• Asako Kimchi

• Bartlett Pear Chutney

• Black Pepper Ponzu Sauce

• Caramel Kumquat Sauce

• Caramel Pecan Sauce

• Caramelized Red Onion Jam

• Carrot Marmalade

• Chimichurri

• Chocolate Hazelnut Spread - Real Nutella

• Chunky Tomato Salsa

• Cilantro Pesto

• Citrus Pepper Wet Rub

• Classic Caramel Sauce

• Coriander Beetroot Sauce

• Corn Relish

• Cortido

• Cranberry Ketchup

• Cranberry Sauce with Orange and Grand Marnier

• Easiest Caramel Sauce

• Fig and Olive Tapenade

• Freshly Churned Butter

• Fruit Salsa

• Gingery Tomato Chutney

• Green Pea and Mint Sauce

• Herbed Cashew Cream Cheese

• Horseradish Hollandaise

• Jicama Cranberry Salsa

• Lacto-Fermented Pickles

• Mango Chutney

• Margie s Chipotle and Roasted Garlic Mayo

• Preserved Lemons

• Ralph's Pumpkin Chutney

• Raspberry Coulis

• Rhubarb Chutney

• Rhubarb Vinaigrette

• Rhubarb, Ginger and Pink Grapefruit Preserves

• Rich Pan Sauce with Chicken

• Roasted Carrot Hummus

• Roasted Garlic Mustard

• Roasted Red Pepper Creme

• Roasted Tomatillo Salsa

• Roasted Tomatillo, Tomato and Morita Chile Salsa

• Seaweed and Pepper Sprinkle

• Simple Tomato Sauce

• Smokey Garlic Pepper Dry Rub

• Smokey Maple Salad Dressing with Lapsang Souchong

• Spiced Fig and Orange Caramel

• Spiced Nut Butter

• Spring Green Pesto

• Strawberry Lavender Cordial

• Sun-dried Tomato Pesto

• Tomato de Arbol Salsa

• UNA's Smoked Paprika Ketchup

Roasted Tomatillo, Tomato and Morita Chile Salsa

Mar/Apr 2008
This salsa is used as a table sauce in place of hot sauce. Adds sparkle to scrambled eggs, grilled chicken, tacos and tostadas!

3 dried morita chiles
7 fresh tomatillos, husked and washed
4 medium roma tomatoes
2 small garlic cloves
1/4 small onion
Salt to taste

Heat a frypan over medium heat. Place the chiles in the hot pan, and using a spatula, press them against the sides for 3 to 5 seconds. Turn and press, so that all sides begin to puff a bit.  Place the chiles in a bowl with warm water to cover for 5 minutes.

Preheat broiler. Line a baking sheet with foil and arrange tomatillos, tomatoes, onion and garlic on baking sheet. Broil until the ingredients are soft and blackened in spots. Cool. Transfer ingredients and juices to a blender; add the chiles and blend until smooth. Season with salt. Makes about 2 cups.