Salsas, Sauces, and Marinades

Roasted Tomato Salsa
12 Roma tomatoes, cut in half lengthwise
1 onion halved
6 cloves garlic, peeled
4 jalapeno peppers
1 pasilla chili
large handful cilantro
juice of 1/2 lime
salt and pepper to taste
Cover a baking sheet with foil and spray lightly with no stick spray. Arrange vegetables on pan and roast in a 400 degree oven 1 hour. Remove from oven and cool slightly. Coarsely chop the onion and garlic. Place the garlic and cilantro in a food processor and pulse. Add onions and peppers and pulse. Add remaining ingredients and pulse. Adjust seasoning. Cool completely. Serve with tortilla chips.

Salsa Mexicana Cruda fresh tomato salsa
4 medium tomatoes, chopped
1/2 medium onion, chopped
1 bunch green onions, sliced
2 cloves garlic, finely minced
1 Tbs. lime juice
1/4 C chopped cilantro
4 (or more) serrano chilies, seeded and finely chopped
1/2 tsp. salt
Mix together. Chill.

Dressy Salsa
1 jar red tomato salsa (I like Herdez -Medium)
4 green onions. sliced
3 Tbs. chopped cilantro
Mix well.

Roasted Salsa Verde
12 tomatillos, husks removed, cut in half
1 onion halved
6 cloves garlic, peeled
2 jalepeno peppers
1 pasilla chili
large handful cilantro
juice of 1/2 lime
salt and pepper to taste
Cover a baking sheet with foil and spray lightly with no stick spray. Arrange vegetables on pan and roast in a 400 degree oven 1 hour. Remove from oven and cool slightly. Coarsely chop the onion and garlic. Place the garlic and cilantro in a food processor and pulse. Add onions and peppers and pulse. Add remaining ingredients and pulse. Adjust seasoning. Cool completely. Serve with tortilla chips.

Salsa Verde
12 tomatillos, husks removed, coarsely chopped
2 cloves garlic, chopped
1/4 C onion, chopped
1/4 C water
1 Tbs. rice vinegar
3 jalapeno chilies, seeded and finely diced
Cook over low heat stirring frequently until vegetables are soft and sauce reaches the desired consistency.

Santa Fe Fancy Salsa Verde
2 cans Herdez green salsa
4 green onions, finely chopped
1 avocado, diced
Mix well.

Bev’s Tomato and Tomatillo Salsa
1 Clove garlic -- minced
4 jalapeno peppers -- seed; chop
4 Small tomatillos -- chopped
6 plum tomatoes -- chopped
1 Medium onion -- diced
1/2 Green italian pepper -- chopped
2 Tablespoons Parsley -- coarsely chopped
2 Tablespoons Cilantro -- coarsely chopped
2 Tablespoons Lime juice
1/2 Teaspoon salt
In a food processor, finely chop all ingredients. Chill for several hours or overnight. Yield: 3 1/2 cups

Spicy Mango Salsa
1 C coarsely chopped mango
1/4 C red onion, finely diced
2 jalapenos, seeded and finely diced
1/4 C chopped cilantro
juice of 1 lime
salt and pepper to taste
Mix well.

Fruit salsas are generally served as accompaniments to meat, fish, or poultry
Jicama-Pineapple Salsa - my version of one served in the Blue Bayou Restaurant at Disneyland
1/2 C jicama, diced
1/2 C pineapple, diced
1 serrano pepper, seeded and finely diced
1/4 C green pepper, diced
1/4 C green onion, sliced
1 Tbs. lime juice
1 Tbs. cilantro, chopped
1/2 tsp. cumin
Mix well.

Berry-Kiwi Salsa
1/2 C strawberries, coarsely chopped
1/2 C kiwi, peeled and coarsely chopped
1/4 C yellow pepper, diced
1 Tbs. lime juice
1 Tbs. cilantro, chopped
1 tsp. sugar
1 jalapeno pepper, seeded and finely diced
Mix well.

Berry-Melon Salsa
1 C diced cantaloupe
1/2 C diced jicama
4 slices fresh pineapple, grill if desired, then core and dice
1/2 C raspberries
1/4 C finely diced red onion
juice of 1 lime
1 tsp. honey 2 Tbs. chopped cilantro
2 serrano peppers, seeded and finely diced
salt and pepper to taste
Mix well.

