SAUCES AND SALSAS(36)
Source of Recipe
Friends and www
List of Ingredients
Quick & Easy Hot Sauce
1 tsp Oil
3-6 Dried Red Arbole Chiles
1 tsp. Salt
1 Clove Garlic, crushed
Celantro (optional)
1 Lg. can Tomatoes Sauce (15oz can)
1. Remove stems from chiles. Heat small frying pan on high; turn off stove
and remove pan from heat. Immediatly toss red chiles in pan until they dark
and toasted. This takes only seconds.
2. Place chiles in blender with salt, garlic, and celantro (if desired);
Grind on high speed.
3. Add tomatoe sauce and blend. If possible, let flavors combine together
for about 30 minutes before serving.
Peach Salsa
Ingredients:
4 ripe peaches
3/4 red onion, diced fine
1/2 bunch cilantro, chopped
5 serrano peppers, minced
Juice of 2 limes, freshly squeezed
Instructions: Mix all ingredients and let sit for 1 hour to season through.\\
BASIC PESTO SAUCE
2 c. packed fresh basil
leaves, washed and drained well
1 c. freshly grated Parmesan cheese
1/ 4 cup pine nuts or walnuts
1/2 c. olive oil
garlic??
Put basil in a blender jar; add cheese, nuts and oil and cover. Turning motor
on and off, whirl at high speed until avery coarse puree is formed; push
pesto down from sides of blender jar frequently with a rubber spatula. Use at
once, or cover and refrigerate up to a week, or freeze in small portions. The
surface will darken when exposed to air so stir the pesto before using. Makes
about 1 1/3 cups.Pesto Butter: Blend 3 tablespoons basic pesto saucewith 1/2 cup
soft butter. Makes 2/3 cup.
Its really best to add the cheese fresh and not freezing it with the pesto.
Check the difference.
EGGPLANT PESTO
1 Pound eggplant
1/3 cup extra virgin olive oil
2 Medium onions, chopped course
6 Cloves garlic
1/4 Cup pine nuts or walnuts
1 Cup fresh basil leaves
1/4 teaspoon pepper and salt
2 teaspoons balsamic vinegar
Parmesan cheese
Garlic??
With a large sharp knife or clever cut the eggplant lengthwise into1/4-inch
slices. Place the eggplant onto the grill and brush with olive oil. Turn and
brushon the other side and grill until golden. Let the eggplant cool. In a fry
pan cook the onions and three fourths of the garlic in theremaining 1/4 cup oil
over moderate heat, stirring, until the onions aresoftened and golden.
Transfer the onion mixture to a food processor and puree it with the eggplant, the
remaining garlic, nuts, basil, salt and pepper, andthe vinegar. I usually wait
to add the cheese until serving in order to preserve theflavor. Serving
Suggestions: Pasta, rice, couscous, dip, heated under broiler on italian bread Its
really best to add the cheese fresh
and not freezing it with the pesto. Check the difference.
PESTO
2 cups loosely packed fresh basil leaves
1/2 cup fresh Italian parsley leaves
1/2 tsp sea salt
4 large cloves of garlic
1/4 cup pine nuts
1/4 cup parmesan
1/4 cup asiago cheese
Chop in food processor, then gradually add 1/2 cup extra virgin olive oil.
Process until smooth.
Freeze to store using the following technique: This recipe makes enough pesto
to fill 2 Ziplock sandwich baggies. Spread the pesto throughout the baggies,
seal, then place flat in your freezer. Break off small chunks as needed for
pizzas, sandwiches, sauces, etc. It thaws quickly at room temperature. This
pesto keeps its color and stays fresh for months.
Spinach Pesto
2 c. fresh spinach leaves
1 cup fresh parsley
1 teaspoon dried basil
1/3 cup olive oil
1/3 cup water
1/3 cup walnut pieces or pinenuts
1/3 cup grated Parmesan Cheese
2 cloves garlic
salt & pepper to taste
Puree all ingredients in food processor
HOT SAUCE
1/2 lb. jalapeno peppers
2 qt. peeled tomatoes
4 large onions
4 garlic cloves
1 c. vinegar
1/4 c. sugar
1/4 c. salt
Chop peppers, tomatoes, onions and garlic in food processor. Combine with the
vinegar, sugar and salt and bring to a boil. Boil for 15 to 20 minutes. Seal
in hot jars. Makes about 5 pints real good hot sauce.
