Easy Raspberry Habanero Sauce

This sauce is a perfect accompanyment to Grilled Chicken Cordon Blue (blog: 8/8/2013 label: grill it). A little spice, a little sweet. I did not use habanero peppers. I have some Boulder Farmer's Market jalepenos in the freezer; and that is what is shown in the photo. I did not tend to the sauce very well and it became too thick; so I just added more cider vinegar. Worked out great. I removed the jalepeno; just as the original recipe. Not to go to waste, cause I devoured along side the chicken. I did buy seeded raspberry jam and should have done seedless, just for visual purposes. The end product was delicious despite the seeds...

Ingredients:

• 1 habanero pepper, split in half and seeds removed
• 1/2 cup seedless raspberry jam
• 1/2 cup apple cider vinegar

Directions:

Over medium heat, add all the ingredients; stir often while simmering to get the jam and vinegar to fully combine.

Continue stirring while the sauce thickens. 

Remove from the heat when the sause is to your preferred thickness.

Remove habanero halves and serve sauce.

Roasted Tomato Salsa

I believe I have pinned from this website before: gimmesomeoven.com Being as it is only the first of June; the roma tomatoes could have been better, but never the less I went ahead and made the salsa. It truly is great and with local tomatoes later, spectacular! Having folks over for fajitas and hope this will be a hit. Sue has a problem with cilantro so picture is not as green as normal. Definitely add some to the rest of the guests' salsa... Made some jalapeno poppers and of course homemade margaritas. Now you are talking!

Ingredients:

• 2 pounds roma tomatoes (about 6-8), halved lengthwise
• 6 unpeeled garlic cloves
• 1 large white onion, peeled, halved and cut into 1/2-inch slices
• 1 jalapeno pepper, stemmed and halved (I had last year's in freezer, so did not broil them, but added fresh
• 1 large handful of fresh cilantro leaves
• 2 tablespoons fresh lime juice
• 2 teaspoons salt or to taste
• 1/2 teaspoon ground cumin

Directions:

Preheat broiler to high.

Arrange the roma tomatoes (skin side up), unpeeled garlic cloves, onion and jalapeno (skin side up) in an even layer on a large foil-lined baking sheet.

Broil 6-8 minutes or until tomatoes and jalapenos have blistered and blackened pretty thoroughly on top.

Remove pan and peel and discard the skin from the garlic cloves. Transfer all to a food processor or blender and allow to cool. Add the lime juice, cilantro, salt and cumin. 

Puree until desired consistancy. Adjust salt and lime juice if desired. 

Refrigerate up to 3 days; if lasts that long!

Asian Dipping Sauce

This recipe is from frugalhausfrau.com This sauce is zippy and tangy. Easy to whip up and oh so good! I spooned onto my Asian Spice Slow Cooker Chicken Wings (blog: 1/22/15 label: crock pot) once they were finished on the grill. Totally took the wings to a whole new yummy level! My daughter-in-law, Valerie, had some chives in her garden, so substituted the scalllion with chives. I also halved recipe for our 2-person serving from the freezer. I also had frozen chopped garlic and grated ginger root; which made this recipe a breeze...

Ingredients:

• 1/4 cup plus 2 tablespoons Tamari
• 1/4 cup rice wine vinegar
• red pepper flakes to taste
• honey to taste
• 1 scallion, sliced thinly
• 2 cloves garlic
• 2 teaspoons fresh grated ginger
• sesame oil, to taste, if desired
• lemon or lime juice, to taste, if desired
• 2 tablespoons water, if desired

Directions:

Mix all ingredients together. Let sit 30 minutes.