Garlic Pepper Sauce

This is the sauce that goes with the black bean soup.

GARLIC PEPPER SAUCE

3T olive oil

2 large onions, coarsely chopped (4 cups)

2 green bell peppers, ribs and seeds removed, coarsely chopped (2 1/4 cups)

2 red bell peppers, ribs and seeds removed, coarsely chopped (2 1/4 cups)

5 garlic cloves

1t. dried oregano

1t. ground cumin

1 large tomato, cored and coarsely chopped (2 cups)

3 cups mixed cilantro leaves and tender stems

coarse salt and ground pepper

In a large pot, heat oil over medium heat. Add onion; cook, stirring often, until starting to soften, about 5 minutes.

Add bell peppers, galic, oregano, and cumin; cook, stirring often until pepper are crisp tender, about 10 minutes. Add tomato; cook, stirring occasionally, 5 minutes more.

Transfer to a food processor. Add cilantro, and puree until slightly chunky. Season with salt and pepper.

If not using immediately, transfer sauce, in 1 cup quantities, to airtight containers. Freeze until ready to use, up to three months.

Salmon Glaze

Easy peesy and good!

Salmon Glaze

¼ cup Brown sugar
¼ cup Olive oil
3 T. Soy sauce
3 T. Lemon juice
2 T. White wine
Salmon

Mix ingredients of glaze together. Pour over salmon. Bake at 400* on center rack for 15-20 minutes. During cooking, occasionally brush marinade on top of salmon. You can also marinate the salmon for a while before baking it.

My tried and true recipe. I make it all summer while my basil is growing!

Pesto

3 cups packed fresh basil leaves, torn into pieces
¼ cup pine nuts
2 cloves garlic
Coarse salt
½ cup olive oil
¼ cup finely grated Parmesan cheese
Freshly ground pepper

Process basil, pine nuts, garlic and ½ t. salt in a food processor until combined. With machine running, gradually add oil; process until smooth.

Transfer pesto to a small bowl. Stir in Parmesan; season with salt and pepper. If not using immediately, cover pesto with plastic wrap, pressing directly to the surface to prevent browning. Can be refrigerated up to one day. Stir before serving.

My favorite BBQ sauce EVER!

Found this gem off of AllRecipes.com, its called "Kathy's Award-Winning BBQ Sauce." No wonder Kathy's won awards, its freakin' awesome. Just the perfect blend of spicy and sweet, awesome kick with the cayenne. I will bake meat in the oven or the crockpot with 1/2 cup sauce and 1 cup water. I save the rest of the sauce to be served table-side with the meal, that way everyone decide how saucy to make their own plate.

INGREDIENTS
1 cup ketchup
1 tablespoon Worcestershire sauce
1 cup molasses
2 tablespoons brown sugar
1/4 cup chopped onion
1 tablespoon garlic powder
1 teaspoon ground black pepper
1 teaspoon cayenne pepper
2 tablespoons lemon juice
1 (5.5 ounce) can tomato juice
2 tablespoons liquid smoke flavoring



DIRECTIONS
In a blender or food processor, combine the ketchup, Worcestershire sauce, molasses, brown sugar, onion, garlic powder, ground black pepper, cayenne pepper, lemon juice, tomato juice, and liquid smoke flavoring. Puree until smooth, and transfer to a saucepan.
Place saucepan on the stove over medium heat. Bring mixture to a boil, reduce heat to low, and simmer for about 1 hour, or to desired thickness.