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Archive for the ‘dipping’ Category

I use this basic tomato sauce for many dishes including as a dipping sauce for mozzarella sticks, fried calamari, for meat or eggplant lasagna, spaghetti with meatballs, penne all’arrabiatta, vodka sauce, pizza sauce, soups and Mom’s one-pot-spaghetti among others.  It is very simple and versatile, just use your imagination.

Enjoy!

Basic Tomato Sauce

(yields 3 cups)

Ingredients

2  14 1/2 ounce cans of diced tomatoes

1 tsp dried oregano or italian seasoning herb mix

1 1/2 tsp fine sea salt (up to 2 tsp if you want)

Procedure

1.  Puree tomatoes in blender or with hand blender. Add to a small saucepan and simmer for about 15 minutes in med-low heat with herbs and salt. for a spicy sauce add a generous pinch of peperoncini or red pepper flakes.

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Tostones, twice fried green plantains or breadfruit (pana) patties, are a staple in caribbean cuisine and often served as a side dish, appetizer or snack.  They are called “patacones” or “tachinos” in some south american countries and can be made fresh or nowadays they also come frozen. Some people season them with plain salt, garlic mojito or mayo-ketchup, but I like to serve with this sauce which I call Mojito Caribeño.  All you need is a sharp knife to finely chop ingredients and a mortar and pestle to bring it all together.  This dipping sauce has a strong aroma and irresistible flavor. Simply spread over tostones and enjoy.  If you want to make it spicy, add a pinch of red pepper flakes or a few drops of “pique” (hot sauce).

click here to print recipe

Mojito Caribeño

Ingredients

2 large culantro leaves (recao) finely chopped

2 garlic cloves

1 tsp very finely chopped yellow onion

1 tsp very finely chopped cubanel or green pepper

scant 1 tsp salt

pepper to taste

1 tsp vinegar

pinch of ground cumin

pinch of dried oregano

4 tbsp tomato sauce

1 tbsp extra virgin olive oil

1/2 tsp lemon juice

Procedure

1.  In a mortar and pestle (pilón) mash garlic with some of the salt.

recao- culantro leaves

2.  Add finely chopped culantro (recao), onions and green pepper.  Mash with the pestle.

3.  Add cumin, oregano, salt and pepper. Mash a bit more to create a coarse paste.

4.  Add vinegar, tomato sauce, olive oil and lemon juice and stir with a spoon until all ingredients are incorporated.  Serve with tostones de platano o pana (fried plantains or breadfruit).  Refrigerate if you have any leftovers.

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This is a popular dipping sauce in Puerto Rico.  In other places it is called “Salsa Rosa” or Pink Sauce. You may use it to accompany “tostones” or fried green plantains, which my kids love.  Also, it is used to dip “sorullitos de maiz” or corn fritters. In some restaurants, I have seen that they use this sauce to accompany the shrimp and avocado salad or to dip boiled prawns. It is easy to make and versatile. The possibilities are endless.

Mayo-Ketchup dipping sauce

Ingredients

1 part ketchup

3 parts mayonnaise

Procedure

1.  Blend ingredients with a spoon until all mayonnaise lumps are gone. Place in a small bowl and serve as dipping sauce or over cold cooked shrimp. To give it a little kick,  you may add mashed garlic and finely chopped fresh “culantro” (recao). Or if you wish, you may add “pique” (hot sauce).  Refrigerate leftovers.

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