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Topic: Tailgate and other Recipes.... rescued from damnation- a project for all of us.

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847badgerfan

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Yeah, I use the chili sauce in place of the ketchup for my cocktail sauce. That's the only thing I use that stuff for, to be honest, but I think my Ma used to use it to make a crab dip. The one that has the crab meat over cream cheese, covered by the sauce. I'm sure many here have had this thing. 
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MaximumSam

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Ah, well in that case, for sure.  I make sauces from dried chile peppers all the time.  Texas Red chili, of course.  And also the enchilada gravy I make from scratch for my enchiladas.  
Both basically start off by reconstituting the dried chile peppers.  And then adding the appropriate spices/fats/meats to make either the gravy or the chili.
The Heinz chili sauce is something else entirely, way more tomato-y. Like badge said, it's more like a base for shrimp cocktail sauce (I've never used it that way but that's a great idea, my cocktail sauce starts off with ketchup).  
I figure I'll be starting with dry chili peppers, garlic, and vinegar.  Want something a little punchier and thicker, that could be used as a condiment.

I looked up Heinz chili sauce and see it doesn't appear to actually contain chili peppers, so I suppose it is a bad example.  It might be a historical thing, because my uncle made all sorts of canned jellies and sauces and made a chili sauce that I'm pretty sure also contained no chili peppers.  Anyways, not what I'm going for.

847badgerfan

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MaximumSam

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847badgerfan

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It's fantastic. I was thinking I should get another jar soon, since I'm almost out, but I might actually try to make my own this weekend. I have the stuff to do it, I think.
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MaximumSam

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It's fantastic. I was thinking I should get another jar soon, since I'm almost out, but I might actually try to make my own this weekend. I have the stuff to do it, I think.
What is the source of the "crunch"?

847badgerfan

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The crisp chilis, shallots and garlic.
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FearlessF

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I ordered the 3-pack
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847badgerfan

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I ordered the 3-pack
Hopefully through our Amazon link. :)
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MarqHusker

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Yes, I ordered the 3 pack, and believe that was my recc. when I told you fools about the Chili Crunch.  It is addictive stuff.

I guess Mom would've used Heinz Chili sauce for cocktail sauce,  I just either get, or buy a bottle St. Elmo's cocktail sauce.  You can't top it, so why try.

utee94

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I figure I'll be starting with dry chili peppers, garlic, and vinegar.  Want something a little punchier and thicker, that could be used as a condiment.

I looked up Heinz chili sauce and see it doesn't appear to actually contain chili peppers, so I suppose it is a bad example.  It might be a historical thing, because my uncle made all sorts of canned jellies and sauces and made a chili sauce that I'm pretty sure also contained no chili peppers.  Anyways, not what I'm going for.
With the chiles, garlic, and vinegar, sounds like you're going more toward the Asian-style chili garlic paste?  Like Huy Fong and others make?  I've never done that, but the recipes I found call for fresh red chile peppers, not dried, just to be clear.  Reconstituted dried chile peppers could also be used to make such a sauce, but it wouldn't be exactly the same.
Here's a recipe: https://www.chowhound.com/recipes/chile-garlic-sauce-31375

847badgerfan

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Yes, I ordered the 3 pack, and believe that was my recc. when I told you fools about the Chili Crunch.  It is addictive stuff.

I guess Mom would've used Heinz Chili sauce for cocktail sauce,  I just either get, or buy a bottle St. Elmo's cocktail sauce.  You can't top it, so why try.
I've got that down. Would you like the recipe?
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MarqHusker

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I love making my own stuff , sure.   But there s not much of a secret.  Horseradish has got to be fresh and you won't get much shelf life out of homemade once you get past a weekend.  I use a bottle or buy a pint.  St. Elmos is two blocks from my office.

MaximumSam

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With the chiles, garlic, and vinegar, sounds like you're going more toward the Asian-style chili garlic paste?  Like Huy Fong and others make?  I've never done that, but the recipes I found call for fresh red chile peppers, not dried, just to be clear.  Reconstituted dried chile peppers could also be used to make such a sauce, but it wouldn't be exactly the same.
Here's a recipe: https://www.chowhound.com/recipes/chile-garlic-sauce-31375

Yes, something along those lines  I would probably use dried, though, simply for the more and different flavors I can get out of those.

 

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