You are here

Salsas and Sauces

Many thanks to Louis Cohen for the following:
             Avocado Mango Salsa
             Cucumber and Yogurt Raita
             Pineapple Lime Salsa
             Recado Rojo
             Salsa Verde
             Tahini Sauce
Cilantro Salsa - Andrew Midkiff
Garam Masala
Honey Mustard Glaze
HP Sauce - Clive Caine
Sauce for Venison - Katherine Sherman
Basil Cream Sauce for Pasta

Avocado Mango Salsa
1 mango, finely diced
1 avocado, halved, pitted, finely diced
1/2 red onion, finely diced
I jalepeño, seeded and minced
juice of 1 lime
1 tablespoon cider vinegar
1 teaspoon finely chopped mint
Tabasco to taste (optional)
Mix everything together and let flavors blend. Serve with grilled fish or chicken.

1 bunch Italian parsley, finely chopped
1 bunch cilantro, finely chopped
4 garlic cloves, finely chopped
1 teaspoon paprika
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon cayenne pepper
2 Tablespoons Olive oil
2 Tablespoons fresh lemon juice, add right before serving. Makes 1/2 cup.

Use as meat marinade or vinaigrette.
2 bunches Italian Parsley
4 scallions
8 garlic cloves
1 t. fresh oregano
1/2 teaspoon red pepper flakes
1/2 cup corn oil
Salt and pepper
1/4 cup red wine vinegar, add right before using

Cucumber and Yogurt Raita
1 cucumber, seeded and finely grated
2 scallions, finely sliced
2 Tablespoons minced fresh grated ginger
2 Tablespoons finely chopped mint
3 Tablespoons fresh lemon juice
1 2/3 cups yogurt, plain
salt and pepper
1 teaspoon cumin seeds, toasted

Pineapple Lime Salsa
1/2 fresh pineapple peeled and cored
1 jalepeño finely chopped
I red onion, peeled and sliced
2 Tablespoons finely chopped cilantro
Juice of 3 limes
Salt, pepper and Cholula sauce
Grill pineapple, jalepeño, and onion, then chop and mix

Recado Rojo
3 Tablespoons Achiote Seasoning
6 cloves garlic
1/4 cup pineapple juice
2 Tablespoons red wine vinegar
1 Tablespoon olive oil
1 Tablespoon Honey

Achiote Seasoning/Rub
2 Tablespoons annatto seeds
2 Tablespoons dried oregano
2 Tablespoons cumin seeds
1 Tablespoon coriander seeds
1 Tablespoon black peppercorns
6 cloves
1 Tablespoon allspice
1/2 Tablespoon cinnamon

Salsa Verde
2 handfuls Italian parsley
10 fresh basil leaves
10 fresh mint leaves
1 garlic clove crushed
1 Tablespoon Dijon mustard
1 Tablespoon drained capers
2 anchovy filets
1/2 teaspoon red wine vinegar
2/3 cup olive oil
salt and black pepper
Use within 30 minutes of mixing acidic ingredients

Tahini Sauce
Makes 1 cup
1/3 cup Tahini
1 garlic clove
juice of I lemon
1/2 cup water
salt and pepper

Cilantro Salsa - Andrew Midkiff
My wife never was a cilantro fan until she spent a few months in Costa Rica. She still mainly calls it "culantro". It is wonderful in beans and rice, mango salsa, and many other dishes. One great use for cilantro that Ruth learned in Costa Rica is to take fresh, real tomatoes, not greenish, hard, supermarket tomatoes, chop roughly, and toss with lemon juice, salt and chopped cilantro. Use this quick and bright "salsa" over dusky black beans and rice. Add a small scotch bonnet pepper and let it sit for an hour or so, and it is even better.

Garam Masala
3 Tablespoons cardamom pods
2 1/2 Tablespoons cumin seeds
2 Tablespoons coriander seeds
1 1/2 Tablespoons black peppercorns
1 Tablespoons cloves
2 teaspoons ground cinnamon
1 teaspoons ground nutmeg

Honey Mustard Glaze
Makes 1/2 cup
2 teaspoons Cajun Seasoning
2 Tablespoons Dijon mustard
1/4 cup honey
2 Tablespoons orange juice

Cajun Seasoning
2 Tablespoons black pepper
2 Tablespoons Cayenne
1 Tablespoon garlic powder
1 Tablespoon onion powder
2 Tablespoon dried thyme
1 teaspoon mustard powder
1/2 teaspoon ground fennel
1/2 teaspoon dried oregano
1/4 teaspoon ground cumin

HP Sauce - Clive Caine
HP Sauce is a savoury bottled comestible, dark-brown in colour, made at the HP factory in Aston, Birmingham, a stone's throw away from Aston Villa Football Club. It comes in a distinctive tall bottle with a picture of the Houses of Parliament on the label, hence the name. It's made from a secret recipe which includes molasses, fruits and spices and has a strong sweet/sour flavour. I don't eat it too often, but there are occasions when nothing else will quite do - it goes well with anything cheesy or eggy. Try it with cheese on toast, or with poached or fried eggs, or with bacon.

HP Sauce at Wikipedia

Sauce for Venison - Katherine Sherman
Lingonberries are of Scandanavian origin, and even in Minnesota we import them. They look like red currants, but they're sweeter, without being as sweet as black currants. And they are extremely good, especially served as a sauce for venison (or reindeer, says my sister, who has been to Norway)or for Swedish pancakes. Swedish pancakes are like small, whole-wheat crepes, and are also extremely good. They are, in fact, part of my family's traditional Christmas breakfast, and I slaver at the thought of getting to eat them so very soon now.

Basil Cream Sauce for Pasta
1/4 cup butter
1 tablespoon flour
2 shallots, minced
2 cloves garlic, minced
1/4 cup white wine
1-1/4 cups cream
1 cup freshly grated Parmesan cheese
1/2 cup fresh chopped basil
Cook 8 ounces pasta according to package directions.
Melt butter over medium heat; stir in flour as for white sauce. Stir in shallots and garlic and cook over medium heat until softened. Stir in white wine, allow to thicken. Stir in cream and Parmesan, allow to thicken.
Stir basil in last and pour over pasta.