- Faux Peanut Sauce
- Hot Sauce
- Tart Cherry Sauce
Faux Peanut Sauce
- 2TBS fresh ginger
- 1 clove garlic
- 1 lime, juice only
- 1 TBS saba (medieval Italian grape-based sweetener and thickening agent)
- 3 TBS peanut butter
- ½-1 tsp hot pepper sauce
- ½ tsp white wine vinegar
- 3TBS white wine
- 1 cup vegetable broth at room temperature
- 1 TBS rice flour
- Chopped peanuts (optional)
In food processor combine all the ingredients but the broth and flour. Process. Transfer the puree to a pot set on medium high burner. Suspend the flour in a small bowl of the broth, then add to puree. Add the rest of the broth, stir until sauce is reduced to preferred consistency. Garnish with nuts before serving.
Hot Sauce – 2 Ways
- 20 hot peppers (jalapeno, serrano, thai bird, etc.), about 1 pound, less for the more potent peppers.
- 1 large clove garlic
- ½ medium onion, sliced thin
- 2 medium tomatillos diced
- 1 bell pepper diced
- 2 TBS vegetable oil
- 1 tsp salt
- 2 cups water
- 1 cup cider vinegar or white vinegar
*Either ventilate the room or wear a mask. The capsaicin fumes will burn the tissue in your throat and nose. Do not use cast iron for this recipe.*
Peel as appropriate and dice all the vegetables. Heat the oil in a large pan on medium high. Add the vegetables and ¾ tbs of the salt. Sauté for 5 minutes. Add the water and continue to cook, stirring occasionally. After 20 minutes or so, the peppers should be very soft and most of the water evaporated.
Remove from heat and allow the mixture to cool down to room temperature. In a food processor, puree the mixture until smooth. Add the vinegar and the rest of the salt. Mix, taste, and add more salt, as necessary.
Spread – jar as is, in a mason jar. Let the mixture rest for two weeks in the refrigerator before use. Spread as a paste or add to mayonnaise, mustard, and dipping sauces.
Sauce – strain the mixture through a fine mesh sieve. Toss the solids. Place the liquid in a mason jar, letting the mixture rest for two weeks in the refrigerator before use.
Tart Cherry Sauce
- 1 lb cherries, pitted
- ½ cup water
- 3 TBS cherry liqueur (Chambourd)
- 1 TBS vanilla
- 1 lemon, juice only
- 1 TBS rice flour
Combine water, sugar, and rice flour in sauce pot. Bring to a boil and stir until sugar dissolves. Continuing stirring until a thin syrup forms.
Reduce heat. Add cherries and simmer for five minutes.
Serve warm over meats; cold over breads.
Combines well with balsamic reduction.