Category: Sauces & Dips

Árbol and Serrano Salsa

Árbol and Serrano Salsa

4 árbol chilie
7 tomatillos
⅓ medium onion
1 roma tomato
2 serrano chilies
cilantro
1 clove garlic
1 tsp chicken & tomato boullion

Roast árbol chilies, being careful not to burn; place in blender.  Roast tomatillos, onion, serrano chilies.  Once the tomatillos begin to brown, add roma tomato and heat until contents are browned; add to blender.  Blend to desired consistency.

Honey Mustard Sauce

Honey Mustard Sauce

1 cup mayonnaise
½ cup barbecue sauce
¼ cup prepared mustard
2 tbsp apple cider vinegar
1 tbsp lemon juice
1 tbsp honey
¼ cup sugar
½ tsp garlic powder
¼ tsp chipotle chili powder
⅛ tsp MSG (optional)

Apple Barbecue Sauce

Apple Barbecue Sauce

36 oz Sidral Mundet (Apple Soda)
2 cups ketchup
1 cup brown sugar
¼ cup honey
¼ cup white wine vinegar
2 tbsp burbon
2 tsp molasses
2 tsp hickory liquid smoke
1 tsp garlic powder
1 tsp ancho chili powder
½ tsp mustard powder
¼ tsp ginger powder
¼ tsp galanga powder
¼ tsp fish sauce


Combine ingredients in saucepan; boil until desired thickness.

Rick’s Salsa Verde – the Real Deal

Rick’s Salsa Verde – the Real Deal

Taquitos are high on the list of Huggins Family most loved foods. And, our favorites come from the little stand on Olvera Street in downtown Los Angeles, Cielito Lindo, where taquitos were invented in the mid 1930s. Every trip home to Southern California includes a trek downtown for Combination #1: 3 Taquitos, Beans and Cheese. The taquitos are smothered in “guacamole”. Cielito Lindo’s version of guacamole is a delicious green salsa that you can’t help but dream about. This recipe is the closest I’ve come to replicating its flavor.


INGREDIENTS
1 can (28 oz) tomatillos
1 bottle (40 oz) roasted green chiles, mild
1 tbsp garlic, minced
1-2 avocados (optional)
½ onion, chopped
1 bunch cilantro
2 tsp salt


DIRECTIONS
Combine all ingredients and blend with emersion blender.  Serve with tacos, taquitos, or chips; or to make chile verde.


CIELITO LINDO’S HOME VERSION
After working for some time to recreate Cielito Lindo’s, I learned from Pam that Cielito Lindo published a home version of their guacamole.  The recipe is below, with some minor alterations.


INGREDIENTS
8 fresh chiles gueritos (yellow chiles), seeded and deveined
5 cloves garlic, chopped
15 medium tomatillos, peeled and halved
2 1/2 cups cilantro, chopped
6 cups water
2 medium avocados
4 tsp salt


DIRECTIONS
In a large pan, combine chiles, garlic, tomatillos, cilantro, and water; bring to boil.  Lower heat to medium and cook for 5 minutes. Remove mixture from water and place in blender; reserve water.  Add avocado and salt to blender.  Blend, adding water in small installments and blend until smooth.  Place in refrigerator overnight to allow flavors to meld.  Adjust salt, if necessary.

Aunt Laurie’s Salsa

Aunt Laurie’s Salsa

Aunt Laurie’s mom, Janet, and her step-dad, Monty, have always been two of our favorite people!  Family holidays and get togethers are even more fun because of the time we spend talking with Laurie’s parents.  I’ve always had a special spot in my heart for Laurie’s mom! 

This recipe came to us from Monty’s good friend, George.  Laurie begged for the recipe after enjoying it for years . George came up with the recipe and entered it in many Salsa contests . The salsa won just about every time it was entered. In 1981, Laurie and family were at a chili cook off in Arizona where George entered the salsa plus his chili. He won in both categories yet again. George gave Aunt Laurie his secret recipe at that chili cook off.  She grabbed a piece of paper and jotted it down, and still has the original paper to this day!


