LET’S GET SAUCED!!! Teriyaki, Sweet & Sour, Green Chili

I’ve been thinking about stuff I’ve done myself for 40 years, and I’m wondering if you have ever made your own sauces.  Specifically, GREEN CHILI (not the meat, just a sauce); SWEET AND SOUR (so much you can do with this!) and Homemade TERIYAKI.  They are all easy and can be used in so many dishes.  Try pre-cooking chicken breasts, then pouring one of these sauces over, and finish in the oven with Sauce ON.  Make the sauces ahead, and keep them in the fridge till you use them.


1/2 cup soy sauce

1/4 cup honey, brown sugar, or agave

1 small can crushed pineapple (with juice)

1 tsp. crushed garlic

1 or 2 Tbs. Sherry wine

1 Tbs. Worcestershire

dash of crushed red chili flakes (optional)

1 Tbs. fresh grated ginger or 1 tsp. powdered ginger* see picture below

2 Tbs. oil (sesame if your husband isn’t allergic like mine is–I use peanut oil because it has a similar taste–nutty and rich)

This can be refrigerated in a jar, OR if you like your sauce a little thick, whisk in 2 Tbs. cornstarch and bring it to a simmer for about 3 minutes or till slightly thick

We Love this on burgers, chicken, won tons, (try putting 1/2 cup in your burger meat before you cook them).

I buy these a lot.  Ginger comes like this and it’s perfect for the Teriyaki recipe above!  In the produce section.



In about 2 Tbs. oil in a skillet, saute the following:

1 large red bell pepper, chopped or sliced (you choose)

1 large green bell pepper, chopped or sliced

1 onion, sliced or chopped

.When slightly soft, mix 2 Tbs. cornstarch into 1/2 cup brown sugar and stir into peppers.                              Simmer about 2 minutes, then add:

1/2 cup seasoned Chinese rice vinegar

1/4 cup soy sauce

1 20 oz. can Pineapple chunks or tidbits.  Don’t drain

Simmer 5 minutes.  If you like it thicker,  Add a little more constarch in some liquid (such as wine, water, sherry)

how bout Teriyaki OR Sweet n Sour Sauce on salmon?


Now I’m going to tell you a sad story.  The original fabulous Mexican sauces were always made with LARD.  Yes, people.  LARD.  How do I know this?  Because in 1963 I was friends with the owner’s wife of one of Mesa’s most popular Mexican Restaurants.  She told me, and even then, made me keep it quiet.  I never swore on a Bible, so I’m going to confess to YOU.   I’m not afraid of Lard, because it was a staple in our home as my Mother’s pie crust was always made with a mixture of Crisco and Lard.  You can still buy it, but I will bet you $1,000 that you couldn’t get a roomfull of 100 Melennials and find even 5 who know what Lard is!  I’m just sayin……Here’s my original Green Chili Sauce recipe. (remember, this is different from Green Chili meat filling….it’s just a sauce)

1/2 cup lard*

1/2 cup flour

Mix the above in a skillet until is is a “roux”.  Set aside and prepare the following by sautéing in a separate pan in a little oil:

I chopped onion

2 small cans  diced green chilies (if you can get fresh roasted, do it!–and add as much as you like.  I do at least 3 or 4 and chop them myself, after I scrape off the black skin and get rid of the stems.  These usually come in mild or hot. So be aware)

2 chopped fresh jalapeños (Remove the seeds if you don’t like it hot)

3 cups hot chicken broth

While the veggies are simmering, add and stir in the roux to the veggies , simmer a minute and then add the hot broth, a cup at a time.  Whisk and then stir, simmer till thick as you like.  If it’s too thick, add more broth until it is the consistency of thick paint.  Taste for seasoning.  Serve over over all kinds of dishes such as enchiladas or in a bowl to drizzle as a sauce.  Our favorite is to make a big sheet of layered nachos:  chips + cheese + shredded meats.  Broil till cheese melts and just before serving drizzle Green chili sauce over all.  One of our favorites! (don’t forget the sour cream)

NOTE:  If you simply can’t face the lard, thicken with cornstarch.  But if you try this you will taste a definite difference and you will understand.

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