sauces - The Art of Food and Wine

Easy Homemade BBQ Sauce

Thu, 04 Jan 2024 05:01:36 +0000

Perfectly simple, and 100% delicious, this Homemade BBQ Sauce is so easy you’ll never want to buy store-bought barbeque sauce again

Quickly make your own BBQ sauce with (mostly) basic pantry staples. It only takes 15 minutes from start to finish to create a big, sweet, sassy sauce!

We love to slather this sauce on EVERYTHING including our fall-off-the-bone Oven Baked Ribs, Slow Cooker Ribs, Oven Baked Chicken Wings, and Slow Cooker Pulled Chicken

This post may contain affiliate links. Please see our affiliate disclosure for more details.

Ingredients Needed

The beauty of homemade sauce is that you know what’s in it and it’s a great way to steer clear of added preservatives. Even the best grocery store sauces have high fructose corn syrup. This zesty sauce is prepped in 5 minutes!

You don’t need a lot of ingredients or a secret ingredient for the best BBQ sauce.

For the full recipe, ingredient quantities, and nutritional information refer to the printable recipe card below.

Ketchup – this is the tomato base for the sauce
Molasses – we like unsulphered molasses, and use it in our Easy Baked Beans too. It adds sweetness but also a warm, earthy, and slightly smokey flavor. If needed, substitute maple syrup which will lend a lighter flavor, no smokiness, and produce a sweeter sauce.
Dark Brown Sugar – adds a caramel note to the sauce.
Apple Cider Vinegar – gives the sauce a slightly fruity and tangy flavor that pairs well with the smoky savory elements of barbecue sauce
Worcestershire Sauce – you could substitute soy sauce if needed
Spices: chili powder, smoked paprika, onion powder, salt, and black pepper
Garlic – freshly minced (garlic powder works in a pinch)
Cayenne Pepper or Hot Sauce – optional, if you want medium heat in your sauce
Liquid Smoke – an optional ingredient if you want a bigger smoky barbecue sauce. (We don’t use it but that’s just our personal taste)

How to make Homemade BBQ Sauce

This is an easy one-pan sauce that takes so little time and comes together quickly.

In a medium saucepan whisk together all of the ingredients: ketchup, molasses, dark brown sugar, apple cider vinegar, Worcestershire sauce, chili powder, minced garlic, paprika, onion powder, salt, pepper, and if using, add liquid smoke and/or hot sauce.

Once blended cook over medium heat until the sauce comes to a simmer. (Taste to see if you want to add more hot sauce or cayenne for a spicy BBQ sauce).
Cover and cook for 5 minutes.
Uncover, whisk, cover, and cook for an additional 7-8 minutes or until the sauce reaches a thick but pourable consistency.

Remove from the heat, whisk again, and use right away, or let the sauce cool if using later.
Brush it on everything!
Makes about 2 cups of sauce.

Make Ahead and Storage

This sauce can be made ahead and stored in the refrigerator for about 2 weeks or in the freezer for 3 months. Thaw frozen sauce in refrigerator before using. (The next time you make a batch of pulled pork or pulled chicken it’s ready to go!)
Once the sauce is cooled to room temperature put it in an airtight container or a tightly sealed glass mason jar
This homemade barbeque sauce recipe can be rewarmed over low heat before using it.

You can “water bath can” your own homemade BBQ sauce

Water bath canning is a simple process that can extend the life of your BBQ sauce for future use. It also makes a wonderful homemade gift idea.
Notes for canning BBQ sauce: Place jars in hot water. Heat to medium-high, place the lid over the canning pot and bring water to a rolling boil. Process pint jars for 20 minutes, adjusting for altitude. Refer to the full instructions on our step-by-step process for Water Bath Canning.
Sauce can be stored in a cool, dark space for up to 6 months.

Variations and substitution ideas

Use maple syrup instead of molasses
Love a sweet sauce? Skip the hot sauce or cayenne
Instead of Worcestershire sauce use soy sauce or coconut aminos
If you use light brown sugar the sauce will still be delicious but a bit lighter in flavor
For a smoky BBQ sauce add liquid smoke or blackstrap molasses

Best ways to use this easy BBQ sauce

Like all great recipes, this Kansas City-style sauce has many great uses!

Perfect on any kind of beef or pork ribs
Great on BBQ Chicken Pizza
Makes a delicious dipping sauce for french fries or chicken wings
Slather it on a pork tenderloin, pork chops, or chicken

Chef’s Tip on BBQ Brushes: Use separate brushes for your barbecue needs because they tend to retain some of the smokey flavor. (You don’t want your pastries or garlic bread to taste like BBQ!). We like a wooden handled brush with natural bristles or a silicone brush.

