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Categories:
olive oil onion pepper jelly rice wine vinegar honey creole mustard Worcestershire sauce ketchup salt freshly ground black pepper cooked meat canola oil red onions salt flour mayonnaise piquillo peppers sambal chili paste lemon salt freshly ground black pepper buns tomatoes
Viewed: 42 - Published at: 4 years agoIngredients
- 1 teaspoon olive oil
- 1/2 onion, diced
- 1/2 cup pepper jelly
- 1/4 cup rice wine vinegar
- 2 tablespoons honey
- 1 tablespoon Creole mustard
- 1 tablespoon Worcestershire sauce
- 1 cup ketchup
- Salt
- Freshly ground black pepper
- 2 cups chopped cooked meat
- 2 cups canola oil
- 2 red onions, sliced into thin rings
- Salt
- 1 cup flour
- 2 cups mayonnaise
- 3 piquillo peppers
- 3 tablespoons sambal chili paste
- Juice of 1 lemon
- Salt
- Freshly ground black pepper
- 16 slider buns, toasted
- Bibb lettuce leaves
- 2 tomatoes, sliced
Method
- For the sauce, heat the olive oil in a saucepan over high heat.
- Add the onions and cook until browned.
- Stirring constantly, add the pepper jelly, vinegar, honey, mustard, Worcestershire, ketchup, salt and pepper and cook until warmed through.
- Either use immediately, or store in the refrigerator for a few days.
- Warm the sauce in a medium saucepan and add the meat.
- Stirring well, cook covered on low for about 15 minutes, until the sauce and meat are heated through.
- For the fried onion rings, heat the canola oil in a large saucepan to 350 degrees F on a candy thermometer.
- Toss the onions with salt.
- Dredge the onion rings in the flour and drop them into the oil.
- Cook only a few at a time, until the rings are golden.
- Remove with a slotted spoon and drain on paper towels.
- Season with a touch of salt.
- For the sambal mayonnaise, combine all ingredients in a food processor or blender and mix well until incorporated.
- Season with salt and pepper.
- For the sliders, toast the buns.
- Add a dollop of the sambal mayonnaise on each bun.
- Spoon the saucy meat onto the buns, and top with onion rings, lettuce, and tomato slices.
