BAKED TOMATO & JALAPENO SAUCE
THIS IS GREAT ON ANY EGG DISHES, GRILLED PORK, CHICKEN OR EVEN SHELLFISH
yields 4 cups..freezes well
2 1/2 pounds Italian/Roma tomatoes, halved
7 jalapeno peppers cut in half and seeds removed
2 cups finely chopped onion
2tbsp olive oil
8 cloves garlic, roasted and smashed
1tsp salt
1 cup unsalted butter
1tbsp cider vinegar
PREHEAT OVEN 400F
TOP SHELF
Lay the tomato halves cut side down and same with the chiles on a greased cookie sheet and bake for 20-30 mins until lightly toasted.
Remove from oven and cool slightly on cookie sheet.
meanwhile
in a large skillet heat the oil and saute the onions & garlic for 4 mins .
Add the tomatoes and peppers,then blend until smooth.
In same skillet heat the butter and sugar and then add the pureed tomato-pepper mix.
Cook for 10 mis on low simmer then bottle or serve.
PINEAPPLE-CHIPOTLE SAUCE
Great for anything BBQ'd, sauteed seafood or in place of Asian plum sauce
Yields 3 cups
4 cups canned crushed pineapple in it's own juice
1 cup packed brown sugar
3 cloves garlic smashed and minced
Cook together in 1/2 cup water on medium simmer until 3 cups remain.
Place in a blender with 3 canned chipotle peppers and 2 tsp adobe sauce (chipotles are packed in adobe sauce)
Juice and zest 2 fresh limes
Blend until smooth.
Return to heat and cook for 3 mins..serve warm or bottle & store.
GREEN CHILE SAUCE
Serve with chicken, fish, potatoes, eggs or as a a base for Green Chile Stew
Yield 3 cups
4 pounds Anaheim chiles and 4 green jalapenos
Roast under a broiler until nicely blackened then put in a plastic bag to steam and cool.
Peel without using running water to preserve their oils.
10 cloves garlic smashed and minced
4 cups water
4tsp Mexican oregano
2tso ground cumin
2tsp salt
Place the cooked and peeled/seeded pepper in a blender with all ingredients and coarsely chop. DO NOT PUREE.
return to pan and heat for 10 mins. Serve warm or bottle and cool
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