Sauce

INGREDIENTS 3 Tablespoons chili powder hot or mild 1/2 teaspoon onion powder 1/2 teaspoon dried oregano leaf scant 1/2 teaspoon salt 1/4 teaspoon garlic powder 1/4 teaspoon cumin 3 Tablespoons vegetable oil 2 Tablespoons gluten-free flour see notes 1/4 cup tomato paste 2 cups chicken stock or broth INSTRUCTIONS To a small bowl, add the spices – chili powder through cumin – then stir to combine and set aside. Heat the oil in a medium-size saucepan over medium heat then add the flour and cook while whisking constantly for 1 minute. Add the seasonings then whisk until they’re toasted and very fragrant, 30 seconds. Switch to a spatula then add the tomato paste and mash it in with the seasonings to create a thick paste. Switch back to a whisk then slowly stream in the chicken stock or broth while whisking to create a smooth sauce. Turn the heat up to medium-high then bring the sauce to a simmer while stirring slowly and constantly with a spatula. Once simmering, turn the heat back down to medium then simmer for an additional 1 to 2 minutes or until the sauce has thickened (sauce will continue to thicken as it cools). Cool slightly before using.

INGREDIENTS 1 lb blueberries 1 lb grape/cherry tomatoes 1-2 habanero peppers 1 large yellow onion 1 full ear garlic (use ~4 cloves) 2 tbsp grainy mustard splash of apple cider vinegar. INSTRUCTIONS Use a colander so they get smoky all over. A metal hotel tray w small holes also works, as will a foil pan/tray with some holes poked. Smoke 225°-300° for ~3-5 hours, but take garlic out after 1-2 hours when roasted but not burnt. Blend.

INGREDIENTS 1/2 pound ground beef, preferably coarse ground 3/4 CUP ground dried New Mexican red chile preferably Chimayo 2 tablespoons minced onion 1 teaspoon garlic salt, or more to taste 4 CUPS water 2 tablespoons cornstarch, dissolved in an additional 2 tablespoons of water INSTRUCTIONS Brown the meat over medium heat in a high-sided skillet until all pink color is gone. Add the chile, onion, and garlic and stir to combine. Pour the water slowly into the skillet while continuing to stir. Break up any lumps of chile. Bring the sauce to a boil and then reduce the heat to a simmer. Cook for about 20 minutes, stirring occasionally. Mix in the cornstarch mixture and continue to cook for about 5 minutes more. The completed sauce should be reduced by about one-quarter, coat a spoon thickly, and no longer taste of raw cornstarch. If it becomes too thick to spoon easily, add more water. Serve the sauce warm with enchiladas, burritos, or other dishes. NOTES Red chile sauce keeps in the refrigerator for 3 or 4 days. It freezes well. When reheating, add a little extra water if needed. ...

INGREDIENTS 4 Tablespoons Extra Virgin Olive Oil 3/4 Cup Finely Chopped Sweet Onion 2 Cloves Garlic, Peeled & Finely Minced 2 1/2 Pounds Prepared Ripe Plum Tomatoes Sea Salt & Black Pepper 1 Bunch (About 10 Leaves) Fresh Basil, Minced INSTRUCTIONS Bring a pot of water to a boil. To prepare the tomatoes, cut an X into the stem end and drop them into the boiling water for 3 to 4 minutes or until you see the skins begin to slip off. Transfer the tomatoes to a colander in the sink and run cold water over them until they are cool enough to handle. Use a small, sharp knife, and peel off the skins and cut in half. Cut out the small core and then use your finger tips to scoop out most of the seeds. Cut the tomatoes into thin strips or coarse dice. In a saucepan, heat the olive oil over medium heat until sizzling, then cook the onion, stirring often, until it is soft and translucent. Add the garlic and cook a minute or two just until fragrant. Add the tomatoes, salt and pepper, and half the basil, and simmer for about 20 minutes or until the sauce has thickened. Stir in the remaining basil, and use to top your favorite cooked pasta.