Home of Art's Recipes
Art's Chile-Garlic Sauce
Place all ingredients into a blender. Puree until a smooth consistency is reached. Ingredient amounts can vary according to taste. Removing the seeds from the peppers will reduce the sauce "heat." Store in a glass jar in the refrigerator. Makes about a pint. Serving Ideas : Great drizzled on pizza, eggs, or in chili to add some kick. Art's Spicy Turkey Chili 2 1/2 pounds ground turkey 4 large onions 2 whole garlics 1 green pepper 2 small cans unsalted mushrooms 2 jars hot salsa (or your own) 5 cans unsalted whole tomatoes 5 cans kidney beans 4 small cans tomato sauce 2 medium cans tomato paste 1/2 cup kahlua or bourbon 2 cups fresh cilantro Jalapeno peppers (to taste) Spices: 3 tablespoons parsley 5 tablespoons ground cumin 1 teaspoon ground cinnamon 1 tablespoon basil 2 teaspoons cayenne -- level 3 tablespoons chili powder 1 tablespoon oregano 3 tablespoons garlic powder 1 tablespoon black pepper 2 tablespoons liquid hot sauce Brown turkey, drain and place in a large cooking pot. Roughly chop onions and green pepper in food processor. Finely chop garlic, cilantro, and jalapeno peppers. Saute chopped vegetables and add to pot. Add remainingingredients (excluding spices) to pot. Cook over medium heat for about 1/2 hour, stirring frequently. Add spices, one at a time, stirring well between each addition. Simmer for another 1/2 hour, stirring frequently. Adjust spices to taste. Simmer for another 1/2 hour, stirring frequently. Again adjust spices to taste. This recipe makes about 10 quarts of mildly-spiced chili and serves about 20 people. Serve plain or over spaghetti, baked potato or rice, with grated low-fat cheese and chopped onions on the side. Tortilla chips or browned chunks of Italian bread are also good on the side. The chili freezes well. Freeze in plastic quart containers for quick 2 or 3 person meals. Approximately 100 calories per serving, 3 grams of fat, and 41 mg sodium. (July 27, 1989) NOTES : Really "Tried and True"
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