Red Pepper with Basil Sauce
Salsas – Salsa Verde, Black Bean, Green Chili
Sushi Sauces and Mayos
Rose Hip Jelly/Jam
2 – 19 oz cans chick peas
340 gm jar tahini
2 c bean cooking liquid from can
½ – ⅔ c fresh lemon juice
1 medium onion chopped
6-9 cloves garlic minced
3 tbsp tamari soy sauce
1 ½ tsp sea salt or to taste
1 ½ tsp paprika
¼ tsp sea kelp
¼ tsp cayenne pepper
2 tsp cumin
2 tsp olive oil optional
Combine everything in food processor or use hand blender.
Freeze in single use containers.
b. Roasted Red Pepper Hummus
Puree till smooth in a food processor: 1-14 oz can chickpeas drained, 1/4 c olive oil, 1/4 c tahini paste, 3 cloves garlic minced, 1/4 c fresh lemon juice, 1/2 c roasted red peppers, salt and pepper to taste.
Combine 3 tbsp olive oil, zest and juice of 1 lemon, 2 cloves garlic minced, 1 tsp salt, 1/2 tsp white pepper in bowl.
Whisk 2 c Greek yoghurt strained + 1 c sour cream. Add to olive oil mixture.
1 long English cucumbers peel, grated and juice drained in colander + 1 tbsp chopped fresh dill + 1/2 tsp mint (optional).
Mix all and chill for 2 hours before serving.
Recipe #1: 2 c low fat yoghurt, 1 English cucumber grated and juice drained in colander, 2 cloves garlic minced, ¼ c cilantro, 3 tbsp mint chopped, pepper to taste, juice of 1 lemon. Cool down condiment.
Recipe #2: Seed and coarsely chop 1 large English cucumber and drain in colander to remove moisture. In a large mixing bowl, combine 2 c plain yoghurt (regular, not low-fat is best), 2 tsp ground cumin, 3 tsp fresh or dried mint, 1 c tomato, diced and seeded, salt and pepper to taste. Mix in drained cucumber.
1500 ml mayonnaise
300 ml chopped dill pickles
200 ml chopped fine onions
50 ml pickle juice
50 ml lemon juice
1 tsp Tabasco sauce
1 tsp celery salt
1 tsp garlic salt
1 boiled egg chopped
Combine onion, juices, Tabasco, salts, egg. Blend.
Add all to mayonnaise and chopped pickles.
1 c toasted pine nuts (or other nuts or hemp seeds)
1 c fresh parmesan cheese
1/2 c olive oil
2 cloves garlic minced
2 tsp lemon juice
1 quart fresh basil leaves
In food processor, mix oil, garlic, lemon juice, basil leaves. Add nuts and cheese and process. Add more oil if too dry.
Saute in olive oil 1/2c onion, 1/4c celery both finely diced, 2 cloves garlic minced
add 8oz tomato sauce, 6oz tomato paste, 6oz warm water
add 1 tsp basil and oregano, 1/2 tsp salt and sugar, 1/4 tsp pepper, 1 bay leaf, 1tsp fennel seed, 3tbsp grated parmesan, 1/8 tsp each cayenne and red pepper flakes
Simmer 10 minutes.
RED PEPPER WITH BASIL SAUCE
Saute 1 small onion ch in 1 ½ tbsp. olive oil med heat 3 minutes. Add 1 large red pepper diced. Cover and cook low 15-20 min. Add ½ c chicken broth and puree. Return to pan. Add 1 clove garlic minced. Simmer.
Stir in 2 tbsp chopped fresh basil, 1-2 tsp balsamic vinegar, salt and pepper.
BARBEQUE SAUCE Makes 3 gallons!
1 gallon Kraft BBQ sauce
1 10# can ketchup
Blend: 3 cups chopped green pepper, 3 cups chopped onion, 2 cups water
12 c brown sugar
8 c molasses
2 c mustard
2 oz Tobasco
4 tbsp Lea & Perrins
2 tsp liquid smoke
Blend with hand blender. Store quart canning jars. Give out as gifts.
