Garlic Butter

4 cloves garlic, smashed

6 tbsps salted butter, I prefer Kerrygold

Melt the butter in a small saucepan with the smashed garlic then take it off heat and let it sit for at least 10 minutes.

One variation is to add juice from 1/2 a lemon.

Tahini Sauce

⅔ cup tahini

1 tbsp lemon juice (roughly)

⅔ cup warm water (more or less)

pinch of salt

Mix the tahini, lemon juice, warm water and salt.  Adjust the salt level to taste and water level for smoothness and thick/thinness.

This is the basic version. Feel free to punch up with garlic, cayenne, paprika, or any other spices you like.

Chimichurri

1 cup fresh parsley

1 cup fresh cilantro

1 tsp dried oregano or 2 tsp fresh

One large clove of garlic

Zest of one lime

Juice of one lime, plus enough red wine vinegar to equal ¼ cup, if necessary

½ cup olive oil

Place the parsley, cilantro, oregano, garlic, zest, juice/vinegar and olive oil in a blender.  Pulse several times until chopped and combined but the herbs are not totally pulverized.

Basil Pesto

½ cup pine nuts

⅔ cup grated parmesan

1 garlic clove, smashed

6 or so cups of basil leaves

½-¾ cup olive oil

Salt

Place the pine nuts, cheese and garlic into a food processor or blender.  Process until the nuts are well ground. Add the basil and, while processing, add a stream of the olive oil until it has reached a consistency you like.  Some prefer loose and oily, some more thick. Salt to taste.

Note: for variety, switch up the basil with arugula or spinach or kale or cilantro or any combination.

Enchilada Sauce

4 cloves garlic, chopped

1 small or ½ large onion, chopped

1 green pepper, chopped

½ can chipotles in adobo (see note below)

1 28 oz can crushed or diced tomatoes, preferably fire roasted if you can find

1 tbsp tomato paste

2 tsps cumin

2 tsps oregano

1 tbsp brown sugar

Salt 

Heat a skillet over medium with a small amount of oil coating the bottom.  Add the peppers and onions to the pan and cook for 3-4 minutes, add the garlic and cook until all are softened, another 1-3 minutes.  Add the tomato paste, remaining 2 tsps of cumin, as well as the oregano and brown sugar. Mix and cook this together for a minute and then add on the can of tomatoes and ½ the can of chipotles, including the sauce.  If you like less heat, pour more sauce but fewer peppers. Cook this all for 5-10 minutes. Puree until smooth with either an immersion blender (my preference) or in a blender, batching as necessary.

Peanut Sauce

½ cup peanut butter

¼ cup soy sauce

1 tbsp rice vinegar

1 tbsp sesame oil

1 tsp chili sauce or sriracha (optional)

Water as necessary

Method:

Mix all ingredients.  Add water by tbsps to thin.

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