Zingy Red Sauce

Zingy Red Sauce

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This red sauce recipe comes together simply—roasted red peppers, garlic, almonds. Then toss it into pasta, spread it on sandwiches, serve on crusty bread as a party appetizers, or make up your own genius combination and let us know in the comments.


  • ½ cup chopped roasted red peppers from a jar (about 2)
  • ½ cup unsalted, roasted almonds
  • 2 tablespoons red wine vinegar, plus more
  • Kosher salt; freshly ground pepper

Recipe Preparation

  • Purée garlic, red peppers, almonds, and vinegar in a food processor until smooth. With motor running, add oil and process until smooth; season with salt, pepper, and more vinegar, if desired.

  • Do Ahead: Sauce can be made 2 days ahead. Cover and chill.

Nutritional Content

1 tablespoon contains: Calories (kcal) 60 Fat (g) 6 Saturated Fat (g) .5 Cholesterol (mg) 0 Carbohydrates (g) 2 Dietary Fiber (g) 1 Total Sugars (g) 1 Protein (g) 1 Sodium (mg) 70Reviews Section

Easy Arby’s Sauce (Copycat Recipe)

Published: Mar 10, 2016 · Modified: Jun 2, 2020 by Megan Porta · This post may contain affiliate links.

A copycat recipe of the famous Arby’s Sauce that makes sandwiches sing! This zingy flavorful BBQ style sauce is so delicious and you don’t have to wait for a fast food run to enjoy it. Throw it on a pile of roast beef or a sandwich of any kind!

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I’ve lost a taste for fast food in the past decade or so, but prior to that I had a few indulgences. One of them was a sandwich from Arby’s – a Roast Beef Sandwich TOTALLY SLATHERED in Arby’s Sauce. I would open like three packets and just douse that succulent meat until it could no longer breathe.

So imagine my delight upon realizing that I could make the sauce myself. With only a few ingredients. Heaven! This tastes just like the real deal. It is sooo good atop a heaping pile of roast beef. Enjoy, friends!

Zingy Parcel in Cooker:

Pour 1.5-2 cups of salt in the pressure cooker and place a steamer rack/stand over the salt. Remove the Gasket and pressure regulator from the cooker's lid. Close the pressure cooker and preheat it over high flame for 6-7 minutes.

Take a plate that can fit inside the cooker. Grease the plate and place the zingy parcels on it.

Turn the flame to medium and put the zingy parcel plate on the stand inside the cooker. Close the pressure cooker and bake the parcels for 15 minutes.

The zingy parcels have turned perfectly golden brown, just like oven-baked parcels. Take the zingy parcel plate out from the cooker and brush butter over them.

Zingy parcels prepared from both the methods are ready to be served. Enjoy these zingy parcels with any of your favorite dips. They are soft, spongy, and delicious. You will love them.

    • 3 ounces Scotch bonnet chiles (6 to 7), stemmed and seeded (see Note)
    • 1 orange or red bell pepper, stemmed, seeded, and chopped
    • 5 (4-inch) strips fresh orange zest (removed with a vegetable peeler)
    • 1/2 small garlic clove
    • 2 1/2 tablespoons elderflower cordial or sugar
    • 4 teaspoons kosher salt
    • 1 cup champagne vinegar
    • 1/2 teaspoon guar gum or 1 tablespoon cornstarch dissolved in 1 tablespoon water
    1. Combine the chiles, pepper, zest, garlic, 2 tablespoons of the cordial, and 2 teaspoons of the salt in a blender. Pulse until coarsely ground. Transfer to an airtight container and let stand in a warm place for at least 12 hours and up to 1 day to ferment.
    2. Pour the mixture into the blender and add the vinegar, remaining 1/2 tablespoon cordial, and remaining 2 teaspoons salt. Blend until very smooth. Strain through a medium-mesh sieve, pressing on the solids to extract as much liquid as possible. Discard the solids.
    3. Stir in the guar gum until dissolved. (If using the cornstarch, bring the sauce to a boil and stir in the cornstarch mixture. Cook until thickened, about 1 minute, then let cool to room temperature.) The sauce can be covered and refrigerated for up to 1 week.

    Reprinted with permission from Home Cooking with Jean-Georges: My Favorite Simple Recipes by Jean-Georges Vongerichten with Genevieve Ko. Copyright © 2011 by Jean-Georges Vongerichten photographs copyright © 2011 by John Kernick. Published by Clarkson Potter/Publishers, an imprint of the Crown Publishing Group. All Rights Reserved.

    Jean-Georges Vongerichten is one of the most influential chefs in the world, having single-handedly redefined haute French cuisine, lightening and refining it by adding select Asian accents. He is the chef-owner of dozens of restaurants in fourteen cities around the world. His flagship restaurant, Jean Georges, at New York's Columbus Circle, is one of six restaurants in the United States to have been awarded three coveted Michelin stars it received four stars from the New York Times. The winner of multiple James Beard Foundation awards, he lives in New York City and Waccabuc, New York, with his family.

    Genevieve Ko is a cookbook author and the senior food editor at Good Housekeeping magazine. She has written for Martha Stewart Living, Gourmet, and Fine Cooking and lives in New York City with her family.

    • 1 pound large shrimp, peeled and deveined
    • 4 teaspoons oil, divided
    • 2 tablespoons Tasty Zingy Seasoning
    • 8 (8-inch) flour tortillas, warmed

    Place shrimp, 2 teaspoons of the oil and Seasoning in large bowl toss to coat.

    Heat remaining 2 teaspoons of the oil in large skillet on medium heat. Add shrimp cook and stir 3 to 4 minutes or just until shrimp turn pink.

