4 serrano peppers
1 garlic clove
1/3 c water
1/4 white onion
1/4 c minced cilantro leaves
salt
Puree all ingredients in a blender until smooth.
Salt to taste.
Very spicy salsa to serve with Mexican food
Showing posts with label Sauces. Show all posts
Showing posts with label Sauces. Show all posts
Wednesday, May 23, 2018
Salsa Verde
Ingredients:
4 c water
1 serrano chile
6 medium tomatillos (husk removed and washed)
1/3 medium onion
2 medium garlic cloves
2/3 tsp dry chicken bouillon
Bring the 4 coups of water to a boil in a medium size pot. Add the chile and boil 5 minutes, covered.
Add tomatillos and cook for another 5 minutes until they change color to a pale green but before they fall apart. Drain the chile and tomatillos reserving 1/4 cup.
Blend for 20 seconds with the onion, garlic & reserved water. You want the salsa to have some texture and not be too smooth.
Cook the salsa in a medium pan and add boullion. Cook covered one minute before serving. Save in a glass jar.
Serve warm with enchiladas or tamales.
4 c water
1 serrano chile
6 medium tomatillos (husk removed and washed)
1/3 medium onion
2 medium garlic cloves
2/3 tsp dry chicken bouillon
Bring the 4 coups of water to a boil in a medium size pot. Add the chile and boil 5 minutes, covered.
Add tomatillos and cook for another 5 minutes until they change color to a pale green but before they fall apart. Drain the chile and tomatillos reserving 1/4 cup.
Blend for 20 seconds with the onion, garlic & reserved water. You want the salsa to have some texture and not be too smooth.
Cook the salsa in a medium pan and add boullion. Cook covered one minute before serving. Save in a glass jar.
Serve warm with enchiladas or tamales.
Thursday, September 8, 2016
Dipping Sauces
Citrus Chili Sauce
Mix together:
1/4 c sriracha
2 limes, juiced
1 jalapeno minced
1 clove garlic, grated
2 TBS soy sauce (1 oz)
Sesame Soy Dipping Sauce
Mix together:
1/2 cup soy sauce
2 TBS toasted sesame seeds
2 TBS sesame oil
2 TBS grated garlic
2 TBS grated ginger
2 TBS mirin (sweetened sake)
2 TBS rice wine vinegar
Wasabi Aioli
Whisk together:
1/2 c Dukes mayonnaise
3 TBS wasabi powder
1 TBS grated ginger
1 tsp grated garlic
2 TBS sesame oil
(can add some salt to taste, if desired)
Mix together:
1/4 c sriracha
2 limes, juiced
1 jalapeno minced
1 clove garlic, grated
2 TBS soy sauce (1 oz)
Sesame Soy Dipping Sauce
Mix together:
1/2 cup soy sauce
2 TBS toasted sesame seeds
2 TBS sesame oil
2 TBS grated garlic
2 TBS grated ginger
2 TBS mirin (sweetened sake)
2 TBS rice wine vinegar
Wasabi Aioli
Whisk together:
1/2 c Dukes mayonnaise
3 TBS wasabi powder
1 TBS grated ginger
1 tsp grated garlic
2 TBS sesame oil
(can add some salt to taste, if desired)
Sunday, August 21, 2016
Easy Caramel Sauce
1 c packed brown sugar
1/2 c butter
1/4 c milk
1 tsp vanilla extract
Bring butter, brown sugar, and milk to a gentle boil, and cook until thicken 1-2 minutes. Remove from heat and stir in vanilla.
Especially good on vanilla ice cream!
1/2 c butter
1/4 c milk
1 tsp vanilla extract
Bring butter, brown sugar, and milk to a gentle boil, and cook until thicken 1-2 minutes. Remove from heat and stir in vanilla.
Especially good on vanilla ice cream!
