HOMEMADE TURKISH CHILI SAUCE
Steps:
- 1: Rinse the chilies, free them from the kernels and stems, and cut them into smaller chunks2: Pour them with boiling water and leave for about 30 minutes3: Crush the caraway seeds in a mortar4: Pour off the water and blend the chillies with all the ingredients for the paste is soft and smooth. Pour the chili sauce onto a cleaned glass and place in the fridge
CHILI DIP
I've had this recipe for a long time. It's great for parties and football get-togethers. With just three ingredients, it's very easy to prepare. Serve it hot with your favorite corn chips.
Provided by Judy H
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes Hot Cheese Dip Recipes
Time 10m
Yield 32
Number Of Ingredients 3
Steps:
- In a medium, microwave safe bowl, mix cream cheese, chili without beans and diced tomatoes with green chile peppers.
- Microwave cream cheese mixture on high 1 minute. Remove from microwave, stir and repeat until the mixture is hot and thoroughly blended.
Nutrition Facts : Calories 36.5 calories, Carbohydrate 1.5 g, Cholesterol 9.7 mg, Fat 2.8 g, Fiber 0.3 g, Protein 1.5 g, SaturatedFat 1.7 g, Sodium 109.8 mg, Sugar 0.2 g
NO-COOK KEBAB SHOP CHILLI SAUCE
Make a quick and easy chilli sauce to accompany our doner kebab recipe for a takeaway classic at home. It's packed with chillies, tomatoes, onion and garlic
Provided by Barney Desmazery
Categories Condiment
Time 10m
Yield Makes 500ml
Number Of Ingredients 7
Steps:
- Simply tip all the ingredients in a mini-chopper or food processor with a pinch of salt and blitz to make a sauce. Will keep in the fridge for up to 2 days or freeze for up to 3 months.
Nutrition Facts : Calories 31 calories, Fat 0.1 grams fat, Carbohydrate 6 grams carbohydrates, Sugar 5 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.12 milligram of sodium
TURKISH KEBABS WITH TOMATO CHILLI SAUCE
These spicy chicken kebabs can be marinated the day before for extra flavour. Wrap in a warm flatbread and top with pickled chilli and cooling yogurt
Provided by Jennifer Joyce
Categories Dinner, Main course, Supper
Time 35m
Number Of Ingredients 16
Steps:
- Crush 1 garlic clove and mix with 3 tbsp yogurt, the lemon juice, 1 tsp tomato purée, half the spices, and some seasoning in a medium bowl. Add the chicken, toss, cover and chill in the fridge for at least 1 hr or overnight.
- Make the chilli sauce. Put 100g of the tomatoes, the whole red chilli, the remaining spices, garlic clove and tomato purée, plus 1 tbsp olive oil, half the red onion and the pomegranate molasses in a food processor. Add some seasoning and pulse until puréed, then set aside.
- Heat oven to 200C/180C fan/gas 6, and heat a griddle pan. Thread the chicken onto metal skewers or wooden ones that have been soaked, then wipe off the excess marinade. Skewer the remaining tomatoes on a separate skewer. Lightly oil the griddle with the remaining olive oil and brown the chicken on both sides, then transfer to a baking tray and bake in the oven for 10 mins, or until cooked through. Meanwhile, griddle the tomatoes for 1-2 mins, turning halfway through so they have griddle marks on both sides.
- Serve the chicken and tomatoes on flatbreads with the remaining red onion, pickled chillis, the remaining Greek yogurt, parsley and coriander with the chilli sauce spooned over.
Nutrition Facts : Calories 276 calories, Fat 12 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 34 grams protein, Sodium 0.4 milligram of sodium
THE BEST TURKEY CHILI
This is just the best tasting chili. My family prefers it over beef chili. I like to put out toppings such as chopped onion, cilantro, chopped bell pepper, cheese, and sour cream and let everyone serve themselves.
Provided by Valerie Brunmeier
Categories Soups, Stews and Chili Recipes Chili Recipes Turkey Chili Recipes
Time 2h30m
Yield 14
Number Of Ingredients 16
Steps:
- Cook and stir the ground turkey in a large pot over medium heat until crumbly and no longer pink, about 5 minutes. Stir in the crushed tomatoes, tomato sauce, kidney beans, pinto beans, black beans, onion, garlic, and red wine. Season with chili powder, cumin, parsley, oregano, black pepper, red pepper flakes, and bay leaves. Bring to a simmer over medium-high heat, then reduce heat to medium-low, cover, and simmer 2 hours. Stir the chili occasionally as it simmers. Remove and discard bay leaves before serving.
Nutrition Facts : Calories 214.2 calories, Carbohydrate 22.2 g, Cholesterol 47.9 mg, Fat 5.8 g, Fiber 7.7 g, Protein 19.6 g, SaturatedFat 1.4 g, Sodium 561.9 mg, Sugar 1.6 g
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