Recipes: Salsas and Sauces

 Caution: use rubber gloves when handling the peppers, If you don't...do not put your hands near your (or some one else's) eyes or nose until your hands have been washed several times.  You can add more peppers if you wish, but remember over a period of several hours it continues to develop it's heats.  The heat can be "reduced" by removing and discarding the seeds and white membrane from the peppers before you chop them up.

Bar-B-Que Sauce

42 oz   Catsup

8   oz   Mustard

1   pt  Vinegar

1/4 C  Worcestershire sauce

2  T   Lemon Juice

1 1/2  t  Sugar

1  T  Salt

2  T  Pepper

1/8 t or more  Crushed Red Pepper to taste

1 stick  Oleo

• Mix all ingredients (except for peppers and oleo) in a larger sauce pan. 

• Mix well.  When hot add peppers and oleo. Cook until oleo is blended.

• Can be kept in Catsup bottles in fridge.  Keeps for a long time

Note:

In the spring and summer time a full recipe is a good idea, because it keeps well and like a good wine it gets better with a little age, but frequently I will cut the recipe in half.

For a sweeter version stir in 1/2 to 1 C Brown sugar

Black Bean Picante                    

2  14 oz cans  diced Mexican Style tomatoes

2  14 oz cans  Black Beans

1  10 oz can  White niblet corn

2  cloves  garlic

1/4 C  Cilantro

1  Serrano pepper -- seeded and divined

3  jalapeno -- seeded and divined

1  lime -- juice of

1/4  C  Red Wine Vinegar

1   small  onion -- finely chopped

2   dried red chili peppers

• Put one can of tomatoes garlic, lime juice vinegar, all the  peppers, and cilantro into a blender. Pulse until chopped

• Stir in remaining ingredients, refrigerate

• Keeps about 2 week in fridge

 Notes:

1. Mix  1 cup (more of less)well drained, into melted Velveeta for variation of the Rotel Cheese dip
2. The heat level will increase if do not seed and devein the peppers.

Black Bean Salsa

2  cans  black beans -- drained & rinsed

2  cans  rotel tomatoes -- drained

1  can  shoepeg corn -- drained

2  tomatoes -- diced

1/4 C  cilantro -- chopped

2  cloves  garlic -- minced

1/2 C  red wine vinegar

2  T  lemon or lime juice

5  jalapenos -- chopped

1 Serrano pepper chopped (optional)

• Mix everything together except the fresh tomatoes, add them just before serving

• Remember the longer it sits the hotter it gets

• Remove the seeds and the white membrane from the jalapenos to cut down on the heat

• Make a day or 2 ahead of time

• Drain and add to hot cheese dip

Cranberry Salsa

 1 bag Cranberries Chopped 

1/2 small onion chopped

1 jalapeno chopped

1/3-1/2 Serrano pepper optional

1/2 bunch cilantro chopped

1 C sugar          1/2 C Splenda works well too

Dash of salt

Juice of 1 lime

• Process first 5 ingredients, stir in remaining ingredients.  Chill several hour or over night.  Serve with chips

Taste great spread on a turkey Panini .

Easy Picante Salsa

2              cans  Mexican Style Rotel Tomatoes -- untrained and diced

2              Serrano peppers -- Finely Chopped

1              Jalapeno -- Finely chopped

Juice from 1 lime

1/2           Cup  Cilantro -- Finely chopped

• Mix all ingredients together store in a sealed jar in refrigerator.  It keeps for several weeks

1              Dried red chili pepper -- finely chopped

You can  use a blender or food processor but be careful or you will have juice instead of salsa

Mama Ninfas' Green Sauce

3      Green Tomatoes -- chopped

3      Tomatillos -- peeled and chopped

3      Cloves  Garlic -- peeled and finely chopped

        Pinch  Salt

4      Sprigs  Cilantro -- chopped

        Jalapenos -- 1-2 chopped

1 1/2  Cups  Sour Cream

           Water

3     Avocados -- peeled, seeded & mashed

• Put all ingredients (except the sour cream and avocados) in a sauce pan with just enough water to cover.

• Boil 15 min. watch the water level add more water if necessary
• Drain well
• But into a blender and blend till smooth
• Cool and then stir in sour cream and mashed avocados

Picante Sauce

5  lbs  Tomatoes -- parboiled peeled, chopped

 Olive Oil

2  Medium  Onions -- diced

4  Jalapenos -- diced

4  Cloves  Garlic -- diced

1/2  C  Bell Pepper -- diced

1   Bunch  Cilantro -- chopped

   Salt

1  T  Lime Or Lemon Juice

1   Cup  Vinegar

1   t  Cumin

1    Can  Green Chilies -- diced

1    Can  Rotel -- diced

1    Can  Tomatoes -- diced

• Dice or emulsify tomatoes
• Sauté onions, peppers, and garlic in oil

• Stir peppers and onions into tomatoes

• Stir in the remaining ingredients into the tomatoes

• Cook till slightly thicken