Ninfas Red Sauce Recipes

NINFA'S RED HOT SAUCE

Steps:

• Preheat oven to 400 degrees. Place cored whole tomatoes and whole jalapenos in shallow pan, (a cookie sheet with sides) single layer and roast for 30 minutes until tomatoes and jalapenos are charred (they will be black, but that is what takes away the acidity and gives the roasted flavor, you don't have to turn them). While tomatoes and jalapenos are roasting, saute the onion in hot oil (vegetable, olive or lard) until transparent and let cool.
• After tomatoes and jalapenos are roasted, place all ingredients in a blender (leaving tomatoes and jalapenos whole) and blend for about 15 seconds, taking care not to over blend or the mixture will be too watery. You may have to do this in several batches if you don't have a commercially sized blender. You can also vary the number of jalapenos or garlic to your taste.

NINFA'S RED SAUCE

Steps:

• Combine tomatoes and garlic in medium saucepan and bring to a boil.
• Lower heat and simmer 5 minutes uncovered or until tomatoes are soft.
• Remove from heat and cool slightly.
• Pour into blender with everything else, cover and whirl until smooth.
• Chill.

NINFA'S GREEN SAUCE

Steps:

• Peel avocados and place them in a blender.
• In a medium saucepan, boil tomates, tomatillos, garlic, and jalapenos for 15 minutes.
• Remove from saucepan and place all ingredients in a blender with avocados.
• Add sour cream and blend until smooth.

NINFA'S AVOCADO SAUCE

Steps:

• Peel the Avocado and smash to a smooth pulp. Add the remaining ingredients and blend with a wire whip. Let stand for at least an hour before serving.
• Increase to taste garlic, cilantro or pepper sauce.