Other great sauces and rubs for meats

This zesty Dry Rub for Ribs is a great first layer of flavor that pairs well with this sauce
Teriyaki Sauce is a reader favorite and is also ready in just 15 minutes
Pork and chicken always taste better with Sweet Chili Sauce
Chimichurri Sauce is an easy, fresh, herb-flavored sauce that works with chicken and steak
Classic Italian Gremolata Sauce is made with fresh lemon zest, parsley, and minced garlic. It’s a great topping for vegetables, steak, and seafood.

Homemade BBQ Sauce

Homemade BBQ Sauce with sweet, sassy, lightly smokey flavors. Ready in 15 minutes using pantry staples. Great on ribs, pork, and chicken.

Course BBQ, sauces

Cuisine American

Prep Time 5

Cook Time 10

Total Time 15

Servings

Calories 54kcal

Author Cyndy Ufkes ~ The Art of Food and Wine

Ingredients

1 cup ketchup
⅓ cup molasses
¼ cup dark brown sugar
4 Tablespoons apple cider vinegar
2 Tablespoons Worcestershire sauce
1 Tablespoon chili powder
2 teaspoons smoked paprika
1 teaspoon garlic, minced
1 teaspoon onion powder
½ teaspoon salt
½ teaspoon black pepper, freshly ground
1 pinch cayenne pepper, optional
1 teaspoon liquid smoke, optional

Instructions

In a medium saucepan stir together all of the ingredients: ketchup, molasses, dark brown sugar, cider vinegar, Worcestershire sauce, chili powder, minced garlic, paprika, onion powder, salt, pepper, and if using, liquid smoke and cayenne/hot sauce.
Heat over medium heat and bring to a simmer. Cover and let cook for 5 minutes on a low simmer, stir, cover again and, cook another 7-8 minutes, or until thickened.
Remove from heat, stir, and use immediately.
If not using right away, cool the BBQ Sauce to room temperature, pour it into a sealed glass container, and store it for up to 2 weeks in the refrigerator.

Notes

This recipe makes about 2 cups of BBQ Sauce
Want it spicier? Add a little more cayenne

Nutrition

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Tzatziki Recipe

Thu, 21 Sep 2023 04:04:01 +0000

This creamy Tzatziki Sauce or dip is a 10-minute recipe that will add lots of zippy garlicky flavor to some of your favorite dishes

It’s delicious on grilled meats or vegetables, in wraps, and perfect as a dip for crudités or pita chips

Ready to get started? Just click on our “jump to recipe” button directly below to go straight to the recipe card. For tips and process ideas read the full post below. This post may contain affiliate links. Please see our affiliate disclosure for details. We only recommend products to you that we love and use.

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What is Tzatziki?

Tzatziki sauce or dip is a cool, creamy sauce made of cucumbers, yogurt, lemon juice, olive oil, garlic, and fresh herbs, such as dill. It originates from the Greek island of Paros and is popular all over the Mediterranean.

Ingredients needed:

Cucumber – Use regular garden cucumbers, English, or small Persian cucumbers
Whole Greek Yogurt – Plain full-fat or reduced-fat Greek yogurt. Don’t substitute regular plain yogurt, because it isn’t pre-strained, and then the dip will be too watery
Fresh Lemon Juice and Zest – Just a touch brings a bright flavor to the sauce
Extra Virgin Olive Oil – adds creaminess to the sauce
Grated or Minced Garlic Clove – we love ours garlicky but use as much or little as you would like
Sea Salt – Adds a tangy touch
Chopped Fresh Dill – the amazing finishing touch that also adds gorgeous color. Mint is another choice of herbs for this dip (or add both)

How to make traditional Tzatziki

Peel and then mince or grate the garlic clove. Finely chop the dill. Zest the lemon and then squeeze out the lemon juice.
Peel the cucumber, cut it in half lengthwise, and scrape the seeds (if using a regular cucumber). If using English or Persian cucumbers there’s no need to peel.
Grate the cucumber using the largest holes of a box grater until you have 1 cup.

Squeeze the grated cucumber between a few paper towels over the sink to remove the excess water. **Don’t skip this step – it’s crucial. If you don’t squeeze the excess water out you’ll end up with watery sauce instead of delicious creamy sauce!

Add the cucumber to a bowl, along with all of the remaining ingredients, but reserve 1 Tablespoon of the olive oil

Stir well to combine and then drizzle with the remaining olive oil and sprinkle with additional chopped dill if desired, lightly stir, and serve.

If not serving right away, cover, and refrigerate until ready to use.

What is the difference between Greek and Turkish Tzatziki?

Traditional Greek Tzatziki is made with finely grated cucumbers which are squeezed to remove the water content. Removing the water makes for a thicker more spreadable sauce. It has a lemon, garlicky flavor and is added to thick Greek yogurt.

