February Cooking Group Recipes - Sauces

Guacamole

4 Avocados

1 Lime - 1 1/2 Limes

1/2 tsp. Salt

Yields: 2 cups

Cut avocados in half. Remove seed. Scoop out avocado from the peel, put in a mixing bowl and smash with a potato masher or fork. Add the lime and salt and mix.

For variations:

Add 3 T of chopped onion and 1/2 cup of chopped cilantro. Mix.

Red Salsa

yields 2 1/2 cups

5 Tomatoes

3 Jalapenos

1 clove garlic

1 tsp salt

Add 1 T of water into a small saucepan. Cut the tomatoes and jalapenos in half lengthwise and add them to the saucepan. Let it simmer for about 5 minutes or until veggies are tender. Add salt and whole garlic. Then mix in blender for 1 minute.

Tomatillo Salsa

15 Tomatillos (with skins removed)

2-4 Serrano Peppers

1 Avocado

½ Onion

½ tsp garlic (1 clove)

Handful of Cilantro

¼ Lime (juiced)

Salt to taste (start with about 1 tsp)

Boil tomatillos and peppers until soft (about 10 minutes). In the mean time, put rest of ingredients into blender. Add peeled tomatillos and peppers and blend until creamy consistency. Add more salt to taste if needed.