This sauce is absolutely wonderful. The amazing combination of spices, nuts and chilies makes this a deep and bold sauce. It takes a lot of work but it is well worth it! Here is what you need to do for this:

Makes 6 cups

6 ancho chili pods
6 guajillo chili pods
6 arbol chili pods
½ cup raisins
8 garlic cloves
1 medium white onion – peeled and quartered
3 medium plum tomato
3 to 4 medium tomatillo
1 inch piece cinnamon stick
1/8th tsp. anise seeds
1/8th tsp. coriander seeds
1 TBS sesame seeds
4 cloves
1 tsp. dried oregano
½ tsp. dried thyme
1 TBS vegetable shortening or lard
½ cup raw almonds
½ cup walnuts
¼ cup raw peanuts
1 corn tortilla
½ cup soaking liquid
2 cups chicken stock
5.5 oz. Mexican drinking chocolate (1 round tablet) or 2 oz. bittersweet chocolate

Remove the seeds and stem from the dry chili pods. Place them in a dry skillet and toast them until starting to blister. Place in a bowl. Add the raisins to the skillet and cook for a few minutes until puffed. Add to the chilies. Cover with boiling water and weigh down with a plate. Allow soaking for about 30 minutes.

While the pods are soaking, add the garlic and onion to the skillet. Cook until charred on all sides. Set aside. When garlic is cool enough, peel it. Add the tomatoes to the skillet. Repeat the process.

Add the sesame seeds, anise, coriander and cinnamon to the pan. Toast for a couple of minutes – until fragrant – stirring constantly. Place in a mortar or coffee-grinder with the cloves and turn into a powder.

Add shortening to the skillet and melt. Add the nuts and brown. Set aside. Add the tortilla to the shortening and brown well.
Place the hydrated chilies and raisins in a blender with ½ a cup of soaking liquid. Blend well. Transfer to a sieve and strain into a bowl. Rinse the blender and add all of the other ingredients – except the chocolate – and blend. Pass through a sieve into the same bowl where the chilies are. Mix sauce well.

Place the sauce in a large pot – it will spatter so be careful – and bring to a simmer. Simmer for 20 minutes. Add the chocolate and stir until melted. Simmer for another 15 to 20 minutes. Season with salt and pepper.

You can keep this sauce for up to 6 months in the freezer.

Print the Mole Sauce Recipe Here

Ganache refers to a smooth covering that is used to frost deserts. It is very easy to make. Here is what you will need for this:

8 oz. semi-sweet chocolate – chopped
1 TBS butter
1 cup heavy cream

Place the chocolate and the butter into a bowl. Bring the cream to an almost boil – when you start seeing little bubbles you are done. Pour the hot cream over the chocolate and butter. Let it sit for a couple of minutes – untouched.

Whisk the chocolate and cream until it turns even and smooth.

Print the Chocolate Ganache Recipe Here

Here’s a very easy recipe for making your own cranberry sauce at home from scratch. Quite effortless for a great result! Try it out, you will be pleasantly surprised! Here is what you need for this:

1 cup orange juice
1 cup sugar
12 oz. fresh cranberries
1 teaspoon orange zest

Place orange juice and sugar in a pan and dissolve the sugar, stirring constantly. Add the cranberries and cook, stirring occasionally, until berries start to pop. Add the zest. Bring to a soft boil. Remove from heat and place in a glass container. Refrigerate

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Chimichurri is an Argentinian green sauce made from parsley and a lot of garlic. You will find it everywhere steak is grilled in Bolivia. It is great with beef but also with chicken and pork. Chimichurri is very easy to make and is at its best when fresh. However, you can keep it in the fridge for up to 2 weeks. It will lose its natural dark green color but will be OK to eat.

¼ cup packed, finely chopped, fresh flat parsley leaves
4 garlic cloves – minced
¼ tsp. oregano
1 TBS minced white onion
½ green chili pepper – seeded, membrane removed, minced
¼ cup white vinegar
2.5 TBS water
¼ cup olive oil
½ tsp. Salt
½ tsp. Black Pepper

Place all of the ingredients except for the oil in a bowl. Slowly whisk in the oil. Add salt and pepper. Let sauce sit for at least 30 minutes so flavors will meld.

