HOMEMADE ENCHILADA SAUCE

I like to make my own enchilada sauce cause the canned enchilada sauce does not taste very good to me. This is a simple recipe and I think it taste TONS better than the pre-made canned stuff.

Homemade Enchilada Sauce

Source: Lo Huynh (2 cups)

Ingredients
¼ cup vegetable oil
2 tablespoons all purpose white flour
1 tablespoon chili powder
8 ounces tomato sauce
1 ½ cups chicken broth
1 tablespoon ground cumin
1 tablespoon garlic powder
1 teaspoon onion powder
tt kosher salt

Directions:
1. Heat oil in a saucepan over medium-high heat. Add flour and chili powder. Reduce heat to medium and cook until lightly brown. Stir constantly to prevent burning the flour.
2. Add the rest of the ingredients and whisk until smooth. Cook over medium heat for about ten minutes or until the sauce is slightly thickened. Season with salt.

GUAVA LIME BARBECUE SAUCE

This barbecue sauce is yummy! I used it to glaze some barbecue pork spare ribs for the husband’s birthday lunch.

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Guava Lime Barbecue Sauce

Source: Lo Huynh (2 cups)

Ingredients:
8 ounces canned guava paste, cut into 1″ pieces
½ cup rice vinegar
½ cup ketchup
1 each fresh lime, juiced
1 tablespoon soy sauce
1 tablespoon Worcestershire sauce
1 tablespoon fresh ginger, grated
½ each sweet onion, minced
2 each garlic, minced
½ cup water
2 tablespoons brown sugar

Directions:
Whisk together all the ingredients in a saucepan and bring to a boil. Turn off heat. Can be used as a glaze towards the end of cooking or brushed on after barbecuing.

PORT ORANGE CRANBERRY SAUCE

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Port Orange Cranberry Sauce

Source: Lo Huynh (4 cups)

Ingredients:
24 ounces fresh cranberries, rinsed
1 each orange, zest and juiced
1 ½ cups granulated sugar
¼ cup Port
½ cup brown sugar
1 each cinnamon stick
3 cloves
2 cup water

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Directions:
1. In a saucepan, combine cranberries, orange zest, orange juice, granulated sugar, brown sugar, and Port, and water. Tie the cinnamon stick and cloves in a cheesecloth or put in a ball mesh strainer and add to the saucepan.
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2. Bring mixture to a boil.
3. Lower heat to a simmer and cook for about 25 minutes, or until the cranberries have broken open and released their juices. The sauce is done when it is thickened and jam-like.
4. Discard the cinnamon stick and cloves.

ROASTED TOMATILLO SAUCE

I LOVE tomatillo sauce. This sauce goes great with tacos and muy delicioso with tortilla chips!

The first thing you’ll want to do is season the tomatillos, red onion, garlic cloves, and jalapeno and then drizzle it with extra virgin olive oil.

Then you’ll want to roast these ingredients.

Put the ingredients in a food processor, add the lime juice and salt, and pulverize everything together.

And then you get rewarded with the best roasted tomatillo sauce like ever!

Roasted Tomatillo Sauce

Source: Lo Huynh (1 cup)

Ingredients:
¾ pound tomatillos, husked and rinsed
3 cloves garlic
¼ each red onion
1 tablespoon extra virgin olive oil
1 each jalepeno, stemmed and seeded
tt kosher salt
tt black pepper

1 each lime, juiced
1 teaspoon kosher salt

Directions:
1. In a sheet pan, season the tomatillos, garlic, onion, and jalapeno with kosher salt and pepper. Drizzle everything with the olive oil.
2. In a 400 degree Fahrenheit oven, roast for thirty minutes.
3. Put the ingredients into a food processor along with the lime juice and 1 teaspoon kosher salt and pulse until smooth. Serve with tacos!

ROASTED SALSA ROJA

The next time you want to serve tacos, make your own salsa! I promise it’ll taste better than the store bought stuff and it’s really easy to make!

This salsa only uses 4 main ingredients.

Roast the ingredients.

Pulverize the ingredients in a food processor.

 

Roasted Salsa Roja

Source: Lo Huynh (1 cup)

Ingredients:
4 each Roma tomatoes
½ each yellow onion
3 each serrano chili, remove membrane
3 cloves garlic, peeled
1 tablespoon extra virgin olive oil
1 teaspoon kosher salt

2 sprigs cilantro
1 each lime, juiced
tt kosher salt
tt black pepper

Directions:
1. In a 400 degree Farenheit oven, roast the Roma tomatoes, onion, serrano chilies, and 3 cloves garlic. Sprinkle with some kosher salt and black pepper. Drizzle with extra virgin olive oil. Roast for about 30 minutes.
2. Add the ingredients to a food processor. Add the cilantro, 1 teaspoon kosher salt, and lime juice and pulse until smooth.
3. Serve with tacos or tortilla chips!

SCALLION OIL

This is a great condiment to put on a bunch of Vietnamese dishes like thit nuong or banh bot loc or com tam dishes.

Chop up the scallions.

Cook the scallions in some oil.

Scallion Oil

Source: Lo Huynh (3 tablespoons)

Ingredients:
3 tablespoons canola oil
3 stalks scallions, chopped

Directions:
1. In a small sauce pan, heat up the canola oil over medium heat.
2. Once the oil is hot, lower the heat to low medium heat and add the scallions.
3. Cook the scallions for about a minute and take off heat.

AVOCADO SAUCE {FOR TACOS}

When I eat tacos, besides salsa verde and salsa roja, I love drizzling avocado sauce over my tacos. I hope you LOVE this recipe. Make sure you pick out a very RIPE avocado. It’s pretty yummy and no actual cooking is involved!

The ingredients.

Blend the ingredients together.

And yes, it really is that easy to make a fabulous avocado sauce!

Avocado Sauce {for Tacos}

Source: Lo Huynh (2 cups)

Ingredients:
½ cup cilantro , washed and dried
2 tablespoons extra virgin olive oil
2 dash Tabasco sauce
2 cloves garlic
1 teaspoon honey
½ teaspoon cumin powder
½ teaspoon kosher salt
1 each avocado, pitted and flesh scooped out
1 each lime, juiced
2 tablespoons sour cream
pinch cayenne pepper
¼ cup water
1 each Persian cucumber, peeled and diced

Directions:
1. Put all the ingredients into a blender and puree until smooth.
2. Serve this sauce with tacos or whatever your heart desires.