Recipe Tag: Sauces

Place the peppers in the oven, either directly on the rack or on a piece of aluminum foil. Set the oven to 325F and turn it on.

Roast the red peppers, turning 3-4 times to blacken all sides, for about 60 minutes.

Place the roasted peppers in a paper bag and fold over the top. Allow the peppers to cool for about 20 minutes or until cool enough to handle.

Peel away and discard the blackened skin, the stem, and the seeds.

Place the peppers in a mini-chopper or blender.

Add the capers, salt, paprika, and Worcestershire sauce and blend until smooth. Serve over the grilled meat of your choice.

Preheat oven to 300°F.

Peel the outermost skin of the garlic only.

With the bulb whole, turn on its side and slice 1/2-inch of the root end off the garlic bulbs.

Place the garlic cut-side up on a large piece of foil, drizzle with olive oil.

Let the garlic cool.

Remove the skins and place the garlic cloves in a blender with the other 2 tablespoons olive oil, lemon juice, honey, and salt.

Process until smooth.

Serve.

Preheat the oven to broil.

Place the peppers in the oven and roast, turning frequently, until blackened on all sides.

Remove and place in a brown paper bag.

Allow them to cool for 10 minutes.

After the peppers are cool, peel and seed them.

Place the peppers in a blender or mini chopper with the other ingredients and purée until smooth.

Chill until ready to serve.

Place the red pepper, white part of the green onions, vinegar, olive oil, jalapeno, garlic, cumin, oregano, salt, paprika, and red pepper flakes in a blender or mini chopper.

Process by gently pulsing until the ingredients are blended, but not smooth.

Add the cilantro and the green part of the green onions and pulse gently until blended.

Do not over process. The texture should be slightly chunky.

Chill before serving.

Place the lemon juice, lime juice, vinegar, soy sauce, sake, seaweed, and cayenne pepper in a small bowl.

Let marinate at least an hour but it is better overnight.

Strain the sauce and serve with tuna or chicken or over rice.

Place the peppers, cilantro, garlic, mayonnaise, sour cream, olive oil, lime juice, lime zest, salt, and pepper to taste in a blender or mini-chopper and puree until smooth.

Place in the refrigerator to chill before serving.

Place a small skillet over high heat.

When the pan is hot, add the pine nuts.

Toast the pine nuts, tossing frequently, for about 5 minutes or until lightly browned.

Place the pine nuts in a blender.

Add the mint leaves, parmesan, water, lemon juice, vinegar, and salt, and blend.

While the blender is running, slowly add the olive oil and blend until smooth.

Serve.