Mint Chili Sauce Recipe Epicuriouscom

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THAI CHILE-HERB DIPPING SAUCE



Thai Chile-Herb Dipping Sauce image

Fish sauce, lime juice, and plenty of herbs make this sauce a stand out for dipping spring rolls or serving with grilled fish.

Provided by Stanley Lobel

Categories     Sauce     Herb     Pepper     Vegetable     Chile Pepper

Yield Makes about 2/3 cup

Number Of Ingredients 8

1 tablespoon jasmine or other long-grain rice
6 to 8 dried whole Thai chiles (each about 2-inches long)
1 heaping tablespoon finely chopped scallion
2 tablespoons finely chopped fresh mint
2 tablespoons finely chopped fresh cilantro leaves
2 teaspoons sugar
3 tablespoons Thai or Vietnamese fish sauce (nam pla or nuoc mam)
1/3 cup fresh lime juice

Steps:

  • 1. Place the rice in a small skillet over medium heat and cook, shaking the pan, until fragrant and lightly toasted, less than 1 minute. Transfer rice to a spice or coffee grinder and let cool. Process cooled rice until almost powdered, transfer to a small bowl, and reserve.
  • 2. Place the chiles in the same skillet and cook over medium heat until lightly toasted, 30 to 45 seconds, shaking the skillet to avoid burning. Transfer the chiles to a spice or coffee grinder and let cool. Pulse the grinder until the chiles are coarsely chopped. Transfer the chilies to the bowl with the rice (the rice and the chiles can also be ground separately with a mortar and pestle).
  • 3. Add the scallion, mint, cilantro, sugar, fish sauce, and lime juice to the bowl, stirring to dissolve the sugar. Cover and reserve (the sauce can be made a few hours ahead and kept at room temperature). May be stored in a tightly sealed container in the refrigerator for up to 1 week; however, the bright colors will fade.

SPICED CHILI SAUCE



Spiced Chili Sauce image

Chilies, lime juice and mint enhance the flavor of our [Thai Summer Rolls](/recipes/food/views/240794) .

Provided by Sheila Lukins

Number Of Ingredients 8

1/4 cup finely diced scallions (white part only)
1 ripe plum tomato, seeded and cut into 1/8-inch dice
1 teaspoon minced red or green jalapeño chili, seeds removed according to desired hotness
1/2 cup fresh lime juice (about 4 limes)
1/4 cup rice vinegar
1 teaspoon sugar
Salt and pepper, to taste
1 tablespoon chopped fresh mint leaves

Steps:

  • Combine all of the ingredients in a small bowl and serve within 2 to 3 hours. (For the freshest taste, serve this sauce within 1 hour.)

CILANTRO MINT CHUTNEY



Cilantro Mint Chutney image

A quick and easy Cilantro Mint Chutney recipe.

Provided by Kiran Desai

Categories     Condiment/Spread     Sauce     Blender     Citrus     Herb     Onion     Lime     Mint     Hot Pepper     Cilantro     Gourmet

Yield Makes about 2 cups

Number Of Ingredients 8

2 cups packed fresh cilantro sprigs
1 cup packed fresh mint leaves
1/2 cup chopped white onion
1/3 cup water
1 tablespoon fresh lime juice
1 teaspoon chopped fresh small green chiles, such as serrano or Thai, including seeds, or to taste
1 teaspoon sugar
3/4 teaspoon salt, or to taste

Steps:

  • Purée all ingredients in a blender, leaving some texture.

MINT SAUCE



Mint Sauce image

Categories     Sauce     Herb     Vinegar     Mint     Shallot     Bon Appétit

Yield Makes about 1 cup

Number Of Ingredients 6

1 cup plus 2 tablespoons chopped fresh mint
1/2 cup canned beef broth
1/3 cup minced shallots
6 tablespoons red wine vinegar
1/4 cup sugar
2 teaspoons cornstarch

Steps:

  • Combine 1 cup mint, shallots, vinegar and sugar in heavy small nonaluminum saucepan. Stir over medium heat until sugar dissolves. Simmer 2 minutes. Remove from heat. Cover and let stand 2 hours.
  • Strain sauce into large glass measuring cup. Place cornstarch in same saucepan. Gradually whisk is sauce. Bring to simmer over medium heat, stirring constantly. Stir until sauce thickens slightly and turns translucent, about 2 minutes. Remove from heat. Cool to room temperature. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before continuing.) Stir in remaining 2 tablespoons mint. Season to taste with salt and pepper.