1/8 of Chimichurri- CALORIES 70.51; FAT 6.824 grs (sat 0.94; mono 4.93; poly 0.73); PROTEIN 0.31 grs ; FIBER 0.5 grs; CARBS 1.87 grs; CHOLESTEROL 0.00 mg; IRON 0.32 mg; SODIUM 174.82 mg; CALCIUM 9.58 mg

Print the Chimichurri Sauce Recipe Here

A coulis is made from vegetables and fruits to enhance dishes. It is typically made from berries. This particular one is made from strawberries. Here is what you need to do for this:

1 cup strawberries – hulled and halved
1/4 cup sugar
Water to cover the berries

Place the strawberries in a pan and cover with enough water. Add the sugar and mix. Simmer for about 25 minutes. Strain the fruit and press well. Make sure you do not discard any pulp and get rid of all seeds.

Return strained strawberries into pot and simmer until reduced and thickened. Cool down and use for drizzling on desserts.

Print the Strawberry Coulis Recipe Here

This recipe comes from one of our YouTube viewers. It is amazing. The combination of flavors are just spectacular. Here is what you need for this:

1 cup diced avocado – about 1 small one
1 cup peeled and diced pear
1 TBS finely chopped jalapeño
1 TBS finely chopped red onion
2 TBS lime juice
Salt

Place all ingredients in a bowl. Toss carefully and enjoy!

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This recipe is a perfect fusion of Latin chiles with American BBQ sauce. It delivers a variety of flavors and is absolutely a pleasure to eat! Beef ribs are a lot meatier than pork ones but can also be a lot tougher. You have to cook them very slowly and for a long time. Enjoy!

Print the Grilled Beef Ribs Recipe Here

Of all the salsa I make, I believe this is my favorite one. I love its simplicity yet the complexity of its flavors. The vegetables are dry roasted in a pan and then processed with some smoky chipotle peppers. Chipotle peppers are smoked jalapeño peppers that are canned in a tomato based sauce. You can also find these in dried form but you would have to rehydrate them before using them. Chipotles in adobo will keep for a long time in your refrigerator and you can use them for salsas, stews, marinades and chilies. I always have this salsa in my fridge and we eat it with everything from chips to scrambled eggs.

Makes about 3 cups of salsa
6 large ripe tomatoes – preferably Roma
½ of a large white onion – peeled and quartered
4 garlic cloves – peeled
2 to 3 chipotle peppers in adobo– depending on the size and how spicy you like your food
1 tsp. ground cumin
Salt to taste
¼ cup chopped cilantro leaves

Place the tomatoes, onion and garlic cloves in a large skillet over a hot burner. Roast the vegetables, turning them occasionally, until you have visible charred spots on all of them. Do not exaggerate as this will burn your vegetables and you will have a bitter salsa.
Place your roasted vegetables in a food processor. Add the chipotle peppers. Process until smooth.
Return the salsa to the skillet. Add the cumin and season with salt. Simmer for about 20 minutes. Add the chopped cilantro and remove from heat. Cool down completely and refrigerate.
Serve with chips and enjoy!

Print the Spicy Tomato Chipotle Salsa Recipe Here

This is a beautiful fresh salsa. It does take some work as you have to chop a lot of vegetables. It has no fat and is quite healthy with all the vegetables in it. It is always a hit when we make it at home. You can either eat it with chips, as a salad or top cooked fish with it. Whatever you decide I promise you will love it! Here is what you need for this:

2 cups shredded green cabbage
1 cup shredded red cabbage
1 large cucumber – peeled, seeded and diced
2 TBS finely diced white onion
4 tomatoes – diced
8 Radish – thinly cut
1 large lime – squeezed
1/2 cup chopped cilantro
About 3 TBS of sliced jalapeno brine
Salt

Place all the vegetables in a bowl. Add the lime juice and the jalapeno brine. Season with salt. Mix well. Serve and enjoy!

Note : If you hate cilantro simply forget about it! It adds a lot to this but is not crucial.

Print the Fresh Cabbage Salsa Recipe Here

This is how I make my spread for hamburgers. It is easy and very tasty. I use it for almost every hamburger I make. Here is what you need for this:

1/2 cup mayonnaise
1/2 cup ketchup
1 TBS yellow mustard
1 tsp. Worcestershire sauce
1 TBS chopped pickles

Mix all of the ingredients in a bowl. Refrigerate until ready to use.

Print the Hamburger Spread Recipe Here