Cucumber Hot Sauce Recipes

HABANERO HOT SAUCE

Steps:

• Heat the oil in a sauce pan over medium heat. Cook and stir the carrots, oil, onion, and garlic in the hot oil until soft, about 5 minutes; transfer to a blender. Add the whole habanero peppers, water, lime juice, white vinegar, and tomato to blender; blend until smooth. Season with salt and pepper to taste.
• Transfer mixture to a saucepan, and simmer for 3 to 5 minutes. This gives the sauce a more liquid consistency.

CUCUMBER SAUCE

Steps:

• Line a fine mesh strainer with two layers of cheesecloth. Place yogurt in strainer over a bowl. Cover and refrigerate for at least four hours or overnight., Drain and discard liquid in bowl; set yogurt aside. Place cucumber in a colander over a plate; sprinkle with salt. Let stand for 15 minutes; discard liquid. , In a small bowl, whisk oil and vinegar until blended. Stir in the garlic, yogurt and cucumber.

CUCUMBER SAUCE FOR GYROS

Steps:

• Put the cucumber into a colander and sprinkle with a little salt.
• Let rest for 10-15 minutes to allow extra juices to escape the cucumber.
• Gently squeeze the cucumber in a paper or cloth towel.
• Put everything a bowl and mix well (I don't rinse the cucumber).
• Add salt and pepper to taste.
• Refrigerate for a couple of hours prior to using (if you have time).
• A turn or two in the food processor would yield a nice smooth sauce.
• Good on anything, especially Gyros.

HOT CUCUMBER SOUP

Steps:

• As per the recipe: Peel and slice the cucumbers.
• Melt the butter/marg in large saucepan and saute the onion until transparent.
• Stir in the flour.
• Add the stock and bring to a boil.
• Add the sliced cucumber and cook until tender.
• Puree in electric blender.
• Season to taste with salt and pepper and stir in lemon juice.
• Just before serving, mix in the cream.
• What Liza does: I use alot more cucumbers, maybe+- 800/900g and add a touch more water to the stock amount.
• I use more onions, approx.
• 2 med-large.
• Don't use more lemon juice as it changes the taste of the soup.
• Once the soup is cooked (ie. the cucumbers are tender), puree the soup: and options: can either leave the soup as it is; or put in one tub of sour cream; or don't put sour cream in the pot and only serve with sour cream as garnish.
• It's yummy.

CUCUMBER HOT SAUCE

Steps:

• Peel the cucumber with a vegetable peeler and cut it in half lengthwise. With a spoon remove the seeds. Cut the cucumber lengthwise into thin strips and then cut the strips crosswise into small dice. You should have about 1 1/4 cups.
• Combine the cucumber with the salt, sugar, pepper flakes, vinegar, oil, soy sauce, scallions and water. Set aside until time to serve the salmon patties.

BUFFALO CHICKEN CUCUMBER BITES

Steps:

• In a small bowl, add in chicken, cream cheese, hot sauce, mozzarella cheese, ranch, and celery. Mix well.
• Line up cucumber, add about a teaspoon of cream cheese mixture to each cucumber slice.
• Top mixture with blue cheese. Garnish with parsley, hot sauce, and celery (if desired).

FRESH REAL FOOD SUMMER BLENDER CUCUMBER SALSA

Steps:

• Wash and prep all the produce.
• Add all of the produce, lemon juice and 1/2 teaspoon sea salt to a blender or food processor. Pulse a few times to do a rough chop, then continue to blend until everything is combined, smooth and few chunks are left, about 15 seconds.
• Taste for desired saltiness. If you prefer it saltier, add another 1/2 teaspoon of sea salt.
• Enjoy as is or refrigerate for later use.

SALMON AND GREEN BEANS POJARSKI WITH CUCUMBER HOT SAUCE

Steps:

• Remove and discard any skin and sinew from the salmon and cut the flesh into 1-inch pieces.
• Cut away any damaged spots on the beans, wash thoroughly in cold water, and cut into 1-inch pieces.
• To make the fresh bread crumbs, break fresh bread into pieces and grind in the bowl of a food processor. You should have 1 1/2 cups. (Note: fresh bread crumbs are superior to dry bread crumbs. If, however, fresh crumbs are not available, use half the amount of dry crumbs - 3/4 cup for this recipe.) Transfer to a bowl and set aside.
• Place the green beans and hot pepper in the bowl of a food processor and process until finely chopped; the mixture should be rather granulated, not smooth and liquid. You should have about 2 cups. Transfer to a bowl and set aside.
• In the unwashed bowl of the processor, place the salmon and process for a few seconds, starting and stopping the machine, until coarsely chopped. Add to the bean puree with the eggs, bread crumbs, garlic, pepper, salt and shredded basil. Mix well.
• Using a spoon, make patties weighing about 3 to 3 1/2 ounces each. Wet your hands if you feel they will stick to the salmon mixture and arrange the patties on a tray lined with plastic wrap. You should have 12 patties, 2 per person, and each patty should be no more than 1 inch thick and about 3 inches across. Set aside while you make the sauce.
• To cook the salmon, use 2 large skillets, preferably nonstick. Heat 2 tablespoons of the oil in each skillet. When hot, add the patties and cook over medium to high heat for 2 1/2 minutes on each side. Set aside for a few minutes before serving with cucumber hot sauce.