Saucy Salsas

Fresh Guacamole Dip

        

Ingredients

1 ripe Avocado, mashed

1/4 Onion, diced
1 tablespoon Lemon or Lime juice

1 tablespoon fresh Cilantro leaves (as shown below in Sassy Salsa)

 

Directions

Remove the avocado pit, slice and cube the avocado right in the skin.  Squeeze the cubes out, into a mixing bowl and mash into the desired consistency.

Add the onions, cilantro, and lemon or lime juice, and mix thoroughly. 

Scoop out into a serving dish for a veggie or chip dip, or add onto Mexican dishes such as enchiladas.

Hot Mexican Sassy Salsa & Pasta Primavera Sauce 

(both made from the same base)

Red-Sweet Peppers add bright red color

Ingredients for Base

10   large, red, ripe Tomatoes (any variety)

  5   large, trimmed, Red-Sweet Peppers (same shape as a Bell Pepper) remove all seeds

  5   peeled Garlic cloves

  2   Onions (any color or variety)

  1   cup Olive Oil

  3   tablespoons salt

Finely chop all ingredients by hand, or in a food processor.  Pour half into a mixing bowl to make Hot Sassy Salsa, and the other half into a large cooking pot for Pasta Primavera Sauce. 

 

Hot Sassy Salsa

Add to half of base above:

1/2  cup Lemon Juice

5   sliced HOT Jalapeno Peppers (or mild Greek Pepperoncini Peppers)

1   rinsed & dried bunch of Cilantro or Mexican Parsley (leaves only)

1   washed, dried & trimmed bunch of Green Onions (green & white portions sliced)

Mix all ingredients together. Refrigerating over night will allow the flavors to marinate.  

Refrigerate or freeze the leftovers, as this salsa thaws out beautifully & is guaranteed to become your favorite HOT sauce!

Use this refrigerated salsa as a dip for chips & veggies, over Baja seafood, or cooked with rice (makes a perfect Spanish rice)!

Garden Cilantro (Mexican Parsley)

"Bunch" of Cilantro (must rinse)

Cilantro Leaves only (rinsed & dried on paper towel)

Tall Green Onions & Budding Sweet Red Peppers (start out green)

Pasta Primavera Sauce

Pizza & Pasta Primavera Sauce

Add to the remaining 1/2 base:

1  tablespoon sugar
2  tablespoons Oregano 
     (dried & crushed)

Oregano, Lemon Basil & Green Onions

Pour all pasta sauce ingredients into a large pot (with a lid).  Stir well and cook stove-top on low for 1 hour or longer (depending on desired consistency).


 Old world Italian recipes call for simmering on low all day long, for a smoother sauce.  We like ours chunky and it also saves on utility costs.

   

 

Optional versions would include adding pre-cooked hamburger or sausage to the sauce, adding even more flavor.

Use Primavera Sauce over spaghetti or with other pasta varieties, and it also makes the perfect pizza sauce as shown in our Pizza Party.  It can be used to bake over fish, or chicken, with a layer of cheese melted on top, for a delightful Parmesana main dish.  Enjoy!

For more recipes in which to use these hot sauces (or milder versions) see these Yahoo! articles:

6 Weeks of Extreme International  1-Dish Chicken Dinners 

  
Guide to Quick and Healthy Pasta Meal Solutions

For better flavor and healthier produce (not requiring as much salt) see how easy it is to grow your own tomatoes and herbs at home, for use in these sauces, see our Garden Fresh segment!

If you'd rather juice your veggies and turn the left-over pulp into salsa or sauces see the Yahoo! article:  Juicing, Smoothies & Milk Shakes

Chimichurri

Ingredients:

1 cup of fresh Parsley, finely chopped
2 tablespoons of Oregano
4 cloves of Garlic
A pinch of Salt
Extra Virgin Olive Oil

Crush parsley, oregano, and garlic with a mortar and pestle (like the one shown in the picture). Add salt and olive oil little-by-little removing crushed ingredients from the mortar and pestle. 

Chimichurri should be served in a small bowl, as it is the perfect accompaniment to grilled meats, used as a bread dip, or salad dressing .                  

 

Pipirrana

Ingredients:
  
4 - 5 Lettuce leaves
1 Cucumber
1 Tomato
1 Red or Green Pepper
1 clove of Garlic
1 Onion
A pinch of Salt
3 tablespoons of Vinegar
6 tablespoons of Olive Oil
Black Pepper to taste

Peel the tomato and remove the seeds. Peel the cucumber, garlic, and onion. Wash the pepper, trim off top stem, and remove the seeds. 


Chop everything into little bits and mix all the ingredients well, adding the olive oil, vinegar, salt and black pepper. 

This salsa is served over lettuce leaves like a vinaigrette, and compliments boiled fish or seafood, as well as grilled meats.

For additional flavor try growing your own tomatoes as shown on our Garden Fresh page!

For serving your sauces, soups, Gazpacho and other food