Spicy Herb Sauce Recipes

SPICY HERB SAUCE

Spicy Herb Sauce image

Jalapeno brings the heat in this yogurt-based herb sauce, while cumin adds a welcome smoky note. Serve alongside our Saffron Chicken Kebabs.

Provided by Martha Stewart

Categories Food & Cooking Quick & Easy Recipes

Time 5m

Yield Makes 1 cup

Number Of Ingredients 8

Ingredients

2 cups packed fresh mint leaves
1 cup packed fresh dill
1/2 jalapeno, seeded and chopped
1/2 cup plain whole-milk yogurt (not Greek)
1/2 teaspoon ground cumin
1 tablespoon fresh lime juice
Kosher salt
1/4 cup extra-virgin olive oil

Steps:

In a food processor or blender, puree mint, dill, jalapeno, yogurt, cumin, lime juice, 1/2 teaspoon salt, and 2 tablespoons water. With motor running, stream in oil. Serve immediately, or refrigerate, covered, up to 1 day.

ZHOUG (SPICY HERB SAUCE)

Zhoug (Spicy Herb Sauce) image

Zhoug is a spicy herb sauce of Yemenite origin that you find in Syria and Israel. It's often the go-to condiment for falafel and is eaten with bread for those who want heat with every bite. It's a must with Shakshuka, and you'll probably find yourself stirring it into scrambled eggs, spreading it on a sandwich, mixing it with Greek yogurt to make a dip, or just eating it by the spoonful.

Provided by Ana Sortun

Categories Sauce Chile Pepper Cilantro Garlic Coriander Cumin

Yield Makes 1 1/4 cups

Number Of Ingredients 9

Ingredients

2 Hungarian wax peppers, stemmed and coarsely chopped (seeds are good) (see Cooks' Note below)
1 1/2 cups fresh cilantro leaves (from one large bunch or two small ones)
1 1/2 cups fresh flat-leaf parsley leaves (from one bunch)
2 cloves peeled garlic
1/2 teaspoon kosher salt
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 cup extra-virgin olive oil
1 1/2 teaspoons sherry vinegar

Steps:

Combine all the ingredients in a blender and blend until very smooth. You should have a bright green emulsified sauce. Use immediately or cover and refrigerate in an airtight container for up to 5 days.

SPICY HERB SEASONING

Spicy Herb Seasoning image

Keep this mixture in salt shakers to serve instead of salt. Excellent for a salt-free diet!!

Provided by sal

Categories Side Dish Sauces and Condiments Recipes

Time 5m

Yield 30

Number Of Ingredients 13

Ingredients

1 teaspoon cayenne pepper
2 tablespoons garlic powder
2 teaspoons dried basil
2 teaspoons ground savory
2 teaspoons onion powder
2 teaspoons dried sage
1 teaspoon grated lemon zest
2 teaspoons ground mace
2 teaspoons dried thyme
2 teaspoons dried parsley
2 teaspoons dried marjoram
2 teaspoons ground black pepper
1 teaspoon paprika

Steps:

Crush or grind all the ingredients together. Let stand at least overnight before using. Keep this mixture in an airtight container.

Nutrition Facts : Calories 4.7 calories, Carbohydrate 1 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.2 g, Sodium 0.7 mg, Sugar 0.2 g

AJI VERDE (SPICY PERUVIAN GREEN SAUCE)

Aji Verde (Spicy Peruvian Green Sauce) image

Learn how to make the best aji verde sauce! Aji verde is spicy Peruvian green sauce, made with cilantro, jalapeños, and a little mayonnaise and Parmesan. It is utterly irresistible drizzled onto tacos and more! Recipe yields about 1 1/4 cups.

Provided by Cookie and Kate

Categories Sauce

Time 10m

Number Of Ingredients 7

Ingredients

1/2 cup mayonnaise
2 cups lightly packed fresh cilantro, mostly leaves but small stems are ok (from 1 big bunch of cilantro or 1 1/2 medium)
2 medium jalapeños, seeds and membranes removed but reserved, roughly chopped
2 cloves garlic, roughly chopped
1/3 cup (1 ounce) grated Cotija or Parmesan cheese
1 tablespoon lime juice
1/4 teaspoon fine sea salt

Steps:

In a food processor or blender, combine all of the ingredients. Blend until the cilantro has broken into very tiny pieces and the sauce is green and mostly smooth (no matter how long you blend it, it will still have some texture to it).
Taste, and adjust if necessary. This sauce is intentionally bold and spicy and I usually think it's just right as written. However, if the flavor is too overwhelming, blend in 1 tablespoon of olive oil while running the food processor. If it's not spicy enough, add some of the reserved jalapeño seeds and blend again. If it doesn't have enough zip, add another tablespoon of lime juice and/or a pinch of salt.
Aji verde keeps well in the refrigerator, covered, for about 1 week.