Turkish cacik uses most of the same ingredients but does include additional herbs resulting in more of a spicy herby sauce.

What pairs well with Tzatziki?

In short, everything! The choices are endless but here are a few of the most popular ways to use Tzatziki:

Ideal as an accompaniment for grilled beef, lamb, and chicken
As a Dip – great for dipping pita chips or fresh naan or pita bread and any type of raw veggies
With Roasted Potatoes or Asparagus
The perfect sauce for wraps or in gyros
A must with any type of Kebabs
Delicious for dipping and dunking French fries
Try it on your hamburger, turkey burger, or lamb burger
Drizzle on our Oven Baked Salmon or Air Fryer Salmon

One of our favorite ways to dress up a Grilled Vegetable Platter is with Tzatziki Sauce and Pesto Sauce

Types of Cucumbers for Tzatziki

Any variety of cucumbers will work but here are a few tips to keep in mind

Regular Cucumbers: This varietal has a thicker, waxier skin so you’ll need to peel them completely and also scrape out the large seeds. The seeds can make the dip watery if they aren’t scraped out prior to grating.
Persian Cucumbers and English Cucumbers: Both of these varietals are seedless and have thin skin, therefore they don’t need to be peeled before grating. Persians are small in size and English are larger.

Is Tzatziki good for you?

The simple answer is YES! Tzatziki is made with healthy fresh Meditteranean ingredients that are high in proteins, calcium, and vitamins. Tzatziki is naturally low in calories and fat making it a wonderfully healthy dip or sauce.

Leftovers and Storage

Have leftovers? Lucky you! Store in a tightly covered container in the refrigerator for up to 3 days.

More easy-to-make Dips and Sauces

Tzatziki Sauce

This creamy Tzatziki Sauce or Dip is a 10-minute recipe that will add lots of zippy garlicky flavor to some of your favorite dishes.

Course Dip, sauces

Cuisine Greek, Mediterranean

Prep Time 10

Total Time 10

Servings servings

Calories 145kcal

Author Jayne and Cyndy ~ The Art of Food and Wine

Equipment

box grater

Ingredients

1 cup cucumber, grated (peeled and seeded, if needed)
1 cup Greek Yogurt plain
1 clove garlic minced, pressed, or finely grated
2 Tablespoons lemon juice + 1 Tablespoon lemon zest (more to taste)
3 Tablespoons olive oil, divided
2 Tablespoons fresh dill, finely chopped (or 2 teaspoons dried)
¼ teaspoon sea salt

Instructions

Peel the cucumber, and de-seed (necessary, if using a regular garden cucumber).
Grate the cucumber using the largest holes of a box grater until you have 1 cup. Squeeze the grated cucumber with a paper towel to remove as much excess water as possible.
Peel and then mince, or grate, the garlic clove.
Finely chop the dill. Zest the lemon and squeeze the lemon juice.
Transfer cucumber, dill, lemon juice, and zest to a medium bowl. Add the Greek yogurt, 2 Tablespoons olive oil, salt, and dill.
Stir everything together, check the seasonings, and add additional lemon juice or salt.
When ready to serve drizzle remaining olive oil over the top.
If not serving immediately chill the Tzatziki for up to 24 hours.

Notes

Tzatziki can be stored for up to 3 days in the refrigerator
This recipe can be doubled
Use regular garden, Persian, or English cucumbers for best results. If using regular cucumber peel and de-seed first.
Be sure to use Greek Yogurt. Other types are not thick enough and will result in a watery sauce

Nutrition

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Homemade Marinara Sauce

Wed, 06 Sep 2023 18:25:25 +0000

This flavorful Homemade Marinara Sauce made from fresh tomatoes is ready in just 30 minutes and bursting with fresh flavors

It’s an easy one-pan staple with just a few basic ingredients

Our version is quick because there’s no need to peel the tomatoes. Just do some quick chopping and you’re ready to get cooking!

This sauce is a basic version and there are plenty of ways to personalize it to suit your tastes. Marinara sauce works perfectly as a base for most Italian recipes such as pasta or pizza sauce, in lasagna, cannelloni, or manicotti, or with eggplant and chicken parmesan.

Ready to get started? Just click on our “JUMP TO RECIPE” button just below. For tips, processes, and substitutions keep reading. This post may contain affiliate links. Please see our affiliate disclosure for details. We only recommend products to you that we love ♥️ and use.

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MARINARA SAUCE ON SPAGHETTI

Ingredients for Marinara Sauce with Fresh Tomatoes:

What is classic Marinara made of?

This simple and rustic one-pan Marinara Sauce recipe uses 5 basic healthy ingredients (plus salt and pepper). See our printable recipe card at the bottom for the exact quantities.