1. SALSA VERDE
Poach 10 tomatillos (husked and rinsed) until soft. Drain and add to 1-2 serrano chilis +/-seeds minced, ¼ c coarsely chopped cilantro, ½ c water, ¼ c finely diced white onion. Makes 2 ½ cups. Serve hot or room temperature.
Great on grilled cheese sandwiches.
2. BLACK BEAN SALSA
Char poblano chili, peel, remove seeds and chop, 2 c black beans, 2 tbsp fresh pomegranate juice, ¼ c each of red and yellow peppers, 2 cloves garlic minced, ¾ “ slice onion chopped, 1 tbsp canned chipotle chilis in adobo, 1 tbsp cilantro, ¼ tsp cumin, salt
3. GREEN CHILI SALSA
Chop in food processor:
4 anaheim chilis (charred till blistered, cool, peel, but don’t seed)
medium ripe tomato (pan roasted till blistered, black and soft)
2 tomatillos (pan roasted till blistered, black and soft)
½ c chopped onion (pan roasted)
2 cloves garlic (pan roasted then peeled)
¼ tsp diced Mexican oregano
¼ tsp salt
1 c water
PUMPKIN MOLE SAUCE
Bake 1/2 c unsalted pumpkin seeds and 1/2 c unsalted peanuts at 350 until toasted and golden about 10 minutes, cool slightly. Heat 2 tbsp olive oil saute until softened 1 medium onion diced and 2 cloves garlic minced. Food process with seeds and pulse till combined. Add one 127ml can green chilis drained and seeded, 1 tbsp canned chipotle in adobo sauce, 1 tsp cinnamon, 2 tsp chile powder, 2 tsp cumin, 1/2 tsp salt, 2 tbsp maple syrup or brown sugar, 1 tsp cocoa powder and 1/2 c low sodium chicken or vegetable stock. Process till smooth, scrapping down bowl once. Bring to a boil and simmer for 5 minutes, cool and refrigerate. 1/2 c cream optional.
SPICY PEANUT DIPPING SAUCE 1½ c
Whisk 1/2 c chunky or smooth peanut butter and ¼ c hot water. Stir in 3 tbsp lime juice, 3 tbsp Asian chili sauce, 1 1/2 tbsp soy sauce, 1 tbsp dark brown sugar, 2 tbsp cilantro ch, 2 med clove garlic minced, 1-2 serrano peppers +/- seeds minced, 1/8 c finely chopped peanuts, 2 scallions sliced for garnish.
⅓ c olive oil
¼ c cider vinegar
½ c fresh parsley packed
⅓ c fresh cilantro packed
¼ tsp cayenne or 1 chili minced
1 tbsp oregano (1 tsp dried)
1½ tsp fresh thyme (½tsp dried)
¼ tsp salt
Combine all ingredients in blender or food processor and whirl till smooth. Keeps for 1 week refrigerated. Good for fish, eggs, or sandwiches).
SRIRACHA SAUCE Servings: 3 cups
Use any type of peppers you want! If you want your sauce red colored – stick to red peppers. My favorite is a combo of red jalapeno or red serrano and mini sweet peppers (the kind you find on veggie trays to eat raw) – smaller and sweeter than bell peppers.
In fact, if you want to use bell peppers, go ahead!
1/2 pound fresh red jalapeno peppers
1/2 pound fresh mini sweet snacking peppers
7 garlic cloves, smashed and peeled
1/3 cup apple cider vinegar (or white or unsweetened rice vinegar)
3 tablespoons tomato paste
4 tablespoons honey
2 tablespoons fish sauce, Braggs Liquid Aminos or Coconut Aminos
In a food processor or high speed blender, add all ingredients and blend until smooth.
In a medium saucepan over high heat, pour the sauce in and cook on high until it begins to boil. Reduce to a simmer and cook for 10-15 minutes. Taste and adjust with additional honey, vinegar or Bragg’s (or whatever you’re using) if needed. You’re looking for a nice balance of flavor. Fry an egg and try a spoonful on it. Tastes wonderful? Turn off heat and allow sauce to cool completely.