Nutrition Facts : ServingSize About 2 tablespoons, Calories 94 calories, Sugar 0.2 g, Sodium 161.8 mg, Fat 9.6 g, SaturatedFat 1.3 g, TransFat 0 g, Carbohydrate 0.7 g, Fiber 0.2 g, Protein 1.2 g, Cholesterol 13.9 mg

GOLDEN CRISP DAIKON CAKE WITH SPICY HERB SOY SAUCE

Golden Crisp Daikon Cake with Spicy Herb Soy Sauce image

Golden Crisp Daikon Cake with Spicy Herb Soy Sauce

Categories Food Processor Herb Onion Pepper Pork Vegetable Appetizer Steam Cocktail Party Lunar New Year Sausage Shrimp Hot Pepper Bon Appétit Sugar Conscious Peanut Free Tree Nut Free No Sugar Added

Yield Makes 8 appetizer servings

Number Of Ingredients 14

Ingredients

1 1/2 pounds daikon (Asian white radish), peeled, cut into 1-inch pieces
2 Chinese sweet pork sausages (lop chong), cut into 1/4-inch cubes (about 3 ounces)
1/2 cup finely chopped green onions (about 3 large)
2 tablespoons small dried shrimp, finely chopped
1 1/2 cups water, divided
Nonstick vegetable oil spray
1 1/2 cups rice flour
1 cup soy sauce
1 tablespoon Asian sesame oil
2 tablespoons (or more) vegetable oil, divided
1 cup fresh cilantro leaves
1 tablespoon grated peeled fresh ginger, juices included
2 small Thai red chiles, halved lengthwise, seeds removed, thinly sliced crosswise or 1 tablespoon hot chili sauce (such as sriracha)
1 tablespoon sesame seeds, toasted

Steps:

Fit processor with large-hole grating disk. Working with a few pieces of daikon at a time, place daikon pieces in feed tube and process until coarsely grated. Transfer daikon to bowl. Replace grating disk in processor with metal blade. Return daikon to processor and finely chop, using on/off turns.
Heat heavy large skillet over medium-high heat. Add sausage cubes to skillet and sauté until fat renders and sausage browns, about 5 minutes. Add green onions and dried shrimp; stir 1 minute. Add daikon with juices and 1/2 cup water; bring to boil. Reduce heat to medium; cook until daikon is soft and liquid is almost evaporated, stirring frequently, about 25 minutes.
Meanwhile, spray 9-inch-diameter cake pan with 1 1/2-inch-high sides with nonstick spray. Whisk rice flour and remaining 1 cup water in large bowl until well blended. Stir in daikon mixture. Season to taste with salt and pepper. Spread daikon mixture evenly in prepared pan. Place cake pan on bamboo steamer rack set over wok filled halfway with simmering water or on metal rack set over simmering water in pot. Cover with lid; steam over medium heat until cake is set and firm to touch, occasionally adding more water to wok or pot as needed, about 45 minutes. Remove pan from steamer; cool cake in pan 1 hour. Cover and refrigerate daikon cake in pan overnight.
Whisk soy sauce and sesame oil in small bowl. Heat 1 tablespoon vegetable oil in small skillet over medium heat. Add cilantro, ginger with juices, and chiles or hot chili sauce; stir 30 seconds. Mix ginger mixture into soy sauce mixture. DO AHEAD Daikon cake and sauce can be made 2 days ahead. Cover separately and refrigerate.
Run small knife around daikon cake to loosen. Invert onto cutting board. Cut cake into 1/2-inch-thick slices (not wedges), then cut each slice crosswise into 2-inch-long pieces.
Heat 1 tablespoon vegetable oil in large nonstick skillet over medium-high heat. Working in batches, add daikon cake slices to skillet and cook until golden brown, adding more oil to skillet for each batch as needed, about 5 minutes per side. Transfer slices to platter. Sprinkle with sesame seeds. Serve herb soy sauce alongside for dipping.

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