
1/3 cup olive oil


Preparation

In a blender, pulse the lime juice, vinegar, garlic, chile, honey, salt, and cilantro to a puree. With the machine running slowly add the oil to emulsify. Refrigerate until ready to serve. Whisk before serving to make sure all is mixed.

This is also a good marinator for steaks and chicken.