Home Made Sauces

Homemade delicious salsa made with fresh ingredients with loads of flavor and without the preservatives and sodium
5 large tomatoes chopped
4 large fresh limes (including the zest)
1 peppers of your choice
1 small sweet onion chopped
2 tbsp fresh cilantro chopped
salt per your taste
4 baby cucumbers for garnishing
In a big bowl add the tomatoes, onions, peppers, mix after each ingredient has been added, then add the cilantro, 1 tsp white vinegar, lime juice, and salt mix all together and put it in a serving bowl and enjoy!

A tasty homemade tomato sauce which is easy and very tasty
1/2 to 2 tsp of olive oil
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1/2 tsp ginger and garlic puree
1/2 to 1 tsp gharam masala
1/2 tsp onion powder
3 to 4 curry leaves
salt to taste
2 tbsp tomato paste
8 oz of tomato sauce
water (optional) to thin it out if too thick
In a pan on medium heat add the olive oil, add mustard seeds and cumin seeds, once the mustard seeds pop go ahead and add the curry leaves, lower the heat and add the ginger and garlic, let it fry for about 30 second, next add the tomato paste and fry till the color changes to a bit darker, next add the gharam masala, onion powder, tomato sauce and the salt to taste, you can also add chillies in it if you like to add some heat in there. At this time if it is too thick you can add a little water to thin it out.

A wonderful sweet and spicy homemade sauce with fresh orange zest and ginger, to be used with orange chicken, pastas, stir fry dishes etc.
Here is a link to the orange chicken video

1 tbsp olive oil
1 to 2 tbsp fresh ginger puree
11/2 cups marmalade jam
1 to 2 tbsp soy sauce
1 to 2 tbsp ketchup
1 tbsp black vinegar
3 tbsp tamarind
1 tsp siriacha sauce
1 fresh orange (zest)
1 fresh orange (juiced)
1 tsp thai chili sauce
In a pan add the olive oil, once it warms up add the ginger and let fry but making sure you don’t burn the ginger, next start adding the rest of the ingredients the ketchup, black vinegar, tamarind, siriacha sauce, thai chili sauce, orange zest, and orange juice, do a final taste test and adjust the sauce to your liking. Leave it on the stove to simmer for about 15 to 20 min on very low heat, when cooled transfer in a container or add it to the orange chicken. This sauce can be stored in the refrigerated for about a month. This amount of sauce will make enough for two servings of orange chicken, (11/2 pounds of chicken)