Tag Archives: Sauce

Cranberry Hatch Chile Salsa #SundaySupper

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Happy Sunday Supper everyone! We are smoothly transitioning from the season of giving thanks to the season of giving (and receiving, let’s be honest) gifts with our theme this week of Food as Gifts!

You will get lots of wonderful ideas for the family and friends in your life who enjoy a good edible present. Today I’m sharing a cranberry salsa/sauce, which probably prompted you to say or at least think, “Uh, Thanksgiving was last week, Julie. Maybe you need a calendar for Christmas.” I know, I know. But I firmly believe that cranberries should last us until January, and that they are just as comfortable on December holiday tables as they are on the Thanksgiving table.

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And since this is a gift from me, I had to go all Tex-Mex with it, giving you this wonderful, amazing Tex-Mex-y spin on the usual cranberry sauce. I used Hatch chiles, but you could easily sub in the same amount of jalapenos and it would be delicious. This is a bit spicy, and not nearly as sweet as some cranberry sauces, which I loved. It’s thick and beautiful.

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You can pass it around at a formal holiday table like you would at Thanksgiving, or I also loved it heated and then poured over a block of cream cheese to be scooped up with crackers. Or honestly, just eat it with tortilla chips in front of the TV. It’s perfectly at home that way! It is also lovely on leftover turkey tacos or enchiladas. I would know. 😉

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If you happen to have someone on your gift-giving list who loves spicy Tex-Mex inspired holiday-appropriate condiments, then you’re covered on what to get them – cross ‘em off the list and pat yourself on the back! Or, give yourself a gift this year. You work hard. You deserve it. Enjoy, everyone!

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{One Year Ago: Apple Cider Doughnuts}
{Two Years Ago: Pumpkin Cheesecake, Mole Poblano with Chicken Thighs}

Source: slightly adapted from The Homesick Texan’s Family Table by Lisa Fain

Ingredients:
12 oz. fresh or frozen cranberries, thawed if frozen
½ cup granulated sugar
½ cup fresh squeezed orange juice
¼ tsp ground cinnamon
2 poblano chiles, roasted, peeled, stemmed, seeded and diced
2 Hatch chiles, roasted, peeled, stemmed, seeded and diced
¼ cup chopped toasted pecans
2 tbs finely grated orange zest
½ cup chopped fresh cilantro
¼ tsp ground cumin
Pinch of ground ginger
Pinch of cayenne
Kosher salt, to taste

Directions:
In a large pot, stir together the cranberries, sugar, orange juice, and cinnamon. Cook over medium heat until the sugar is dissolved and the cranberries are soft, about 10 minutes. Remove from the heat.
Stir in the poblano and Hatch chiles, pecans, orange zest, cilantro, cumin, ginger, and cayenne. Add salt to taste. Refrigerate for 2 hours before serving. Stored in an airtight container in the refrigerator, it should keep up to 1 week.

Beverages:

Bread:

Appetizers and Snacks:

Condiments and Sauces:

Savory and Sweet Mixes:

Desserts and Sweets:

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Homemade Pizza Sauce

Homemade Pizza Sauce

Today’s post is quite exciting for me, because it is my first month as a new member of the Secret Recipe Club!! SRC is where a fun group of food bloggers gather and each month we are assigned a blog, and someone is assigned ours, and we make a recipe from each other’s blog, but keep it quiet until reveal day! Which is today, in case that wasn’t obvious. 😉

making pizza sauce

So anyways, I was assigned A Couple in the Kitchen, a terrific blog I highly recommend you check out. It’s written by the adorable couple Chris and Amy (read their story here).

I had a hard time deciding what I should make from this scrumptious blog, but when I ran across a recipe for homemade pizza sauce, I immediately clicked on it. And then I found out that they learned this recipe while taking a pizza making class from an Italian chef! I knew I had found my secret recipe.

making homemade pizza sauce

A little background: y’all know I avoid processed foods (for the most part). But I kind of love a certain brand of canned pizza sauce. I’ve tried to make it myself before, and it just never passed muster. But, every time I buy the stuff, I do chide myself a bit for buying something canned. So I cannot tell you how happy I am to find this recipe!! Because this pizza sauce is LEGIT. It’s every bit as awesome-tasting as my canned kind, but so much better because it’s from scratch. Also, it’s easy to make, quick to make, and just tastes amazing. This is going in my arsenal of tricks, and will get busted out time and time again. Thank you, thank you, thank you Chris and Amy!!

Homemade pizza sauce

{One year ago: Penne alla Puttanesca}

Source: adapted from A Couple in the Kitchen

Ingredients:
1 (15 oz.) can San Marzano whole, peeled tomatoes
1 tbs garlic powder
1/2 tbs dried parsley
1 tsp dried basil
1 tsp dried oregano
1/4 tsp dried thyme
1/4 tsp dried marjoram
1/4 tsp black pepper
1 1/2 tbs olive oil
1 1/2 tbs red wine vinegar
Kosher salt, to taste

Directions:
Place the tomatoes, with their juices, in the blender or food processor and blend until mostly smooth. Pour into a small bowl and add the remaining ingredients. Stir to combine thoroughly.
Place a fine-mesh strainer over a medium bowl and line with 2 layers of cheesecloth. Pour the sauce over the cloth and let stand for at least 30 minutes, and up to 1 1/2 hours. Taste for seasoning and adjust if needed. This makes enough sauce for 1 pizza.