Mary Ann's Complete Recipe Collection -
Salsas and Sauces
Mary Ann's Complete Recipe Collection -
Salsas and Sauces
2 qt. tomatoes, chopped and peeled
2 cups green pepper chopped
3 hot peppers with seeds
onions chopped (3 medium)
1/2 c. vinegar and salt to taste.
Bring to boil simmer 2 hours. Stir occasionally and process 10 minutes.
Notes: 3/4 c. brown sugar and 1 T. salt.
Combine and boil till thick 1 1/2 hours. Seal process 5 minutes.
Recipe Contributed by
Janna Stevens, Susan Bernard and Robin Watts
sour cream
tabasco
lime
chili powder
Mix all to taste.
My mom and I were at Baja Fresh eating yummy fish tacos. The sauce is really good. The above ingredients is what my mom thought was in the sauce. I went home and made my own fish tacos(corn tortilla, fish sticks, shredded cabbage, tomatoes) and I made this concoction. It was delicious. Not quite the same as Baja Fresh but on the right track.
Recipe Contributed by
Marcy DeKruyf
1.0 - jalapeno chile
0.5 cup - plain, unflavored yogurt
0.5 cup - mayonnaise
0.5 teaspoon - crushed Mexican oregano
0.5 teaspoon - ground cumin
0.5 teaspoon - dried, crushed dill
0.25 teaspoon - ground cayenne chile
fresh lime juice as needed
ground white pepper to taste
Mix yogurt and mayonnaise in a bowl. Gradually stir in fresh lime juice until a slightly runny consistency is acheived. Finely dice the chile and add to the yogurt/mayo mix. Blend in the spices, cayenne, fresh dill and then add white pepper to taste. If the sauce is too thick, add a little fresh lime juice until consistency is correct.
I doubled this for a crowd of 20 at the canal.
Recipe Contributed by
Mary Ann Laun
2 cups sugar
1/4 cup paprika
2 tsp. chile powder
1/2 tsp. cayenne pwd.
1/2 salt, sea or kosher
2 tsp black pepper
1 tsp garlic pwd.
Mix and store in jar.
Mix and store in jar.
Just had this on Tritip at Margaret's. So delicious. She rubbed in on the meat the night before(24 hrs before bbqing).
Recipe Contributed by
Gene Huegin
Jammin' Barbecue Sauce
growingagreenerworld.com/bbq-sauce-homemade-jam-video
Theresa Loe
If you have been canning this summer, you probably have several jars of half eaten jam in your refrigerator. I know I do! When that happens to me, I start looking for fun, new ways to use them up. One of my favorite go-to recipes is Jammin' Barbecue Sauce. And luckily, there are still plenty of warm days left to grill up a meal with this sauce.
With this simple recipe, you can:
Add any jam you want. (Raspberry jam is my favorite)
Adjust the ?heat? to as much or as little as you like.
Use on ribs, chicken, pork?just about anything.
A sharable YouTube version of the video above is here: BBQ Sauce with Homemade Jam
Remember, this is just one video in our Canning Video Series which features short snippets of canning tips that everyone can use.
For the complete (printable) recipe, see below.
Ingredients:
1 1/2 cups Ketchup
1/2 cup homemade jam (I like raspberry, strawberry or rhubarb)
1/4 cup balsamic vinegar
1/2 tsp. Dijon mustard
1 clove garlic, minced
3 dashes or more of hot sauce (to taste)
Pinch of salt
Freshly ground black pepper (to taste)
Combine all ingredients in a bowl and whisk thoroughly. Use immediately or within 2 weeks as a glaze on any grilled meats. Do NOT process this for long term storage. It is not meant to be water bath ?canned?.
About Theresa Loe
Theresa Loe is the Co-Executive Producer and the canning/homesteading expert on Growing A Greener World TV. She creates seasonally inspired pantry items based on homegrown and locally-sourced produce. A lifelong canner and a graduate of the Master Food Preserver Program, Theresa also studied sustainable horticulture and culinary arts. She also blogs at LivingHomegrown about homesteading & preserving. Follow her on Google+ and download her FREE CANNING RESOURCE GUIDE.
