Spaghetti Sauce Recipes...Barbecue Sauce Recipes...All Kinds of Exciting Sauce Recipes

Now this is a tomato sauce you can use for just about any legal purpose, and your eaters will love it. I know.

2 Tbsp olive oil
2 cloves garlic, sliced
2 pints grape tomatoes, halved
8 sprigs fresh thyme, leaves only
1/2 tsp kosher salt
1/4 tsp black pepper

Heat the oil in a large skillet or saucepan over low heat. Add the garlic and cook for 1 minute. Add the tomatoes, thyme, salt, and pepper, and cook until the tomatoes begin to burst, 3 to 5 minutes. Remove from heat and pour onto your chicken or chops or even your "whatever" - it's really great on that.

Here’s a real stick-to-your-ribs salsa; also a stick-to-your-pants-salsa if you drip, so don’t.

1 2 oz can chopped green chiles
1 medium onion, chopped
1/3 cup unsalted butter
1 can (14.5 oz) tomatoes
1 jar (4.5 oz) sharp Cheddar cheese spread
1/4 lb Monterey Jack cheese, shredded
1/4 lb sharp cheddar cheese, shredded

Sauté peppers and onions in large saucepan until soft (about 4 minutes).

Mash tomatoes well and add to pan with juices. Heat to simmering, reduce heat to medium low, and add cheese spread; heat, stirring constantly, until cheese melts. Add shredded cheeses and stir constantly until they melt.

Serve dip hot with tortilla chips.

Make this sauce and you’ll see (or taste) why it’s such a popular form of tomato sauce.

2 Tbsp olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
1 can (28 oz) diced tomatoes
1 can (8 oz) no-salt-added tomato sauce
1 tsp Italian seasoning (or 1/2 tsp each dried oregano & basil)
1 tsp sugar
1/2 tsp each salt & black pepper
1 lb spaghetti

Heat oil in medium-size saucepan over medium-low heat. Add onion and cook, stirring occasionally, 7 or 8minutes, then add garlic and cook another 2 minutes minutes.

Add tomatoes and their liquid, tomato sauce, dried herbs, sugar, salt and pepper.

Bring sauce to a simmer over medium- high heat, then reduce heat to medium and simmer 18-20 minutes. Done________________________________________________________

This tasty, not-too-hot sauce will do great things poured over boiled potatoes, grilled chicken or shrimp. Bet you can think of a lot of other uses.

1/4 cup vegetable oil
1 & 1/2 tsp hot or California paprika
1 medium onion, coarsely chopped
1/2 tsp freshly ground pepper
1/4 teaspoon ground cumin
2/3 cup roasted unsalted peanuts, coarsely chopped
1/2 cup whole milk
1/4 cup finely chopped cilantro leaves
Salt

In a small saucepan, combine the oil with the paprika and bring to a simmer. Transfer to a bowl and let stand until the paprika settles to the bottom.

Carefully pour just the oil into a medium skillet, add the onion and cook over moderate heat until softened & lightly browned. Add pepper and cumin and stir for 30 seconds until fragrant.

This is a good way to Caribbean-ize chicken, pork or seafood. It’s also a good way to fry your mouth if you don’t get rid of all the seeds in the pepper before mixing.

2 bunches scallions, trimmed and finely chopped
4 tsp ground allspice
I Tbsp freshly ground black pepper
1 & 1/2 tsp coarse salt
2 large cloves garlic, finely chopped
1 Scotch bonnet pepper, seeded and finely chopped
1 tsp thyme leaves

In a plastic container combine everything and shake it up well. You may keep it refrigerated in the container for up to 2 weeks.

Unless you live in a warm climate tomatoes are good at times and crummy at others (that's usually when they're most expensive, too). I don't think tomatillos vary so if you like this salsa it's always available - and always cheap to make.

1 medium onion peeled, quartered
2 small garlic cloves peeled
1 1/2 teaspoons salt
1 cup cilantro minced
1 1/2 cups tomatillos husked, roasted
1 pinch sugar
8 sprigs cilantro
3/4 cup white onion chopped

Add onion, garlic and salt to a food processor and give it a pulse or two, that's all; the final product should have some texture.

Next, add minced cilantro, tomatillos, sugar and water and pulse again a few times.

Season to taste & sprinkle on some chopped cilantro and onion.

Basil better be looking over his shoulder because I'm seeing jars of this cilantro version in stores that feature such stuff. It probably costs the same as basil pesto at the store, but when you build it, the cost is much lower than doing it with basil. Don't get me wrong, basil pesto is great but now you have two great ones.

3 garlic cloves, peeled and chopped
2 cups fresh cilantro, lightly packed
1/4 cup olive oil
2 Tbsp toasted sesame oil
2 Tbsp lemon juice
1/2 tsp salt
1/2 tsp ground black pepper

Place the garlic and cilantro in the work bowl of your processor fitted with a metal blade. Run the processor and slowly add the oils, lemon juice, salt, and pepper.

Process until smooth, then bowl it - "bowl it"? Well, we cookers say, "plate it" for other foods so if you put something in a bowl, you're "bowling it", aren't you? - anyway, dip right in or spread it around.

No, I didn't misspell "Swedish". I'm referring to the brown sugar in the recipe. Anyway, I don't think a smorgasbord typically includes salsa.

