Puttanesca Sauce

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The origins of this sauce are obscured in legend and lore. In Italian, 
salsa puttanesca literally means "harlot's sauce" and was thought to be 
a favorite meal of prostitutes because it was nourishing--and quick to 
make. Another source implies that it was a favorite sauce of married 
ladies who were having an affair; they would come home late and make 
this rich sauce which smelled as though it had been cooking all day. It 
can be served over your favorite pasta; or, spread it on Italian bread, 
top with parmesan cheese, and broil it for a hearty sandwich.

Ingredients

2 tablespoons olive oil
2 garlic cloves, minced
1/4 cup onion, minced
1 tablespoon capers, chopped
6 ripe tomatoes, peeled, seeded and coarsely chopped
3 tablespoons tomato paste
1/2 cup chopped black olives
2 tablespoons fresh basil or 1 tablespoon dried
3 tablespoons chopped Italian parsley
1 tablespoon crushed red New Mexican chile
1 cup beef or chicken stock
Salt and pepper to taste

Instructions

Heat the oil in a large, heavy skillet and saute the garlic, onion, and 
capers for 2 minutes. Add the chopped tomatoes and saute for 1 minute. 
Stir in the remaining ingredients, except the stock and salt and pepper, 
and bring to a boil. Turn the heat to low and add 1/2 cup of the stock 
and stir. Cover and simmer 15 minutes; stir again and add more stock if 
the mixture starts getting too thick. Simmer, uncovered, for another 15 
minutes. The mixture should be slightly thick and chunky.

Pipián Rojo (Red Pipián Sauce)

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The chiles, tomatoes, and squash seeds make this a very New World dish, 
as squash has been a staple of the Mexican diet since it was 
domesticated millennia ago. Typically, cooked chicken or turkey is added 
to this sauce from southern Mexico.

Ingredients

1 1/2 cups ripe tomatoes, chopped
1/2 cup chopped tomatillos
1 pasilla chile, seeds and stem removed
1 guajillo chile, seeds and stem removed, or substitute dried red New 
Mexican
1/4 cup lime juice
1/2 cup sesame seeds
1 tablespoon squash or pumpkin seeds (pepitas)
1 cinnamon stick, 1 inch long, broken up
2 teaspoons crushed hot New Mexican red chile
1/2 cup French bread, cubed and moistened with broth
1/4 teaspoon achiote (annatto seed)
1 tablespoon flour

Instructions

Combine the tomatoes, tomatillos, chiles, in 3/4 cup water and 1/4 cup 
lime juice in a sauce pan and cook over medium heat for 10 minutes.
Toast the sesame seeds, squash seeds, cinnamon stick, and crushed chile 
in a dry skillet over low heat for about 10 minutes.
In a food processor or blender, process the toasted ingredients, and 
then add the cooked tomato mixture, stirring into a smooth paste. Add 
the bread, achiote, 2 cups of chicken broth, flour, and process 
everything until smooth. Return the sauce to the stove and heat through.

Salsa de Chipotle (Chipotle Chile Sauce)

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From Tlaxcala comes a wonderful sauce that utilizes chipotles, or any 
type of smoked chile. Most commonly, chipotles are smoked red jalapeños. 
This is a table sauce served at room temperature to spice up any main 
dish, including meats and poultry.

Ingredients

10 dried chipotle chiles
4 mulato chiles, or substitute anchos
1/2 onion, chopped
10 cloves garlic
1 tablespoon sesame seeds
10 black peppercorns
10 cumin seeds
1/2 cinnamon stick
1 teaspoon Mexican oregano
1/2 teaspoon salt
2 tablespoons olive oil
1/4 cup vegetable oil
1/2 cup vinegar
1 cup water

Instructions

Soak the chiles in hot water until softened, about 1 hour. Remove the 
seeds and stems.
In a food processor or blender, combine the chiles, onion, garlic, olive 
oil, sesame seeds, peppercorns, cumin seeds, cinnamon stick, Mexican 
oregano, and salt and process to a paste.
Heat the olive oil and vegetable oil together in a saucepan and fry the 
paste over medium heat until it is aromatic, stirring constantly, for 
about 5 minutes. Add the vinegar and water, remove from the heat, and 
stir well.

Pique de Vinagre y Ajíes Bravos (Bird Pepper Vinegar Pique)

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Here is a classic pique recipe from Puerto Rico. As usual, the longer 
the chiles steep, the hotter the sauce will be. It should be stored in a 
bottle with a sprinkler cap so the amount of sauce can be controlled as 
it is sprinkled over grilled fish, poultry, or even into salads. Note: 
This recipe requires advance preparation.

Ingredients

1 cup cider vinegar
10 to 20 “bird peppers” (chiltepíns), or any small, hot chile, fresh or dry
4 cloves garlic, halved
10 whole peppercorns
1/8 teaspoon salt
1 sprig fresh oregano, cilantro, or mint (optional)

Instructions

Combine all ingredients in a glass jar and allow to steep in the 
refigerator for at least 24 hours to blend the flavors.

Tomato Rundown Sauce

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In Jamaica, this sauce is served over a wide variety of fish and even 
lobster. It is such a tasty sauce that it is wonderful when served over 
pasta. The term “rundown” (“oildown” in Barbados and Trinidad) refers to 
cooking vegetables in coconut milk until most of the milk is absorbed, 
leaving a light oil.

Ingredients

Meat from 2 coconuts, grated (about 4 cups)
4 cups warm water
1 small onion, chopped
1/4 cup chopped bell pepper
1/4 cup chopped scallions
1 clove garlic, minced
2 sprigs fresh thyme
1 Scotch bonnet chile, left whole (or more to taste), or substitute habanero
1/8 cup tomato paste
Salt and pepper to taste

Instructions

In a blender or food processor, combine the grated coconut meat and the 
water and puree as smooth as possible. Remove and strain, reserving the 
milk and using the “trash” for candy or pies.
Place the coconut milk in a large pot and bring to a boil to reduce it. 
Boil for about 30 minutes or until the oil begins to separate. Add the 
onion, bell pepper, scallions, garlic, thyme, and Scotch bonnet. Reduce 
the heat and cook over medium for about 20 minutes.
Add the tomato paste and salt and pepper and cook for 5 minutes longer. 
Remove the Scotch bonnet. Place the sauce in a blender or food processor 
and puree until smooth. The sauce should be creamy, with a heavy 
consistency and a light pink color.