Homemade Red Enchilada Sauce w/Roasted Garlic and Tomatoes

You can find canned Chilpotle Peppers in Adobo Sauce, in the ethnic food aisle of a large grocery store, or in a Mexican specialty shop.  The pepper and the brown sauce its packed in, will give the tomato sauce a very smokey flavor. Be careful though, as the peppers and the adobo sauce are very hot. Start with a small amount and increase if you want more heat in your enchilada sauce. There are always several peppers packed in each small can.

1 recipe of my homemade roasted pasta sauce (omitting the herbs listed in that recipe)
1 tablespoon cumin or Adobo seasoning (to taste)
1/2 of a canned Chilpotle Pepper in Adobo Sauce, pureed (HOT! start with a 1/2 and add more if desired)

Follow the instructions for the roasted pasta sauce, but add the canned chilpotle pepper when processing the roasted veggies (if using sauce already cooked and processed, simply puree the pepper and add to the pasta sauce when heating through).

Substitute the cumin or Adobo seasoning for the Italian herbs.  Bring all to a boil, reduce heat and simmer for 20 minutes.  Adjust seasonings to taste.  If you want to add more heat, just add a bit more of the pepper.

Use in your favorite Mexican recipe, or preserve following the directions for the roasted tomato and garlic pasta sauce.

Roasted Tomato and Garlic Pasta Sauce

I love this sauce.  The roasted veggies give the sauce a smokey, authentic taste.  Adjust the seasonings to suit your taste.  I've listed two 'roasting' options here. I prefer the taste of the grilled veggies (weather permitting), but the oven roasted variation requires way less effort.  

When you roast a veggie, you end up losing a lot of the liquid that you usually have to 'boil' out of the sauce.  So, you sort of make-up some of your lost time.  I've included a link for the 'roasted garlic' below.

This isn't necessarily a 'canning' recipe, but I've included those instructions below.  There's no reason why you can't whip up a big pot of homemade sauce, and enjoy it the next day over your favorite pasta.

This recipe makes 6 pints, or 3 quarts of sauce.  I like to make a batch or two, without the Italian herbs.  Its nice to have the 'generic' sauce on hand for Mexican dishes.  I've included a link here for Homemade Red Enchilada Sauce which I whip up by swapping ethnic herbs and adding some smokey heat. 

6 bulbs of roasted garlic

3 red, yellow, or orange sweet bell peppers

12 pounds ripe tomatoes (see note about tomatoes below)

1 -3 T brown sugar (start with lesser amount and add more as it cooks if desired)

2 T kosher salt

1 T balsamic vinegar

1 teaspoon fresh black pepper

1 - 2 cups fresh basil, finely snipped (adjust amount to your preference)

1 cup lightly packed assorted fresh herbs (such as oregano, thyme, lemon thyme, parsley)

*6 tablespoons lemon juice (to be added to each pint jar)

Plum (or Roma) tomatoes are the meatiest variety and best for this recipe, but I have shopped around late in the season for canning tomatoes or 'seconds' and used them with success too.  Remember not to use anything too soft and remove small blemishes with a sharp paring knife, before roasting. Wash all veggies.

To Grill Veggies:

Using long handles tongs, roast the whole tomatoes and peppers on a clean grill.  You'll have to keep turning them as they char.  Don't be afraid to let the skins blacken and peel (blisters) away as you cook them.  This is what makes the sauce so good.  Much liquid will leak out of the maters as well.  No worries on this account either as it is less you have to cook away later.

To Oven Roast:

Cut tomatoes and peppers in half length-wise.  If you don't want to stand over a hot grill, you may roast the veggies on a foil lined, oiled cookie sheet, skin side-up. Set the oven to 400 degrees and the rack about 4 inches from the heat element. Watch for the skin to blacken, blister and peel (about 40 minutes). When it does, remove from heat.

Remove the tomatoes and peppers to a very large bowl.  More liquid will seep out as they sit. When cool enough to handle, peel the roasted veggies, leaving the little charred bits that cling to the flesh.  Reserve the veggie liquid in the bottom of the bowl for a later recipe (it makes a good tomato vinaigrette). 

