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Cherry Sauce for Ham

1 (10 ounce) bottle maraschino cherries (reserve juice)
Slivered almonds
1/2 cup wine vinegar
2 teaspoons pickling spice, tied in cheesecloth
1 cup brown sugar
2 tablespoons cornstarch
2 tablespoons butter
1 to 2 teaspoons juice from prepared horseradish (optional)
Red food coloringMeasure cherry juice and add water to make 1 1/2 cups. Stuff each cherry with 3 almond slivers. Combine cherry juice and all ingredients except cherries in saucepan and cook, stirring until thick. Remove from heat, remove pickling spice and add cherries. Serve at room temperature.Makes 2 cups.

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)

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)

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)

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)

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)

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)

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)

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)

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)

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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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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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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Black bean drizzle
Black Bean Drizzle1 cup drained warm cooked black beans3/4 cup bean broth or water, warmed2 teaspoons Chipotles en Adobe Pur?e3/4 teaspoon saltPur?e all ingredients in a blender until very smooth. Taste and adjust the seasoning. Force pur?e through a fine meshed sieve (Upload by user)
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Green mayonnaise
Green Mayonnaise1 cup mayonnaise1/4 cup minced roasted Anaheim or New Mexico chile3 garlic cloves, roasted and mashedFresh Mexican lime juice, to tasteCombine all ingredients in a bowl and mix well. Refrigerate the mayonnaise for at least 1 hour.Use as a sandwic (Upload by user)
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Habanero catsup
Habanero Catsup1 (15 ounce) can peaches with syrup1 1/2 cups canned crushed tomatoes1/2 medium white onion, chopped2 garlic cloves1 fresh, pickled, or reconstituted    dried Habanero, seeded and chopped2 tablespoons butter1/4 cup cider vinegarb (Upload by user)
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Hot hot vinegar
Hot Hot Vinegar9 chiles de ?rbol7 cascabel chiles1/2 bunch fresh cilantro leaves2 fresh scallions3 garlic cloves, halved3 3/4 cups cider vinegarIn a dry cast iron skillet, toast chiles briefly over medium heat, just until fragrance begins to be released. Place (Upload by user)
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