Tomatoes – Use fresh vine ripe tomatoes if possible. Choose a variety, if desired, which can include plum, Roma, vine-ripened, and cherry tomatoes. (If you prefer to use canned tomatoes use three 28-ounce cans of whole or crushed San Marzano tomatoes for best results). Read here for more about tomato varieties.
Olive Oil – Use your best olive oil
Basil – Fresh basil is so flavorful in this sauce and our first choice
Oregano – Fresh is best, but dried works fine too
Garlic – Use fresh cloves (garlic powder can be used in a pinch)
Salt and Pepper – Taste the sauce at the end and add more if needed

How to make 30-Minute Marinara:

Remove stems and hard cores and chop tomatoes into chunks. If using cherry tomatoes in addition to large tomatoes just leave them whole because they will soften and burst while cooking
Pluck oregano and basil leaves from their stems
Peel the garlic cloves. We cook ours whole but you can also roughly chop them before adding them to the pan to get a little bigger garlic flavor
Add the olive oil to a large Dutch oven or sauté pan
Heat oil over medium heat until shimmery, add salt and garlic cloves, and cook for 1 minute
Add tomatoes, basil, oregano, and pepper to the pan and stir to combine everything

Continue cooking over medium heat, stirring frequently and pressing gently on tomatoes with a large heat-proof spoon to help them release their juices.
The sauce should be lightly bubbly while the tomatoes and garlic begin to soften.
After cooking for about 30 minutes, remove the pan from the heat.

Blending the sauce:

The sauce is now ready to be blended. We prefer using an immersion blender but you can also blend the sauce in a regular blender.
IMMERSION BLENDER: If using a Dutch oven you can blend directly in the pan. If using a skillet move the sauce into a deep bowl before using an immersion blender.
COUNTER TOP BLENDER: If using a regular blender be very careful because hot liquids expand. We recommend blending in two batches and always placing a kitchen towel over the lid for extra safety.
The time spent blending depends on how smooth or textured you’d like the sauce. (We like ours more textured)
Optional Step: Strain the sauce if you want it smooth or if you’ve chosen not to blend it. If you don’t blend it there will be a substantial amount of tomato skins to strain and discard. (see more below about straining the sauce).
Test for seasonings and add more if desired.
Cool the sauce completely if not using it right away and before storing.
We like to store ours in glass jars which makes thawing and reheating easy.

Straining the sauce:

If you want a super smooth marinara sauce then strain the sauce through a mesh strainer into a large bowl. From there you can decide if you want to add more seasonings and then let the sauce cool.

What is the difference between Marinara Sauce and Spaghetti Sauce (or pasta sauce)?

They are very similar but here are a few key differences:

Marinara sauce is thinner and simpler with just a few key ingredients (like ours) and a relatively short cooking time (30 minutes).
Homemade tomato pasta sauce (spaghetti sauce) is thicker with a longer cooking time, to give it a heartier end result, and often includes tomato paste.
Pasta sauce often includes the addition of lots of Italian spices, giving it a more complex flavor, and cooked ground meats like turkey, beef, or Italian sausage. Marinara sauce does not typically include meat.

Substitutions and additional ingredient ideas:

If fresh tomatoes are out of season substitute canned whole peeled tomatoes or crushed tomatoes. One 28-ounce can equals about 6-7 tomatoes. Use the same process as above (cut whole tomatoes in chunks before adding them to the pan)
Add thyme instead of oregano – or use all dried herbs. Remember that dried herbs are stronger than fresh. A good ratio is: 1 Tablespoon fresh = 1 teaspoon dried herbs
Add onions or shallots (finely diced) along with the garlic
If the tomatoes are too tart add 1 Tablespoon of sugar or honey during cooking
Add a splash of balsamic vinegar for a richer flavor
Want it a little spicy? Add a pinch of red pepper flakes with the garlic

How to store and reheat Marinara Sauce:

REFRIGERATOR – Allow sauce to cool completely and store in an airtight container in the fridge for up to 5 days.
FREEZER – Store the sauce in the freezer for up to 3 months in an airtight container or in glass jars (our first choice). When you are ready to use it, remove it from the freezer and allow it to thaw completely. Once thawed out, stir well.
REHEATING – Place sauce in a pan and simmer over medium heat for about 5 minutes before serving.

Ideas for serving with Marinara Sauce

We love to use this marinara sauce recipe as a pasta sauce, on top of spaghetti, along with an easy light salad and warm bread. Here are some of our favorite pairings:

Fresh Citrus Salad
Brussels Sprout Salad with Apples and Pomegranate Seeds
4 Ingredient Beer Bread (or rolls)
No yeast Irish Soda Bread with Flavored Butters
Light and Fluffy Baking Powder Biscuits

Homemade Marinara Sauce

30-minute Homemade Marinara Sauce with Fresh Tomatoes (or use canned) is easy to make and the perfect savory sauce for pasta, or as a base sauce for other heartier sauces.