INGREDIENTS
1 lg can peeled petite diced tomatoes with juice
½ to 1 bunch green onions, chopped
½ brown onion, diced
2 jalapeño peppers, finely diced
2 cloves garlic, minced
½ tsp cumin
½ tbsp oregano
¼ bunch cilantro (to taste)
½ tsp salt
½ tsp black pepper pepper


DIRECTIONS
Combine all ingredients.

Peanut Sauce

Peanut Sauce

I learned to love peanut sauce (pindasaus) while living in The Netherlands.  An Indonesian meal just isn’t right without it!  This delicious sauce is a favorite of every member of our family.  We use it most often to smother skewers of chicken (Satay Ajam) or pork (Satay Babi), over vegetables (Gado Gado), or with mayonnaise and diced onions to top frites (Patatje Oorlog).  There are two kinds of people in the world; those who love peanut sauce, and those who haven’t eaten it often enough to crave it… yet!   


INGREDIENTS
1⁄2 cup peanut butter
1⁄2 tsp garlic
1 tbsp lemon juice
1 tbsp ketjap manis
1 can (14 oz) coconut milk
3 tbsp brown sugar
1⁄8 tsp hot curry powder
1⁄4 tsp sambal oelek (or to taste)


DIRECTIONS
In saucepan, melt peanut butter; add garlic. Heat until texture is creamy. Add lemon juice and ketjap manis. Sauce will become quite thick. Stir in coconut milk, brown sugar, curry powder and sambal.

For a slight variation, I will often add a couple of teaspoons of fresh ginger, or even a little lemon grass.

Apple Barbecue Sauce

Apple Barbecue Sauce

This is a work in progress…

img14748-768x512INGREDIENTS
2 cans (6-oz ea) tomato paste
3 cups apple juice
½ cup pineapple juice
¼ cup apple sauce
1½ cups brown sugar
2 tbsp molasses
1½ tsp salt
2 tbsp Worcestershire sauce
2 tbsp vinegar
2 tsp lemon juice
1 tbsp chili sauce (1 tsp Chipotle Chili Powder)
2 tsp liquid smoke
2 tsp garlic powder
1 tsp mustard powder
½ tsp onion powder
2 tsp Tahitian vanilla
½ tsp ginger powder
½ tsp galangal powder (or more ginger powder)
(1 tbsp honey)


DIRECTIONS
In a saucepan, combine all ingredients and simmer until reduced to desired consistency.

Super Apple Barbecue Sauce

Super Apple Barbecue Sauce

2 cups ketchup
1 cup apple sauce
¼ cup apple cider vinegar
½ tsp ginger powder
½ tsp galangal powder (or additional ginger powder)
1 can apple juice concentrate
1 tsp mustard powder
1 tsp chipotle chili powder
½ tsp onion powder
1½ tsp garlic powder
¼ cup molasses
2 tbsp Worcestershire sauce
1 tsp salt
¼ cup pineapple juice
¼ cup burbon
1 tbsp liquid smoke

Chili Barbecue Sauce

Chili Barbecue Sauce

1 can (220g) El Pato jalapeño sauce
1 can (220g) El Pato tomato sauce with jalapeño
½ cup ketchup
½ tbsp oregano
½ tbsp liquid smoke
½ tbsp chili powder
½ tsp onion powder
½ tsp garlic powder
¼ tsp cumin
¼ tsp cinnamon


Combine all ingredients and heat thoroughly.

Dr Pepper Barbecue Sauce

Dr Pepper Barbecue Sauce

imageINGREDIENTS
1 bottle (20-oz) Dr Pepper
2 cups ketchup
1 cup brown sugar
¼ cup honey
¼ cup vinegar
1 Tbsp Worcestershire sauce
1 tsp chipotle chili powder
½ tsp garlic powder
½ tsp salt
¼ tsp ginger powder
¼ tsp galangal powder (or substitute an additional 1/4 tsp ginger)


DIRECTIONS
Combine all ingredients and boil until thickened.  Root beer or cola could be substituted for Dr Pepper.

