Recipes — Sauce
Ingredients: ¾ cup Blanched, slivered almonds 2 Cloves garlic, thickly sliced 1 Slice white bread, torn into small pieces 4 Whole tomatoes, charred, blackened skin removed, flesh coarsely chopped 1/2 cup Roasted red peppers 3 tbsp. LG Chipotle Olive Oil 1 tsp. Sweet paprika ¼ tsp. Cayenne powder 2 tbsps. Sherry Reserva Vinegar Sea Salt & Black Pepper Directions: In a large skillet over medium heat, cook almonds, garlic, and bread, tossing frequently, until lightly browned; 5 to 8 minutes. Transfer to a plate to cool completely. Place almond mixture in a food processor; process until...
Ingredients: 3 tbsp. Green Chili Olive Oil 1 Large onion, chopped 2 cans Plum tomatoes ¼ tsp Sea Salt ½ cup Grated parmesan cheese Black pepper to taste Directions: Heat a large pot over medium. Add oil, then onion. Cook until soft, about 4 min. Add tomatoes and salt. Boil, then reduce heat to medium-low. Simmer, stirring occasionally, until saucy, 40 to 45 min. Stir in parmesan. Season with fresh pepper. Makes about 5 cups of sauce.
Ingredients: 1 Medium Avocado ¼ cup Water 3 tbsps. Extra Virgin Olive Oil 3 tbsps. Freshly squeezed lime juice (roughly 2 limes) 2 tsps. Minced Chipotle in Adobe sauce 1 Clove garlic, minced Directions: Halve and pit the avocado, then scoop the flesh out into a blender. Add the remaining ingredients and blend until smooth and pourable, about 15 seconds. Serve immediately. *Recipe adapted from Chow Hound
Ingredients: 1 1/2 pounds ripe tomatoes (about 10 medium), preferably plum 2 to 3 fresh Serrano chili's (1 to 1 1/2 ounces), stemmed Half of a small white onion (2 ounces), sliced 1/4 inch thick 4 garlic cloves, peeled 1/4 cup water 1/3 cup chopped fresh cilantro, loosely packed 1 generous teaspoon good quality sea salt 1 1/2 teaspoons Jalapeno White Balsamic Vinegar Heat the broiler. Lay the whole tomatoes and Chili's out on a broiler pan or baking sheet. Set the pan 4 inches below the broiler and broil for about 6 minutes, until darkly roasted — even blackened...