Course Main Course, sauces

Cuisine Italian

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 124kcal

Author Cyndy Ufkes ~ The Art of Food and Wine

Equipment

Large Dutch oven or sauté pan
Immersion blender or countertop blender

Ingredients

2 Tablespoons olive oil
5 pounds tomatoes, (Roma's, plum, vine-ripe, cherry tomatoes, San Marzano) stem removed and cut into rough chunks
4 cloves garlic peeled
1 Tablespoon coarse or kosher salt
10 fresh basil leaves (or 1 Tbsp dried basil)
2 sprigs fresh oregano (or 1/2 tsp dried oregano)
1 teaspoon black pepper

Optional ingredients

1 Tablespoon balsamic vinegar (optional, to add richer flavor)
1 Tablespoon sugar or honey (optional, to sweeten)

Instructions

Remove stems and hard cores and chop tomatoes into chunks. If using cherry tomatoes, remove stem and leave them whole.
Peel garlic. Pluck basil and oregano from their stems.
Add the olive oil to a large Dutch oven pan or sauté pan
Heat oil over medium heat until it shimmers. Add garlic and salt and cook for one minute
Add tomatoes, basil, oregano, and pepper to the pan and stir to combine everything.
Continue cooking, stirring occasionally and pressing gently on tomatoes to encourage them to release their juices. The sauce should be bubbly and the tomatoes and garlic will soften. Cook for about 30 minutes and remove from the heat.

Blending the sauce

IMMERSION BLENDER METHOD: If using a Dutch oven you can blend with an immersion blender directly in the pan. If using a saute pan you will need to move into a deep bowl.
COUNTER TOP BLENDER: If using a regular blender be very careful because hot liquids expand. We recommend blending in two batches and always placing a kitchen towel over the lid for extra safety.
Blend until you have the texture you like. If you want a super smooth sauce you can strain the sauce through a mesh strainer, pushing on the solids, and then discard the solids.
Taste the sauce and see if it needs additional salt and pepper, or any additional seasoning (such as basil or oregano).
If the sauce needs sweetening add 1 Tablespoon sugar or honey. If desired, add 1 Tablespoon balsamic vinegar to give sauce a richer flavor.
Cool the sauce completely if not using it immediately.

Notes

Use a variety of tomatoes if possible, including Roma’s, cherry tomatoes, heirloom tomatoes, San Marzano, and vine-ripened
If you prefer to use canned tomatoes use three 28-ounce cans of whole or crushed San Marzano tomatoes for best results.

Storage and Reheating:

- REFRIGERATOR – Allow sauce to cool completely and store in an airtight container in the fridge for up to 5 days.

- FREEZER – Store the sauce in the freezer for up to 3 months in an airtight container or glass jars (our first choice). When you are ready to use it, remove it from the freezer and allow it to thaw completely. Once thawed give the sauce a stir.

- REHEATING – Place sauce in a pan and simmer over medium heat for about 5 minutes before serving.

Nutrition

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Salsa Verde Recipe

Tue, 06 Jun 2023 22:53:52 +0000

Making your own Salsa Verde or Green Salsa is quick and easy! It tastes so much better than anything you can get at the store. Once you’ve made your own you will never look back.

Our Salsa Verde Recipe is slow roasted for a zesty salsa packed full of amazing flavors!

Ready to get started? Just click on our “jump to recipe” button below to go straight to the recipe card. For tips, processes, and substitutions keep reading. This post may contain affiliate links. Please see our affiliate disclosure for details. We only recommend products we love and use.

Jump to Recipe

You’ll be dipping chips all day with this sunny salsa or use it to top our Turkey Tacos or Carne Asada. Whip up a refreshing Paloma cocktail and you’ve got the perfect meal!

Ingredients for our Salsa Verde Recipe

Tomatillos
Garlic
White Onion
Anaheim Chilis
Jalapenos
One Bunch of Cilantro Leaves
Fresh Lime Juice
Salt and Pepper
Red Chili Flakes (optional)

Is Tomatillo Salsa the same as Verde?

Yes, it’s true! Salsa Verde is also called Tomatillo Salsa or Green Salsa. Those names help to differentiate this from the Italian version of “Salsa Verde” but the ingredients are different and include olive oil, parsley and capers.

Tomatillos are the main ingredient in Mexican Salsa Verde. They resemble small tomatoes but have a papery husk. Tomatillos are often roasted when added to salsas or a variety of other recipes.

