Best Southwest Sauce Recipes

SOUTHWEST DIPPING SAUCE

Steps:

• In a small bowl, stir together the mayonnaise, ketchup, horseradish, paprika, salt, oregano, black pepper and cayenne pepper. Store covered in the refrigerator until needed.

SOUTHWEST SALMON WITH CILANTRO-LIME SAUCE (COOKING FOR 2)

Steps:

• In small bowl, mix sour cream, cilantro, lime peel, lime juice, honey and salt; set aside.
• Season salmon fillets with taco seasoning mix. In 8-inch skillet, heat oil over medium heat. Add fillets to skillet, skin-side down.
• Cook 6 to 8 minutes or until skin is browned. Turn fillets; cook 2 to 4 minutes or until salmon flakes easily with fork.
• Serve salmon with cilantro-lime sauce.

SOUTHERN FRIED FREE-RANGE CHICKEN WITH A SOUTHWEST CHIPOTLE CREAM SAUCE

Steps:

• In a medium sized bowl, beat together 2 eggs. Dip the chicken breasts in the eggs, and then dredge in flour. Fill a medium sized pan halfway with vegetable oil and heat. When the oil is hot, place the chicken breasts in the hot oil and fry on both sides until cooked through. Season with salt and pepper.
• Top the fried chicken with chipotle cream sauce and serve with pecan rice and wilted spinach.
• A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.
• Chipotle Cream Sauce:
• 1 can chipotles in adobo
• 1 cup heavy cream
• 1 cup sour cream
• Mix together heavy cream, sour cream, and chipotles in blender (use 2 chipotles for medium hot, 3 for spicy hot). Pour into a small saucepan and bring to a simmer.

CAJUN BURGER WITH SPICY SOUTHWEST SAUCE

Steps:

• Cajun Mayo:.
• Prepare the Cajun mayo by combining the mayo, Cajun seasoning, and BBQ sauce and stir. Taste and adjust (like your grandma always told you), then set aside.
• Pre-Heat Grill on High.
• Burgers:.
• Heat a small pan over medium high heat.
• Add the pat of butter to the pan and melt.
• Add the onions and sauté 2-3 minutes stir often.
• Add the peppers and continue to sauté 1-2 minutes.
• Add the garlic and sauté until fragrant.
• Remove the onion, pepper, garlic mixture from heat allow to cool (Stick it in the freezer if your stomach is growling!).
• Put the onion mixture into a large non-reactive bowl.
• Tear the hamburger into small pieces and place in the same bowl.
• Add the Worcestershire sauce.
• Sprinkle 1/2 of the tbsp of Cajun seasoning over the meat and mix gently but thoroughly with your hands. (No pockets of seasoning please!).
• Sprinkle the remaining Cajun seasoning and remix careful to not over work the meat.
• Form into patties slightly larger than your buns.
• Grilling:.
• Place the burgers on the grill and listen to it sear the meat.
• Reduce the heat to medium / medium high and continue cooking with the lid closed until the burgers are done to your liking flipping once.
• Add the cheese shortly after the flip to get a really good melt (Important for thick slices of cheese).
• Remember meat tastes better if not over cooked and the temperature will rise another 3-5 degrees after pulling the burgers from the grill. Cooking by temperature is the only way to get consistent results. I like to pull my burgers at 145-150 degrees.

APPLEBEE'S TEQUILA-LIME CHICKEN IN CREAMY SOUTHWEST SAUCE RECIPE - (4.6/5)

Steps:

• In a large bowl, combine the tequila, lime juice, hot sauce and vegetable or canola oil. Add the chicken to the mixture and marinate for at least 30 minutes or up 4 hours. (See Notes) When ready to cook, preheat oven to 400F or grill to medium. Shake the excess marinade off the meat and season the pieces with salt and pepper. Grill or roast the meat until cooked through, about 40 minutes in the oven or 8 minutes per side on the grill. While the meat is cooking, stir together the cilantro, dressing and salsa in a medium-size bowl. Arrange cooked chicken in a 9x13 inch baking dish. Spread a layer of Salsa-Ranch dressing over each piece of chicken, followed by 1/4 cup of cheese blend. Broil in preheated oven for 2 to 3 minutes, or just until cheese has melted. Spread a bed of about 1/2 cup crumbled corn chips on each of 4 plates. Slide a chicken breast onto the chips on each plate and serve.

