Churros with chili dipping sauce

Lynnda Cloutier


if you want, make the churros the night before. Just place the dough in a plastic container, lay a piece of wetted parchment on the surface, replaced the container lid and chill in refrigerator.Source unknown


★★★★★ 1 vote



  • ·
    1/4 teaspoons salt
  • ·
    1/3 cup superfine sugar
  • ·
    1 3/4 cup flour
  • ·
    two eggs
  • ·
    1 teaspoon vanilla extract
  • ·
    1 teaspoon ground cinnamon
  • ·
    sunflower oil for deep frying

  • ·
    2/3 cup milk
  • ·
    one half mild red chile, seeded and roughly chopped
  • ·
    4 ounces dark chocolate, broken into pieces
  • ·
    1/3 cup superfine sugar
  • ·
    1 tablespoon butter

How to Make Churros with chili dipping sauce


  1. pour the milk for the sauce into a small pan and bring to a boil. Remove from the heat, add the chili, and let infuse for 30 minutes.
  2. To make the churros, pour 1 cup water into a medium pan, add the salt and 1 tablespoon of the sugar, and bring just to a boil.
  3. Take the pan off the heat, add the flour, and mix briefly. Return the pan to low heat and stir until the mixture comes together as a rough ball that leaves the sides of the pan almost clean. Let cool for 15 minutes.
  4. Beat the eggs and vanilla together in a bowl. The remaining sugar and cinnamon together in a second small bowl and set both aside.
  5. To finish the sauce, strain the milk, discard the chili, then pour the milk back into the pan. Add the remaining sauce ingredients and heat together, stirring, until smooth and glossy but not boiling.
  6. Gradually beat the egg mixture into the churros until smooth. Use a food processor if you have one. Spoon the mixture into a pastry bag fitted with a 1/2 inch wide plain tip.
  7. Pour the oil into a large pan to a depth of about 1 inch. Heat to 340° on a kitchen thermometer. Alternately, pipe a tiny amount of the churros mixture into the oil. If the oil bubbles instantly it is ready. Pipe spirals "S" shapes or squiggly lines into the oil in small batches, snipping the end of the churros with kitchen scissors. Cook for 2 to 3 minutes, until they float and are Golden all over, turning over if needed.
    Lift out of the pan with a slotted spoon and drain on paper towels. Continue piping and frying until all the mixture is used.
  8. Transfer the churros to plate lined with nonstick parchment paper and sprinkle with the cinnamon sugar.
    Reheat the chili sauce if needed, then pour into a shallow dipping bowl or individual bowls and serve with a warm churros.

Printable Recipe Card

About Churros with chili dipping sauce

Course/Dish: Cookies

Show 3 Comments & Reviews

Simple Christmas Cookies For A Cookie Exchange Recipe

Simple Christmas Cookies for a Cookie Exchange

Kitchen Crew

One of the highlights of the holiday season, for me, is making Christmas cookies. It reminds me of being a kid in the kitchen with my mother. Every year I...

18 Best Christmas Cookies For A Cookie Exchange Recipe

18 Best Christmas Cookies for a Cookie Exchange

Kitchen Crew @JustaPinch

Don’t be that person who shows up to the Christmas cookie exchange with store-bought cookies. Even if you put them on a plate, people know! There’s just that special something...

C Is For Cookie Recipes Everyone Will Want To Eat

C is for Cookie Recipes Everyone Will Want to Eat

Kitchen Crew @JustaPinch

Let's chat cookies. From chocolate chip to sugar and cream filled, they're a dunkable treat that can't be beat. Here are 14 cookie recipes that'll quickly become a family favorite....