Working in batches, puree the veggies in a food processor or blender. Transfer to a large kettle and add the roasted garlic, sugar and vinegar.  Bring to a boil, reduce heat and simmer for at least an hour. Add the herbs and adjust the seasonings (salt, pepper, and sugar).  Simmer another 20 minutes.  Taste again and make any needed adjustments to seasoning.  Pasta sauce should be thick when done, and measure about 11 cups.

Serve right away, or freeze for later. To can, see below.

*Spoon 1 tablespoon of lemon juice into 6 pint size jars (2 tablespoon per quart).  Add the hot sauce, leaving 1/2 inch of headspace.  Seal jars and process in boiling water for 35 minutes (quarts - 50 minutes). 

Pasta With Vodka Sauce

Vodka sauce has been a favorite of mine since Aunt Mary made it for the family years ago.  Sadly I seldom think to make it.  Hopefully, recording it here will help jog my memory when I get the hankering for a bowl of pasta.

2 T olive oil
2 T butter
1 medium onion, chopped
2 garlic cloves, crushed
3/4 - 1 cup Vodka
1 (14 0z) can tomato puree (or homemade sauce)
1 cup heavy cream
1 pinch red pepper flakes
1/4 t salt
ground black pepper
1 cup freshly grated parmesan cheese

In a large skillet, combine olive oil and butter.  When butter is melted, add in chopped onion and garlic.  Stir and allow to cook for two minutes.  Pour in vodka. Stir and cook for three minutes.  Add tomato puree and stir.

Just before serving, and on low heat, stir in cream.  Allow to simmer, but not boil.  Stir in pepper flakes, salt and pepper.

Pour over one pound of penne pasta (or other largish pasta noodle) and liberally garnish with Parmesan cheese.

Creamy Yogurt Dressing

Another one of Brittany's winners!  This dressing is incredibly versatile.  Use it as a salad dressing, veggie dip, or sauce for baked or poached fish.  It would also be a wonderful accompaniment to a cold lamb sandwich, teamed with marinated red peppers!

Juice of one lemon
2 T olive oil
1 t salt
1/2 t freshly ground black pepper
1 to 2 cloves garlic, minced or crushed
1 cup plain yogurt
fresh dill (optional)

Place first five ingredients in a blender (or use a food processor or immersion blender) and puree until smooth.  Add yogurt and blend.  

Brown Sugar and Mustard Glaze For Baked Ham

You needn't spend a fortune for a deliciously glazed baked ham.  Try this simple recipe, made with ingredients you have readily on hand.

3 cups brown sugar
1/2 cup brown mustard
3 T apple cider vinegar
1 can Coke, Dr. Pepper, or root beer
dash of cayenne pepper (optional)

Combine all in saucepan. Bring to boil. Reduce heat and simmer until glaze thickens a bit.

Spoon onto ham during last 45 - 30 minutes of cook time (reheat time if ham is cooked). Delicious! (2013)

Gorgonzola Cream Sauce (for Pasta)

I made this wonderfully rich pasta sauce for Brooke's high school graduation party, and served it over lobster ravioli.  It was absolutely delicious, and quite elegant.  Serve with fresh cracked black pepper.

1 1/2 cups dry white vermouth
2 1/4 cups heavy cream
fresh ground black pepper
1/2 teaspoon freshly ground nutmeg (use a microplane grater)
2 tablespoons salt
3/4 pound sweet Gorgonzola cheese, crumbled
1 1/2 tablespoons grated, imported Parmesan cheese

Bring vermouth to a boil in a small heavy saucepan.  Reduce by half.  Add the heavy cream, bring to a boil, and lower heat to simmer.  Season to taste with freshly ground black pepper, add the nutmeg, and simmer uncovered for about 15 minutes.

