Dips and Sauces: Discover Delicious Dip and Sauce Recipes [2 ed.]

Table of contents :
Table of Contents
BBQ Sauce in a Bowl
Yellow BBQ Sauce
Lemon and Honey BBQ Sauce With A Hint of Onion
Old Head BBQ Sauce
Backroad BBQ Sauce
Run and Hide BBQ Sauce
BBQ Sauce Tokyo Style
BBQ Coating for Meat
Ironbound BBQ Sauce
Restaurant Style BBQ Sauce
Lighthouse BBQ Sauce
Poultry Only BBQ Sauce
Cajun BBQ Sauce
Seattle Inspired BBQ Sauce
Really Rustic BBQ Sauce
Buttery Brown Sugar BBQ Sauce
Dry Mustard Chili BBQ Sauce
Spicy Honey Caribbean BBQ Sauce
Carolina x Texas BBQ Sauce
Rancho BBQ Sauce
Anaheim Hot Sauce
Scotch Bonnet Hot Sauce
Basil and Parsley Hot Sauce
Garlicky Jalapeno Hot Sauce
Green Hot Sauce
Chinese Hot Sauce
Homemade Habanero Hot Sauce
3-Ingredient Pepper Sauce
California Hot Sauce
Central American Hot Sauce
Tomato Hot Sauce
Spicy Tomatillo Hot Sauce
Chipotle Cilantro Hot Sauce
Houston Hot Sauce
Carrot and Lime Hot Sauce
The Easiest Hot Sauce
Mexican Jalapeno Hot Sauce
Milanese Roma Hot Sauce
Hot Pumpkin & Apple Chutney
Apple, Pear & Tomato Chutney
Creamy Coriander Chutney
Apricot & Raisin Chutney
Mango & Onion Chutney in Wine
Citrus Apple Chutney
Chili & Onion Chutney
Slow Cooked Peach Chutney
Lemony Chutney
Mint & Almond Chutney
Fruity Mustard Chutney
Spiced Rhubarb & Currants Chutney
Curried Apricot Chutney
Apple & Cherry Chutney
Apple & Sultana Chutney
Lemony Banana Chutney
Persimmon & Apple Chutney
Coconut & Cilantro Chutney
Lime & Sultanas Chutney
Tamarillo & Raisins Chutney
Spice Onion Chutney
We Are All Bean Dip
How to Make Hummus
Mediterranean Red Hummus
Black Bean Hummus
Roasted Bean Dip
Lime and Olive Bean Dip
Ironbound Bean Dip
Mexican City Bean Dip
Sun Dried Bean dip
3 Bean Dip
Mesa Style Taco Dip
Easy Tex Mex Bean Dip
American Picante Bean Dip
Central American Mayo Bean Dip
Peppy Summer Bean Dip
Maria’s Secret Bean Dip
Northern African Bean dip
Vegetarian Dream Dip
Monterey Maple Bean Dip
Downtown Bean Dip
All Season Chipotle Bean Dip
Enchanted Forest Bean Dip
Hubby’s Favorite Bean Dip
Colorful Summer Salsa
Spicy Green Salsa
Chef Margarita’s Salsa
Simple South American Salsa
Watermelon Salsa
Simple Chili Salsa
Hot Spanish Avocado Salsa
Perfect Prawn Salad Sauce
Barcelona Inspired Salsa
Habanero Salsa
Gloria’s Secret Salsa
Cranberry Salsa
Apple and Rhubarb Salsa
Cranberry Salsa
Avocado Salsa Festival
Caribbean Salsa
Country Blueberry Salsa
Balsamic Nectarine Salsa
Zesty Spring Salsa
Florida Style Salsa
Midnight Guacamole
Classical Blue Dressing Guacamole
Fajita Guacamole
Backroad Guacamole
Black and Yellow Guacamole with Corn
Honolulu County Guacamole
Sweet Smoked Guacamole
Sesame Thai Guacamole
Mature Oniony Guacamole
Tropical Mexican Fusion Guacamole
Guacamole Dream
New-Age Guacamole
Shibuya Terminal Guacamole
4-Ingredient Tangy Guacamole

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Dips and Sauces Discover Delicious Dip and Sauce Recipes

