Makes 2 cups
There’s likely to be corn syrup and/or sugar and modified cornstarch in typical taco sauce. This totally fresh take on taco sauce can be made in less than 30 minutes and it’s so much better!
Prep: 5 minutes Cook: 20 minutes Total: 25 minutes
Toast the cumin seeds in a small heavy saucepan over medium heat until fragrant, about 2 minutes. Transfer to a mortar and pestle, spice grinder, or a cutting board and coarsely crush, grind, or chop the seeds.
Heat the oil in the saucepan over medium heat. Add the onion and cook, stirring occasionally, until softened and beginning to brown, about 5 minutes. Stir in the cumin seeds and chili powder and cook, stirring, for 1 minute. Stir in the tomato sauce, pineapple juice, and salt. Bring to a boil, then reduce the heat and simmer, uncovered, for 10 minutes. Stir in the hot sauce.
Use immediately, or store in an airtight container in the refrigerator for up to 1 week.
Makes 1 cup
Rich, creamy and a beautiful shade of pale green, this herby dressing is flavored with garlic, parsley, chives, lemon, and the signature ingredient in classic Green Goddess: tarragon. Use it to dress sturdy greens, as a dip for veggies—even as a drizzle for grilled chicken or shrimp.
Prep: 10 minutes Total: 10 minutes
In a blender or food processor, combine all the ingredients. Cover and blend or process until smooth.
Use immediately or place in an airtight container and store in the refrigerator for up to 24 hours.