DateSeptember 8, 2009

Mexican Red sauce

This is a bit complicated and requires a lot of spices but it is a very good recipe.



1. Use a food processor to blend all ingredients except oil and tomatoes to a coarse grind.

2. Transfer this mixture to a large heavy saucepan and saute it in the oil for 15 minutes. Add chopped tomatoes and allow the mixture to simmer for at least an hour.

Stew dried peppers until plump then add to mix as you puree to taste. I like it hot so I use several.

Baja Sauce

  • 1/4 red bell pepper, seeded and chopped
  • 1 jalapeno pepper, sliced
  • 2 tablespoons diced onion
  • 1 cup mayonnaise
  • 1 tablespoon vinegar
  • 1/4 teaspoon cracked black pepper
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon cumin


  1. Place bell pepper, jalapeno pepper, and onion in the bowl of a food processor; puree until smooth. Stir together 4 teaspoons of this puree with the mayonnaise, and vinegar in a small bowl. Season with pepper, garlic powder, and cumin. Cover, and refrigerate for at least 3 hours to allow flavors to develop.

Mayo don’t buy make it yourself!

Prep Time: 5 minutes

Cook Time: 5 minutes


  • 2 egg yolks
  • 3/4 teaspoon salt
  • 1/2 teaspoon powdered mustard
  • 1/8 teaspoon sugar
  • Pinch cayenne pepper
  • 4 to 5 teaspoons lemon juice or white vinegar
  • 1-1/2 cups olive or other salad oil
  • 4 teaspoons hot water


Beat yolks, salt, mustard, sugar, pepper, and 1 teaspoon lemon juice in a small bowl until very thick and pale yellow. (Note: If using electric mixer, beat at medium speed.) Add about 1/4 cup oil, drop by drop, beating vigorously all the while. Beat in 1 teaspoon each lemon juice and hot water. Add another 1/4 cup oil, a few drops at a time, beating vigorously all the while. Beat in another teaspoon each lemon juice and water. Add 1/2 cup oil in a very fine steady stream, beating constantly, then mix in remaining lemon juice and water; slowly beat in remaining oil. If you like, thin mayonnaise with a little additional hot water. Cover and refrigerate until needed. Do not keep longer than 1 week.

Yield: 1-1/2 cups

Flat bread

Baked or fried around the world. Flat breads are unleavened breads that can be quickly and easily made with minimal ingredients.

A flatbread is a simple bread made with flour, water, and salt and then thoroughly rolled into flattened dough.

Some flatbreads such as whole wheat varieties may use yeast or sourdough as a rising agent.

Corn tortilla

  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups cornmeal
  • 2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1 cup warm water (110 degrees F/45 degrees C)


  1. In a large bowl, stir together the flour and cornmeal. Add baking powder and salt, and mix together well. Stir in water to form a crumbly dough. Work dough with your hands until it holds together.
  2. On a floured surface, knead dough until smooth. Divide dough into 10 to 12 pieces. Roll each into the shape of a ball. Cover lightly with saran wrap and let rest for 10 to 15 minutes.
  3. Flatten each piece of dough by hand, then roll into a 8 to 9 inch round.
  4. Heat a large skillet over medium heat. Lightly grease the hot pan, and place one tortilla in the pan. Cook tortilla until light brown, turning to ensure equal browning. Repeat with remaining tortillas.

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