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1/2 cup vinegar
1/2 cup water
1/2 teaspoon salt
1 teaspoon oregano
1/8 teaspoon cumin
1/8 teaspoon nutmeg
1/8 teaspoon pepper
1/2 teaspoon mustardCombine ingredients and store in refrigerator.
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Chili mayonnaise
Chili MayonnaiseYields 1 cup.1 cup good quality mayonnaise2 teaspoons chili paste (ingredients and directions below)Stir together all ingredients well and store in a covered container in refrigerator up to 2 weeks.(Can be served with beef, chicken or use as a spread for t (Upload by user)
Chili MayonnaiseYields 1 cup.1 cup good quality mayonnaise2 teaspoons chili paste (ingredients and directions below)Stir together all ingredients well and store in a covered container in refrigerator up to 2 weeks.(Can be served with beef, chicken or use as a spread for t (Upload by user)
Bloody mary sauce
Bloody Mary Sauce3/4 cup catsup1 tablespoon prepared horseradishJuice of 1 lime1 teaspoon Worcestershire sauce2 dashes Tabasco sauce Mix all ingredients together, then store in refrigerator.Makes 1 cup. (Upload by user)
Bloody Mary Sauce3/4 cup catsup1 tablespoon prepared horseradishJuice of 1 lime1 teaspoon Worcestershire sauce2 dashes Tabasco sauce Mix all ingredients together, then store in refrigerator.Makes 1 cup. (Upload by user)
No-cholesterol mayonnaise
No Cholesterol Mayonnaise1/3 cup Egg Beaters or similar egg substitute (at room temperature)3/4 teaspoon salt (optional)1/2 teaspoon dry mustard1/4 teaspoon paprika1/8 teaspoon cayenne2 tablespoons lemon juice1 cup olive oil, vegetable oil, o (Upload by user)
No Cholesterol Mayonnaise1/3 cup Egg Beaters or similar egg substitute (at room temperature)3/4 teaspoon salt (optional)1/2 teaspoon dry mustard1/4 teaspoon paprika1/8 teaspoon cayenne2 tablespoons lemon juice1 cup olive oil, vegetable oil, o (Upload by user)
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Dresden sauce
Dresden SauceServe this creamy horseradish sauce with roast beef, fondue, fish, corned beef or any sliced meat for sandwiches or wraps.1 cup sour cream1 teaspoon Dijon mustard1 1/2 teaspoons horseradishSalt, to tasteMix ingredients until well blended. Cover and (Upload by user)
Dresden SauceServe this creamy horseradish sauce with roast beef, fondue, fish, corned beef or any sliced meat for sandwiches or wraps.1 cup sour cream1 teaspoon Dijon mustard1 1/2 teaspoons horseradishSalt, to tasteMix ingredients until well blended. Cover and (Upload by user)
Cherry sauce for ham
Cherry Sauce for Ham1 (10 ounce) bottle maraschino cherries (reserve juice)Slivered almonds1/2 cup wine vinegar2 teaspoons pickling spice, tied in cheeseclot cup brown sugar2 tablespoons cornstarch2 tablespoons butter1 to 2 teaspoons juice from prepared hors (Upload by user)
Cherry Sauce for Ham1 (10 ounce) bottle maraschino cherries (reserve juice)Slivered almonds1/2 cup wine vinegar2 teaspoons pickling spice, tied in cheeseclot cup brown sugar2 tablespoons cornstarch2 tablespoons butter1 to 2 teaspoons juice from prepared hors (Upload by user)
Chipotle mayonnaise
Chipotle Mayonnaise1/2 cup mayonnaise1 teaspoon minced canned chipotle pepper, or to taste1 teaspoon adobo sauce from chipotle canCombine all ingredients and mix well.Makes 1/2 cup. (Upload by user)
Chipotle Mayonnaise1/2 cup mayonnaise1 teaspoon minced canned chipotle pepper, or to taste1 teaspoon adobo sauce from chipotle canCombine all ingredients and mix well.Makes 1/2 cup. (Upload by user)
Adobo
Adobo4 large ancho chiles1/8 teaspoon cumin seed1/8 teaspoon Mexican oregano1/8 teaspoon thyme1 tablespoon salt2 cloves garlic, peeled1/2 cup mild white vinegarToast the chiles lightly, turning them from time to time so they do not burn. Slit them open and (Upload by user)
Adobo4 large ancho chiles1/8 teaspoon cumin seed1/8 teaspoon Mexican oregano1/8 teaspoon thyme1 tablespoon salt2 cloves garlic, peeled1/2 cup mild white vinegarToast the chiles lightly, turning them from time to time so they do not burn. Slit them open and (Upload by user)
Cilantro pesto
Cilantro PestoUse this as you would traditional pesto � with pasta or on grilled chicken or fish.1 1/2 cups firmly packed fresh cilantro1/2 cup firmly packed fresh parsley1/2 cup grated Parmesan cheese1/2 cup vegetable oil1/4 teaspoon salt3 cloves garlic1/4 (Upload by user)
Cilantro PestoUse this as you would traditional pesto � with pasta or on grilled chicken or fish.1 1/2 cups firmly packed fresh cilantro1/2 cup firmly packed fresh parsley1/2 cup grated Parmesan cheese1/2 cup vegetable oil1/4 teaspoon salt3 cloves garlic1/4 (Upload by user)
Crema
CremaCrema is the traditional garnish for many Mexican foods. In the United States, sour cream is often used as a substitute. Prepare Crema 24 hours in advance. It can either be spooned over or piped onto the top of soups and other dishes in various designs, such as cacti, zigzags, (Upload by user)