SOUTHWEST BEEF TENDERLOIN WITH CREAMY HORSERADISH SAUCE AND GRILLED TOMATOES

Steps:

• Heat the grill to medium-high. Put the ancho chiles, cumin, coriander, cinnamon stick, and paprika into a small dry skillet, put the pan over the heat, and toast the spices just until they begin to smell, about 1 minute. Empty into a spice mill and grind to a powder; set aside.
• In a small bowl combine the sour cream, lemon juice, horseradish, and
• 1 tablespoon olive oil. Cover and refrigerate until ready to use.
• Drizzle some olive oil over the tenderloin and season it with salt and pepper. Sprinkle on about 1/2 of the spice mix and rub it into the meat. Grill for about 20 to 25 minutes for medium rare. Remove from the grill and allow the meat to rest for 5 to 10 minutes before slicing. Drizzle some olive oil over the tomatoes and season them with salt and pepper. Grill them for about 10 minutes.
• Slice the tenderloin and place it onto a platter. Drizzle the horseradish sauce over the meat and scatter the tomatoes around. Garnish with arugula leaves and serve.

CORKY'S SOUTHWEST STYLE BBQ SAUCE

Steps:

• Melt butter in a large sauce pan. Add onions and cook until tender.
• Add the garlic and chili peppers and continue to cook for an additional 2-3 minutes. Add the chili powder and stir well. Cook over moderate heat until the chili powder's flavor is developed.
• Add the remaining ingredients and simmer for approximately 45 minutes.
• Mix approximately 2 tablespoons of cornstarch with 1/4 cup of water until it is smooth. Stir the slurry into the BBQ sauce to adjust the thickness of the sauce. Be certain to bring the sauce back to the boil before cooling to cook out the starch of the cornstarch.
• Sauce can be used at this point or be stored under refrigeration for up to one week.

BEST BBQ SAUCE YOU'LL EVER TASTE (SOUTHWEST)

Steps:

• Sauté onions, bell peppers, and garlic in butter, just until onions are translucent.
• Add chili powder, and dry mustard. Stir to incorporate.
• Lower heat and add remaining ingredients. Simmer on low for at least one hour.
• Let cool then blend smooth in food processor or use a hand held mixer (a boat motor as Emeril would say).
• Put up in mason jars. If you actually "can" the sauce it will keep for a month or so. (There are no preservitives so be careful). If not, use what you need, it will keep in the fridg for a couple of weeks, and you can always give the rest away--your family and friends will love you for it.
• Note: Be careful with the habenero peppers. Use gloves or put a plastic baggie over the hand you use to hold the pepper while you slice it up. Use one for medium-hot BBQ sauce, use two for down right hot. If even one is too hot for your taste, substitute a couple of jalapeno peppers.

SOUTHWEST SAUCE FOR POPPERS ALA ARBY'S

Steps:

• Place peppers, adobo and buttermilk/crema in container for blender.
• Blend until peppers are chopped up and everything is mixed well.
• Add mustard, garlic and juice.
• Blend for around 30 seconds, or until mixture is smooth.
• There will be some small chunks of pepper and garlic, that's ok, it gives texture.
• Add mayo, blend briefly, about 20 seconds so mayo doesn't break.
• Refrigerate overnight, covered.
• Use for dips, sandwiches, whatever.

SUBWAY'S CHIPOTLE SOUTHWEST SAUCE

Steps:

• Combine mayonnaise, mustard, lime juice, chipotle and garlic.
• Add salt to taste.
• Cover and chill before sandwich preparation, or before using as a salad dressing.

