It’s time – and it’s easy – to get saucy

With these easy sauces for the summer season, you’ll never reach for a bottle ever again! These sauces are made with only fresh ingredients and no preservatives, making them lower in fat and sodium than those in a bottle.  The Salsa Verde uses capers and anchovies – if these ingredients are new to y

Last updated on May 04, 23

Posted on Jun 30, 11

2 min read

With these easy sauces for the summer season, you’ll never reach for a bottle ever again! These sauces are made with only fresh ingredients and no preservatives, making them lower in fat and sodium than those in a bottle.  The Salsa Verde uses capers and anchovies – if these ingredients are new to you, give them a try. They simply add body and seasoning to the overall dish without at all tasting ‘fishy.’ Anchovy paste, in a tube, can be found refrigerated in grocery stores.

All of the sauces pair fantastically with just about anything coming off of the grill.

Salsa Verde

  • 1 cup flat-leaf parsley leaves
  • 1/2 bunch chives
  • 2 sprigs thyme
  • 1 sprig rosemary
  • 1 tsp anchovy paste
  • 1 tbsp capers
  • 1 clove garlic
  • Juice of one lemon
  • 1/2 cup extra  virgin olive oil (or more)
  • Salt and pepper, to taste

We hope that you enjoy these tried-and-true recipes from our collection.

Finely chop the herbs, capers and garlic; mix with the lemon juice and enough olive oil to produce a loose sauce; season with salt and pepper;

Refrigerate any leftovers and bring to room temperature before using. This sauce is fantastic on any type of grilled meat, chicken or seafood.

Ginger Scallion Sauce

  • 3 green onions, finely sliced
  • 1-2 tbsp finely chopped ginger
  • Juice of 2 limes
  • 1 tbsp soy sauce
  • 1 tbsp neutral oil, such as canola
  • 1 tsp sherry wine vinegar
  • 1 tbsp water, if needed to thin out

Mix all ingredients together.  This sauce acts as more of a ‘topping’.

BBQ Sauce

  • 2 onions, finely chopped
  • 6 cloves garlic, finely chopped
  • 1 cup packed brown sugar
  • ¼ cup maple syrup
  • 1/4 cup bourbon or whiskey
  • 1/4 cup cider vinegar
  • 1/4 cup tomato puree
  • 1 tbsp mustard
  • 1 tsp chili garlic sauce
  • 1 bay leaf
  • 1 tsp turmeric

In a small pot, brown onions in a little canola oil over medium high heat;

Add garlic and cook 2 minutes, stirring often;

Add the brown sugar and stir until it is all melty and caramelized, about 2 minutes;

Add bourbon, vinegar, ketchup, mustard, chili garlic sauce, bay leaf and turmeric;

Cook for about 15 minutes, or until thickened.

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