Cook and drain pasta (1 1/2 pound fresh cheese tortellini, lobster ravioli, fettucini, or linguini), and toss in the cream sauce.  Dust each serving with a small dusting of nutmeg.  Yummmmy :)

Microwave Hollandaise Sauce

I found this recipe for a no-fail, microwave- hollandaise sauce, years ago in a cookbook I received as a wedding gift, when microwave ovens were just starting to find a place in residential American kitchens.  It's creamy, lemony and delicious!  In a busy kitchen, it can be made slightly ahead, and reheated.  My family enjoys it at least once a year, on our traditional Christmas Morning Eggs Benedict.


2 egg yolks, slightly beaten
3 tablespoons lemon juice
1/2 cup SALTED butter

Melt butter in a 1 pint glass measuring cup until melted, 45 seconds.
Add lemon juice.
Beat in egg yolks, one at a time, using a whisk or fork.
Microwave uncovered, stopping to beat mixture every 15 seconds (no less - no more) until thickened (about one minute in all - or - three to four sets of 15 seconds).  DO NOT overcook or sauce will curdle.

If making more than once the recipe, pour the hollandaise sauce into another microwaveable bowl, and repeat the entire process.  DO NOT try to double the recipe.  DO NOT use unsalted butter.

Serve immediately while hot, or microwave on 50% power at 15 second intervals to reheat.

Dilly Cucumber Sauce for Fish

This sauce is a wonderful accompaniment to poached or smoked salmon.  I also like to serve it with my salmon or fish cakes.

1 cucumber, peeled, seeded, and copped into small pieces  (try the long, thin, gourmet variety, as they have fewer seeds)
salt for sprinkling
1/4 cup sour cream
1 tablespoon minced dill
1/2 teaspoon honey
juice of half a lime
pepper to taste

Put the chopped cucumber in a colander over a bowl, sprinkle with salt, and let drain for 15 to 20 minutes.  In a small bowl, blend the sour cream, dill, honey, lime juice, and pepper.  Pat the cucumber with a paper towel, and add it to the sour cream mixture.  Blend well.  Refrigerate until ready to serve (cucumber contains lots of water, so if you don't want to take a chance on your sauce getting watery, wait until you're ready to serve, before adding the cucumber).

Cheesy Chicken Enchiladas

  Homemade enchiladas with Fiesta Rice and cheesy, refried black beans.  Mucho gusto!

One of the benefits of living in southern California, is the availability of authentic Mexican food.  If you love Mexican food the way I do, you'll appreciate this fast and easy recipe for red enchilada sauce.  The canned sauce sold in the grocery store is usually bitter and tinny tasting.  All you really need to make this sauce taste authentic, is the canned chipotle chile in adobo sauce.  Once again, the smoked chile gives the sauce a nice heat without overpowering the other flavors.  Be careful though, use only one chile, not the entire can.

1 (29 ounce) can tomato sauce

1/2 onion, chopped (about 1/2 cup)

3 garlic cloves, or 1 1/2 teaspoon crushed garlic

1 chipotle chile in adobo sauce (just one chile from a small can) See Note Below

1 teaspoon ground cumin

1 teaspoon ground coriander

1/4 teaspoon salt

1/2 cup (4 ounces) chicken broth

1 tablespoon vegetable oil

1 whole, large rotisserie chicken (3 cups cooked chicken)

2 1/2 cups shredded Monterey Jack cheese (10 ounces)

1/3 cup chopped, fresh cilantro

2 tablespoons minced pickled jalapeno pepper

10 fresh corn tortillas

1 fresh avocado, pint sour cream, sliced black olives, sliced green onion

Process tomato sauce, onion, garlic, chipotle chile, cumin, coriander, salt and broth, in the large bowl of a food processor or blender.  Heat oil in a deep skillet, add the tomato mixture, bring to a boil, reduce heat and simmer 8 to 10 minutes.  Set aside.

Strip the meat from a rotisserie chicken (dark and light meat), and shred.  Toss the shredded chicken with 3/4 cup of the enchilada sauce, 1 cup of cheese, cilantro and jalapenos.

Place five tortillas in a ziplock bag with a sprinkling of water.  Zip bag, leaving a 1/2 inch vent at one end.  Place the bag in the microwave for 1 minute, checking each 20 seconds for pliability.  Tortillas not steamed until pliable, will crack and break when rolled.