Cilantro Puree
4 bn Fresh Cilantro-washed and trimmed
4 oz Onions-peeled
Frozen cilantro puree retains the original flavor almost as well as if it
were fresh.
1. Coarsely chop the cilantro and onion. 2. Put both into a blender or food
processor and puree them. 3. Scrape out the puree and freeze in ice-cube
trays. 4. Pop out of ice-cube trays and store in firmly sealed bags or small
freezer containers.
CORN SALSA
Mix All together and let set before serving.
16 ounces corn; canned, drained (1 cn)
4 ounces green chilies; canned, drain
1 jalapeno chile, *
1/4 cup green bell pepper, chopped
1/4 cup green onions w/tops, sliced
2 tablespoons white wine vinegar
1 tablespoon vegetable oil
1/4 teaspoon salt
BLACK BEAN AND CORN SALSA
Mix and Chill:
1 can black beans
1 red bell pepper, diced
1 green bell pepper, diced
kernels of 4 ears of corn, cooked
jalapenos, diced
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon chile powder
chopped cilantro
WATERMELON-JICAMA SALSA
1/2 cup diced purple onion
1 1/2 cups seeded watermelon, diced
1/2 cup jicama, diced
1 jalapeno, minced
1/4 cup chopped cilantro
1/2 teaspoon salt
1/4 cup lemon juice
Lightly toss onion, watermelon, jicama, jalapeno and cilantro. Sprinkle with
salt. Pour the lime juice over the salsa and gently toss again. Makes 6
servings.
PICK A PEPPER SAUCE
Cook 15 min and then thicken with cornstarch mixed with water to desired
consistancy
1 cup catsup 1 / 2 cup water 4 T. Brown sugar
4 T. grated onion 4 T. worchershire 4 T. vinegar
1 tsp. Salt 1 / 2 tsp chili powder 1 / 2 garlic powder
1 / 2 tsp. Pepper 2 tsp. tobasco
Kenny Rogers Bar B Que Sauce
· 1 cup Applesauce
· 1/2 cup Heinz ketchup
· 1 1/4 cups Light brown sugar, packed
· 6 tablespoons Lemon juice
· Salt and pepper
· 1/2 teaspoon Paprika
· 1/2 teaspoon Garlic salt
· 1/2 teaspoon Cinnamon
In heavy saucepan bring mixture to boil. Stir constantly about 4 to 5
minutes. Turn heat to low and continue to stir (about 3 to 5 minutes) making sure
sugar is completely dissolved. Allow to cook without stirring for 15 minutes on
lowest possible heat, uncovered. Transfer to top of double boiler over
simmering watr if to be used as a basting sauce for ribs or chicken during baking; or
cool sauce and refrigerate covered to use in 30 days. Sauce freezes well.
VODKA PASTA SAUCE (FRESH TOMATOS)
2 Tbsp. butter (1/4 stick)
2 green onions (white only), chopped
3/4 lb. ripe tomatoes, peeled,
seeded and chopped
1/2 c. vodka
2 c. whipping cream
2 tsp. pink peppercorns crushed
salt
freshly ground white pepper
Melt butter in heavy medium skillet over medium heat. Add green onion and
stir until translucent (1 minute). Add vodka and boil until evaporated. Add
tomatoes, cream and peppercorns. Simmer until reduced and thickened. Season with
salt and white pepper. Makes 2 cups.
VODKA SAUCE FOR PASTA (CANNED TOMATOS)
1/4 stick butter
2 green onions (scallions),
white part only, chopped
1/3 c. vodka
1 lb. can peeled tomatoes
2 tsp. peppercorns, crushed
salt and white pepper
1/4 c. heavy cream
Melt butter in skillet over medium heat. Add green onions and stir until
translucent about 1 minute. Add vodka and boil until evaporates. Add tomatoes,
cream and peppercorns and simmer until reduced and thickened. Season with salt
and freshly ground pepper. Pour over cooked pasta.
