Spicy Asian Sauce over Kale & Orzo



This week consisted of camps, baseball tournaments and vacation bible school which didn't leave very much time to spend in the kitchen or even at home. I had an hour in between dropping off and picking up kids, so I decided to create this Spicy Asian Sauce. It became my go-to flavor booster. My favorite way I have used it (so far) is over the kale, orzo and black sesame seed salad that's pictured above. My sauce transformed a simple salad into something spectacular. I also used it to add a little heat to my fettuccine Alfredo. The heat from the Spicy Asian Sauce combined with the creaminess of the Alfredo sauce gives the fettuccine extra heat and flavor while retaining its traditional flavors. You won't feel like you're eating Asian noodles. Be patient while making the sauce; the longer it simmers the more flavorful it will be.





Spicy Asian Sauce

Sauté 2 cloves of chopped garlic in 1 cup of chili oil  over medium high heat until the garlic aroma fills your kitchen. Add 4 minced shallots and 1 large Vidalia onion and sauté for about 20 minutes over medium heat. Thinly slice 2 large jalapeño peppers that have been cleaned and seeded; add and sauté for about 15 minutes. Add ¾ cups of soy sauce, ¾ cups rice vinegar, 4 big swirls of Sriracha, a few grates of fresh ginger and a big swirl of agave nectar. Season with kosher salt and a few grinds of Trader Joe's Everyday Seasoning. If you like a little more heat feel free to add a few shakes of red pepper flakes.


















Once the sauce is made, store in the refrigerator for up to 1 week.  Spicy Asian Sauce is the perfect dipping sauce for Trader Joe's pot stickers and grilled pork tenderloin. Use your imagination, and let us know your favorite way to use Spicy Asian Sauce.








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