sauces

chop, puree, and pulse your way to high-flavor sauces made from fresh ingredients. We refer to these recipes throughout the book, but you can also make a batch to flavor fish, burgers, pasta, veggies, dips, and eggs.

Harissa Paste

start to finish 35 minutes

4 oz. dried guajillo, ancho, pasilla, and/or New Mexico chile peppers*
½ tsp. caraway seeds
½ tsp. coriander seeds
½ tsp. cumin seeds
3 Tbsp. olive oil
2 Tbsp. lemon juice
5 cloves garlic, peeled
1 tsp. kosher salt
3 to 4 Tbsp. water

1. In a large bowl combine dried chile peppers and enough boiling water to cover. Let stand 30 minutes.

2. In an dry 8-inch skillet heat caraway, coriander, and cumin seeds over medium heat about 2 minutes or until toasted and fragrant, shaking skillet occasionally. Remove seeds from skillet; cool. Grind seeds in a spice grinder.

3. Drain peppers; remove stems, seeds, and membranes (tip). In a food processor or blender combine ground seeds, hydrated chile peppers, oil, lemon juice, garlic, and salt. Cover and pulse until smooth, adding enough of the water to reach desired consistency.

Makes 1¼ cups.

*NOTE The color of your paste will vary depending on the colors of the chile peppers you use.

each 1 tsp. 12 cal., 1 g fat (0 g sat. fat), 0 mg chol., 34 mg sodium, 1 g carb., 0 g fiber, 0 g sugars, 0 g pro.

Chimichurri

hands-on time 15 minutes

chill 2 hours

1¼ cups packed fresh Italian parsley leaves
¼ cup olive oil
1 shallot, peeled
2 Tbsp. fresh oregano leaves
2 Tbsp. cider vinegar or red wine vinegar
1 Tbsp. lemon juice
3 to 4 cloves garlic, peeled
½ tsp. salt
¼ to ½ tsp. crushed red pepper

1. In a food processor or blender combine all ingredients. Cover; process just until chopped. Transfer to covered container; chill 2 hours.

Makes ⅔ cup.

To store Refrigerate up to 1 week. Let stand at room temperature before serving.

each 1 tbsp. 53 cal., 5 g fat (1 g sat. fat), 0 mg chol., 114 mg sodium, 2 g carb., 0 g sugars, 0 g fiber, 0 g pro.

Gremolata

start to finish 10 minutes

½ cup chopped fresh Italian parsley, basil, or cilantro
2 Tbsp. lemon, lime, or orange zest
6 cloves garlic, minced

1. In a bowl toss together all ingredients.

Makes ⅔ cup.

each 1 tsp. 3 cal., 0 g fat, 0 mg chol., 0 mg sodium, 1 g carb., 0 g fiber, 0 g sugars, 0 g pro.

Romesco Sauce

start to finish 20 minutes

4 medium roma tomatoes, peeled, seeded, and cut up
1 ¾-inch slice country-style bread (2 oz.), toasted and torn into pieces
⅔ cup roasted red sweet peppers, cut up
½ cup blanched* whole almonds, toasted (tip)
¼ cup red wine vinegar
1 Tbsp. chopped fresh Italian parsley
4 cloves garlic, smashed
1 tsp. smoked paprika
½ tsp. ground ancho chile pepper
⅛ tsp. cayenne pepper
¼ to ⅓ cup olive oil
Salt

1. In a food processor or blender combine first 10 ingredients (through cayenne pepper). Cover and pulse until mixed. With processor or blender running, slowly add oil in a steady stream until mixture is combined and finely chopped. Season to taste with salt.

Makes 2 cups.

*Note Blanched almonds are almonds with their skins removed.

To store Refrigerate up to 1 week. Let stand at room temperature before serving.

each 2 tbsp. 76 cal., 6 g fat (1 g sat. fat), 0 mg chol., 61 mg sodium, 5 g carb., 1 g fiber, 1 g sugars, 2 g pro.