PINK VODKA SAUCE
· 1 Medium onion
· 1 tbs. oil
· 4 c
· 1 cup heavy cream
· 1/2 cup vodka
· tomato sauce
Dice onion and slice garlic. In small sauce pan saute onion in oil for 3-5
minutes (until soft but not brown) over low-medium flame. When onions almost
done, add garlic for 30 seconds. Add heavy cream and cook for 5 minutes over
medium flame, stirring periodically. Add vodka and cook for 5 minutes, making sure
not to let vodka boil over into flame. Add sauce till pink and thick. Place
sauce pan on defuser and warm over medium flame.
Serve over Penne Pasta. (Serves 2-3).
HOT JALAPENO SAUCE
10-12 jalapeno ( for hotter sauce use hotter peppers)
6 cl Garlic, peeled and chopped ( can use bottled garlic too)
1/3 c Fresh lime or lemon juice
1/3 c Distilled white vinegar
1-2 Tea. mustard
1 Tablespoons Molasses
1 tea Turmeric
Salt to taste
Combine all ingredients in a blender and puree until smooth. Cook sauce
till boiling. Correct the seasoning, adding more salt or molasses to taste.
Transfer the sauce to a clean container. You can use it right away, but the
flavor will improve if you let it age for a few days. Jalepeno Hot Sauce will keep
almost indefinitely, refrigerated. Just give it a good shake before using. (to
make it more of the consistancy of "tobasco sauce" and remove some of the
pulp, pour into a VERY FINE strainer, such as a tea strainer, put over a bowl,
fill strainer with the sauce and stir till all the juice is out of the
strainer, continue doing this till all the sauce has gone thru the strainer) . you
can keep the pulp to use for any thing you would use chopped jalepeno for.
If it is a litte to runny, Put in a bowl, and using 1 / 2 cup of the sauce,
add a little cornstarch to it. Then when the sauce is heated in microwave and
boiling, add the cornstarch mixtue slowly to thicken. For about 3 cups of
sauce use 3 level tsp. Cornstarch. Will also thicken upon cooling, so do not over
thicken.
Clam Sauce
1/2 cup Olive oil
4 cloves Garlic, minced
1/4 cups Onion, minced
2 cans (6 1/2 oz each) Chopped clams
1/2 cup Dry white wine
1 tsp. Whole basil, crushed
1/2 tsp. Whole thyme, crushed
1/4 tsp. Coarsely ground pepper
1/2 cup Chopped fresh parsley
1 pkg. (8 oz) linguine, cooked
Parmesan cheese
[INSTRUCTIONS] Heat oil in a heavy skillet; sauté garlic and onion over
medium heat 2 to 3 minutes. Drain clams; reserve juice. Add clam juice and wine to
skillet; stir in basil, thyme and pepper. Cook over medium heat 10 minutes or
until mixture is reduced by half. Stir in clams; simmer 5 minutes.
Cook linguine according to package directions; drain. Pour clam mixture over
pasta; toss with parsley. Serve on warm platter or plates; sprinkle liberally
with freshly grated Parmesan cheese
MANGO SAUCE
1 c. cubed mango
2 Tbsp. Cointreau or other
orange flavored liqueur
3 Tbsp. unsweetened orange
juice
2 1/2 c. lemon sherbet
Combine mango, liqueur and orange juice in container of an electric blender;
process until smooth. Serve over lemon sherbet. Yields 1 1/2 cups (about 42
calories per 1/4 cup sauce, plus 130 calories per 1/2 cup sherbet).
Orange Sauce
1/2 c. sugar
1/4 c. butter
1/2 c. orange juice
lemon
Juice and grate rind of orange; juice of 1/2 lemon. Bring to a boil and pour
over meat
STRAWBERRY SAUCE
2 c. crushed fresh strawberries
1 c. sugar
1/2 c. water
In an enameled saucepan, boil the sugar and water over medium heat until the
syrup reaches the soft ball stage, 234 degrees. After about 12 minutes, add
the strawberries and cook for 1 minute more. Chill
ORANGE AND TOMATO SALSA
3 cups chopped vine-ripened tomatoes
1 cup small diced red onions
1 large fresh jalapeno, seeded and cut into small dice
1/2 cup loosely packed chopped fresh cilantro leaves
1 tablespoon chopped fresh parsley leaves
1 tablespoon chopped garlic
2 medium oranges, skin and pith remove and segmented
Salt
Freshly ground black pepper
4 tablespoons fresh lime juice
1 tablespoon extra-virgin olive oil
Combine all of the ingredients in a mixing bowl and toss well. Season with
salt and pepper. Allow the salad to sit for 15 minutes before serving.
