Tag Archives: Sauce

TOMATO PESTO

4 Sep

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1 cup roasted tomatoes, can be Romas or cherry tomatoes 

1/4 cup almonds (you can use whatever nut is available or pine nuts)

1/2 tsp kosher salt

2 Tbsp Parmesan cheese 

4 cloves garlic, peeled

1/3-1/2 cup good quality olive oil

Juice of 1/2 lemon (add if you feel it needs additional acidity…I usually do)

 

Add your basil, roasted tomatoes, almonds, salt, garlic, and cheese to the processor.  Pulse several times until ingredients are combined.  Slowly drizzle the oil into the food processor via the tube as the processor is running.  Add only as much oil as you need to reach the proper consistency.  Taste the pesto and adjust seasoning.  Add lemon juice if desired for additional acidity. Pulse pesto one last time to combine before scooping the mixture into ice cube trays, muffin cups, or jars to freeze.  Once frozen, the pesto in the ice cube trays and muffin cups can be removed and placed in a freezer bag for storage.  If you want to keep this pesto in the refrigerator for a few days rather than freezing, place the mixture in a jar and pour a little olive oil on top to prevent it from darkening.  

 

Chili Garlic and Ginger Dipping Sauce

6 Jun

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By Bev Dobson

9 cups vinegar

3 cups chopped chilli ( I used variety of red and green and yellow )

2 tsp granulated garlic

1 piece green ginger 2″ x1″ approx

skin and cores 3 apples

6 cups sugar

chop all chilli and ginger in food processor ,

place all ingredients except sugar in heavy non stick saucepan

put apple pieces in ball add to pan boil for 30 min add sugar,

bring to boil and simmer for 45 minutes ,remove ball and fill hot sterilized jars

and process in bwb for 10 min hold boil

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