A simple post with a delicious idea. Not new, of course. You may have tried it already. If not, I invite you to share my two ingredient joy.
The first ingredient is mayonnaise.
The second is...
Sriracha Chili Sauce!
"OH NO," YOU MAY SAY.
"THAT'S TOO HOT FOR ME!
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I thought so, too, until I controlled the heat in recipes like this one. Using mayonnaise (or yogurt), you can create the most delightful dipping sauces for boiled or fried shrimp, french fries, and raw veggies like cauliflower, carrots, and celery sticks.
Use a small amount of the chili sauce for a wonderful smoky flavor. Increase the chili sauce for more heat. And that's it!
Well, almost.
You can always mix the pretty pink mayo with other ingredients to create something like my recent lunch below...
CLEO'S SPICY TUNA SALAD
WITH RICE CRACKERS
Cleo's Spicy Tuna Salad
2 Tablespoons mayonnaise
1/2 teaspoon Sriracha chili sauce
1 can of tuna, drained (5 oz.)
1 stalk of celery, finely chopped
1 Tablespoon dill relish
Directions: Mix mayo and sriracha sauce to create the spicy mayo. Combine with remaining ingredients. I eat it on rice crackers, but you may prefer it on bread or a roll. However you like it, may you...
☕
Eat (and read) with joy!
Eat (and read) with joy!
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"A gripping and entertaining mystery"
--Library Journal (Starred Review)
*
"Penetrating insights" --Kirkus Reviews
*
"Sure to delight" --Publishers Weekly
Cleo is now working
on her next book!
on her next book!
Don't miss her news...
To sign up for Cleo Coyle's
Coffeehouse Mystery Newsletter
and get the latest news on
Cleo's books, bonus recipe,
and fun giveaways!
Coffeehouse Mystery Newsletter
and get the latest news on
Cleo's books, bonus recipe,
and fun giveaways!
Looks like a good dipping recipe. I would need to make two different batches with my two constantly fighting over how much heat to use. Thanks
ReplyDeleteThat's the beauty of the 2 ingredients. You control the flavor from gentle smokiness to more spice and heat. For dipping shrimp or French fries or veggies, Marc and I will make two or even three dip choices (with just the 2 ingredients)--mild, medium, and spicy hot. Whatever your favorite, we hope you enjoy it!
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I love Sriracha sauce, and this tuna recipe looks wonderful -- I can't wait to try it! Thanks ~
ReplyDeleteYou're welcome, Celia. It's a fast, tasty, high-protein lunch. Thanks for dropping by the Kitchen today!
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Clever, as always.
ReplyDeleteAw, thanks, Libby. Have a delicious week!
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Oooh, that looks good! And I have all the fixings for it too!
ReplyDeleteGlad to know you're up for some spicy tuna salad, Pat, I hope you enjoy it. Thanks for dropping by the Kitchen today!
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Glad to see you can control the spice. I can't eat spicy foods but my family will heat it up!!! I also like crunch in my tuna and egg salads. Will try it soon.
ReplyDeleteThanks for dropping in today, Toni. I'm with you on the crunch in tuna, chicken, and turkey salads. Adding layers of flavor makes for a tasty time, too.
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You had me at "heat."
ReplyDeleteSweet! :)
DeleteThanks for making me smile, Laine, have a delicious week!
~ Cleo
We love sriracha and I wonder why I never thought to add it to tuna salad. Thanks for the idea, Cleo!
ReplyDeleteYou're welcome, Lynn. It's a nice way to spice up your lunch. Hope you enjoy it, and thanks for dropping by the Kitchen!
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