Category Archives: sauces, salsas & dressings

Avocado Salsa

I’d show you a picture, but when I opened the fridge this morning, the leftovers fell on the floor, scattered, and the dish broke, too.   Bummer, because this stuff is GOOD and was going to be lunch today.

2 cans diced tomatoes, mostly drained
1 can shoepeg corn (can substitute with any corn, but shoepeg is BEST), drained
1 small can chopped olives
1/2 bunch cilantro, chopped
2 avocadoes, chopped
4 green onions, fine chopped
1 envelope dry Italian dressing (original directions said “NOT Zesty!” but I used Zesty because it’s what I had and it was great)

juice of two limes

Toss and enjoy.

Honey Butter

I know, a recipe for honey butter?  It’s about the directions here, not the ingredients.

½ cup butter, softened
½ teaspoon vanilla
½ cup honey

Whip softened butter until light and fluffy.   Add vanilla and honey gradually. Beat for 20 minutes (or until really light and fluffy) . Makes 1 cup.

Basic Red Sauce

From Fix, Freeze, Feast.  You could buy your own basic marinara, or use this.  It’s cheap, fast and easy to throw together and we have really liked the flavor.

SMALL BATCH
makes about 10 cups

1 (12 ounce) can tomato paste
2 c hot water
2 T dried parsley
2 T minced onion
1 T minced garlic (about 9 cloves)
1 T sugar
2 t salt
1/2 t dried basil (I use more)
1/2 t dried oregano
1/2 t dried thyme
1 (28 ounce) can tomato sauce
1 (28 ounce) can diced tomatoes

LARGE BATCH
makes about 40 cups, or 10 quarts, or 2 1/2 gallons
4 (12 ounce) cans tomato paste
8 cups hot water
1/2 cup dried parsley
1/2 cup minced onion
1/4 cup minced garlic
1/4 cup sugar
2 T salt
2 T dried basil
2 T dried oregano
2 t dried thyme
4 (28 ounce) cans tomato sauce
4 (28 ounce) cans diced tomatoes

Mix tomato paste and hot water in a large stockpot until smooth.  Stir in everything else and stir well.  DO NOT cook.  Use in your recipe, or divide into 1 gallon freezer bags for later use.

Caribbean Coconut Curry Sauce

Brush the slightly sweet lime scented sauce on chicken or shrimp before you roast or grill it.  This recipe makes enough for 1 1/2 pounds of chicken or shrimp w/ enough left over to pass at the table.

2/3  cup canned cream of coconut (such as Coco Lopez)

1/2 cup fresh lime juice

6 T minced green onions

2 t curry powder

1/2 t cayenne pepper

1/2 t salt

Whisk cream of coconut and lime juice in a bowl until smooth. Stir in green onions, curry powder, salt and pepper.  Can be made a day ahead and stored in the refrigerator.

Mango Salsa

This one is for you Juile. I buy my mango salsa at Trader Joes, but until they hear your protests and build one for you….this will have to do…..

2 cups ripe mango, diced (again, I buy it already peeled and cut at Trader Joes..I have no idea how to do one from scratch….)

1 T fresh cilantro

1/4 cup of the Mojo sauce (see the recipe for Sweet and Spicy Island Pork)

Mix together and serve on spicy foods.

Tomatillo Ranch Dressing

Got this recipe from a recipe club yesterday – theme was salads. The hosts husband whipped this up and it’s great – probably as close to Cafe Rio’s dressing as I can imagine.

1 c. Mayo
1 c. Sour cream
1 heaping TBSP Johnnie’s garlic spread
1 tsp Lemon Juice
1 bunch of cilantro (only the heads) chopped fine
1-2 jalapenos chopped fine
3 tomatillos chopped fine (they’re like tomatoes, but have a husk on them and are green)
garlic salt and pepper to taste