Saturday, January 31, 2009
Lemon Bread Pudding
3/4 cup sugar
2 cups low fat buttermilk
3/4 cup egg substitute
1/3 cup fresh lemon juice
2 Tbs margarine, melted
2 tsp grated lemon rind
8 (1-once) slices of french bread, cut into 1" cubes
Combine ingredients and let stand 1 hour.
Spoon mixture into an 11 x 7 x 2-inch baking dish coated with vegetable spray.
Bake at 350oF oven for 40 minutes or until set. Serve warm or at room temperature with raspberry or blackberry sauce. Serves 9. Serving size is 1/2 cup pudding and 1 Tbs sauce.
Blackberry Sauce:
Combine in blender:
1/4 cup sugar
1 16-oz package frozen blackberries, thawed
Blend until smooth.
Calories 247 (15% from fat) / Fat 4.3 g / CHOL 1 mg
2 cups low fat buttermilk
3/4 cup egg substitute
1/3 cup fresh lemon juice
2 Tbs margarine, melted
2 tsp grated lemon rind
8 (1-once) slices of french bread, cut into 1" cubes
Combine ingredients and let stand 1 hour.
Spoon mixture into an 11 x 7 x 2-inch baking dish coated with vegetable spray.
Bake at 350oF oven for 40 minutes or until set. Serve warm or at room temperature with raspberry or blackberry sauce. Serves 9. Serving size is 1/2 cup pudding and 1 Tbs sauce.
Blackberry Sauce:
Combine in blender:
1/4 cup sugar
1 16-oz package frozen blackberries, thawed
Blend until smooth.
Calories 247 (15% from fat) / Fat 4.3 g / CHOL 1 mg
Raspberry-Orange Sauce
2 cups fresh or frozen raspberries, thawed
3/4 cup sifted powder sugar
1/4 cup Cointreau or other orange liqueur
1 Tbs frozen orange juice concentrate, thawed
Place raspberries in a container of an electric blender or food processor; process until smooth.
Add powdered sugar and remaining ingredients; process until blended.
Pour through a wire mesh strainer; press mixture with back of spoon to squeeze out liquid. Discard seeds.
Serve with pound cake. Makes 1 cup.
3/4 cup sifted powder sugar
1/4 cup Cointreau or other orange liqueur
1 Tbs frozen orange juice concentrate, thawed
Place raspberries in a container of an electric blender or food processor; process until smooth.
Add powdered sugar and remaining ingredients; process until blended.
Pour through a wire mesh strainer; press mixture with back of spoon to squeeze out liquid. Discard seeds.
Serve with pound cake. Makes 1 cup.
Friday, January 30, 2009
Raita
Roast 2 tsp cumin seeds
Grind the seeds into powder
Add with
16 oz yogurt
1 large cucumber, shredded
1 potato, boiled and peeled
½ cup black salt
1 tsp salt, to taste
Refrigerate for at least 1 hour.Serve chilled.
Grind the seeds into powder
Add with
16 oz yogurt
1 large cucumber, shredded
1 potato, boiled and peeled
½ cup black salt
1 tsp salt, to taste
Refrigerate for at least 1 hour.Serve chilled.
Cilantro Chutney
Blend together in al electric blender:
1 coarsely chopped onion
2 cups cilantro leaves, whole
5 large chili peppers, to taste
Juice from 2 lemons
3 tsp salt
¼ cup fresh ginger root (about 2 inches)
½ tsp cumin seeds
4 garlic cloves
¼ cup fresh mint leaves
Serve chilled.
1 coarsely chopped onion
2 cups cilantro leaves, whole
5 large chili peppers, to taste
Juice from 2 lemons
3 tsp salt
¼ cup fresh ginger root (about 2 inches)
½ tsp cumin seeds
4 garlic cloves
¼ cup fresh mint leaves
Serve chilled.
Home-made Mayonnaise
⅓ cup egg beaters egg substitute
¼ tsp dry mustard
½ tsp salt
1 Tbs vinegar
1 Tbs lemon juice
¾ cup canola oil
¼ cup olive oil
Put egg beaters into blender. Add next four ingredients. Blend on LOW for 10 seconds.