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Table of Contents BBQ Sauce in a Bowl 9 Yellow BBQ Sauce 12 Lemon and Honey BBQ Sauce With A Hint of Onion 13 Old Head BBQ Sauce 14 Backroad BBQ Sauce 15 Run and Hide BBQ Sauce 16 BBQ Sauce Tokyo Style 17 BBQ Coating for Meat 18 Ironbound BBQ Sauce 19 Restaurant Style BBQ Sauce 22 Lighthouse BBQ Sauce 23 Poultry Only BBQ Sauce 24 Cajun BBQ Sauce 25 Seattle Inspired BBQ Sauce 26 Really Rustic BBQ Sauce 27 Buttery Brown Sugar BBQ Sauce 28 Dry Mustard Chili BBQ Sauce 29 Spicy Honey Caribbean BBQ Sauce 32 Carolina x Texas BBQ Sauce 33 Rancho BBQ Sauce 34 Anaheim Hot Sauce 35 Scotch Bonnet Hot Sauce 36 Basil and Parsley Hot Sauce 37 Garlicky Jalapeno Hot Sauce 38

Green Hot Sauce 39 Chinese Hot Sauce 42 Homemade Habanero Hot Sauce 43 3-Ingredient Pepper Sauce 44 California Hot Sauce 45 Central American Hot Sauce 46 Tomato Hot Sauce 47 Spicy Tomatillo Hot Sauce 48 Chipotle Cilantro Hot Sauce 49 Houston Hot Sauce 52 Carrot and Lime Hot Sauce 53 The Easiest Hot Sauce 54 Mexican Jalapeno Hot Sauce 55 Milanese Roma Hot Sauce 56 Hot Pumpkin & Apple Chutney 57 Apple, Pear & Tomato Chutney 58 Creamy Coriander Chutney 59 Apricot & Raisin Chutney 62 Mango & Onion Chutney in Wine 63 Citrus Apple Chutney 64 Chili & Onion Chutney 65 Slow Cooked Peach Chutney 66 Lemony Chutney 67 Mint & Almond Chutney 68 Fruity Mustard Chutney 69 Spiced Rhubarb & Currants Chutney 72

Curried Apricot Chutney 73 Apple & Cherry Chutney 74 Apple & Sultana Chutney 75 Lemony Banana Chutney 76 Persimmon & Apple Chutney 77 Coconut & Cilantro Chutney 78 Lime & Sultanas Chutney 79 Tamarillo & Raisins Chutney 82 Spice Onion Chutney 83 We Are All Bean Dip 84 How to Make Hummus 85 Mediterranean Red Hummus 86 Black Bean Hummus 87 Roasted Bean Dip 88 Lime and Olive Bean Dip 89 Ironbound Bean Dip 92 Mexican City Bean Dip 93 Sun Dried Bean dip 94 3 Bean Dip 95 Mesa Style Taco Dip 96 Easy Tex Mex Bean Dip 97 American Picante Bean Dip 98 Central American Mayo Bean Dip 99 Peppy Summer Bean Dip 102 Maria’s Secret Bean Dip 103 Northern African Bean dip 104

Vegetarian Dream Dip 105 Monterey Maple Bean Dip 106 Downtown Bean Dip 107 All Season Chipotle Bean Dip 108 Enchanted Forest Bean Dip 109 Hubby’s Favorite Bean Dip 112 Colorful Summer Salsa 113 Spicy Green Salsa 114 Chef Margarita’s Salsa 115 Simple South American Salsa 116 Watermelon Salsa 117 Simple Chili Salsa 118 Hot Spanish Avocado Salsa 119 Perfect Prawn Salad Sauce 122 Barcelona Inspired Salsa 123 Habanero Salsa 124 Gloria’s Secret Salsa 125 Cranberry Salsa 126 Apple and Rhubarb Salsa 127 Cranberry Salsa 128 Avocado Salsa Festival 129 Caribbean Salsa 132 Country Blueberry Salsa 133 Balsamic Nectarine Salsa 134 Zesty Spring Salsa 135 Florida Style Salsa 136

Midnight Guacamole 137 Classical Blue Dressing Guacamole 138 Fajita Guacamole 139 Backroad Guacamole 142 Black and Yellow Guacamole with Corn 143 Honolulu County Guacamole 144 Sweet Smoked Guacamole 145 Sesame Thai Guacamole 146 Mature Oniony Guacamole 147 Tropical Mexican Fusion Guacamole 150 Guacamole Dream 151 New-Age Guacamole 152 Shibuya Terminal Guacamole 153 4-Ingredient Tangy Guacamole 154

