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In case you didn’t know it, Thursday is Cinco De Mayo – the day celebrating the Mexican Army’s victory over the French soldiers in 1862.  I don’t know how it is celebrated in Mexico, but in the USA we have parties, usually with a Mexican theme.  And I do love a theme.

Here are three sauces that can be used in and with many Mexican dishes. Each dish is made with a combination of the vegetables shown above.

3 MEXICAN SAUCES

CILANTRO JALEPENO SAUCE

INGREDIENTS

4 jalapenos, halved and seeded

2 cups cilantro

½ cup sour cream or yogurt

2 cloves of garlic

1 lime, juiced

¼ teaspoon salt

½ olive oil

1 tablespoon of vinegar

INSTRUCTIONS

Put first 6 ingredients in a blender or food processer.   Puree the contents while slowly adding vinegar and oil until it is emulsified.

 

ROASTED SALSA

INGREDIENTS

10 roma tomatoes

2 jalapeños (seeded or not depending

on the heat you want)

3 cloves garlic

1 shallot

1 yellow onion

1 tsp. cumin

Juice of ½ a lime

½ teaspoon salt

⅛ teaspoon pepper

2 tablespoons olive oil

¼ cup chopped cilantro (or more, if desired)

INSTRUCTIONS

Preheat oven to 400. Place tomatoes, garlic, shallot, onion and whole jalapeños on a cookie sheet. Drizzle with the oil. Bake 20 minutes.

Let cool.

Place vegetables and all remaining ingredients in food processor or blender and blend to the consistency you prefer. Adjust salt, pepper and lime juice to your taste.

 

TOMATILLO SAUCE

INGREDIENTS

1 poblano – halved and seeded

4-5 tomatillos – husked and washed

2 tablespoons of olive oiL

¼ cup of a red onions

1 garlic clove

¼ cup of fresh cilantro

2-3 tablespoons of lime juice

salt & pepper to taste

INSTRUCTIONS

Preheat oven to 400. Place pablano, tomatillos, garlic and onion on a cookie sheet. Drizzle with the little oil. Bake 20 minutes.

Let cool.

Place vegetables and all remaining ingredients in food processor or blender and blend to the consistency you prefer. Adjust salt, pepper and lime juice to your taste.

Eat and enjoy,

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