How to make Verde Salsa or Green Salsa

First Step:

Remove the papery husks from the tomatillos. Tomatillos have a sticky coating under the papery husk. Remove the husk and soak the tomatillos in warm water for about 50 seconds. Afterward, rinse them by hand. This is an important part of making the finished salsa so don’t skip it!
Pat each tomatillo dry with a paper towel and set aside.
Preheat the oven to the high broil setting.
Cut tomatillos in half and place them cut side down on a foil-lined baking sheet.
Broil tomatillos in the oven on high for 5-7 minutes. When tomatillos are done the outer skin will have a slightly blackened appearance and look charred and toasty.
Remove from the oven and let the tomatillos rest until completely cooled. Reserve all the juices that have collected during cooking on the foil. This is another important part of making the finished salsa.

Second Step:

On another sheet pan broil the whole Anaheim chilis along with the garlic cloves (still in their skin) in the oven, turning once until blackened on both sides and the skin appears to lift. This will take about 3-5 minutes per side.
Let the chilis and garlic cool completely, then remove the skin, seeds, and stems from the chilis, and remove the skin from the garlic. Set both aside.
Halve the jalapenos, remove seeds and ribs to the spice level desired, (see chart below to choose your spice level), roughly chop, and set aside.
Clean, dry, and chop off the stems from the cilantro, and set aside.

Third Step:

In a blender or food processor place roasted cooled tomatillos with skin, accumulated juices, chilis, jalapenos, garlic, onion, cilantro, lime juice, salt, pepper, and red chili flakes.
Turn blender or processor on low for a few seconds, then turn it up to high and blend well until all ingredients are mixed together.
This salsa is best when you make it ahead of time because that allows all the flavors to meld and pop which makes an incredible tasting Salsa Verde!

What is the difference between salsa and salsa verde?

Besides color, there are a few key differences between the two. Salsa is traditionally red in color and made with a tomato base. Verde salsa is green and made with tomatillos, peppers, and green chilis.

Is verde spicier than regular salsas?

Traditional red salsas have a sweeter flavor and are generally hotter than green verde salsa. Red salsas are traditionally served chilled. Green salsas are best when served either at room temperature or warm, and generally are less spicy.

How to adjust the spice levels in salsas and sauces:

Hot and spicy – Do not remove the seeds and veins from the jalapenos and add it all to the sauce.
Medium hot and spicy – Leave the seeds and veins in just one of the two jalapenos that will be added to a sauce.
Medium spice – Leave the seeds and veins in just one-half of one jalapeno that will be added to the sauce.
Mild spice – Remove all seeds and veins from the jalapenos that will be added to the sauce.

How long can you store Salsa Verde?

REFRIGERATING: Salsa Verde can be stored in the refrigerator for one week in a covered container. We suggest bringing the salsa to room temperature after refrigerating.

FREEZING: Salsa Verde will also freeze well for up to 2 months. The smoother version freezes better than a chunkier style version. Freeze in a tightly sealed container. When ready to serve allow the salsa to come to room temperature and stir well before serving.

Pro Tips for Making the Perfect Salsa

Tomatillos are high in pectin, which can result in your salsa tasting soapy or becoming jellied when refrigerated. For this reason, it’s important to soak the tomatillos for about 50 seconds and then rinse them with warm water, before broiling, this is to remove the sticky coating on the tomatillo.
Pat the tomatillos dry with a paper towel before roasting.
Let tomatillos, chilis and garlic cool completely before adding to the blender.
Don’t overprocess any type of salsa in the blender because you want the salsa to have some texture.
If time allows make the salsa ahead of time and let the flavors marinate in the refrigerator

What are tomatillos?

The tomatillo is also known as the Mexican Husk Tomato and is part of the nightshade family. Tomatillos are small, spherical, and green or green-purple and have a slightly sour flavor. They originated in Mexico and are best known for their use in Salsa Verde and Chili Verde.

Other delicious salsas and sauces to make at home:

Pineapple Salsa – also perfect with chips
Cocktail Sauce – great with any seafood
Sweet Chili Sauce – lightly spicy and sweet – we love it on Grilled Corn on the Cob
Teriyaki Sauce – a favorite all-around sauce and the perfect sauce for a touch of Asian flavor

Salsa Verde Recipe

Charred Tomatillos and peppers combined with garlic make the perfect Salsa Verde dipping sauce for tortilla chips, tacos, and enchiladas.

