South Of The Border Essentials Sweet Cajeta Sauce Food

SOUTH-OF-THE-BORDER ESSENTIALS: AMAZING TACO SAUCE

Steps:

• 1. PREP/PREPARE
• 2. By nature, this is a thin sauce, but if you want it a bit thicker, add the optional arrowroot or cornstarch with the other dry ingredients, and add when directed by the recipe. I would with just 1 tablespoon, and add the other, if needed.
• 3. If you like Worcestershire, but do like the fact that it has anchovies in it, then check out my anchovy-free version: https://www.justapinch.com/recipes/sauce-spread/other-sauce-spread/diy-essentials-homemade-worcestershire-sauce.html?r=1
• 4. You will be using 6 ounces of tomato sauce, and the smallest can of tomato sauce is 8 ounces. I you do not have an immediate use for it, do not forget that you can freeze it. I use an old plastic ice tray, freeze the sauce in one or two-ounce portions, then put the cubes in a Ziploc freezer bag. It will last five-to-seven days in the fridge, and three-to-months, if frozen. Easy/Peasy.
• 5. Use restraint with the liquid smoke (if using). One, maybe two drops is all you are going to need. I would add it in at the end, while it is simmering... one drop then taste.
• 6. Gather your ingredients (mise en place).
• 7. Grind up the dehydrated onions.
• 8. Add the ground onions and other spices to a bowl and mix to combine.
• 9. If you are using the arrowroot or cornstarch, add it now, with the other dry spices.
• 10. Add the wet ingredients to a saucepan, over medium heat.
• 11. Bring up to a slow simmer.
• 12. Add the dry ingredients and whisk to combine.
• 13. Simmer for 10 - 15 minutes, stirring occasionally, then remove from the heat and allow to cool.
• 14. While it is simmering, taste for "proper" seasoning.
• 15. When cool, store in the refrigerator in a glass jar with a tight-fitting lid.
• 16. It will last about 4 - 6 weeks.
• 17. PLATE/PRESENT
• 18. Use as you would any other yummy taco sauce. Enjoy.
• 19. Keep the faith, and keep cooking.

SOUTH-OF-THE BORDER ESSENTIALS: EVERYTHING SAUCE

Steps:

• 1. PREP/PREPARE
• 2. You will require a blender or food processor fitted with an S-blade to make this recipe.
• 3. I like to play about with the salt and lime juice. Sometimes the chiles and tomatillos can be a bit more-or-less tart, and I adjust those seasonings accordingly. FYI: I you do not have any tomatillos; you can always substitute regular tomatoes. It will not taste the same; however, it is still pretty dang good. And, if you like yours hotter, throw in 1 or 2 jalapenos.
• 4. Homemade Ranch Mix This recipe calls for ranch dressing seasoning mix. If you want to make your own... It is healthier and does not have any preservatives check this out: https://www.justapinch.com/recipes/sauce-spread/seasoning-mix/diy-essentials-ranch-seasoning-mix.html?r=4 Homemade Mayonnaise To be sure, there are some good store-bought mayo's on the market (my all-time favorite is Duke's) If you live in the South, you have probably seen it on the shelves of your local grocer; however, as you travel North, it becomes as scarce as hen's teeth. If you would like to take a stab at making your own (it really is not all that difficult), check out this recipe: https://www.justapinch.com/recipes/sauce-spread/spread/mayonnaise-essentials-faux-duke-s-version.html?r=1
• 5. Storage of Homemade Condiments and Spices Because homemade spices and condiments do not contain any preservatives, it is important to store them properly. Non-reactive (glass) containers with tight-fitting lids are a must. If I am making a dry spice, I love to use old spice bottles that I have run through the dishwasher. If I am doing homemade sauces, I love using Weck jars. They are all glass, come in all sizes and shapes, and have excellent leakproof lids. If you shop online, you can go to Amazon, and type in "Weck Jars" and you will find a ton of them. Dry spices should be kept in a cool space, away from sunlight (spice cabinet), and sauces, in most cases, should be stored in the fridge. If properly stored, this sauce should last 4 - 6 weeks.
• 6. What Is A Tomatillo? A tomatillo is a small round fruit with a green color and papery husk. They're native to Mexico and are commonly used in Mexican cuisine to make salsas, sauces and more. When used in a recipe, the outer papery outer crust is always removed. What is the Difference Between a Tomato and a Tomatillo? At first glance, tomatillos look very similar to green tomatoes, but they are actually two very different fruits. Even though the word "tomatillo" literally translates to "little tomato" in English, don't be fooled. They're not the same thing. Like tomatoes, a tomatillo plant is easy to grow, and both are plants in the nightshade family. But that's where the similarities end. Tomatoes are sweeter, red in color and do not have the vibrant tartness that tomatillos have. What Do Tomatillos Taste Like? Fresh tomatillos have a unique flavor that is tart, bright and almost citrusy. They are mainly eaten cooked but can also be prepared raw. When boiled, the tomatillos tend to keep their tart flavor. When roasted, tomatillos become a little sweeter and lose some of their tartness. Tomatillos are healthy. They contain a lot of dietary fiber, and are rich in antioxidants, niacin, potassium, and manganese. Some Popular Recipes That Use Tomatillos: • Salsa Verde • Tomatillo Guacamole Salsa • Pork Chile Verde • Chicken Pozole Verde
• 7. Gather your ingredients (mise en place).
• 8. This is an easy/peasy recipe to make.
• 9. Pop all the ingredients into your blender of choice (I am using a Vitamix), and blend baby blend.
• 10. Properly store in the fridge until needed.
• 11. I would let it chill in the fridge for an hour or two before using. That gives the ingredients a chance to know one another.
• 12. PLATE/PRESENT
• 13. Drizzle on a plate of greens, drizzle over enchiladas, burritos, tacos... stick in a straw and drink it right out of the jar (yeah, it is that good). Enjoy.
• 14. Keep the faith, and keep cooking.