BBQ Sauce in a Bowl

Prep Time: 10 mins Total Time: 10 mins Servings per Recipe: 32 Calories 29 kcal Fat 0.4 g Cholesterol 6.5g Sodium 0.6 g Carbohydrates 0 mg Protein 287 mg

Ingredients 1 1/2 cups ketchup 1 cup vinegar 1 cup prepared yellow mustard 1/2 cup white sugar 1 teaspoon garlic powder 1 teaspoon salt 3/4 teaspoon chili powder

3/4 teaspoon cayenne pepper 1/2 teaspoon ground black pepper

Directions 1. Get a bowl, combine: black pepper, ketchup, cayenne, vinegar, chili powder, mustard, salt, sugar, and garlic powder. 2. Once the mix is evenly combined place it into a bottle for storage. 3. Enjoy.

BBQ Sauce in a Bowl

9

YELLOW

BBQ Sauce

Prep Time: 2 mins Total Time: 7 mins Servings per Recipe: 12 Calories 53 kcal Fat 0.8 g Carbohydrates 11.4g Protein 0.9 g Cholesterol 0 mg Sodium 238 mg

Ingredients 1 cup prepared yellow mustard 1/4 cup honey 1/4 cup light brown sugar 1/4 cup white vinegar

ground black pepper to taste

Directions 1. 2. 3. 4. 5.

12

Get a large pot then add in: the vinegar, mustard, brown sugar, and honey. Stir the mix evenly then combine in the black pepper and get everything boiling. Once the mix is boiling lower the heat and let it cook for 7 mins. Use this sauce as a topping for sandwiches or as a simmering sauce for meat. Enjoy.

Yellow BBQ Sauce

Lemon and Honey

BBQ Sauce With A Hint of Onion

Prep Time: 5 mins Total Time: 15 mins Servings per Recipe: 12 Calories 60 kcal Fat 2.4 g Carbohydrates 10.3g Protein 0.4 g Cholesterol 0 mg Sodium 458 mg

Ingredients 1 cube vegetable bouillon 1 cup boiling water 1/2 cup ketchup 2 tablespoons vegetarian Worcestershire sauce 1 teaspoon dry mustard 1 teaspoon dried minced onion flakes 1 1/2 teaspoons salt 1 tablespoon white sugar

1/8 teaspoon cayenne pepper, or to taste 2 tablespoons vegetable oil 1 slice lemon 1/4 cup honey 4 cloves garlic, minced

Directions 1. Combine your bouillon with the boiling water and stir the mix completely. 2. Now add the following to a large pot: garlic, veggie broth, honey, ketchup, lemon, Worcestershire, oil, mustard, cayenne, onion flakes, sugar, and salt. 3. Get everything boiling then set the heat to low and let the mix cook for 12 mins. 4. Enjoy.

Lemon and Honey BBQ Sauce With A Hint of Onion

13

OLD HEAD

BBQ Sauce

Prep Time: 10 mins Total Time: 10 mins Servings per Recipe: 4 Calories 341 kcal Fat 0.4 g Cholesterol 57.3g Sodium 1.1 g Carbohydrates 0 mg Protein 2275 mg

Ingredients 2 cups barbeque sauce 2 cups red wine vinegar 2 tablespoons onion powder 2 tablespoons garlic powder

1/4 cup Worcestershire sauce 2 tablespoons monosodium glutamate 1 teaspoon hot pepper sauce

Directions 1. Get a bowl, combine all the ingredients. 2. Stir everything together then serve it chilled. 3. Enjoy.

14

Old Head BBQ Sauce

Backroad

BBQ Sauce

Prep Time: 10 mins Total Time: 1 day 10 mins Servings per Recipe: 8 Calories 305 kcal Fat 32.9 g Cholesterol 2.8g Sodium 0.6 g Carbohydrates 16 mg Protein 554 mg

Ingredients 1 1/2 cups mayonnaise 1/4 cup apple cider vinegar 1 clove garlic, minced 1 tablespoon coarse-ground black pepper 1 tablespoon spicy brown mustard 1 teaspoon white sugar

1 teaspoon salt 2 teaspoons prepared horseradish

Directions 1. Get a bowl, combine: horseradish, mayo, salt, cider vinegar, sugar, garlic, brown mustard, and black pepper. 2. Stir the mix completely then place everything into a storage container or bowl and put it all in the fridge for 1 entire day. 3. Enjoy.

