FINADENE SEAFOOD DRIZZLE OR DIPPING SAUCE
Spicy sauce to accompany seafood, meat or veggies of all kinds! Drizzle it on or place a few spoons full in individual dipping bowls for your guests. Latinos and Islanders from all over love this sauce. This can be made days ahead since you can keep it in the fridge for a month. The heat of the peppers will intensify over time.
Provided by PUAHA
Categories Salsa
Time 15m
Yield 16
Number Of Ingredients 5
Steps:
- Mix Thai chiles, onion, garlic, lemon juice, and soy sauce together in a glass jar with a tight-fitting lid. Store in the refrigerator.
Nutrition Facts : Calories 6.6 calories, Carbohydrate 1.6 g, Fiber 0.2 g, Protein 0.4 g, Sodium 225.8 mg, Sugar 0.5 g
3 FINADENE SAUCES (GUAM)
Adapted from Barbecue USA. The soy and vinegar sauce is traditionally served with chicken and pork, the coconut sauce with seafood and poultry, and the lemon sauce with fish. Note on the yield: the coconut and lemon sauces each make 1 1/2 cups; the soy and vinegar makes 1 cup.
Provided by Chocolatl
Categories Sauces
Time 5m
Yield 1 1/2 cups
Number Of Ingredients 18
Steps:
- To make the soy and vinegar finadene: place the onion in a non-reactive bowl.
- Add remaining ingredients and stir to mix.
- This will keep, tightly covered, in the refrigerator for several days.
- To make the coconut finadene: Combine the coconut milk, garlic, ginger, and lemon juice in a non-reactive bowl and stir to mix.
- Add the onions, jalapenos, salt and pepper.
- This can be made several hours ahead.
- To make the lemon finadene: combine the lemon juice, salt and water in a non-reactive bowl.
- Whisk until the salt dissolves.
- Stir in remaining ingredients.
- This can be covered and refrigerated for several days.
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