Caserasaucesalsacasera Recipes

CASERA SAUCE (SALSA CASERA)

Casera Sauce (Salsa Casera) image

This is a great sauce, one that could be found on many Mexican families tables. Then, it was introduced to the U.S., and the rest is history! LOL There are countless types of sauces that the U.S. has embraced from Mexico. This is a very simple sauce to make. You can put it on just about anything, from eggs, to salad dressings, to top meats with, to sandwiches.

Provided by FLUFFSTER

Categories Sauces

Time 15m

Yield 2 cups

Number Of Ingredients 9

Ingredients

2 medium tomatoes, finely chopped
1 medium onion, chopped (about 1/2 cup)
1 small garlic clove, finely chopped
1 canned jalapeno pepper, seeded and finely chopped
1 tablespoon cilantro (or more)
1 tablespoon lemon juice
1 1/2 teaspoons vegetable oil
1/2 teaspoon dried Mexican oregano (regular will do)
1/2 teaspoon bottled hot sauce

Steps:

Mix all ingredients. Cover and refrigerate in glass or plastic container.
Refrigerate no longer than 7 days.
Note: you will know when the sauce is starting to go bad on you. Put your ear to the opened container, if it's going bad it will "talk to you", you'll hear something like Rice Krispies snapping and popping. Weird as it sounds, it's true!

Nutrition Facts : Calories 83.8, Fat 3.8, SaturatedFat 0.5, Sodium 223.3, Carbohydrate 12.4, Fiber 2.8, Sugar 6.1, Protein 1.9

CAESAR SALAD SAUCE

Caesar Salad Sauce image

I was hosting a baby shower one day, and one of the guests offered to bring a caesar salad. She forgot to bring the salad dressing! I didn't have any of the bottled stuff so I threw this together. I don't put any egg in the sauce itself, but I serve the salad with bacon bits and hard boiled, chopped up eggs on top. I also HATE anchovies. So you won't find any in here. If you like them, you will have to figure out on your own how much paste to use!

Provided by C and Ds Mommy

Categories Sauces

Time 5m

Yield 1 serving(s)

Number Of Ingredients 7

Ingredients

1/2 cup light mayonnaise (miracle whip is tangier than regular mayo)
1/4 cup milk (skim, 2%, doesn't matter)
1/4 cup parmesan cheese (I just use the stuff from the shaker)
2 tablespoons lemon juice
1 tablespoon Dijon mustard
1 -2 garlic clove, minced
1/2 teaspoon fresh ground black pepper

Steps:

Mix all ingredients together.
I usually mix it in a jar and shake it until everything is blended. If you can let the dressing sit for at least 30 minutes, the flavours will blend much better.
Can be refrigerated for 2-3 days.

Nutrition Facts : Calories 572.3, Fat 49.4, SaturatedFat 11.8, Cholesterol 72.5, Sodium 1537.8, Carbohydrate 19.5, Fiber 1.1, Sugar 6.5, Protein 13.3

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