Yield: about 5 cups
Alfredo Sauce
1/4 pound (1/2 cup) sweet butter, melted
1 cup heavy cream, warmed
3/4 cup freshly grated Parmesan cheese
Salt to taste
1/4 tsp. freshly ground pepper
Mix all ingredients. Pour over 4 servings of warm noodles (I use angel hair).
Serve immediately.
OR
4 tb Butter
1/2 c Heavy cream
6 tb Parmesan cheese
1 tb Flour
Salt and pepper to taste Combine ingredients in saucepan, cook & stir (DO NOT
BOIL!) until it looks and feels like Alfredo sauce.
Olive Garden Alfredo Sauce
Well I finally figured out how to get that taste. Let the sauce simmer as
long as you can!
Ingredients:
1 pint of Heavy Cream
1 stick of butter
2 Tbsp. Cream Cheese
1/2 - 3/4 C. Parmesan cheese
1 tsp. Garlic powder
Preparation:
In a saucepan combine butter, heavy cream, and cream cheese. Simmer this
until all is melted, and mixed well. Add the Parmesan cheese and Garlic powder.
Simmer this for 15 - 20 minutes on low. You may wish to season with a little
salt and pepper. I have done this with half and half, but we prefer the heavy
cream. But I wouldn't try it with plain milk.
ALFREDO SAUCE****
This recipe makes enough sauce for 1 pound of Fettuccine
1 cup heavy cream
1 stick of unsalted butter
1 cup of Parmesan cheese
Heat the cream and butter in a pot. Do not let it boil. slowly add your
Parmesan cheese with a whisk. The cheese should blend in with the cream
sauce for about 2 or 3 minutes. Serve over your favorite pasta. My
favorite is Gnocchi's with Alfredo sauce.
HOT CATSUP
Ingredients:
1 C. Water
1/2 C. Catsup
2 Tbsp. Brown Sugar
1/4 C. White Vinegar
3/4 tsp. Onion Powder
3/4 tsp. Garlic Powder
1/2 tsp. Paprika
3 Tbsp. Worcestershire Sauce (Lea & Perrins)
1/8 tsp. Salt
1/8 tsp. Cayenne Pepper
Corn Starch Mixture (thickening mixture)
1 Tbsp. Corn Starch (Add more to make thicker)
2 Tbsp. Water
Mix well set aside.
Place all sauce ingredients in a blender and blend on high speed for 15 - 20
seconds. Pour ingredients into a small saucepan, heat on medium low. Simmer
gently for twenty minutes, stirring several times. After twenty minutes add corn
starch mixture, stir well. When sauce begins to thickens let simmer on a very
low temperature for ten minutes. Remove from heat and let cool.Mixture will
be similar in thickness to steak sauce. Store in a covered container in the
refrigerator. This sauce is a nice change on hamburgers or pastrami, and great
dipping sauce for hot wings.
PINA COLADA DIPPING SAUCE FOR SHRIMP
Ingredients:
1 C. Pina Colada Mix (Major Peters mix was used)
1/4 C. Water
2 Tbs.Crush Pineapple (drained)
1 Tbs. + 1 tsp. Sweetened Coconut Flakes
3 Tbs. + 1 tsp. Powder Sugar
1+1/2 tsp. Corn Starch
3 tsp. Cold Water
Preparation:
Mix Pina Colada, water,crush pineapple, coconut, and powder sugar in a sauce
pan. Heat on medium low temperature until sauce begins to simmer, stirring
frequently. Let mixture simmer slowly 10 - 12 minutes. Mix corn starch and water
together, add to sauce and blend well. Let mixture simmer for 3 - 5 minutes
longer while stirring during and after adding cornstarch. Remove from heat and
bring to room temperature. Sauce is served at room temperature with Parrot Bay
Rum Shrimp.
