Recipe Tag: Sauces

Chimichurri Sauce – FODMAP

Gather all ingredients and equipment.

Place all ingredienets in a mini chopper or blender.

Process until smooth.

Chimichurri Sauce – HmF

Gather all ingredients and equipment.

Combine all ingredients in a food processor or blender, and blend until smooth.

Avocado Crema

Gather all ingredients and equipment.

Combine all ingredients in a blender and blend on high speed until smooth. Adjust seasoning if necessary and serve.

Salsa Verde – Large Batch

Gather all ingredients and equipment.

Remove the husks from tomatillos, rinse until all sticky residue has been removed.

Optional: Remove seeds from the peppers for a milder salsa.

Place tomatillos, garlic, onion, and jalapeno in a pot, fill with water until ingredients are just covered. Boil for 10 – 15 minutes.

Blend cooked ingredients, cilantro and salt with 1/4 cup of cooking water for 30 seconds until ingredients are blended but sauce has texture. Add more water 1 Tbsp at a time if mixture is too thick.

Heat oil in a medium saute pan over medium-high heat. Once hot, slowly pour the salsa into the pan. Reduce to medium-low heat and simmer stirring occasionally for 15 minutes.

Gremolata – Virtual

Place the parsley, garlic, lemon zest, lemon juice, olive oil, salt, black pepper and red pepper flakes in a blender or mini-chopper.

Puree until almost smooth.

Chill well and serve.

Coconut Chutney

Gather all ingredients and equipment.

In a dry pan over medium heat, toast dals until fragrant and brown. Once golden, turn off heat and add cumin seeds. Allow to cool and then add to a blender with the coconut, ginger, chilies, salt, and 1.2 cup water, cilantro with 3 – 4 tablespoons of water. Blend until thick and smooth. If your mixture is to thick add awater 1 Tbsp at a time to reach a thick but fluid consistency.

Heat oil in a small pan. Add musard seeds, dal, cumin and red chilies. Once seeds pop and crackle and dal is golden brown, add curry leaves and hing. Once curry leaves become crispy, remove from heat. Pour over chutney and stir to combine. Serve.

Grilled Pepper Romesco Sauce

Gather all ingredients and equipment.

There are two methods to grilling the pepper:

1. On the grill:

Place whole pepper on preheated grill and char on all sides, about 10-15 minutes.

Remove from grill and place in a covered bowl to cool.

Once cooled, gently rub off the charred skin.

Cut open to remove the stem and seeds.

2. In the oven:

Set the oven to broil and adjust rack to the highhest level.

Cut peppers in half.

Place cut side down on a sheet pan lined with aluminum foil.

Place under broiler.

When pepper is completely charred, remove from oven.

Carefully fold the foil around the pepper, creating a sealed pouch.

Allow to cool.

Once cool, gently rub off the charred skin.

To make the sauce

Pulse the charred red bell pepper, tomato paste, garlic, almonds, parsley, vinegar, smoked paprika, and salt in a food processor until very finely chopped.

With the processor running, slowly drizzle in the olive oil; process until smooth.

Store in an airtight container in the refrigerator.

Quick Tomato Sauce

Heat oil in a medium-sized sauce pan over medium heat.

Once oil is hot, add onions. Cook until onions are translucent, about 3 minutes.

Add garlic and sauté another for about 30 seconds – do not allow garlic to brown.

Add in remaining ingredients and allow to simmer for 15-20 minutes.

Using a blender or stick blender, puree the tomato sauce, leaving some chunks behind if desired.