Red Tomatillo Sauce

Red Tomatillo Sauce
Red Tomatillo Sauce

8 tomatillos, husked and washed
4 tablespoons olive oil
1 large red onion, finely diced
2 cloves garlic, finely chopped
1/2 habanero chile, coarsely chopped
3 tablespoons New Mexico chile powder
1/4 cup red wine vinegar
2 tablespoons honey
3 tablespoons chopped cilantro
Salt and freshly ground pepper

Preheat oven to 375°F. Place tomatillos in a small roasting pan, toss with 2 tablespoons of olive oil and season with salt and pepper to taste. Roast until soft, about 20 to 25 minutes.

Heat remaining olive oil in medium sauce pan, add onions and cook until soft. Add garlic and habanero and cook for 1 minute. Add the chile powder and cook for 1 minute. Add the tomatillos, stir, and cook for 10 minutes.

Transfer the mixture to a food processor, add the vinegar, honey, and cilantro, and process until almost smooth.

Season with salt and pepper.



Horseradish Barbecue Sauce

Horseradish Barbecue Sauce
Horseradish Barbecue Sauce

8 ounces tomato sauce
1/4 cup tomato paste
3 tablespoons beer
3 tablespoons cider vinegar
2 tablespoons brown sugar
1/2 teaspoon paprika
1/4 teaspoon salt
2 teaspoons prepared horseradish

Combine all ingredients, except horseradish, in a 1-quart glass measure. Stir until mixture is well blended. Cover with wax paper.

Microwave on HIGH for 8 to 9 minutes, stirring every 3 minutes.

Stir in horseradish.

Serve with fish, shrimp or beef.

Yields 20 servings.


Avocado Puree

2 ripe avacodo, peeled, pitted, and coarsely chopped
3 tablespoons fresh lime juice
1 tablespoon honey
3 tablespoons chopped cilantro
Salt and pepper

Place avocado and lime juice in a food processor and process until smooth. Add the honey and pulse 3 times. Add the cilantro and pulse until just combined but there are still some flecks. Season with salt and pepper, to taste.


OXO Good Grips 3-in-1 Avocado Slicer, Green

Cherry Glazed Ham

1 can cherry pie filling
1 cup orange marmalade (with rind)
1/2 cup sherry flavoring

Heat oven to 350 degrees (moderate).

Score the ham diagonally into 1-inch squares.

Make glaze by combining juice from 1 can cherry pie filling (reserving cherries for garnish), 1 cup orange marmalade with rind, and 1/2 cup sherry flavoring. Pour over ham and bake allowing 12 to 14 minutes per pound. Baste often.


Pyrex Prepware 3-Piece Glass Mixing Bowl Set

Pineapple Ham Glaze

1 cup brown sugar (packed)
1 tablespoon cornstarch
1/4 teaspoon salt
1 can (8 1/2 ounces) crushed pineapple (with syrup)
2 tablespoons lemon juice
1 tablespoon prepared mustard

Mix brown sugar, cornstarch and salt in small saucepan.

Stir in crushed pineapple, lemon juice and mustard. Cook over medium heat, stirring constantly, until mixture comes to a boil.

Makes 1 3/4 cups.


Cooking with Brown Sugar: 51 Recipes

Apricot Glaze for Ham

1/2 cup brown sugar (packed)
1 tablespoon cornstarch
1/2 teaspoon ginger
1/4 teaspoon salt
1 can (12 ounces) apricot nectar
1 tablespoon lemon juice

Mix brown sugar, cornstarch, ginger and salt in small saucepan. Stir in apricot nectar and lemon juice. Cook over medium heat, stirring constantly, until mixture thickens and boils.

Boil and stir 1 minute.

About 1 1/2 cups.


Cooking with Brown Sugar: 51 Recipes