Santa Fe Serrano Dressing

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It is necessary to make small batches of this dressing because the avocado will discolor slightly on the second day; however, it is so good and so versatile, that it probably won’t last that long anyway. We have found that using Champagne vinegar adds zest without the harshness associated with other types of vinegars. For a tasty and unusual touch, serve the dressing over cooked chilled vegetables, such as fresh asparagus or artichokes.

Ingredients

  • 1 ripe avocado, peeled, seed removed, and cut into quarters

  • 2 tablespoons Champagne vinegar

  • 1/4 cup water

  • 1/2 cup unflavored low-fat yogurt or sour cream

  • 2 tablespoons cilantro

  • 1/4 teaspoon salt

  • 1 teaspoon sugar

  • 1 clove garlic

  • 1 fresh serrano chile, seeds and stem removed

Instructions

Place all of the ingredients in a blender or food processor and blend until thoroughly mixed. If the dressing seems too thick, add more water or yogurt. Use as soon as possible; store, covered tightly in the refrigerator until ready to use.

Creamy Jalapeño Dressing

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The use of watercress gives this dressing peppery overtones, and the jalapeños are what really gives it some zing. It is good served over salad greens, as well as poured over tender-crisp cooked vegetables such as asparagus. You might even like it as a dip for carrots, jicama, turnip spears, and celery.

Ingredients

  • 1 small bunch parsley, washed and drained

  • 1 bunch watercress, washed and drained

  • 1/2 cup canola oil

  • 1/2 cup olive oil

  • 1 clove garlic

  • 1/3 cup tarragon vinegar

  • 2 jalapeño or serrano chiles, seeds and stems removed

  • 2 shallots, cut in fourths

  • 2 teaspoons dry mustard

  • 1 tablespoon horseradish

  • 1 teaspoon soy sauce

  • 1/4 cup plain yogurt

Instructions

Combine all of the ingredients in a food processor or blender and puree. If the mixture seems too thick, add a few teaspoons of yogurt or ice water.

Rujak (Spicy Padang Fruit Salad

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World traveler Jeff Corydon, who provided this recipe, says that the secret of this spicy salad is in the sauce, and the local taste is honored by including crushed peanuts and additional chiles. Any firm fleshy fruit can be used, such as under-ripe bananas, carambolas, Asian pears, and even some vegetables like jicama or cucumber.

Ingredients

  • 1 quart water

  • 1 teaspoon salt

  • 1 pomelo or tart pink grapefruit, sectioned

  • 2 mangoes, slightly underripe, peeled and cut into bite-size pieces

  • 2 tart apples, peeled and cut into bite-size pieces

  • 1 small pineapple, peeled and cut into bite-size pieces

  • 4 serrano chiles, seeds and stems removed

  • 2 tablespoons dried tamarind pulp

  • 2 tablespoons hot water

  • 1/4 cup palm sugar or dark brown sugar

  • 1 cup water

  • 1/2 cup unsalted, roasted crushed peanuts, or 1/4 cup crunchy peanut butter

Instructions

Mix the water with the salt and add the pomelo or grapefruit, mangoes, apples, and the pineapple and soak overnight in the refrigerator.

Place the chiles in a blender and process until smooth.

Make the tamarind water by mashing the dried tamarind in the 2 tablespoons of hot water until it softens and dissolves. Strain the mixture to remove any seeds or tissue.

Melt the brown sugar in a pan with 1 cup water over low heat until the sugar dissolves, about 5 minutes. Add the crushed peanuts, processed chiles, the tamarind water, and simmer for 5 minutes, stirring often, until a fairly thick, sticky syrup forms. Put the syrup in the refrigerator to chill.

When ready to serve, drain the water from the fruits. Pour the syrup over the fruit and toss to coat evenly. Serve at once.

Keeping ‘Pace’ with Picante Sauces

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Although most commercial salsas and picante sauces are made from similar ingredients, their flavors differ because of spices, cooking techniques, and the proportion of ingredients. Perhaps this home-cooked version outdoes the original–you tell us. It is important to use only Mexican oregano, as Mediterranean oregano will make this taste like a pasta sauce.

Ingredients

  • 6 to 8 ripe red tomatoes (about 4 pounds), peeled, seeded, and chopped fine

  • 2 onions, chopped

  • 3 cloves garlic, minced

  • 1 cup cider vinegar

  • 2 teaspoons Mexican oregano

  • 1 tablespoon tomato paste

  • Salt to taste

  • 6 jalapeño chiles, seeds and stems removed, chopped

Instructions

In a large saucepan or Dutch oven, combine the tomatoes, onions, garlic, vinegar, oregano, and salt. Bring to a boil, reduce the heat and cook for 15 minutes on medium heat to thicken the sauce.

Add the jalapeños and continue cooking for 15 more minutes. Remove from the heat, cool to room temperature, and serve with chips.

Caribbean Sun-of-a Beach Hot Pepper Sauce

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If there were a typical eastern Caribbean hot sauce, this might be it. It has hints of Trinidad, Barbados, and even Grenada. To be perfectly authentic, you should buy or grow the red habaneros so popular in that part of the Caribbean, called Congo or bonney peppers. This will last up to eight weeks in the refrigerator.

Ingredients

Instructions

Combine the chiles, onion, garlic, papaya, and tomato in a food processor and puree (you may have to do this in batches). Remove to a shallow bowl.

Combine the vinegar, lime juice, and water in a saucepan and heat until it reaches a slight boil, then sprinkle the thyme, basil, nutmeg, mustard, and turmeric. Pour this hot, spiced mixture over the reserved puree and mix thoroughly. It will last up to eight weeks in the refrigerator.