Recipe Contributed by
Mary Ann Laun
1 cup jim Beam
1/3 cup brown sugar
1/3 cup light soy sauce
1/3 cup dijon mustard
dash or worcestershire sauce
1/3 cup green onions chopped
2 garlic cloves chopped
1 tablespoon lemon juice
1 teaspoonful pepper
salt to taste
Marinate at least 7 hours but the longer the better.
Also good on pork and chicken
Recipe Contributed by
Jeff Kuchemski via Mary Ann
6 tomatoes, seeded and shopped
1/2 large onion
cilantro, take stems off
1/4 c. lemon juice
1/8 t. lime juice
Lawry's seasoned salt?takes quite a bit?
Recipe Contributed by
Mary Ann Laun
6 tomatos, seeded and shopped
1/2 large onion
cilantro, take stems off
1/4 c. lemon juice
1/8 t. lime juice
Lawry's seasoned salt?takes quite a bit?
3 mangos
1/2 large red onion
2 t. minced garlic
1/2 seeded, chopped japapeno
1 large red pepper
1 yellow pepper
1 green pepper
1 line, juiced (use a juicy lime)
Chop, toss and then place in refrigerator for a few hours. Toss occasionally to blend flavors. Serve on top of burgers or with chips.
Recipe Contributed by
Mary Ann (recipe in development ;-0 )
3 Tbsp Olive oil
1/4 - 1/2 c. chopped onions
1 - 6 oz. can tomato paste
2 - 8 oz cans tomato sauce
1 tsp sugar
1 ts basil
Salt and pepper to taste
Saute onions in olive oil. Add remaining ingredients and simmer for 30 minutes
Margaret used this sauce with her homemade raviolis. Yum!
Recipe Contributed by
Margaret DeKruyf
Blackberry BBQ Sauce
1 Tbsp. Major Grey's Chutney
1/2 Tbsp. sugar
1 Tbsp. rice wine vinegar
1/2 Tbsp. lemon juice, freshly squeezed
1/4 tsp. chili powder
1/2 tsp. chili sauce
1/4 cup red onion, minced
1/2 lb. frozen blackberries
2 Tbsp. purchased BBQ sauce
Puree frozen blackberries in food processor until smooth. Strain through fine sieve to remove seeds. Set aside.
In separate bowl, combine all remaining ingredients and stir until well blended. Add blackberries and blend thoroughly.
(Note: Frozen blackberries work better than fresh in this recipe.)
Recipe Contributed by
Mary Ann Laun
Blackberry BBQ Sauce
1 Tbsp. Major Grey's Chutney
1/2 Tbsp. sugar
1 Tbsp. rice wine vinegar
1/2 Tbsp. lemon juice, freshly squeezed
1/4 tsp. chili powder
1/2 tsp. chili sauce (Sambal Oolek)
1/4 cup red onion, minced
1/2 lb. frozen blackberries
2 Tbsp. purchased BBQ sauce
Puree frozen blackberries in food processor until smooth. Strain through fine sieve to remove seeds. Set aside.
In separate bowl, combine all remaining ingredients and stir until well blended. Add blackberries and blend thoroughly.
(Note: Frozen blackberries work better than fresh in this recipe.)
Recipe Contributed by
Mary Ann Laun
1 bottle Del Monte Chili Sauce (must be del monte)
1 c. brown sugar
apple cider vinegar to consistency
1 tsp. cayenne (do this to your taste. 1 tsp is the amt I like)
Mix all together.
Use on baby backs!
Recipe Contributed by
Mrs. Maddock
1 10-oz Rotel
1 14-oz whole tomatoes
1/4 cup cilantro leaves
1/8 cup red onion
1 clove garlic
1 whole jalapeno, or half, as you like it...not stem
1/4 tsp cumin, salt, sugar
1/2 lime, juiced
Chop ingredients slightly, quickly pulse in blender 10-15x, chill at least 1 hour, enjoy!
Store in glass jar; use within 3-4 days.
Chop ingredients slightly, quickly pulse in blender 10-15x, chill at least 1 hour, enjoy!
Store in glass jar; use within 3-4 days.