    Serve shrimp in tortillas with desired toppings, such as Quick Zingy Guacamole (see recipe below).

    Serving Suggestions:
    &bull For Quick Zingy Guacamole, stir 1 1/2 teaspoons McCormick® Zingy Seasoning and 1 medium avocado, peeled, pitted and mashed until well blended. Cover surface with plastic wrap. Refrigerate 15 minutes or until ready to serve. Stir before serving.
    &bull Serve Zingy Shrimp Tacos with desired toppings, such as shredded lettuce or cabbage, prepared coleslaw, salsa, sour cream, shredded cheese, chopped tomato, cilantro, red onion, sliced avocado or lime wedges

    Chimichurri Sauce

    This chimichurri sauce is zingy, fresh, and easy to make! Drizzle it over roasted veggies, salads, bowls, and more for a bright pop of flavor.

    Jack and I went to Argentina on our honeymoon, where I fell in love with chimichurri. I have a weakness for any vibrant green sauce made with fresh herbs (looking at you, pesto and cilantro lime dressing), and chimichurri is no exception. If you’re not familiar with it, it’s a zingy sauce that’s bursting with fresh parsley and oregano. In Argentina, it’s most often served over grilled steak or fish, but the ways to use it don’t end there by any means.

    In fact, as soon as we flew home from Argentina, I set out to make my own chimichurri recipe. After years of drizzling it over grilled veggies, spooning it onto polenta, tossing it with salads, and more, I knew I had to share it here. This recipe calls for 8 basic ingredients, and you can stir it together in less than 5 minutes. It’s zippy, bright, and totally delicious. Trust me, you’ll want to put it on just about everything!

    My Chimichurri Sauce Recipe

    Chimichurri is commonly made with olive oil, red wine vinegar, garlic, red pepper flakes, finely chopped parsley, and oregano. I stick to this basic template, but I make a few small changes. First, I swap white wine vinegar in for red. Then, I add smoked paprika for depth of flavor. The resulting sauce is super bright and deliciously tangy, with fresh, smoky, and spicy notes.

    Once you assemble your ingredients, this chimichurri recipe comes together in no time! Finely mince the fresh parsley (no food processor required!) and stir it together with the other ingredients. Season with salt to taste, and enjoy. That’s it!

    Chimichurri Serving Suggestions

    In Argentina, chimichurri sauce is used as a marinade or dipping sauce for grilled meat, but there are so many other ways to serve it. Here are just a few of my favorites:

    • Toss it with roasted veggies like broccoli, cauliflower, Brussels sprouts, tomatoes, or butternut squash.
    • Use it as a marinade for mixed grilled vegetables or grilled zucchini.
    • Spoon it over a puffy baked sweet potato.
    • Use it as a salad dressing. You’ll find it on the Chimichurri Potato Salad on page 119 of Love and Lemons Every Day!
    • Top it onto creamy polenta to add a burst of bright flavor.
    • Drizzle it over a grain bowl, or toss it with cooked quinoa, farro, or brown rice to make a simple side dish.

    How do you like to use chimichurri sauce? Let me know in the comments!

    More Favorite Sauce Recipes

    If you love this chimichurri recipe, try one of these delicious sauces next:

    The Process &ndash Making this Sweet Pepper Chili Sauce

    The process for making a sweet chili sauce is the same as for making a hot sauce, and this is also true for a fermented version.

    You&rsquoll simply blend the ingredients together, then add the resulting mixture to a pot, bring to a light boil, then simmer about 15 minutes to let the flavors meld.

    Cool, then bottle or store in an air tight container in the refrigerator.

    Patty loves this stuff. She enjoys spicy food for sure, but often she wants some flavor without all the crazy heat I sometimes cook with.

    Zingy Ginger Dressing

    Makes 1 1/2 cups | Prep 10 minutes | Whole30 compliant


    1/2 cup light tasting olive oil (not extra virgin!)

    1/4 cup rice or cider vinegar

    1 tablespoon coconut aminos or homemade substitute

    2 medium carrots, peeled and cut into chunks

    1/4 medium yellow onion, peeled and cut into chunks

    2-inch piece fresh ginger, grated (about 1 tablespoon)

    1 medium clove garlic, peeled and smashed

    salt and ground black pepper, to taste


    Combine all ingredients in a food processor and purée until smooth. Add water 1 tablespoon at a time, if necessary, to reach your desired consistency.

    Allow the flavors to meld about 10 minutes before eating. Store covered in the refrigerator for up to 2 weeks.


    • 550g lamb rump
    • 3 courgettes, halved lengthways
    • a little olive oil, to brush
    • 80g rocket, to serve
    • 100g roasted red peppers (we used Odysea Flame Roasted Red Peppers)
    • 2 jalapeno peppers, topped and halved
    • 1 small red onion, quartered
    • 2 large garlic cloves
    • 12g each fresh coriander and parsley
    • 1tsp dried oregano
    • 1tbsp red wine vinegar
    • 3tbsp olive oil


    For full ingredients list, quantities and instructions see recipe card at the end of this post.

    To make vegan Pad Thai you will need the following ingredients:

    • 2 tablespoons tamarind paste
    • 2 tablespoons soy sauce
    • 2 tablespoons maple syrup or agave syrup
    • 1 lime
    • 1 teaspoon seaweed flakes, optional
    • 200 g flat rice noodles
    • 1 tablespoon sunflower oil
    • 3 spring onions
    • 2 cloves garlic
    • 1 inch piece of ginger
    • 1 red chilli
    • 2 carrots
    • 1 red pepper
    • 400 g pack firm tofu
    • 200 g bean sprouts

    Watch the video: MISKO Σπαγγετίνη με παραδοσιακή κόκκινη σάλτσα (May 2022).