Transfer the sriracha sauce to jars. Sriracha will keep for 2 weeks in the refrigerator. Better yet, can them and store in pantry!
SUSHI SAUCES AND MAYOS
a. Jalapeno Soy. Combine in glass jar: 1 c soy sauce, 1 jalapeno sliced. Shake well and refrigerate. Gets hotter with age. Remove jalapeno when correct heat.
b. Ginger Soy. Combine in glass jar: 1 c soy sauce, juice 4” knob ginger.
c. Citrus Soy. Combine ¾ c soy sauce, 5 tbsp lemon juice, 3 tbsp orange juice
d. Sesame Soy. Combine 1 c soy sauce, 2 tsp sesame oil, 2 tsp toasted sesame seeds.
e. Balsamic Sauce: In sauce pan, boil 1 c balsamic vinegar and simmer uncovered for 10 minutes reducing to half volume. Stir in 1 tbsp brown sugar, 1 tbsp butter, 1 tbsp Worcestershire sauce, 1 tbsp fig jam. Simmer for 5 minutes. Rewarm to serve.
a. Lemon Mayo. ½ c mayo, 1 tbsp sour cream, ½ tsp finely grated lemon zest, 5 tsp fresh lemon juice
b. Spicey Mayo. ½ c mayo, 1 tsp Sriracha chile sauce
c. Wasabi Mayo. ½ c mayo, 2 tsp wasabi powder + few drops water, or 2 tsp wasabi paste.
1. APRICOT CHUTNEY
2 1⁄2 lbs apricots, pitted and quartered
2 red onion, peeled and diced
5 cm piece ginger root
2 cups sultana raisins
1 lb brown sugar
1 cups cider vinegar
1 cup white balsamic vinegar
1 teaspoon chili powder
1/8 teaspoon ground cloves
1/4 teaspoon freshly ground black pepper
2 teaspoons mustard seeds
1 teaspoons salt
1 teaspoon turmeric
3⁄4 teaspoon cinnamon
Halve and stone the apricots, then chop them into small pieces. Peel and coarsely chop the onions, ginger and apples, and put in a food processor. Roughly chop the chillies and add to the food processor along with the seeds. Blitz until finely chopped, then tip into a large pan and add the spices, salt, sugar and vinegars. Bring to the boil, then turn down and simmer for 10 mins, stirring occasionally.
Mix together all the ingredients in a large saucepan. Bring to a boil. Reduce heat and simmer for about 1 hour, uncovered, or until juice has thickened. Pour into warm sterilized jars and seal. May be eaten immediately but the flavour improves after a few days.
2. MANGO CHUTNEY
In saucepan, combine 1/4 c brown sugar, 1/4 c white sugar, 1/3 c raisins, 4 whole cloves, 1/2 tsp nutmeg, 1/2 tsp cinnamon, pinch of salt and 1 small onion finely chopped. Bring to boil, then low simmer for 10 minutes. Add 2 c mango coarsely chopped fresh or frozen and 2tbsp water and simmer until thick, stirring often. Remove from heat and stir in 2 tbsp lime juice. Will keep up to 1 week when refrigerated.
Substitute chopped apples, pears, plums, or pineapple for the mangos.
3. PAPAYA MANGO CHUTNEY
In a large mixing bowl, mix 1 mango diced, 1 papaya diced, 2 red peppers diced, 1/2 red onion diced, 1 jalapeno pepper seeded and finely diced, 1 c cilantro chopped, 1 tsp cumin, zest and juice of 1 lime, 1/2 tsp salt. Looks best if dice first four ingredients in small even pieces.
4. CRANBERRY SALSA
In food processor, process 1 1/2 c fresh (or frozen whole) cranberries, until coarsely chopped but not pureed. Add 1/3 c white sugar, 2 green onions, 1/4 c fresh cilantro, juice and zest of 1 lime, 1 jalapeno pepper seeded, 2 tsp fresh grated ginger, pinch of salt and process another 5-10 seconds.
