It was the sauce that really impressed us as there are a lot of applications for use. Simple and quick in preparation, complex in flavor and you could really taste the Slawsa. Could be a great dip for egg rolls or as a topping for fish or pork. Recipe courtesy of Caroline Holbrook of North Carolina.
Four 6oz. Tilapia Fillets
1 tsp. Lime Juice
¼ tsp Salt and Pinch of Black Pepper
2 Tbsp Corn Starch
1 Clove Garlic, finely minced
¼ tsp Ginger Paste
¼ Cup Water
2 Tbsp Ketchup
2 Tbsp Slawsa Spicy
1 tsp Sugar
½ Tbsp Chopped Green Onion
1 tsp. Corn Starch mixed with a little water
Pat the fish dry with a paper towel and drizzle with lime juice, salt and pepper. Let them sit for at least 30 minutes. Dredge the fillets in the cornstarch until all of the fish is covered. Fry the fish in canola oil until cooked and crispy. For the sauce, heat 1 Tbsp of Canola oil and saute garlic until fragrant. Add ginger paste, ketchup, Slawsa Spicy, water and sugar. Simmer until the sauce begins bubbling, then add corn starch and water mixture. Stir until the sauce thickens. Plate the fish the the sauce atop and garnish with chopped green onions.
We loved the Indian influence as not only would this be a perfect side dish for Indian Cuisine, but it could be used as a side for chicken, pork, or dare I say, beef. In fact, we'd love to see it on a hot dog too. The lime and cilantro gave it a nice brightness and the cumin/curry gave it a nice smoke/depth. Of course, the additional serranos were bold as well. Recipe courtesy of Steven Sterns of California.
Ingredients (the recipe can be easily halved)
2 jars Slawsa Original
8-9 Serrano or Thai peppers (green), sliced lengthwise, seeds removed, and finely diced
2 Tbsp Chopped Cilantro
4-5 Tbsp Chopped Dry-Roasted Peanuts, with skins on
1½ tsp Canola Oil
1 tsp Mustard Seed
3-4 tsp Cumin Seeds
1 pinch Asafetida
¼ tsp Brown Sugar
8-10 small Curry Leaves
1 tsp Lime Juice (Key Lime is best)
½ - ¾ tsp Salt
In a bowl, add Slawsa, peppers and peanuts. Gently fold together mixture. In a sauce pan, heat oil and toast mustard seeds. When seeds start to pop, add cumin seeds and asafetida. Turn off leaves and add curry leaves. Add this mix to the Slawsa salad. Add salt, sugar, lime juice and cilantro to the salad. Gently mix everything together and serve.
4oz smoked bacon cheddar, shredded
4oz Monterey jack - shredded
3oz cream cheese
2oz pimentos, chopped
¼ cup Slawsa
¼ tsp garlic powder
¼ tsp smoked paprika
1/8 – 1/4 tsp cayenne
dash kosher salt
4 Tbsp Mayonnaise
Combine all ingredients except mayo and incorporate well in mixer. Add mayo until desired consistency is reached. Whether you're spreading it on crackers or making pimento cheese sandwiches (which can be eaten cold within a crustless white bread or as grilled cheese style with some fried pancetta within as a bonus), this is one Slawesome Recipe you must try!
Makes about 2 Cups
3 Haas Avocados, halved, seed removed and peeled
Juice of 1 Lime
½ tsp Kosher Salt
½ tsp Ground Cumin
¼ cup Slawsa Spicy
½ medium Red Onion, finely diced
½ Jalapeño Pepper, seeded and minced
1 large Roma Tomato, seeded and diced
2 Tbsp chopped Cilantro
1 clove Garlic, minced
In a large bowl, place the avocado pulp and lime juice immediately and toss to coat. Mash the avocados with the juice, salt and cumin. Fold in all other ingredients and serve.
Slawsa is the ingredient that will be noticed but your guests won't be able to guess exactly what that "special ingredient" is. An additional sprinkle of cayenne pepper may be added for those who want to add more heat. Finally, on the rare occasion there are leftovers, be sure to put your guacamole in the smallest container possible and then cover tightly with plastic wrap directly atop the guacamole so that "air" does not oxidize the dip that will result in brown guacamole. The acid of the lime should prevent this for the most part.
Makes 1½ Cups
½ cup Mayonnaise
3 Tbsp Slawsa Original or Spicy
1 Tbsp Capers
1 Tbsp Vinegar
1 Tbsp Lemon
Pinch of Kosher Salt and Pepper
Put all ingredients in a mini-food processor and pulse a few times until desired consistency is reached. Some like a little crunch and some like it extremely smooth.
Because you are adding the bold flavors of Slawsa and capers, you can use a "light" mayonnaise and not notice a difference. The saltiness of the capers paired with the sweet and spicy of the Slawsa will make you never want store-bought tartar sauce again!
Makes about 3/4 Cup
6 oz Cream Cheese, softened ½ cup Sour Cream
4-6 tbsp Slawsa
2 tbsp Green Onion (light green portion), finely chopped
1 tsp fresh Dill, chopped
1 tsp Worcestershire Sauce
Kosher Salt to taste
Let cream cheese soften and incorporate all ingredients thoroughly. Refrigerate until serving.
Makes 1½ cups