Backroad BBQ Sauce

15

RUN AND HIDE

BBQ Sauce

Prep Time: 20 mins Total Time: 1 hr 40 mins Servings per Recipe: 20 Calories 106 kcal Fat 0.3 g Carbohydrates 24.5g Protein 0.4 g Cholesterol 0 mg Sodium 122 mg

Ingredients 4 cups cider vinegar 4 habanero peppers, minced (wear gloves) 3 tablespoons minced onion 2 cloves minced garlic 1 tablespoon red pepper flakes 1 tablespoon cayenne pepper 2 teaspoons dry mustard

2 teaspoons white pepper 1 teaspoon seasoned salt 2 cups dark brown sugar 1/2 cup ketchup

Directions 1. Get the following boiling in a large pot: salt, habanero, white pepper, onion, mustard, garlic, cayenne, pepper flakes. 2. Once the mix is boiling combine in the ketchup and brown sugar. 3. Continue to stir and boil the mix for 17 more mins. 4. Now set the heat to low and continue to gently cook everything for 25 more mins. 5. Enjoy.

16

Run and Hide BBQ Sauce

BBQ Sauce

Tokyo Style

Prep Time: 10 mins Total Time: 45 mins Servings per Recipe: 8 Calories 120 kcal Fat 2.7 g Carbohydrates 18.6g Protein 2.7 g Cholesterol 0 mg Sodium 613 mg

Ingredients 1 tablespoon vegetable oil 4 cloves garlic, minced, or more to taste 1 (6 ounce) can tomato paste 1/2 cup sake 1/2 cup water 3/8 cup white sugar 1/4 cup white vinegar 1/4 cup dark miso paste

2 tablespoons soy sauce (Japanese- or Thaistyle) 2 tablespoons Worcestershire sauce 2 teaspoons dry mustard 1 teaspoon chili powder 1 teaspoon grated fresh ginger 1 teaspoon red pepper flakes

Directions 1. Fry your garlic in oil for 4 mins then combine in the pepper flakes, tomato paste, ginger, sake, chili powder, water, mustard, sugar, Worcestershire, vinegar, soy sauce, miso. Get the mix gently boiling with a low level of heat for 35 mins. 2. Enjoy.

BBQ Sauce Tokyo Style

17

BBQ COATING

for Meat

Prep Time: 5 mins Total Time: 35 mins Servings per Recipe: 10 Calories 61 kcal Fat 5.4 g Carbohydrates 2.9g Protein 1g Cholesterol 0 mg Sodium 731 mg

Ingredients 1 1/2 cups distilled white vinegar 3/4 cup prepared yellow mustard 1/4 cup margarine 2 teaspoons salt 1 tbsp tarragon 1 teaspoon ground black pepper

2 teaspoons crushed red pepper flakes 1 clove garlic, minced 1 tablespoon white sugar

Directions 1. Add the following to a sauce pan: sugar, vinegar, garlic, mustard, pepper flakes, margarine, black pepper, tarragon, and salt. 2. Get the mix boiling with a medium level of heat then set the heat to low and continue to cook everything for 30 mins. 3. Enjoy.

18

BBQ Coating for Meat

Ironbound

Prep Time: 10 mins

BBQ Sauce

Total Time: 20 mins Servings per Recipe: 24 Calories 39 kcal Fat 0.1 g Carbohydrates 9.9g Protein 0.4 g Cholesterol 0 mg Sodium 278 mg

Ingredients 1/2 (1 ounce) package dry onion soup mix 1/2 cup packed brown sugar 2 cups ketchup

1 teaspoon A1 sauce

Directions 1. Get a bowl, combine: A1 sauce, onion soup mix, ketchup, and sugar. Use this as a braise while you are cooking your meats on the grill. 2. Enjoy.

Ironbound BBQ Sauce

19

RESTAURANT STYLE

BBQ Sauce

Prep Time: 10 mins Total Time: 40 mins Servings per Recipe: 12 Calories 58 kcal Fat 0.1 g Carbohydrates 14.6g Protein 0.7 g Cholesterol 1 mg Sodium 497 mg

Ingredients 1 cup tomato sauce 1/4 cup honey 1/4 cup soy sauce 6 tablespoons distilled white vinegar 1/4 cup light corn syrup 3 tablespoons Worcestershire sauce

2 tablespoons hoisin sauce 1/2 teaspoon cayenne pepper salt and freshly ground black pepper to taste

Directions 1. Add the following to a larger pot and get it simmering: pepper, tomato sauce, salt, honey, cayenne, soy sauce, hoisin sauce, vinegar, Worcestershire, and corn syrup. 2. Let everything simmer for 35 mins then let it all loose its heat then place it into bottle for storage. 3. Enjoy.