Recipe Contributed by
Patty Kuchenski via Mernan
1 14 1/2 oz can diced tomatoes
3 Tbsp canned diced jalapenos(or 3 Tbsp El Pato tomato sauce-its hot)
1 Tbsp lime juice
1 tsp salt
1/4 tsp ground cumin
1/2 spanish onion
1/2 garlic clove
15 leaves cilantro
3 green onions-tops
Combined all ingredients except onions in a food processor. Run food processor on high for just a few moments until the tomatoes have been pureed, yet still chunky. The jalapenos should be chopped into visible minced bits. Be careful not to over-process. Pour the mixture into a bowl and add sliced onions. Stir well, cover overnight for flavors to blend.
Very easy and quick; make the day before. You may want to double or triple this recipe as it will go fast as the recipe only makes about 2 cups.
Recipe Contributed by
Patty
1 Bunch Cilantro (leaves only)
1/2 Small Onion (cut-up)
2 Serrano or Jalapeno Peppers (cut-up, including seeds)
1 Tbs. Lemon Juice
1 Can (14.5 oz) Diced Tomatoes
Salt to taste (approx. 1/2 tsp.)
In food processor or blender, pulse cilantro, onion and peppers until rough cut. Do not puree. Add lemon juice, entire can of tomatoes and salt. Pulse quickly. Not salty enough? Stir in more salt.
This is a top secret recipe "borrowed" from a cook who never shares his cooking secrets.
*Marcy made a batch that was extra good. The only thing we could think of that might make it better was the brand of tomatoes. She used Hunts.
This salsa is always great.
Recipe Contributed by
Melinda/Summer 2008
Salsa Verde:
1 pound tomatillos, husked and rinsed
1 clove garlic
1/4 medium onion
1/4 jalapeno chile, with seeds
1 teaspoon kosher salt
4 sprigs fresh cilantro
Put the tomatillos in a medium saucepan with water to cover. Bring to a boil and cook until tender, about 7 minutes. Drain. Puree the garlic, onion, jalapeno, and salt in a blender until smooth. Add the tomatillos and cilantro sprigs and puree until smooth.
Recipe Contributed by
Mary Ann Laun
Southeast Asian Peanut Dipping Sauce
An updated classic from the Joy of Cooking 1996
Some versions of this simple, spicy sauce is served all over southeast Asia, with the small skewers of meat and chicken known as satays. It is also delicious as a dipping sauce for many other dishes, from spring rolls to grilled meat.
2 teaspoons vegetable oil
4 cloves garlic, finely chopped
1 small fresh chili pepper, seeded and minced
1 cup water
1/4 cup soy sauce
1/3 cup chunky peanut butter, preferably unsweetened
1 teaspoon packed light brown sugar, or to taste
3 tablespoons chopped unsalted roated peanuts (optional)
1 tablespoon finely chopped fresh mint leaves
Heat in a small saucepan over medium heat:
2 teaspoons vegetable oil
Add and cook, stirring, for 5 seconds:
4 cloves garlic, finely chopped
1 small fresh chili pepper, seeded and minced
Add and cook, stirring, until thickened, about 4 minutes:
1 cup water
1/4 cup soy sauce
1/3 cup chunky peanut butter, preferably unsweetened
1 teaspoon packed light brown sugar, or to taste
3 tablespoons chopped unsalted roated peanuts (optional)
Remove from heat and stir in, if desired:
1 tablespoon finely chopped fresh mint leaves
Serve warm or at room temperature. This sauce will keep, covered and refrigerated, for up to 1 week.
Yield: About 1 2/3 cups.
Great with my Thai wraps
from Cooking with Good Morning America
http://www.wchstv.com/gmarecipes/peanutdippingsa.shtml
Recipe Contributed by
Mary Ann Laun
3/4 c. ketchup
2 t. dijon mustard
3 t. horseradish
6 shakes Tabasco sauce
1/2 t. Worcestershire sauce
2 T/ lemon juice
adjust spices according to taste...
this is a secret sauce since only Wil knows the exact "eyeball" ingredients....I estimated...and it was good!
Recipe Contributed by
Mary Ann Laun