Category: Ethnic – Regional

Asian Sauces

Spicy Sesame Sauce

1 teaspoon white sesame seeds

2 cloves garlic, minced

1 green onion, green and white parts, finely sliced

1 teaspoon infused green tea leaves, minced

1/4 cup teriyaki sauce

2 tablespoons lemon juice

1 teaspoon sesame oil

1 teaspoon thinly shredded fresh red chile pepper

Preheat the oven to 350°F. Toast the sesame seeds on a baking sheet in the oven for 5 to 6 minutes, occasionally shaking the pan gently, until seeds turn brown. Place in a bowl and let them cool.

Add the remaining ingredients to the sesame seeds and mix to combine. Cover and let the flavors blend in the refrigerator for about 30 minutes before using.

Asian Sauces

Soy-Sesame Dipping Sauce

1/2 cup low-sodium soy sauce

1/4 cup rice vinegar

2 tablespoons minced fresh green onions

2 tablespoons fresh lemon juice

2 teaspoons dark sesame oil

4 large garlic cloves, minced

Combine all ingredients; stir well with a whisk. Cover; let stand at least 15 minutes before serving.

Makes 1 cup (serving size: 1 tablespoon)

Asian Sauces

Sharon’s Spicy Peanut Sauce

Post author By Sharon
Post date September 12, 2011
No Comments on Sharon’s Spicy Peanut Sauce

3/4 cup peanut butter, smooth or crunchy, your preference

1/2 cup teriyaki sauce

1/4 cup soy sauce

1/4 cup water

1 tablespoon hoisin sauce

2 tablespoons lime juice

1 tablespoon brown sugar

1/2 teaspoon garlic, diced

1/4 teaspoon ginger

1/8 teaspoon hot pepper flakes

Place all ingredients in microwave safe bowl. Microwave for 30 seconds. Stir well.

4 Servings

Mexican Sauces

Salsa Roja

2 cups diced fresh plum tomatoes

1-1/2 cups diced red bell pepper

1-1/3 cups chopped onion

2 large jalapeno peppers, seeded and diced

1 (14.5-ounce) can plum tomatoes, undrained and chopped

6 garlic cloves, minced

3/4 cup chopped fresh cilantro

1/4 cup chopped fresh parsley

1/4 cup fresh lime juice

2 tablespoons finely chopped fresh oregano

2 tablespoons balsamic vinegar

1 teaspoon ground cumin

1/4 teaspoon salt

1/4 teaspoon freshly ground pepper

1 (5.5-ounce) can no-salt-added vegetable juice

Combine first 6 ingredients in a large bowl; toss gently. Combine cilantro and remaining ingredients in a small bowl, and stir well. Stir cilantro mixture into tomato mixture. Chill.

Makes 6 cups (serving size: 1/4 cup)

Mexican Sauces

Red Hot Sauce

1 ounce dried chile arbols, seeded

1/2 cup boiling water

3 cups chopped onion

1 cup water

1/2 cup chopped tomatillos (about 2)

2 teaspoons dried oregano

1-1/2 teaspoons ground cumin

1/2 teaspoon salt

3 garlic cloves

1 (8-ounce) can tomato sauce

Combine chiles and boiling water; let stand 30 minutes. Drain. Combine chiles, onion, and next 6 ingredients (onion through garlic) in a medium saucepan. Place over medium-high heat; bring to a boil. Reduce heat; simmer 20 minutes. Remove from heat; cool 15 minutes. Place onion mixture in a blender or food processor; process until blended (do not overblend). Add tomato sauce; stir well.

Yield: 3 cups (serving size: 3 tablespoons).

Italian Sauces