All-Canned Salsa
Before you scoff at this recipe, try it. Great if you need to make a fairly large portion in a short amount of time. Heat can be adjusted. Ingredients 3 cans (10 oz. each) diced tomatoes with green chilies, drained 1 15 oz. can tomato sauce 1 8 oz....
Pesto
This is a different kind of recipe as there are no real measurements — you get to make this your own by changing ratios. You can make this vegan by omitting the Parmesan cheese and using lemon juice. You can make this mintier, stronger basil, etc. Ingredients Fresh basil...
Lemon-Dill Sauce
Great with fish. Ingredients 1 cup sour cream (or creme fraiche) 1 lemon, juice and zest 1/4 cup fresh dill, loosely packed Instructions Whisk everything together. Can be kept refrigerated in an airtight container for a couple of days. Notes...
Adobo
I think if you ask 10 chefs familiar with Latin cooking you’ll get 10 different recipes for Adobo. This smoky, peppery, spicy sauce is used in lots of dishes and you can make this your own with a few suggestions below. Ingredients 2 packages dried Ancho chili peppers 1...
Jalapeño Aioli
From scratch this time. The quick version is, well, quicker and lasts longer. Ingredients 1-2 jalapeño peppers, roasted 1 egg yolk Juice of 1/2 lime 1/4 cup packed cilantro leaves (optional) ~1-1/2 cup extra virgin olive oil Instructions Roast the peppers until blackened. Let rest in covered bowl 10...