Ingredients:
1 jalapeno, seeded and diced
2 T yellow onion
1 can rotel tomatoes with green chilis, drained
1 can fire roasted diced tomatoes, drained
1 lime, juiced
1/2 tsp cumin
1/2 tsp garlic powder
salt and pepper to taste
1/4 bunch fresh cilantro leaves, stems removed
In a food processor, add diced jalapeno and onions and pulse a few times. Add both cans of drained tomatoes and process until smooth. Add remaining ingredients and process again until combined, leaving cilantro with some texture. Taste and adjust seasoning. If the salsa is too spicy, add a little honey. Pour into bowl and refrigerate for at least two hours so the flavors can marry. Serve with chips, tortillas, or with your favorite Tex-Mex meals. Enjoy!
Showing posts with label sauces. Show all posts
Showing posts with label sauces. Show all posts
Red Enchilada Sauce~Top your favorite enchiladas
Ingredients:
1 T canola oil
1/2 cup yellow onion, diced
3 cloves garlic, minced
2 T chili powder
1 1/2 tsp ground cumin
1 tsp dried Mexican oregano
kosher salt
black pepper
1 - 28 oz can whole peeled tomatoes
1 tsp honey
In a medium sauce pan over medium heat, heat up the canola oil. Add the yellow onion, salt, and pepper and cook for 5 minutes. Add the garlic, chili powder, cumin, and oregano and cook for 1 minute. Crush the tomatoes by hand and add them to the pan. Add the honey and stir well. Bring to a simmer, cover, and turn heat to low. Simmer for 30 minutes, stirring occasionally.
After 30 minutes, turn off the heat and transfer to a bowl and let cool slightly. Puree in a food processor in two batches, being careful not to overfill since the liquid is hot. Use on your favorite enchiladas or Mexican dish. Enjoy!
1 T canola oil
1/2 cup yellow onion, diced
3 cloves garlic, minced
2 T chili powder
1 1/2 tsp ground cumin
1 tsp dried Mexican oregano
kosher salt
black pepper
1 - 28 oz can whole peeled tomatoes
1 tsp honey
In a medium sauce pan over medium heat, heat up the canola oil. Add the yellow onion, salt, and pepper and cook for 5 minutes. Add the garlic, chili powder, cumin, and oregano and cook for 1 minute. Crush the tomatoes by hand and add them to the pan. Add the honey and stir well. Bring to a simmer, cover, and turn heat to low. Simmer for 30 minutes, stirring occasionally.
After 30 minutes, turn off the heat and transfer to a bowl and let cool slightly. Puree in a food processor in two batches, being careful not to overfill since the liquid is hot. Use on your favorite enchiladas or Mexican dish. Enjoy!
Southern Sausage Gravy
Ingredients:
1/2 lb breakfast sausage, crumbled
2 T butter
1/4 cup all purpose flour
3 cups milk
kosher salt
black pepper
In a large skillet over medium high heat, crumble up the breakfast sausage. I use a potato masher to break the sausage up into smaller pieces. Cook until no longer pink. Add the butter and once it is melted, stir in the flour and cook for 2 minutes. Add the milk and bring to a boil. Lower heat and cook until thickened, stirring occasionally. Season with salt and fresh ground black pepper to taste. If it gets too thick, add some more milk. Enjoy!
1/2 lb breakfast sausage, crumbled
2 T butter
1/4 cup all purpose flour
3 cups milk
kosher salt
black pepper
In a large skillet over medium high heat, crumble up the breakfast sausage. I use a potato masher to break the sausage up into smaller pieces. Cook until no longer pink. Add the butter and once it is melted, stir in the flour and cook for 2 minutes. Add the milk and bring to a boil. Lower heat and cook until thickened, stirring occasionally. Season with salt and fresh ground black pepper to taste. If it gets too thick, add some more milk. Enjoy!
Homemade Marinara
Ingredients:
2 T extra virgin olive oil
1 - medium white or yellow onion, diced
3 - cloves garlic, minced
1 - 15 0z. can diced tomatoes with basil, garlic and oregano (with juice)
1 - 29 oz. can crushed tomatoes
1 - 29 oz. can tomato sauce
2 T Italian seasoning
1/2 tsp kosher salt
1 tsp black pepper
1/2 tsp garlic powder
2 bay leaves
pinch red pepper flakes (optional)
pinch of sugar (optional)
Saute onion in olive oil until translucent. Add garlic and cook 2 minutes. Add remaining ingredients and bring to a boil. Reduce heat to low and simmer for one hour, stirring occasionally. Sauce will reduce and thicken. Remove bay leaves before serving. Serve with any pasta or use on pizza.
Note: You can easily make this a meat sauce by browning 1 lb. lean ground beef first before adding onion.
2 T extra virgin olive oil
1 - medium white or yellow onion, diced
3 - cloves garlic, minced
1 - 15 0z. can diced tomatoes with basil, garlic and oregano (with juice)
1 - 29 oz. can crushed tomatoes
1 - 29 oz. can tomato sauce
2 T Italian seasoning
1/2 tsp kosher salt
1 tsp black pepper
1/2 tsp garlic powder
2 bay leaves
pinch red pepper flakes (optional)
pinch of sugar (optional)
Saute onion in olive oil until translucent. Add garlic and cook 2 minutes. Add remaining ingredients and bring to a boil. Reduce heat to low and simmer for one hour, stirring occasionally. Sauce will reduce and thicken. Remove bay leaves before serving. Serve with any pasta or use on pizza.
Note: You can easily make this a meat sauce by browning 1 lb. lean ground beef first before adding onion.
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