Miracle Whip
4 egg yolks
1 t. Salt
2 t. Dry mustard
6 T. Vinegar
3 cups salad oil
3 T. Flour or cornstarch
1 cup boiling water
2 T. Sugar
1/4 cup vinegar
1 T. Salt
With mixer blend egg yolks, 1 t. Salt., 2 T. sugar, and 2 T., vinegar. Very
slowly add 1 cup oil, a few drops at a time, and mix thoroughly. Add remaining
oil, a little faster but be careful to blend each addition before adding more
oil. When all oil has been added, add 4 T. Vinegar. Now put remaining
ingredients in a saucepan and cook to a smooth paste. Add this hot mixture to the
mayonnaise and blend well.
Pour in a container & cool in the refrigerator.
Makes slightly more than 1 quart.
SWEET SOUR SAUCE….EASY
heat some fresh strawberry puree in a saucepan, add some 7 Up (Yes! It's 7
Up!!), some sugar, a small pinch of salt. Do not overheat. Then add some
cornstarch mixture to thicken it. That's it.
GREAT SALSA!!
Chop:
6 roma tomatoes (large size) let drain in colander
1 / 2 finely chopped onion
1 / 2 bunch cilantro
2 teasoons cooked jalepeno pepper (recipe follows)
or
1-2 fresh chopped jalepeno pepper (depending on how hot you want it)
seasoning:
2 tsp sugar salt Mccormicks garlic season all
COOKED JALEPENOS
Half jalepenos and remove some seeds if desierd
I micro till fairly soft.
Let cool, blend in blender till blended somewhat.
Add seasoniong: salt, vinegar, sugar, mc cormicks garlic season all
Jack Daniel's BBQ Sauce
1/2 large onion, minced
4 cloves garlic, minced
3/4 cup Jack Daniel's Whiskey
2 cups ketchup
1/3 cup vinegar
1/4 cup Worcestershire sauce
1/2 cup packed brown sugar
3/4 cup molasses
1/2 tsp. black pepper
1/2 tsp. salt
1/4 cup tomato paste
2 Tbs. liquid smoke
1/3 tsp. Tabasco, or less
Combine onion, garlic, and Jack Daniel's Whiskey in a 3-quart saucepan. Saute
until onion and garlic
are translucent, approximately 10 minutes. Remove from heat and light
mixture; flame for 20 seconds.
Add all remaining ingredients. Bring to a boil, then turn down to a medium
simmer. Simmer 20
minutes, stirring constantly. Run sauce through a medium strainer to remove
onion and garlic bits if
you prefer a smoother sauce. Cool and enjoy.
Mc Donalds sweet sour dipping sauce
1/4 cup peach preserves
1/4 cup apricot preserves
2 tablespoons light corn syrup
5 teaspoons white vinegar
1 1/2 teaspoons cornstarch
1/2 teaspoon soy sauce
1/2 teaspoon yellow mustard
1/4 teaspoon salt
1/8 teaspoon garlic powder
2 tablespoons water
combine all in blender and micro till thick.
CUCUMBER SALSA
2 cucumbers, thinly sliced
3 scallions, thinly sliced
1/3 cup rice wine vinegar
2 teaspoons sesame oil
2 tablespoons lime juice
2 tablespoons minced ginger
1 tablespoons minced jalapeno
1/4 cup cilantro leaves
2 tablespoons sugar
In a large bowl, combine all ingredients. Serve immediately.
Pineapple Salsa
2 cans pineapple chunks drained
1 jalapeno cored seeded
1 red bell pepper cored seeded
1 lime-rolled, cut and squeezed
1 sprig fresh cilantro
pinch of salt
few twists of black pepper
1 tablespoon of ex virgin olive oil
toss all ingredients into a processor,
serve over grilled fish or with chips
STRAWBERRY SALSA
1/2 medium red onion, thinly sliced
1 jalapeno pepper, minced
1/2 red bell pepper, stemmed, seeded, and julienned
1/2 yellow bell pepper, stemmed, seeded, and julienned
1/2 green bell pepper, stemmed, seeded, and julienned
1/4 cup finely shredded fresh cilantro leaves
1/2 pint (1 cup) fresh strawberries, hulled and sliced
1/4 cup fresh orange juice
2 tablespoons fresh lime juice
2 tablespoons extra virgin olive oil
Salt and freshly ground black pepper
Place all the ingredients in a large mixing bowl, and toss to combine. Cover and refrigerate at least 2 hours or up to 4 hours. Fifteen minutes before serving, remove the salsa from the refrigerator, so it loses some of its chill.
Makes about 2-1/2 cups.
Recipe
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