At a clean work surface, carefully remove one tortilla at a time.  Place 1/3 cup of the chicken mixture down the center of the tortilla, and roll the tortilla.  Place, seam-side down, in a 13 x 9 glass casserole that has been sprayed with cooking spray or olive oil.  Continue until all tortillas have been used (place plastic wrap directly on top of enchiladas, and cover with tin foil to freeze).

When ready to bake, preheat oven to 350 degrees.  Lightly spray the tops of the enchiladas with olive oil.  Bake for 20 minutes.  Remove from the oven and pour the remaining enchilada sauce over the entire casserole.  Sprinkle with the remaining 1 1/2 cups of cheese, and bake until the cheese melts and the center of the casserole is hot and bubbling, about 15 minutes longer.

Garnish enchiladas with a dollop of sour cream, sliced avocado, black olives and green onion.  Serve with Fiesta Rice, Rancho Red Beans, or refried beans, and a frosty mug of  good Mexican beer like Dos Equis or Bohemia.  Serves 4 - 5 adults.

Note:  I place the remaining chilies in a small ziplock and freeze them for future use.

Zesty, Red Enchilada Sauce

This is the best red enchilada sauce.  Its quick and easy to make, and is great on stuffed peppers, as well as enchiladas. 

1 (29 ounce) can tomato sauce

1/2 onion, chopped (about 1/2 cup)

3 garlic cloves, or 1 1/2 teaspoon crushed garlic

1 chipotle chile in adobo sauce (just one chile from a small can) Note below

1 teaspoon ground cumin

1 teaspoon ground coriander

1/4 teaspoon salt

1/2 cup (4 ounces) chicken broth

1 tablespoon vegetable oil

Process tomato sauce, onion, garlic, chipotle chile, cumin, coriander, salt and broth, in the large bowl of a food processor or blender.  Heat oil in a deep skillet, add the tomato mixture, bring to a boil, reduce heat and simmer 8 to 10 minutes.  Use in any recipe calling for a spicy red sauce.  It keeps well in the freezer too.

Note:  I put the remaining chilies in a small ziplock bag and freeze them for future use.

Make-Ahead Turkey Stock and Gravy

With all the other things you have to fuss with at the last minute, why fiddle with making the gravy when you can do so ahead, and get the same great results?  Here's what I do to save time and stress.

At your local butcher or grocery store, purchase 6 pounds of inexpensive of turkey parts, such as wings, legs, backs, and necks.  You'll also need:

5 ribs chopped celery
1 large, onion, chopped
1 head garlic, crushed
12 cups canned or fresh chicken broth
1 stick butter
1/2 cup flour
salt and pepper to taste

Preheat oven to 375.  Place turkey parts in a roaster, and brown them lightly over a large burner on your cooktop.  Because of the fat content already present, you shouldn't need any extra oil in the roaster.  Sprinkle with salt and pepper and transfer roaster to the oven.  Roast for 45 minutes.

Remove from oven, and add the chopped vegetables and the chicken broth.  Return to oven and continue cooking for an additional hour.  Cool.  Remove chicken parts from roaster with a slotted spoon.  Scrape bottom of roaster to remove baked on bits.  Strain stock and place in the refrigerator for a few hours so the stock congeals and the fat solidifies at the top.  Lift the fat off the stock and discard.

At this point, the stock can be frozen for up to 6 months.

Two to three days ahead of Thanksgiving:
Melt butter in a stock pot over medium heat. Whisk in flour and cook for 1 - 2 minutes, stirring constantly.  I've found that a flat whisk works really well for blending liquids into a roux (fat and flour mixture).  Gradually add the stock, whisking until smooth.  Bring to a boil, simmer 2 minutes to thicken, then reduce heat to medium low; simmer another 10 minutes.  Season to taste.  Makes about six cups of golden brown turkey gravy.

The finished gravy will keep in the refrigerator for up to three days.
Note: if you are intent upon using the drippings from your Thanksgiving turkey for last-minute gravy, consider using the make-ahead stock instead of chicken broth or water.  You won't believe how deliciously rich your gravy will be!