Salsa is the Spanish word for sauce, and in Mexico it refers to sauces that are used as an ingredient for a variety of dishes and as a condiment. Salsas have been known for a thousand years in Mexico, most of the ingredients can be attributed to Spain’s influence on Mexico. In the United States, [...]

Mango Jicima Salsa 1ea. – large mango, peeled, pitted, and diced 1cup – Jicima peeled, and diced 1/4cup – Red onion finely chopped 1ea. – Jalapeno seeded and chopped fine (wash your hands after handling chili) 2tbls. – Fresh lime juice 1tbls. – Cilantro chopped 1/2tsp. – Salt 1/8tsp. – Black pepper PROCEDURE: Combine all [...]

Kiwi Vinaigrette 3 to 4 – Kiwi fruit,peeled and halved 1/4 cup – Red wine vinegar 2 tbls. – Honey 1/4 tsp. – Salt 1/8 tsp. – White pepper 1/3 to 1/2 cup – Soybean or vegetable oil PROCEDURE: To make the vinaigrette, place the kiwi fruit into a food processor fitted with a steel [...]

I have been making soups and sauces for over 30 years, and as anyone who makes soups and sauces knows this is very important to get the right thickness, (to thick and it tastes like eating glue), (to thin and it is like tasting dish water). If you are like me, you use Roux to [...]

I was teaching a cooking class for Doctors and Nurses at Lovelace Medical center in Albuquerque New Mexico back in the early 90′s. The idea was to teach them how to cook on their days off so they can use this recipe for several dishes during the week. This is a simple Marinara sauce that [...]

Reduced Port Wine Sauce This is a rich flavorful sauce that goes well with beef, pork, lamb and even chicken. (Although it is strong for chicken.) It’s very easy to make if you have the demi glace already. You want to use a good quality port wine. Demi-glace keeps very well, about six months refrigerated [...]

This is a tasty sauce for chicken or beef sate, a grilled chicken breast, stir fry’s, or over shrimp and rice. Roasted Peanut Sauce with Lemon Grass 1cup – Roasted unsalted Peanuts 3tbls. – Vegetable oil 1ea. – Yellow Onion (small) 1tbls. – Garlic (chopped) 1/2cup – Red Crushed Pepper 1″pc – Ginger (fresh,peeled & [...]

This Aiolli can be made ahead of time and stored in the refrigerator for future use. Basil Pesto Aiolli 1cup – Mayonnaise (fat free) 3ea. – Garlic (roasted, chopped) 1tsp. – Sea salt 1tsp. – Course ground black pepper 3tbls. – Chives (chopped) 1cup – Basil Pesto Preparation: Combine all ingredients, mix well.