Honey Barbecue Sauce

Honey Barbecue Sauce

2½ cups ketchup
1½ cup honey
1 cup apple sauce
¼ cup ketjap manis
3 tbsp Dijon mustard
1 tbsp liquid smoke
1 tbsp Worcestershire sauce
1⁄2 tsp ground ginger
1⁄2 tsp onion powder
1⁄2 tsp garlic powder
⅛ ground cloves
1⁄8 tsp cayenne pepper
2 tsp balsamic vinegar


Combine all ingredients in a saucepan. Heat to boiling; simmer for 5 minutes.

Alabama White Barbecue Sauce

Alabama White Barbecue Sauce

1 cup mayonnaise
2½ tbsp apple cider vinegar
½ tbsp black pepper, coarsely ground
1 tbsp prepared stone-ground mustard
1½ tsp prepared horseradish
½ tsp salt
½ tsp garlic powder
½ tsp onion powder
½ tsp Worcestershire sauce
¼ tsp hot sauce


Combine all ingredients.

Mango Salsa

Mango Salsa

2 mangos diced
½ cup pineapple (optional)
1 pear diced (optional)
2 green onions diced
½ can Mexican-style diced tomatoes
Cilantro, chopped (to taste)


Toss mango (and optional pineapple and/or pear, if desired), green onions and Mexican tomatoes. Add cilantro just prior to serving.

Grandma’s Taco Sauce

Grandma’s Taco Sauce

INGREDIENTS
1 can peeled tomatoes
2 or 3 hot yellow peppers
2 tbsp juice from yellow peppers
1 can Ortega green diced chilies
3 tbsp vegetable oil
1 tsp salt
½ tsp pepper
3 or 4 tbsp white vinegar


DIRECTIONS
Drain juice from tomatoes and reserve. Place tomatoes in blender and blend 2 seconds; add to tomato juice. Place hot peppers and juice from peppers in blender with vinegar and blend 2 seconds; add to tomatoes. Add chilies, salt, pepper, vegetable oil and vinegar, one at a time. Best when used at room temperature

Salsa Verde

Salsa Verde

2 tbsp vegetable oil
3 lg jalapeños, seeded and deveined

1 serrano chili, seeded and deveined
½ lg white onion, sliced
1 can (28 oz) tomatillos, drained
½ tsp garlic, minced
2 can (7 oz) diced jalapeños
Avocado (optional and to taste)
¼ to ½ bunch cilantro, stems removed
Salt


Over very high heat, brown chilies on both sides in vegetable oil; remove to bowl.  Brown onion; remove to bowl of chilies.  Heat tomatillos thoroughly then add garlic.  Return chili mixture to pan; blend with emersion blender.  Blend in diced jalapeño, (optional avocado) and cilantro .  Season with salt to taste.

Hamburger Sauce

Hamburger Sauce


1 cup mayonnaise
2 tbsp ketchup
2 tbsp chili sauce
1 tsp white vinegar
1/4 cup sweet pickle relish
1/4 cup dill pickle relish
1 medium onion, sautéed
2 tsp agave sweetener
1 tsp salt
1 tsp ketjap manis (or 1 tsp soy sauce and a little extra agave sweetener)

Combine all ingredients.  Refrigerate for several hours before using.

(updated 7/2019)

Pesto

Pesto

image

2-3 cups fresh basil leaves
4 cloves garlic
3/4 cup parmesan cheese, grated
1/2 cup olive oil
1/4 cup pine nuts

Combine all ingredients in a food processor and process into a paste.

Salsa

Salsa

image1 lg can whole tomatoes
5 yellow chilies
1 onion, chopped
1 tbsp garlic salt
juice from 1/2 of a lime
pepper to taste
cumin to taste
1 bunch cilantro, chopped

Boil chilies for 10 minutes; remove stems, veins, and 1/2 of the seeds.  Combine all ingredients except cilantro in food processor; pulse to desired consistency.  Stir cilantro through the salsa.