White Sauce
2 Tbs. butter
2 Tbs. flour
1 C milk
salt and pepper to taste
Melt butter, add flour, stir well. Gradually add milk stirring until thickened. Season.
Variations
To make cheese sauce: Add 1 C grated sharp cheddar, a dash of Worcestershire and a dash of Tabasco
To make Béchamel sauce: Sauté 2 Tbs. finely minced shallot in the butter. Replace the milk with half and half.
To make a dill sauce for fish: Replace at least half of the milk with fish stock, add 1 tsp. dill weed.

Brown Sauce
3 C beef stock
1/4 C red wine
2 Tbs. butter
2 Tbs. flour
salt and pepper to taste
Reduce the stock and wine to 1 cup of liquid. Melt butter, add flour, stir well. Gradually add stock stirring until thickened. Season.
Variations
To make a Sauce Bordelaise: Sauté 1 Tbs. chopped shallot, finely minced and 1 clove of garlic, finely minced in the butter. Stir in the stock plus 1 Tbs. lemon juice and 1 Tbs. chopped parsley.
To make a Sauce Dijonnaise: Add 1 - 2 Tbs. Dijon mustard to Bordelaise.
To make a caper sauce: Add 2 Tbs. capers to Bordelaise
To make a green peppercorn sauce: Pound 1 tsp. green peppercorns in a mortar or chop coarsely, add to Bordelaise
Low Fat White Sauce
1/2 C chicken stock
1/2 C non fat milk
2 tsp. cornstarch
Low Fat Brown Sauce
1 C beef broth
1/2 tsp. bouillon powder
1 Tbs. red wine
2 tsp. cornstarch
Mix together, cook until thickened.

Hollandaise Sauce
2 egg yolks
1 Tbs. lemon juice
1 cube of butter cut into 8 pieces
1/4 tsp. salt
Mix the egg yolk and lemon juice together in a small saucepan or the top of a double boiler. Place over very low heat and add the butter 2 or 3 pieces at a time stirring constantly until sauce is light and fluffy. It may look like the eggs are going to scramble in the beginning but keep stirring and adding the butter and it should smooth out.
Variations
To make Béarnaise sauce: Sauté 2 Tbs. chopped shallot in 1 Tbs. white wine or white wine vinegar until almost dry. Add to hollandaise with 1 Tbs. chopped parsley and 1 tsp. tarragon.
To make Mousseline sauce: Fold 1 cup lightly salted whipped cream into 1 cup hollandaise.
To make mustard hollandaise: Add 2 tsp. Dijon mustard

Blender Hollandaise
3 egg yolks
2 Tbs. lemon juice
1/4 salt
1/2 C hot melted butter
Place egg yolks, lemon juice and salt in the blender. Whirl. Gradually pour in hot melted butter in a slow, steady stream. Sauce will thicken immediately.

Lynn's Dill Tartar Sauce
1/2 C mayonnaise
2 Tbs. dill pickle, finely diced
1 green onion, finely diced
Mix well.

Lynn's Sweet Tartar Sauce
1/2 C mayonnaise
2 Tbs. pickle relish
1 green onion, finely chopped
Mix well.

Sauce Verte for fish
1/2 C mayonnaise
10 fresh spinach leaves
4 sprigs of parsley
1/4 C cucumber, seeded and finely diced
Whirl the spinach and parsley in a blender with a little water until it makes a puree. Add the remaining ingredients, mix well.

Larry's Sweet Hot Barbecue Sauce
1/2 C honey
1/2 tsp. red pepper
Mix well. Baste the meat liberally with sauce.

Texas Basting Sauce
2 C ketchup
1/2 C Worcestershire
1/2 C cider vinegar
1/2 C brown sugar
1/4 C finely minced onion
2 cloves garlic, finely minced
1/2 tsp. pepper
1/2 tsp. liquid smoke (optional)
2 Tbs. oil
Sauté onion and garlic in oil until soft. Add remaining ingredients. Simmer 20 minutes. Makes approximately 3 1/2 cups of sauce.

Pesto
2 C firmly packed fresh basil leaves
4 cloves garlic, coarsely chopped
1/2 C pine nuts
1/2 C extra virgin olive oil
1/4 C parmesan cheese
Place the basil, garlic, and pine nuts in a food processor and whirl until coarsely chopped. Drizzle in the oil until the sauce is fairly smooth. Fold the parmesan in by hand.