5. ROASTED CORN and RED PEPPER SALSA
In baking dish, toss 2 c frozen corn in 2 tbsp olive oil and 1 tbsp brown sugar and roast in 350 oven until carmelized about 20 minutes. Mix with 1 c roasted red pepper diced, 1/2 c re onion diced, 1/3 c cilantro chopped, juice and zest of 2 limes, 1 tsp cumin, 1 tsp chili powder. Good with grilled fish, chicken or beef. Cooked black beans and chopped fresh tomatoes make a great addition and can be served as a salad.
6. SUN-DRIED TOMATO and FENNEL CHUTNEY
Food process 1″ piece of ginger peeled chopped or grated, 1 garlic cloves finely diced, 1 large shallot or 1/2 c white onion diced, 1 c fennel bulb diced and 3 tbsp lemon juice and set aside. In pot, combine 1/2 c white wine vinegar, 3/4 v sugar and bring to simmer. Add 1 c fresh roma tomatoes diced, 2 tbsp sun-dried tomatoes quartered, 1 stick cinnamon, 1/2 tsp gr allspice, and 1 whole clove or 1/2 tsp ground cloves and 1/2 c dried apricots finely chopped. Bring to simmer, add ginger paste and mix. Simmer 30-40 minutes until thick, stirring often. Flavor more intense if made day before.
ROSE HIP JELLY
Collect 2 qts of reships. Cut off scraggly ends, rinse and place in pot with 1 1/2 qts of water. Boil then simmer covered for 1 hour until hips are soft and malleable. Mash into rough puree and put in jelly bag. Need 3 cups of juice for recipe and can add water to jelly bag to get more.
Place juice in pot, 1/2 c freshly squeezed lemon juice + 1 packet pectin. Bring to boil to dissolve pectin. Add 3 1/2 c sugar. Once dissolved add 1/4 tsp butter (to prevent foaming). Bring to hard boil for exactly one minute. Remove from heat and jar.
Can add grated rind of 1 lemon to jelly before jarring.
ROSE HIP JAM
2 cups fully ripe frost-nipped rose hips. Wash and place in 4 ccups of boiling water. Boil gently until soft, mash with a wooden spoon, and strain through a jelly bag overnight. Measure the juice and add water up to 3 cups. Wash and cut up 3/4 lb green apples. Cook gently to a pulp, then rub through a sieve. Mix in the rose hip juice and bring to a boil. Stir in 4 cups sugar, and when dissolved, boil rapidly to the jelly stage. Seal at once in not sterilized jars.
1. CHIPOTLE MAYONNAISE. 1 c mayonnaise, 1-2 chipotle peppers chopped. Puree.
2. SOUR CREAM CHIPOTLE. 1 c sour cream, 1-2 chipotle peppers chopped. Puree.
3. PESTO MAYO. 1 c mayonnaise, 2-3 tbsp pesto sauce.
4. ROASTED RED PEPPER MAYO. 2 c mayo, 2 canned roasted red pepper ch. Puree.
5. LEMON DILL MAYO. 1 c mayo, juice 1-2 lemons, 1 tsp Dijon, 4 tbsp fresh dill, pepper. Combine.
6. GARLIC BREAD. 1 lb salted butter, 8 sundried tomato ch, 4 tbsp fresh basil ch, 2 large garlic cloves minced. Puree.
7. BURGER SAUCE. Mix together 1 c good quality mayonnaise, 1/4 c good BBQ sauce, 1/4 c dill pickles finely chopped, 1/2 tsp chile in adobo
8. ROASTED GARLIC AIOLI. Roast 1 whole head garlic (cut off top to expose some flesh, on aluminum foil drizzle olive oil, rosemary and thyme, season salt and pepper, wrap foil around garlic, roast 325 for 30-40 minutes), squeeze garlic flesh out of skins and mash with fork to smooth paste. Whisk in 2 c good quality mayonnaise until well blended.