Combine the oils into a measuring cup. Add ¼ cup oil and blend on low to a slow count of 5. Dribble remaining oil. Store in refrigerator.
¼ tsp dry mustard
½ tsp salt
1 Tbs vinegar
1 Tbs lemon juice
¾ cup canola oil
¼ cup olive oil
Put egg beaters into blender. Add next four ingredients. Blend on LOW for 10 seconds.
Combine the oils into a measuring cup. Add ¼ cup oil and blend on low to a slow count of 5. Dribble remaining oil. Store in refrigerator.
Bearnaise Sauce
Boil & reduce to 2 Tbs, cool & strain:
1/4 cup wine vinegar
1/4 cup dry vermouth
1 Tbs shallots
1/2 Tbs tarragon leaves
1/8 tsp pepper
pinch salt
3 egg yolks
2 Tbs cold butter
1/2 to 2/3 cup melted butter
2 Tbs chopped parsley
Beat egg yolks until thick.
Add one Tbs cold butter and thicken over low heat.
Remove from heat. (Have a pan of cold water to place pot in)
Add vinegar mixture and beat.
Beat in other Tbs of cold butter; then melted butter by
drops.
Add parsley.
1/4 cup wine vinegar
1/4 cup dry vermouth
1 Tbs shallots
1/2 Tbs tarragon leaves
1/8 tsp pepper
pinch salt
3 egg yolks
2 Tbs cold butter
1/2 to 2/3 cup melted butter
2 Tbs chopped parsley
Beat egg yolks until thick.
Add one Tbs cold butter and thicken over low heat.
Remove from heat. (Have a pan of cold water to place pot in)
Add vinegar mixture and beat.
Beat in other Tbs of cold butter; then melted butter by
drops.
Add parsley.
Hollandaise Sauce
3 egg yolks
1 stick of margarine, sliced
juice of 1/2 lemon
dash Tabasco sauce
pinch salt
Place ingredients in top of double boiler and let stand 1/2 hour.
When ready to serve, put pan over simmering water and stir
constantly until thickened.
Remove from heat and spoon into serving dish. Do not stir again.
1 stick of margarine, sliced
juice of 1/2 lemon
dash Tabasco sauce
pinch salt
Place ingredients in top of double boiler and let stand 1/2 hour.
When ready to serve, put pan over simmering water and stir
constantly until thickened.
Remove from heat and spoon into serving dish. Do not stir again.
Tomato Sauce
2 Tbs olive oil
1/2 cup finely chopped onions
2 cup Italian plum tomatoes, coarsely chopped but NOT drained
3 Tbs tomato paste
1 Tbs finely cut fresh basil (1 tsp dried basil)
1 tsp sugar
1/2 tsp salt
freshly ground black pepper
Using a 2-3 quart enameled or stainless steel saucepan, heat olive oil until a light haze forms over it. Add the onions and cook them over moderate heat for 7-8 minutes or until they are soft but not brown.
Add the tomatoes, tomato paste, basil, sugar, salt and a few grindings of pepper. Reduce heat to very low and simmer with pan partially covered for 40 min. Stir occasionally. Optional: Sauté cut Italian sausage initially, but pour off most of the fat before adding the onions.
1/2 cup finely chopped onions
2 cup Italian plum tomatoes, coarsely chopped but NOT drained
3 Tbs tomato paste
1 Tbs finely cut fresh basil (1 tsp dried basil)
1 tsp sugar
1/2 tsp salt
freshly ground black pepper
Using a 2-3 quart enameled or stainless steel saucepan, heat olive oil until a light haze forms over it. Add the onions and cook them over moderate heat for 7-8 minutes or until they are soft but not brown.
Add the tomatoes, tomato paste, basil, sugar, salt and a few grindings of pepper. Reduce heat to very low and simmer with pan partially covered for 40 min. Stir occasionally. Optional: Sauté cut Italian sausage initially, but pour off most of the fat before adding the onions.
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