Try this Red Chili Glaze recipe, or contribute your own.
Suggest a better description>From chef Jeff Blank at "Hudsons on the Bend" restaurant in Austin, Texas (as heard on All Things Considered, broadcast on National Public Radio on December 18, 1997): In a heavy saucepan, simmer vinegar, chili flakes, garlic and onion until it has reduced 50%. Add brown sugar, soy sauce, salt and tomato paste and bring back to a simmer for 3 minutes. Remove from heat and whisk in butter chunks one at a time. This sauce goes well with pork, lamb, and game birds as well as venison. It will hold for two weeks in the refrigerator. ATC ? 1997, National Public Radio, Washington, D.C. Posted to CHILE-HEADS DIGEST V4 #244 by The Old Bear
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Serving Size: 1 Serving (486g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 984 | ||
Calories from Fat: 7 (1%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.7g | 1 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 2854.8mg | 98 % | |
Potassium 1468.4mg | 39 % | |
Total Carbohydrate 242.4g | 71 % | |
Dietary Fiber 6g | 24 % | |
Sugars, other 236.4g | ||
Protein 9.3g | 13 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 984
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