SOUTH-OF-THE-BORDER ESSENTIALS: GUAJILLO SAUCE

Steps:

• PREP/PREPARE
• You will need a stand blender, stick blender, or food processor, fitted with a S-blade. In addition, you will need a good heavy-bottom pot (like a Dutch oven), and a mesh strainer.
• Storage of homemade condiments and spices Because homemade spices and condiments do not contain any preservatives, it is important to store them properly. Non-reactive (glass) containers with tight-fitting lids are a must. If I am making a dry spice, I love to use old spice bottles that I have run through the dishwasher. If I am doing homemade sauces, I love using Weck jars. They are all glass, come in all sizes and shapes, and have excellent leakproof lids. If you shop online, you can go to Amazon, and type in "Weck Jars" and you will find a ton of them. If properly stored, this sauce should last 8 - 10 days in the fridge, or 5 - 6 months in the freezer.
• Gather your ingredients (mise en place).
• Cut off the stems and remove as many of the seeds and ribs as possible.
• Rinse the peppers in water until clean, then drain.
• Tear them up into pieces, then cover with boiling water. Let stand for about 30 minutes.
• Add the softened peppers, and the remaining ingredients to a blender, then add about 2 cups of fresh water (it does not have to be hot).
• Blend until mixture is smooth.
• If the sauce is too thick, add some water, a bit at a time, until you reach the desired consistency.
• Use a mesh strainer to pour the mixture into a pot. Use the back of a spoon to push as much of the liquid through mesh. Then discard the pulp.
• Bring up to a boil, then lower to a simmer.
• Continue to simmer for about 5 - 8 minutes. Then remove from the heat, allow to cool, and store until needed.
• PLATE/PRESENT
• Serve in your favorite South-of-the-Border recipes, like this yummy Mexican beef chili, or come up with something completely different. Enjoy.
• Keep the faith, and keep cooking.

SOUTH-OF-THE-BORDER ESSENTIALS: FISH TACO SAUCE

Steps:

• 1. PREP/PREPARE
• 2. You will need a non-reactive (like glass) container to make and store this sauce.
• 3. Gather your ingredients (mise en place).
• 4. Whisk all the ingredients together.
• 5. Cover and let rest in the fridge for an hour or two before use.
• 6. THE CABBAGE SLAW
• 7. Add some thinly sliced, and chopped cabbage to a bowl, put in the juice of one lime, some salt and pepper, and let rest until the cabbage begins to wilt... that is it.
• 8. PLATE/PRESENT
• 9. Use the sauce on your favorite tacos. Enjoy.
• 10. Keep the faith, and keep cooking.