22

Restaurant Style BBQ Sauce

Lighthouse

BBQ Sauce

Prep Time: 10 mins Total Time: 25 mins Servings per Recipe: 8 Calories 58 kcal Fat 0.7 g Carbohydrates 13.6g Protein 0.6 g Cholesterol 0 mg Sodium 399 mg

Ingredients 1 teaspoon vegetable oil 1/2 onion, diced 1 clove garlic, minced 3 tablespoons Worcestershire sauce 3 tablespoons vinegar 1 diced jalapeno, seeds removed

2 tablespoons molasses 1 teaspoon prepared mustard 1 cup ketchup 1/2 cup cold water 1 teaspoon cornstarch

Directions 1. Stir fry your onions in oil until they are soft then combine in the garlic then add in the jalapeno, mustard, Worcestershire, molasses, and vinegar. 2. Let everything cook for 7 mins then combine in the cornstarch, cold water and ketchup. 3. Set the heat to low and keep simmering the mix for 12 more mins. 4. Enjoy.

Lighthouse BBQ Sauce

23

POULTRY ONLY

BBQ Sauce

Prep Time: 20 mins Total Time: 30 mins Servings per Recipe: 24 Calories 67 kcal Fat 1.9 g Cholesterol 12.1g Sodium 1g Carbohydrates 0 mg Protein 224 mg

Ingredients 3 tablespoons vegetable oil 2 onions, chopped 5 cloves garlic, minced 1 (12 fluid ounce) can frozen orange juice concentrate, thawed 2 teaspoons mustard powder

2 cups ketchup 1 lemon, juiced 1/2 cup chicken broth salt and pepper to taste

Directions 1. Begin by stir frying your garlic and onion for 7 mins then combine in the pepper, orange juice, salt, mustard, broth, ketchup, and lemon. 2. Let the mix gently boil for 35 mins with a very low level of heat then place the entire mix into the food processor and puree it completely. 3. Enjoy.

24

Poultry Only BBQ Sauce

Cajun

BBQ Sauce

Prep Time: 3 mins Total Time: 3 mins Servings per Recipe: 6 Calories 107 kcal Fat 0.3 g Cholesterol 28.5g Sodium 2g Carbohydrates 0 mg Protein 1082 mg

Ingredients 2 cups ketchup 2 tablespoons brown sugar 1 tablespoon Worcestershire sauce 1 tablespoon soy sauce 1/2 teaspoon hot pepper sauce 1/2 teaspoon cajun seasoning

1 lime, juiced 1 small onion, finely chopped 1/2 teaspoon garlic powder salt and pepper to taste

Directions 1. Get a bowl, combine: lemon juice, ketchup, hot sauce, brown sugar, soy sauce, Worcestershire sauce. 2. Now combine in your garlic powder, Cajun spice, pepper, salt, and onions then stir the mix completely and use it as a topping for meat before you cook them. 3. Enjoy.

Cajun BBQ Sauce

25

SEATTLE INSPIRED

BBQ Sauce

Prep Time: 10 mins Total Time: 10 mins Servings per Recipe: 64 Calories 43 kcal Fat 0.1 g Cholesterol 10.2g Sodium 0.3 g Carbohydrates 0 mg Protein 547 mg

Ingredients 1 quart apple cider vinegar 1 (20 ounce) bottle ketchup 1/4 cup paprika 1 pound dark brown sugar 1/4 cup salt 1 tablespoon black pepper

2 tablespoons red pepper flakes 1 tablespoon garlic powder 1/4 cup Worcestershire sauce 1/2 cup lemon juice

Directions 1. Get a bowl, combine: lemon juice, cider vinegar, Worcestershire, ketchup, garlic powder, paprika, pepper flakes, brown sugar, pepper, and salt. Stir the mix completely and evenly then place everything into a bottle for storage then place it in the fridge to cool completely. 2. Enjoy.

26

Seattle Inspired BBQ Sauce

Really Rustic

BBQ Sauce

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 4 Calories 242 kcal Fat 14.4 g Carbohydrates 30.2g Protein 2.3 g Cholesterol 0 mg Sodium 1259 mg

Ingredients 1/4 cup vegetable oil 1 1/2 cups ketchup 1 onion, chopped 1/4 cup fresh lemon juice 2 tablespoons prepared mustard 1/8 teaspoon sriracha

1/4 cup Worcestershire sauce

Directions 1. Combine the following in a large pot: Worcestershire, oil, sriracha, ketchup, mustard, onion, and lemon juice. 2. Combine the mix completely then let it cook gently for 35 mins. 3. Enjoy.