Course Appetizer

Cuisine Mexican

Prep Time 25

Cook Time 15

Total Time 40

Servings ounces

Calories 108kcal

Author Jayne Harter ~ The Art of Food and Wine

Ingredients

1½ pounds Tomatillos, skinned and washed
1 bunch Cilantro, stems removed
½ cup white onion, roughly chopped
5 cloves whole garlic
2 large Anaheim chiles,
2 medium Jalapeno peppers
4 Tablespoons Lime juice, freshly squeezed
½ teaspoon Kosher salt
¼ teaspoon pepper
1 pinch red pepper flakes, optional

Instructions

Remove the papery husks from the tomatillos. Tomatillos have a sticky coating under the papery husk. Remove the husk and soak the tomatillos in warm water for about 50 seconds. Afterward, rinse them by hand. This is an important part of making the finished salsa so don't skip it!
Pat each tomatillo dry with a paper towel and set aside.
Preheat the oven to the high broil setting.
Cut tomatillos in half and place them cut side down on a foil-lined baking sheet.
Broil tomatillos in the oven on high for 5-7 minutes. When tomatillos are done the outer skin will have a slightly blackened appearance and look charred and toasty.
Remove from the oven and let the tomatillos rest until completely cooled. Reserve all the juices that have collected during cooking on the foil. This is another important part of making the finished salsa.
On another sheet pan broil the whole Anaheim chilis along with the garlic cloves (still in their skin) in the oven, turning once until blackened on both sides and the skin appears to lift. This will take about 3-5 minutes per side.
Let the chilis and garlic cool completely, then remove the skin, seeds, and stems from the chilis, and remove the skin from the garlic. Set both aside.
Halve the jalapenos, remove seeds and ribs to the spice level desired, (see chart in post to choose your spice level), roughly chop, and set aside.
Clean, dry, and chop off the stems from the cilantro, and set aside.
In a blender or food processor place roasted cooled tomatillos with skin, accumulated juices, chilis, jalapenos, garlic, onion, cilantro, lime juice, salt, pepper, and red chili flakes.
Turn blender or processor on low for a few seconds, then turn it up to high and blend well until all ingredients are mixed together.
This salsa is best when you make it ahead of time because that allows all the flavors to meld and pop which makes an incredible tasting Salsa Verde!

Notes

Want to cut the spice a little? Cut back to 1 Jalapeno pepper
Salsa Verde can solidify when refrigerated. Let come to room temperature before serving and if too thick drizzle in one Tablespoon of water at a time
Red pepper flakes are optional if you want a little extra heat

Nutrition

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Pan Seared Halibut with Lemon Caper Sauce

Sun, 01 Sep 2019 02:16:22 +0000

Pan Seared Halibut with lemon caper sauce is a bright citrusy restaurant quality dish that’s easy to make at home

The lemon caper sauce for this pan-seared halibut recipe is a classic simple pan sauce which can be used for any chicken or fish

This dish is a real showstopper and as good as anything you will order in a fine-dining restaurant. Halibut is a bit of a splurge, so we will give you a foolproof way to cook it to perfection.

For this seared halibut recipe, we will walk you through how to:

Purchase, prep, and perfectly sear fish
Make a classic white wine pan sauce
Combine both of these steps to make Halibut with Lemon Pan Sauce

Ingredients Needed

Fresh Halibut Fillets – purchase precut fish fillets or one large piece and cut it at home
Olive Oil – we like extra virgin olive oil
Lemons – 2 lemons – one for juicing and one for slicing
Butter – we use room temperature unsalted butter, but salted is fine too
Dry White Wine – such as Sauvignon Blanc, Chardonnay, Chablis, Pinot Grigio
Shallots and Garlic – these aromatics boost the flavor of the sauce
Capers – drained, unsalted
Parsley – fresh flat-leaf variety. You could use other fresh herbs such as oregano or chives
Salt and Black Pepper – we like sea salt
Optional – shredded crab meat for garnish

Step One – sear the halibut

Searing fish is the best way to lock in flavor. The purpose is to quickly cook it at a high temperature until a golden brown crust has formed. Just follow these easy steps for perfectly seared fish:

Heat a large saute pan or cast iron skillet over medium-high heat. Add 1 Tablespoon olive oil and 2 Tablespoons of butter. Melt butter and heat until shimmery.
Pat the fish dry with paper towels (don’t skip this step!) and season generously with salt and pepper
Add the seasoned fish to the hot pan. (If using fish with skin, always place the skin side down first) and begin to sear halibut
Cook the fish for 5 minutes on the first side without moving it
Turn the fish over and cook another 3-4 minutes until cooked through and edges are browned (cooking times vary depending on the thickness of fillets)
Only turn the fish once. When the fish is ready to be turned it will easily lift off the pan.
While the fish cooks slice half of a lemon into 4 thin slices. Squeeze the other 1.5 lemons to equal 4 Tablespoons of fresh lemon juice and set aside.
When cooked remove the fish and place it on a plate

Add the lemon slices and sear for 2-3 minutes over medium high heat until slightly softened. Remove and set aside with the halibut.

Step Two – make a lemon butter sauce

The sauce is a classic pan sauce so you can use it to top any white fish or chicken.

