This is a really great dipping sauce for spring rolls and it also makes a fantastic marinade for grilled meats. I have found that it is best to make it a day ahead of time. Keep it in a jar with a tight fitting lid and shake periodically to help the flavors come together.

Ingredients

• 1/2 cup Sweet and Sour Sauce
• 2 tablespoons Soy Sauce
• 2 hot Chili Peppers

Finely mince the chili peppers.

Mix all of the ingredients together.

Unlike most sweet and sour sauces, this one is not red and thick. I see no reason to add red food coloring or make it gloppy and thick. The basic recipe can be done in any amount as it is just equal parts water to vinegar and equal parts liquid to sugar.

Ingredients

• 1 cup Rice Wine Vinegar
• 1 cup Water
• 2 cups Sugar
• 6 cloves of Garlic, minced
• Shredded Carrot, for garnish

Bring everything to a hard boil except the carrot. Boil for 3- 5 minutes. The longer it rapidly boils, the thicker the sauce will be.

Let cool for at least 2 hours before serving and garnish with the carrots. It should set up a little bit thicker when cooled and the bits of garlic will float in the middle.

Ingredients:

• 1 Mango, cut up
• 1 very ripe Plantain, cut up
• 1 jalapeno, cut up
• 1 tablespoon Sugar
• 1 teaspoon kosher Salt
• 1 tablespoon Butter
• Cilantro
• Juice of 2 oranges

Put the of all ingredients except the cilantro & orange juice in a foil pouch. Roast on indirect heat on the grill for 30 – 40 minutes. Add the contents of your foil pouch along with the cilantro & orange juice to a food processor and blend until smooth. Sauce will be thick like guacamole.

This sauce was served with Caribbean tacos.

Ingredients:

• 4 large fresh Tomatoes, quartered
• 1 quarter of an Onion, use larger pieces
• 2-3 table spoons Roasted Garlic Oil*
• 1/2 cup freshly grated Parmigiano Reggiano
• 1/2 teaspoon Kosher Salt
• Olive oil, for coating the tomatoes and onions
• 1/4 teaspoon of Crushed Red Pepper. (+ or – to your own liking)

*When I make roasted garlic I put a few table spoons of olive oil in a foil packet with a head of garlic and a little kosher salt. Instead of adding the roasted garlic in this sauce and olive oil, just use this garlic infused oil instead. Spread the roasted cloves over some grilled baguettes.

The tomatoes should be grilled until they are almost falling through the grates. As you take them off of the grill, try to discard the skins. Leave them on while grilling though, this helps them stay together.

In a food processor, blend everything together.

This makes an excellent sauce for pizza, pasta or a dipping sauce for bread.

Ingredients:

• About 12 Cherry Tomatoes
• 1 ripe Peach
• 1 slice of a Red Onion
• 1 tablespoon Honey
• Pinch of Kosher Salt
• 1 Serrano Pepper
• 1 tablespoon of Fresh Cilantro
• Extra Virgin Olive Oil, for brushing

Brush the tomatoes and peach with olive oil and sprinkle with salt. Place them all on a hot grill.

Never mind the picture of corn in there, that’s another story, but I did slip some in the salsa and it was great!

The peach will need to come off first after about five minutes.

The tomatoes and onions will come off after ten minutes of total grilling time. Give them all a nice charring. The times I give you are just an approximation, so go by what the food looks like, not your stop watch.

Blitz all of the ingredients in the food processor.

All done!

Ingredients:

• Tomatillos, about a dozen
• Anaheim Pepper
• jalapeno
• Onion
• Roasted Garlic
• Cilantro
• Juice of one Lime
• Salt to taste

If you have never used tomatillos, they have a papery husk on the outside. When you peel it off their skin is sticky until washed.

You need need to peel the tomatillos and rinse them with water with the peppers.

Coat the tomatillos, peppers & onions with olive oil. I normally just pour a little olive oil in a plastic bag with the veggies and shake it up and dump them out on the grill.

It’s okay to pretty much char them because you want that. The onions should be taken off the grill first since they have high sugar content and will burn quickly.

Peal the skin off of the anaheim pepper; it should slip right off. If you can’t get it all that’s okay, since a little charred skin adds nice flavor.

Whiz all of the ingredients in a food processor.

All Done!

Ingredients:
1 Avocado
2 spoonfuls of Fresh Tomato Salsa
Kosher Salt

Remove the outer skin and the seed of the avocado.

Mash the avacado with a fork, mix in the fresh salsa and season to taste with salt.

Ingredients:
8 Tomatoes
1/4 Red Onion
1 bunch Cilantro
1 Serrano Pepper
1 Lime
Salt
Sugar

The Ingredients….

Add the tomatoes to a food processor and blend until somewhat smooth. Place puréed tomatoes in a sieve or colander.

Squeeze out excess liquid. This step will prevent the salsa from becoming soupy when we add the lime juice.

Add the red onion, serrano and cilantro to the food processor and give it a whirl.

Pour the contents of the food processor into a bowl, and add pureéd tomatoes in as well. Add lime juice, then salt and sugar to taste. Mix by hand.

This will come to its full flavor when it has had time to rest in the refrigerator for at least an hour.