CremaCrema is the traditional garnish for many Mexican foods. In the United States, sour cream is often used as a substitute. Prepare Crema 24 hours in advance. It can either be spooned over or piped onto the top of soups and other dishes in various designs, such as cacti, zigzags, (Upload by user)
Cumin salt
Cumin SaltSprinkle this on freshly made corn tortilla chips!1 teaspoon coarse salt1/2 teaspoon ground cumin1/2 teaspoon celery salt1/4 teaspoon cayenne pepper1/4 teaspoon garlic powder (Upload by user)
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Cumin SaltSprinkle this on freshly made corn tortilla chips!1 teaspoon coarse salt1/2 teaspoon ground cumin1/2 teaspoon celery salt1/4 teaspoon cayenne pepper1/4 teaspoon garlic powder (Upload by user)
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Escabeche
Escabeche1 pound tomatillos, husked and halved1 whole mild green chile, roasted and sliced in several fat strips1 whole mild red chile, roasted and sliced in several fat strips2 fresh jalape?os6 garlic cloves, halved1 cup wh (Upload by user)
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Escabeche1 pound tomatillos, husked and halved1 whole mild green chile, roasted and sliced in several fat strips1 whole mild red chile, roasted and sliced in several fat strips2 fresh jalape?os6 garlic cloves, halved1 cup wh (Upload by user)
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Fajita marinade
Fajita Marinade2 pounds skirt steaks (fajitas)3/4 cup Mexican lime juice1/4 teaspoon Worcestershire sauce1/4 teaspoon soy sauce1/2 teaspoon ground black pepper1/2 teaspoon salt, or to tasteHalve the skirt steaks lengthwise. Mix the remaining ingredients. Marina (Upload by user)
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Fajita Marinade2 pounds skirt steaks (fajitas)3/4 cup Mexican lime juice1/4 teaspoon Worcestershire sauce1/4 teaspoon soy sauce1/2 teaspoon ground black pepper1/2 teaspoon salt, or to tasteHalve the skirt steaks lengthwise. Mix the remaining ingredients. Marina (Upload by user)
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Firehouse chili powder
Firehouse Chili PowderThis powder is fresher tasting and more pungent than a store bought brand, so use a bit less. If you are a purist, never substitute this for pure chile powder.6 tablespoons paprika2 tablespoons turmeric1 tablespoon dried mild or hot chile peppers1 (Upload by user)
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Firehouse Chili PowderThis powder is fresher tasting and more pungent than a store bought brand, so use a bit less. If you are a purist, never substitute this for pure chile powder.6 tablespoons paprika2 tablespoons turmeric1 tablespoon dried mild or hot chile peppers1 (Upload by user)
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Fruit vinegar
Fruit Vinegar1 cup red raspberries or other fruit1 quart red wine vinegarPlace clean fruit in a sterilized jar. Warm the vinegar in a non reactive pan, then pour it over the fruit. Seal the jar. Let it stand for 1 month, then strain out the fruit and bottle the resulting vineg (Upload by user)
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Fruit Vinegar1 cup red raspberries or other fruit1 quart red wine vinegarPlace clean fruit in a sterilized jar. Warm the vinegar in a non reactive pan, then pour it over the fruit. Seal the jar. Let it stand for 1 month, then strain out the fruit and bottle the resulting vineg (Upload by user)
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Garlic paste (pasta de ajo)
Garlic Paste (Pasta de Ajo)6 tablespoons butter2 tablespoons olive oil6 cloves garlic, finely mashedMelt butter with oil and add garlic. Cook over very low heat for 1 minute. Do not allow to brown. Brush on meat or fish before broiling or grilling. (Upload by user)
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Garlic Paste (Pasta de Ajo)6 tablespoons butter2 tablespoons olive oil6 cloves garlic, finely mashedMelt butter with oil and add garlic. Cook over very low heat for 1 minute. Do not allow to brown. Brush on meat or fish before broiling or grilling. (Upload by user)
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Green chile pesto
Green Chile Pesto6 large long green chiles or 4 medium poblanos3/4 cup pine nuts2 cups lightly packed clean, dry basil leaves and tender stems pepper1 cup extra virgin olive oil6 garlic cloves, peeled and chopped3/4 cup grated Parmesan cheese (Upload by user)
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Green Chile Pesto6 large long green chiles or 4 medium poblanos3/4 cup pine nuts2 cups lightly packed clean, dry basil leaves and tender stems pepper1 cup extra virgin olive oil6 garlic cloves, peeled and chopped3/4 cup grated Parmesan cheese (Upload by user)
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