GRILLED HANGER STEAK WITH SMOKED VEGGIES, BARBECUE SAUCE AND SOUTHWEST CHIMICHURRI

Steps:

• For the steak marinade: In a baking dish, whisk together the wine, liquid smoke and vinegar. Sprinkle the steak with salt and pepper and place in the marinade. Marinate for 15 minutes.
• For the barbecue sauce: Combine the ketchup, Worcestershire sauce, agave, adobo sauce and chipotle chile in a saucepan and reduce until thick and spreadable.
• For the Southwest chimichurri: Combine the capers, cornichons, cilantro, parsley and jalapeno in a food processor and pulse until the sauce is chunky. With the motor running, slowly pour in oil until the sauce is well combined and a little bit smooth; it should not be a pureed paste. Taste and season with salt and pepper.
• For the smoked veggies and steak: Preheat a grill pan over medium-high heat. Remove the steak from the marinade and grill to desired temperature. Brush with a little liquid smoke for a grilled flavor and brush with the barbecue sauce. Reserve.
• Grill the bell peppers on a grill pan.
• Wrap the wood chips in a foil pouch. Place the bell peppers and wood chips in a stockpot with the liquid smoke and 1 tablespoon water and steam for a few minutes to infuse flavor.
• Serve the steak topped with the Southwest chimichurri and with the grilled peppers and remaining barbecue sauce on the side.

SOUTHWEST MARINATED GRILLED TURKEY BREAST WITH CHIMICHURRI SAUCE

Steps:

• Combine all of the marinade ingredients and pour over turkey breasts in a non-reactive covered dish. Marinate for 4 hours or overnight.
• Soak mesquite wood chips in water for 1 hour. Place over coals in metal/aluminum container and allow to smoke. Place turkey on grill and cook until internal temperature reaches 165 degrees. Allow to rest 5 to 10 minutes. Cut on the bias and serve with chimichurri sauce on top.
• The most succulent and tasty barbecued meat you ever ate. I came up with this recipe when challenged by friends as an alternative to the usual steak barbecue. It is lowfat, delicious, and easy to prepare.
• Chop the first three ingredients in a food processor. Add olive oil, vinegar, salt and pepper, and mix thoroughly.

SOUTHWEST BEEF TENDERLOIN WITH JALAPENO HOLLANDAISE SAUCE

Steps:

• Take beef from fridge and let it come to room temperature (about 20 min.)Preheat grill using a medium temperature
• Prepare House Spice and set aside.
• Prepare Jalapeno Hollandaise by melting butter over low heat in saucepan. Cool slightly. Skim foam from top of melted butter. Using a small ladle, carefully remove clear butter from saucepan, leaving remaining "milky" liquid to discard. Reserve clarified butter.
• Place shallot, jalapeno pepper, chopped cilantro and white wine in a small saucepan. Bring to a simmer over medium heat. Reduce heat and simmer over low heat until almost all of the liquid has evaporated. Remove from heat and cool. Prepare a double boiler by placing a stainless steel bowl over a pot of lightly simmering water. Do not let bottom of the bowl touch the water.
• Add egg yolks, water and lemon juice, whisk vigorously until mixture thickens and turns pale yellow. Remove bowl from the pot. Add the clarified butter slowly while whisking vigorously until all the butter is incorporated.
• Whisk in hot pepper sauce. Stir in cooled shallot/jalapeno pepper mixture and parsley. Season with salt and fresh ground black pepper. Reserve keeping slightly warm until use.
• Dust tenderloin filets lightly with House Spice. Place on preheated grill and cook to desired temperature (med. rare is 130 degrees, then let it rest off the grill which will raise the temp another 5-10 degrees). Transfer grilled tenderloin fillets to warm serving plates and top with Jalapeno Hollandaise Sauce.

