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Sauce Recipes

Amatriciana sauce
Apple Butter sauce
Apricot Ham
Bechamel sauce
Black Walnut
Cajun Vegetable
Coriander sauce
Dijon Mustard
Egg sauce
Elderberry sauce
Habanero Pepper
Herb Butter
Honey Celery Seed
Hot Pepper Chocolate
Kiwi sauce
Lemon sauce
Lobster sauce
Mandarin Ginger
Marshmallow Sauce
Nectarine sauce
Peanut Butter sauce
Potato sauce
Raisin Sauce
Red Clam Sauce
Roasted Root
Roux Sauce
Salsa Nueva
Salsa Verde
Scallop sauce
Seafood Newburg
Second-day Chili
Spicy BBQ
Stewed Tomato
Strawberry sauce
Swiss Cheese
Tartar sauce
Turkey sauce
Tzatziki sauce
West Indies Pepper
White Wine
Yellow Curry


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Essential cookware

Salsa Nueva Sauce


  • 1 cup of baby corn, chopped
  • 1 cup of green tomatoes, chopped
  • 1 onion, chopped
  • 1 jalapeno, chopped
  • 1 cup of baby carrots, chopped
  • 1 can of chickpeas
  • 1 can of black beans
  • 4 tbsp of olive oil
  • salt and pepper
  • 1/2 cup of cream cheese
  • 1/4 cup of cream


  1. Puree the ingredients and refrigerate them for 2 hours.
  2. Pour over top of roasted roots or raw vegetables.




Salsa Suprema Sauce


  • 2 avocados, peeled, pitted and cubed
  • 1 onion, chopped
  • 1 cup of tomatoes, chopped
  • 1 lemon, squeezed
  • 3/4 cup of cream
  • 1/4 cup of cilantro
  • 1/2 cup of black beans
  • 1 small chili, chopped


  1. Puree the ingredients together.
  2. Whip them with a blender on high for 3 minutes.
  3. Place the sauce in the refrigerator for 1 hour before serving




Tomatillo Salsa Sauce


  • 1 large can of tomatillos
  • 3 chilies, baked and chopped
  • 1/4 cup of chicken broth
  • 1 clove of garlic
  • 4 tbsp of olive oil
  • 1 tbsp of lime juice
  • 1 tbsp of lemon juice
  • salt and pepper to taste
  • 1/4 cup of vinegar


  1. Mix all the ingredients together.
  2. Refrigerate them for 1 hour.
  3. Serve with Mexican food, enchiladas.

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