Sun Dried Tomato Pesto
1 package sun dried tomatoes
1 clove garlic, coarsely chopped
1 C hot water
1/2 C walnuts
1/2 C olive oil
1/4 C parmesan.
Soak the tomatoes in the water 30 minutes, remove, reserve the liquid. Whirl the tomatoes, garlic, and the walnuts in a food processor, add the reserve liquid a tsp. at a time until the mixture is coarsely chopped. Save the remaining liquid for soup stock. Drizzle in the oil until the sauce is fairly smooth. Fold the parmesan in by hand.

Cilantro Pesto
2 C firmly packed cilantro leaves
2 garlic cloves, coarsely chopped
1/4 C pepitas (pumpkin seeds)
2 Tbs. lime juice
1 tsp. salt
1/2 tsp. pepper
1/4 C olive oil
Whirl everything except the oil in a food processor. Drizzle in the oil until sauce is fairly smooth.

Dad's Bleu Cheese Dressing
1 C sour cream
1 C mayonnaise
1 4oz triangle bleu cheese
1/4 tsp. garlic powder
1/4 tsp. pepper
1 Tbs. lemon juice
buttermilk
Mash 1/2 of the bleu cheese in a bowl with a little buttermilk until smooth. Add remaining ingredients except the buttermilk. Stir. Add buttermilk in small amounts until the dressing reaches the desired consistency.

Make a quick bleu cheese dressing by adding the bleu cheese and a couple sliced green onions to a recipe of Hidden Valley ranch.

Lodge Dressing
1 4oz triangle bleu cheese, crumbled
2 C Wesson oil
1 tsp. garlic powder
1 tsp. vinegar
1 Tbs. dry oregano
1 tsp. paprika
1/4 tsp. salt
Stir and serve at room temperature. The lodge serves this on a salad made only of iceburg lettuce with a few sliced green onions, some bacos, and some croutons.

Classic Caesar Dressing
1 egg yolk
1 Tbs. red wine vinegar
1 clove garlic
1 Tbs. Dijon mustard
1/2 C olive oil
1/4 C parmesan cheese
Pinch salt
Pinch pepper
Cut the garlic in half and rub the cut surface over the bowl you will mix the dressing in. Discard the garlic. Whip the egg yolk, vinegar and mustard together. Add the oil slowly whipping constantly. Add the cheese and seasonings. Toss with romaine lettuce and croutons.

Classic French Dressing
1/4 C red wine vinegar or lemon juice
3/4 C olive oil
1 tsp. salt
1/4 tsp. pepper
1/2 tsp. Dijon mustard
Shake well.
Variations
To make garlic French dressing: Add 1 clove finely minced garlic
To make sweet French dressing: Add 2 tsp. sugar
To make herb dressing: Add 1 tsp. dry Italian seasoning to garlic French dressing

Spicy Orange Vinaigrette
1 C fresh orange juice
2 Tbs. red onion, fined diced
2 Tbs. lime juice
1 tsp. Dijon mustard
1 tsp. ancho or pasilla chili powder
1 Tbs. red wine vinegar
1/2 C olive oil
salt and pepper to taste
Reduce orange juice in a saucepan until it forms a syrup. Let it cool slightly. Combine all ingredients except oil in a blender. Add oil in a slow stream. Dressing will emulsify Makes 1 cup.

Combine the marinade ingredients and the meat in a covered container or a large zip lock bag and store in refrigerator a couple hours or overnight. Pat the meat dry before cooking.
Red Wine Marinade for beef and lamb
1/2 C dry red wine
1/2 C water
1 clove garlic, finely minced
1 tsp. rosemary
1 tsp. thyme
1/2 tsp. salt
1/4 tsp. pepper

White Wine Marinade for poultry or fish
1/2 C dry white wine
1/2 C water
1 clove garlic, finely minced
1 tsp. tarragon
1/2 tsp. salt
1/4 tsp. pepper

Oriental Marinade for beef or pork
1/2 C soy sauce
1/4 C rice vinegar
1/4 C sweet mirin
1 clove garlic, finely minced
1 tsp. fresh ginger, grated

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