Tuesday, May 1, 2012

Sauces from Simply Mexican by Lourdes Castro

Chipotle Chile Sauce (aka Secret Sauce)
Makes 1 cup

1/2 cup mayonnaise
1/2 cup Mexican crema p.xxx, or store bought
2 canned chipotle chiles

Puree ingredients
Place all the ingredients in a food processor or blender and puree until smooth.  

Fresh Tomatillo Sauce (A favorite!!)
Makes 2 1/2 cups

1 pound (about 9) tomatillos, husks removed, rinsed, and cut in quarters
2 jalapenos, stems removed, cut in half
1 cup lightly packed fresh cilantro stems and leaves
1 clove garlic, peeled
1/2 onion, peeled
1/2 teaspoon salt

Puree all ingredients
Place all ingredients in a blender and pulse a few times before blending the ingredients into a puree.

Fresh Tomato Salsa (Pico de Gallo)
Makes 2 cups

2 large tomatoes (about 1 pound), chopped
2 tablespoons red onion, finely chopped
1/4 cup cilantro leaves, chopped
1 jalapeno, finely chopped
Juice of 1 lime
1/2 teaspoon salt, or to taste

Combine all ingredients
Place all ingredients in a bowl and mix well.

Adjust seasoning
Allow the sauce to sit for about 5 minutes.  The tomatoes will begin to let go of their juices and the salsa will become more liquidy.  Taste again for seasoning and adjust if needed.

Fresh Tomato Sauce
Makes 2 cups

1/4 medium red onion (about 1/4 cup), peeled and cut in quarters
1 large jalapeño, stem removed and cut in quarters
1/2 cup cilantro
Juice of 1 lime
1 teaspoon salt
4 plum tomatoes (about 1 pound), cored and cut in quarters

Puree all ingredients
Making sure to leave the tomatoes for last, place all of the ingredients in a blender jar and pulse until pureed.  You want the sauce to be a bit chunky so make sure not to over blend.  

Check for seasoning and adjust if necessary.

Roasted Tomato Sauce
Makes 1 1/4 cup

2 cups cherry tomatoes, halved
1 jalapeño, stem removed, cut in half lengthwise
1 small onion, peeled and cut in quarters
2 cloves garlic, left unpeeled
2 tablespoons olive oil
Salt and pepper, to taste
1/4 cup red wine vinegar
1/4 cup water

Roast the vegetables
Preheat the oven to 400ºF.

Line a baking sheet with parchment or foil paper and place all of the vegetables on it, cut side up.  Depending on the size of your baking sheet you may need to use two.  Drizzle the vegetables with olive oil and season generously with salt and pepper.

Place in the oven and roast for 40 minutes.

Puree the vegetables
Transfer all of the roasted vegetables to a blender and add the red wine vinegar and water.  Puree until smooth.

Season to taste
Taste the salsa and adjust the seasoning, if necessary.

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