Mince shallots and garlic. Roughly chop 1 Tablespoon of parsley and set aside
Add and heat the remaining 1 Tablespoon of olive oil over medium heat and saute minced shallots for about 2 minutes
Add garlic and saute for 1 minute
Pour in the dry white wine and reduce (cook it down) until it’s nearly evaporated
Add drained capers and lemon juice, cook for 2 minutes, then turn off the heat
Whisk in the remaining 4 Tablespoons butter, bit by bit, until the sauce is smooth and silky

Step Three – combining the seared fish and pan sauce

- Add the cooked halibut and accumulated juices back into the pan, with the sauce, and re-warm on low heat for a couple of minutes. Spoon sauce on and around the halibut to coat it
- Remove halibut pieces to a platter, or individual plates, and add cooked lemon slices on top of each piece. If using, add a dollop of crab meat on top of each fillet

- Spoon the remaining lemon caper sauce over each fillet and sprinkle with chopped parsley
- If you have leftovers store in an airtight container for up to 1 day in the refrigerator and then gently reheat.

Our favorite way to serve this halibut is over the top of oven roasted asparagus

Purchasing and Preparing Halibut

Halibut is a white fish with a mild flavor that lends itself well to sauces. Cooking halibut by searing it is our favorite cooking method.

Like all fish, halibut can quickly overcook, so for best results, keep a close eye on your pan. Because halibut is a mild white fish, be sure to salt and pepper before cooking.

- You can buy halibut in one large piece and cut it yourself into individual fillets, or if you have a good fish market, ask them to cut the halibut into fillet sizes of your choosing.

- Fresh halibut often comes with the skin on. For this recipe, we recommend removing before pan-searing halibut.

- Always rinse fillets and thoroughly pat dry with a paper towel. The fillets must be dry to ensure a good sear on the fish.

Wine pairing with Pan Seared Halibut

The simplest choice is to choose a wine to use in the pan sauce that you would also like to drink for dinner. Here are some ideas:

Your weekday wines:

- Palmina Pinot Grigio, Santa Barbara, California

- Louis Latour Pouilly Fuisse, Maconnais France (Chardonnay grape)

- Sauvion Sancerre Sauvignon Blanc, Loire Valley, France

- William Fevre Chablis, France

A special occasion wine:

- Louis Jadot Chassagne Montrachet, France

- Chateau Fuisse Pouilly Fuisse Le Clos, France

Some of our other favorite seafood recipes:

- Perfect Pan Seared Scallops

- Oven Baked Salmon with Mustard Dill Sauce

- Mussels in White Wine Sauce

- Garlic Shrimp with Roasted Tomatoes

Seared Halibut with Lemon Caper Sauce

Sunny Lemon Caper Sauce pairs perfectly with seared Halibut. It's topped with a dollop of crab for an elegant touch. Healthy and flavorful

Course Main Course

Cuisine American, French

Prep Time 20

Cook Time 20

Total Time 40

Servings servings

Calories 424kcal

Author Cyndy Ufkes - The Art of Food and Wine

Ingredients

24 ounces Fresh halibut, skinless, Cut into 4 equal fillets
½ teaspoon pepper
½ teaspoon sea salt
2 Tablespoons Extra virgin olive oil, divided
6 Tablespoons butter, unsalted divided
1 small lemon, sliced
3 Tablespoons garlic, minced
1 Tablespoon shallots, minced
½ cup dry white wine, such as chardonnay or sauvignon blanc
2 Tablespoons capers, drained
4 Tablespoons lemon juice, divided
1 Tablespoon flat-leaf parsley, finely chopped

OPTIONAL

¼ cup crab meat, shredded

Instructions

Pat dry and sprinkle halibut fillets with sea salt and pepper.
Heat a large saute pan over medium-high heat. Add 1 tablespoon olive oil and 2 tablespoons butter and swirl to coat pan.
When the oil is shimmering add halibut fillets and sear about 5 minutes per side. Check for doneness and remove to a plate. Add lemon slices and briefly sear until softened, then set aside with fish. Wipe out the pan.
Reduce heat to medium, add 1 tablespoon olive oil and 2 tablespoons butter. Add garlic and shallots and saute for 1 minute.
Add wine and reduce for 2-3 minutes, until nearly evaporated.
Add capers, and 3 tablespoons lemon juice. Cook for 1 minute.
Turn off the heat and swirl in remaining 2 tablespoons of butter to finish the sauce.
Put halibut fillets back into the pan, adding any juices that are on the plate. Warm for 1 minute.
OPTIONAL: In a small bowl add crab meat and 1 Tablespoon lemon juice. Mix to combine.
Serve halibut on a shallow plate, top with dollop of crab mixture. Spoon lemon caper sauce over top of halibut and add a sauteed lemon slice as garnish. Sprinkle with chopped parsley.

Notes

Crab is optional
Some capers are salty so taste them before using.
Leftovers: Store in a tightly sealed container for up to 2 days in the refrigerator.

Nutrition

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