In this journey of culinary art, where flavors dance on taste buds and aromas fill the air, we present to you the ultimate guide to creating the most tantalizing spicy herb sauce. From vibrant green chimichurri to fiery red peri-peri, we'll unlock the secrets of herbs and spices that ignite your taste buds and elevate any dish to new heights.
Check out the recipes below so you can choose the best recipe for yourself!
PERUVIAN CHEESY POTATO SOUP WITH SPICY HERB SAUCE
Chuño, a small bright-white dried potato, adds a slightly earthy taste and chewy texture to this soup. If you cannot find chuños (they look like white pebbles), you can substitute russet potatoes, as detailed in the note here. In Peru, this soup is served with the chile-herb sauce called uchucuta, which adds sour and spicy notes to the broth.
Provided by Madhur Jaffrey
Categories dinner, lunch, soups and stews, main course, side dish
Time 13h20m
Yield 8 to 10 servings
Number Of Ingredients 20
Steps:
- The evening before you cook the soup, wash the chuños and soak them in a large bowl of warm water, enough to cover it by several inches. Leave for 12 hours. Drain the chuños the next day, wash them off again and cut each potato into 8 to 10 parts. In a large pot, combine the chuño pieces with enough cold water to cover by several inches. Bring to a boil, then reduce heat to low. Cover and simmer until the chuños are puffed up and softer, about 20 minutes. Drain and set aside.
- Put the oil in a large pot (at least 6 quarts) and set over medium-high heat. When hot, put in the onion and garlic. Stir and cook for 3 minutes. Add the celery and carrot. Stir and cook 3 minutes. Add the ginger and stir a few times. Put in the drained chuños, 8 1/2 cups water or stock, the russet potatoes, pumpkin or squash, salt, herbs and feta. Bring to a boil, cover, turn heat to low and cook gently for 30 to 40 minutes, or until vegetables are tender.
- Add the spinach, stir and cook, covered, on low heat for another 10 to 15 minutes or until the vegetables are very tender but have not turned to mush. Check the salt. Thin the soup out with water or stock if it is too thick. It should be drinkable from the bowl.
- Put 2 teaspoons of uchucuta sauce into each bowl of hot soup and stir it in. Add more if desired.
Nutrition Facts : @context http, Calories 262, UnsaturatedFat 5 grams, Carbohydrate 40 grams, Fat 8 grams, Fiber 5 grams, Protein 11 grams, SaturatedFat 3 grams, Sodium 726 milligrams, Sugar 4 grams
GOLDEN CRISP DAIKON CAKE WITH SPICY HERB SOY SAUCE
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
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.
SPICY INDIAN FISH WITH FRESH HERB YOGURT SAUCE
Steps:
- 1. Prepare sauce first, to allow flavors more time to blend. Begin by combining lime juice, cilantro, and mint in a blender or food processor and blend until roughly pureed. 2. Add peas, dry spices and yogurt and blend until smooth. There will still be some lumps, but this adds to the texture. Set aside while preparing fish. 3. Place beaten eggs in one shallow dish; mix cream of wheat with dry spices in another shallow dish. 4. Dip fish fillets in the egg, then the cereal mixture. 5. Heat vegetable oil in a large skillet (preferably non-stick)over medium-high heat. Gently place fillets in the skillet and saute until browned on each side, turning once. Total cooking time will be about 10 minutes. 6. To serve, squeeze fresh lime juice over each fillet, then sprinkle chopped fresh herbs and chopped cashews over top. Serve yogurt sauce on the side for dipping.
SPICY HERB SAUCE
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
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.
Tips:
- Use fresh herbs for the best flavor. You can substitute dried herbs, but reduce the quantity by half since they are more concentrated.
- Experiment with different herbs to create your own unique sauce. Some good options include basil, thyme, oregano, rosemary, and chives.
- If you don't have any fresh herbs on hand, you can use a tablespoon of dried herbs or a teaspoon of ground spices.
- Add the herbs to the sauce at the end of the cooking time so that they don't lose their flavor.
- Serve the sauce over your favorite pasta, chicken, or fish. It can also be used as a dipping sauce for vegetables or bread.
Conclusion:
Spicy Herb Sauce is a versatile and easy-to-make sauce that can be used to add flavor to a variety of dishes. With a few simple ingredients, you can create a delicious sauce that will impress your friends and family. So next time you're looking for a way to spice up your meal, give Spicy Herb Sauce a try.
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