These are recipes that people have come up with the use Chicaoji Sauce in one way or another. It’s a very versatile sauce because it has all the flavors: sweet, tart, salt, bitter, savory/umami PLUS the medium heat of chipotles (smoked jalapeño chillies).
Chicaoji makes a simple bowl of rice or other grains into a meal. Goji berries and cacao are two of the highest antioxidant foods; apple cider vinegar has been touted since Hippocrates was filling out prescriptions; chilies just make life better; agave or maple syrup add some sweetness and Celtic Sea Salt is world famous for its micronutrients.
This is simplicity made manifest: filling, nutritious, and delicious. Complicate this or not with other ingredients.
From Joan of Port Townsend
Grilled slices of pineapple with Chicaoji and a squeeze of lime juice.
Pretty self explanatory!
A few drops of Chicaoji can make a bowl of water into nourishing soup; a pleasant addition to any variation on “Stone Soup.” I don’t think it matters what kind of soup you have, a bit of Chicaoji can be a nice complement to the flavor.
Peel pineapple and slice the whole fruit into “wheels”
Lay out pineapple on grill and brush/spread on the Chicaoji
Flip wheels and do the other side, if you want
Grill as long as desired (We like to blacken the pineapple a bit)
This makes a great cold snack for the next day
from Tina A.
1 part Chicaoji + 2 parts blackberry jam (or raspberry) = the best BBQ sauce ever!
From Christine
My husband loves Chicaoji on everything, but has recently stumbled on a another great use: a tablespoon or two in a light pilsner beer makes for a tasty “red beer.” Yum!
Drops of Chcaoji on the top of the onion. Herkullista!
From Majukka in Finland:
boil the onions
cut them half when cooled
use the spoon to make the onions as bowls
fill them with stuff
cover with cheese
bake them in the oven
From Johnny
My improvised Chicaoji Chili recipe from yesterday – Turned out really well.
That’s it. No other spices. Just the Chicaoji.