1/2 medium red onion, diced
2 cups frozen corn kernels
½ red bell pepper, diced
2 chipotle chiles in adobo sauce, minced
1/2 cup lime juice (about 4 limes)
1/4 cup orange juice (about 1 orange)
2 tablespoons packed light brown sugar
1/2 cup roughly chopped fresh cilantro
1/2 teaspoon kosher salt

Combine all the ingredients and gently toss. Serve immediately or store, covered, in the refrigerator for up to 2 days.

This is a great change-of-pace sauce for many dishes, but the true mojo would use 3 heated and processed guajillo peppers in place of paprika. That’s not as easy and quick and might be too hot for some of your eaters so here's the "sort of" version. Trust me, you'll like it.

3/4 cup olive oil
2 Tbsp sweet paprika
3/4 cup bottled minced garlic
5 Tbsp fresh lime juice
1 & 1/2 tsp salt

Cook garlic in the olive oil heated to 350 F, stirring occasionally for 3 or 4 minutes or until golden. Move the pan off the burner.

Wait 5 minutes, then stir the paprika, lime juice, and salt into the oil-garlic mixture and you have mojo de ajo – sort of.

This is a HOT sauce from Argentina that can also serve as a nice marinade. The cilantro gives it a bit of lightness, and you can cut back on the cayenne if you like it cooler. Make it a couple days ahead if you wish but keep the parsley and cilantro out until just before using it.

1/3 cup finely chopped fresh cilantro
1/3 cup chopped fresh flat-leaf parsley
3 garlic cloves, minced
1/2 cup canola oil
1 tsp coarse salt
1 tsp freshly ground pepper
1 tsp cayenne pepper
2 tsp chili powder (from ancho chiles if you can find it))
2 tsp dried oregano
1/4 cup red wine vinegar

Just put everything in a lidded jar, shake it up and it's done.

Pasta, fish, chicken, whatever; this scrumptious sauce will make it better.

2 Tbsp olive oil
1/2 medium red onion, minced
4 cloves garlic, minced
1 14 oz can diced tomatoes in juice
3 Tbsp dry red wine
1/2 tsp dried oregano, crumbled
1/2 tsp dried basil, crumbled
Coarse salt

Add onion and garlic to a skillet, with heated oil over medium heat. Cook, stirring frequently, until softened, about 7 minutes.

Stir in tomatoes and juice, wine, oregano, and basil. Simmer 8 minutes or until lightly thickened. Season with salt to taste but be careful since canned produce may already have quite a bit.

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This super-hot paste is a blend of red chilies, garlic, and spices and is used in North African cooking.

2 roasted red bell peppers
2 Tbsp fresh red chilies, chopped, include the seeds for "REAL HOT")
2 garlic cloves, crushed
1/2 tsp coriander seeds, toasted
2 tsp caraway seeds
Olive oil
Salt

Blend in a processor or blender the red peppers, chilies (and seeds,if you dare) garlic, coriander and caraway seeds, and a pinch of salt. Add enough olive oil to make a thick paste.

Spoon Harissa into small, clean, dry jar and pour a thin layer of olive oil over the top to seal. Cover with tight-fitting lid and store in the fridge.

Use it to kick appropriate dishes WAY up or serve in small bowls on the table as a condiment.

After years of making my own pizzas (specializing in a super-crispy crust) this sauce has become my personal favorite. And now that you can buy pre-shaped crusts or crust-in-a-tube (Pillsbury or Wal-Mart's) pizza can be as quick & easy as almost anything on QuickEatsPlus.

1 28 oz can whole tomatoes broken up with your fingers - it feels g-o-o-od
1 6 oz can tomato paste
1 Tbsp dried basil
1/2 tsp white pepper
1 tsp dried oregano
1 Tbsp each granulated onion and garlic
Pinch of sugar

Put all the ingredients in a sauce pan and simmer for 15 minutes. Easy, huh?

Lay this on any cut of chicken or pork and you've got something really exciting and out of the ordinary to serve. We hate ordinary.

1/3 cup boiling water
1/3 cup crunchy peanut butter
1 Tbsp grated fresh ginger
1 Tbsp lemon juice
1/8 crushed red pepper

Put 'em all together they spell d-e-e-e-licious.

This marvelous sauce goes on steaks before you grill them up just the way you like them.

These are so easy and quick that I've put 2 together - two for one, that's right. And to offer even more variety serve some out-of-the-bottle cocktail sauce if you're dipping seafood or shellfish.

Balsamic Soy Sauce

2 Tbsp balsamic vinegar
1 Tbsp green onion, thinly sliced

Combine ingredients - that's it.

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Mignonette Sauce

1/4 cup white wine vinegar
2 Tbsp water
2 tsp shallots, minced
1/2 tsp black pepper, coarse-grind

Instructions? Same as above.

When served over pasta this easy sauce will never give a hint that it took so little time to put together.

1/2 cup peach preserves
1/4 cup lime juice (the real stuff)
1 chipotle chili from small can, seeded and chopped
1 tsp sauce from the same can
2 Tbsp chopped fresh cilantro

Heat everything but the cilantro until the preserves melt down.

Add the cilantro, stir and it's ready for the meat. Once again, easy and quick.

3/4 cup oil-packed sun-dried tomatoes
2 Tbsp fresh oregano, finely chopped
2 Tbsp fresh lemon juice
1/4 cup chicken broth
4 oz feta cheese, crumbled
4 oz smoked chicken breast, shredded

Of course you're cooking your favorite pasta while you make'a da sauce.

Drain tomatoes saving a Tbsp of the oil. Slice the tomatoes into thin slices and place in a large bowl with the other ingredients including the reserved oil.

Next? Add it to your drained pasta and present it.