MINT CHUTNEY



Mint Chutney image

Categories     Condiment/Spread     Yogurt     Low Sodium     Coconut     Mint     Almond     Summer     Jalapeño     Coriander     Gourmet

Yield Makes about 1 1/2 cups

Number Of Ingredients 14

2 tablespoons vegetable oil
3 fresh serrano or jalapeño chilies, seeded and chopped coarse (wear rubber gloves)
1 tablespoon fennel seeds
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1/3 cup unsweetened shredded coconut*
3 cups packed fresh mint leaves, washed well and spun dry
1/2 cup packed fresh coriander sprigs, washed well and spun dry
3/4 cup plain yogurt
1/4 cup blanched slivered almonds, toasted lightly
2 tablespoons white-wine vinegar
1/4 cup fresh lemon juice
1 teaspoon sugar
*available at East Indian markets

Steps:

  • In a small heavy skillet heat oil over moderate heat until hot but not smoking and cook chilies, fennel seeds, cumin, coriander seeds, and coconut, stirring, until coconut is golden, about 5 minutes, being careful not to burn them. In a blender blend spice mixture with remaining chutney ingredients until smooth. Chill chutney, covered, at least until cold, about 2 hours, and up to 2 days.

CHICKEN AND HERB POTSTICKERS WITH MINT-CHILI SAUCE



Chicken and Herb Potstickers with Mint-Chili Sauce image

Categories     Chicken     Leafy Green     Appetizer     Cilantro     Bon Appétit

Yield Serves 8 as a first-course

Number Of Ingredients 20

1 10-ounce package frozen chopped spinach, thawed, squeezed dry
3/4 pound ground chicken
2 large eggs
1 cup chopped green onions
1/3 cup chopped cilantro
1 1/2 tablespoons finely chopped peeled fresh ginger
2 garlic cloves, minced
1 tablespoon soy sauce
2 teaspoons chili-garlic sauce*
1 1/2 teaspoons oriental sesame oil
1 teaspoon grated lemon peel
1/2 teaspoon ground black pepper
1/2 teaspoon salt
12 egg roll wrappers
1 cup Chinese plum sauce
3/4 cup water
2 tablespoons dry Sherry
18 tablespoons (about) vegetable oil
Mint-Chili Sauce
*Chili-garlic sauce is available at Asian markets and in the Asian foods section of many supermarkets

Steps:

  • Place spinach in large bowl; mix in chicken, 1 egg and next 10 ingredients.
  • Beat remaining egg in small bowl. Place 1 egg roll wrapper on work surface; cut in half diagonally. Brush edges with beaten egg. Spoon heaping 1 tablespoon chicken filling into center of each half. Fold egg roll wrappers over filling, forming small triangles. Press edges together to seal. Repeat with remaining egg roll wrappers and filling. (Potstickers can be prepared ahead. Arrange in single layer on foil-lined baking sheet; cover with plastic wrap. Refrigerate up to 6 hours or freeze up to 3 days. If frozen, thaw potstickers before continuing with recipe.)
  • Whisk plum sauce, 3/4 cup water and Sherry in small bowl to blend. Set aside.
  • Heat 3 tablespoons vegetable oil in large nonstick skillet over medium heat. Working in batches, fry 4 potstickers at a time until brown on both sides, about 1 1/2 minutes per side. Transfer to paper-towel-lined plate to drain. Repeat with remaining potstickers in 5 more batches, adding 3 tablespoons vegetable oil (or more if necessary) per batch.
  • Heat 5 tablespoons reserved plum-sauce mixture in another large skillet over medium heat. Add 4 potstickers and cook until chicken filling is cooked through, turning once, about 3 minutes. Transfer to platter. Repeat with remaining plum-sauce mixture and potstickers in 5 more batches. Serve potstickers immediately with Mint-Chili Sauce.

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