SOUTHWEST QUINOA PATTIES WITH AVOCADO SAUCE

Steps:

• In a food processor add 1 1/2 cups cooked quinoa and ingredients eggs through salt. Combine for 15 seconds or well incorporated.
• In a medium mixing bowl, add the quinoa-bean mixture along with the remaining 1 cup of cooked quinoa and shredded cheese. Stir to combine and refrigerate for 20 minutes.
• While quinoa mixture is chilling, prepare avocado sauce. In a blender or food processor, add all ingredients avocado through water, starting with 1/3 cup water and add 1 Tbsp at a time until desired consistency is reached. I added about 1/2 cup for a slightly thick sauce that is spreadable, add more or less to your preference. Set aside.
• In a large skillet*, heat 1/2 tbsp oil or butter over medium heat (oil is divided since you will be cooking in 2 batches). Meanwhile, form 12 patties about a 1/2 in thick (I used a 1/4 measuring cup to divide mixture up evenly, then slightly flatten). Cook for about 6-9 minutes on each side or until browned and a crust is formed. Using a spatula, carefully flip over and cook an additional 6-9 minutes or until browned. Heat remaining 1/2 Tbsp oil or butter in pan and cook remaining patties for about 6-9 minutes on each side or until golden crust is formed.
• Serve with avocado sauce and enjoy!

TOMATO SAUCE VARIATIONS: CURRY, SOUTHWEST AND PROVENCAL

Steps:

• Add oil to saucepan on medium heat. Add onions, when soft and translucent, add garlic for about 1 minute. Then add tomatoes. Cook down into a thick sauce. Add remaining ingredients, stirring occasionally. When sauce comes to a boil lower heat and cook for 20 to 30 minutes. Serve on pasta or rice and garnishes.

SOUTHWEST CHIPOTLE SAUCE

Steps:

• Combine mayonnaise, mustard, lime juice, chipotle and garlic. Add salt to taste. Cover and chill before sandwich preparation, or before using as a salad dressing.

SOUTHWEST SALMON WITH CILANTRO-LIME SAUCE (COOKING FOR 2)

Steps:

• In small bowl, mix sour cream, cilantro, lime peel, lime juice, honey and salt; set aside.
• Season salmon fillets with taco seasoning mix. In 8-inch skillet, heat oil over medium heat. Add fillets to skillet, skin-side down.
• Cook 6 to 8 minutes or until skin is browned. Turn fillets; cook 2 to 4 minutes or until salmon flakes easily with fork.
• Serve salmon with cilantro-lime sauce.

SUBWAY CHIPOTLE SOUTHWEST SAUCE

Steps:

• Combine ingredients in a small bowl. Cover and chill for at least 1 hour before using.
• Makes 1/2 cup.

SOUTHWEST SAUCE

Steps:

• Mix it all together

SOUTHWEST CHICKEN & SHRIMP SAUCE

Steps:

• Roast the peppers: Place peppers under the broiler and char on all sides. Put in plastic bag and freeze 10 minutes. Remove from freezer, rub off peel, then slit to remove seeds under running water.
• Preheat oven to 400 degrees F.
• In a sauté pan, sauté onion, shrimp and cilantro until the shrimp are almost cooked, about 5 minutes. Place in mixture in a bowl, add the cheese and set aside.
• Lay prepared chicken breasts flat, skin-side down. Season with salt and white pepper. Layer each breast with one pepper and 2 to 3 tablespoons shrimp/cheese mixture over pepper. Roll each breast tightly to form a cylinder. Tie each cylinder in 3 places, both ends and in the middle.
• Heat about 1/4 inch of oil. Lightly brown chicken breasts, on all sides. Remove from heat, transfer to an ovenproof dish and bake for 10 minutes until golden brown. Remove from oven. Cut strings and slice chicken into 1-inch roulades (rounds). Drizzle a few tablespoons of Creamy Shrimp Sauce onto a plate and arrange the roulades on top of the sauce. Serve warm.
• Creamy Shrimp Sauce: In a saucepan over medium-high heat, combine shallots and wine. Cook until reduced by three-fourths. Add stock/broth and shrimp and cook until reduced by half. Add the cream and reduce again by half. Whisk in the butter by tablespoons. Cook until butter melts and sauce is well blended. Remove from heat.