Really Rustic BBQ Sauce

27

BUTTERY

Brown Sugar BBQ Sauce

Prep Time: 5 mins Total Time: 20 mins Servings per Recipe: 64 Calories 62 kcal Fat 1.6 g Carbohydrates 12.3g Protein 0.4 g Cholesterol 4 mg Sodium 249 mg

Ingredients 1 (46 fluid ounce) bottle ketchup 1 1/2 cups apple cider vinegar 2 cups packed brown sugar 1/2 cup butter, cut into pieces

2 tablespoons red pepper flakes, or to taste

Directions 1. Add your ketchup to a big pot then combine in the vinegar and the pepper flakes, butter, and brown sugar. 2. Get the mix hot till it is about to boil then shut the heat and place the mix in the fridge, in the bottle that held the ketchup. 3. Enjoy.

28

Buttery Brown Sugar BBQ Sauce

Dry Mustard

Chili BBQ Sauce

Prep Time: 15 mins Total Time: 15 mins Servings per Recipe: 10 Calories 115 kcal Fat 1.4 g Cholesterol 24.7g Sodium 1.6 g Carbohydrates 0 mg Protein 393 mg

Ingredients 3 tablespoons ground dry mustard 3 tablespoons water 1 cup dark brown sugar 3/4 cup cider vinegar 1/4 cup soy sauce 3 tablespoons chili powder

1 1/2 tablespoons ground black pepper

Directions 1. Get a bowl or a container, combine: water, and dry mustard. Work the mix completely then add in the black pepper, brown sugar, chili powder, cider vinegar, and soy sauce. 2. Stir the mix completely then place it in the fridge for storage. 3. Enjoy.

Dry Mustard Chili BBQ Sauce

29

SPICY HONEY

Caribbean BBQ Sauce

Prep Time: 20 mins Total Time: 50 mins Servings per Recipe: 64 Calories 42 kcal Fat 0.1 g Carbohydrates 10.8g Protein 0.6 g Cholesterol 0 mg Sodium 137 mg

Ingredients 1 (16 ounce) can tomato sauce 1 large onion, chopped 2 habanero peppers, chopped (wear gloves) 8 cloves garlic, minced 1 bunch cilantro, chopped 1 (16 ounce) can tomato paste

1 cup ketchup 1 cup honey 1 cup brown sugar 1/4 cup white vinegar

Directions 1. Add the following to the bowl of a food processor and puree it completely: cilantro, tomato sauce, garlic, habanero, and onions. Once the mix is smooth then combine in your vinegar, tomato paste, brown sugar, ketchup, and honey. 2. Puree the mix again. 3. Place everything into a large pot and cook it all for 40 mins stirring it every 10 mins. 4. Enjoy.

32

Spicy Honey Caribbean BBQ Sauce

Carolina

x Texas BBQ Sauce

Prep Time: 5 mins Total Time: 20 mins Servings per Recipe: 128 Calories 24 kcal Fat 0.8 g Carbohydrates 4.3g Protein 0.2 g Cholesterol 2 mg Sodium 126 mg

Ingredients 1 (46 fluid ounce) bottle ketchup 2 cups apple cider vinegar 1 cup white sugar 1/2 cup butter 1 tbsp Cajun seasoning 1 tablespoon red pepper flakes

1/4 cup Texas style hot sauce

Directions 1. Add the following to a large pot: hot sauce, ketchup, pepper flakes, cider vinegar, Cajun spice, butter, and sugar. Heat the mix until it is hot then use it immediately. 2. Enjoy.

Carolina x Texas BBQ Sauce

33

RANCHO

BBQ Sauce

Prep Time: 15 mins Total Time: 15 mins Servings per Recipe: 10 Calories 115 kcal Fat 1.4 g Cholesterol 24.7g Sodium 1.6 g Carbohydrates 0 mg Protein 393 mg

Ingredients 3 tablespoons ground dry mustard 3 tablespoons water 1 cup dark brown sugar 3/4 cup cider vinegar 1/2 tsp horseradish

1/4 cup soy sauce 3 tablespoons chili powder 1 1/2 tablespoons ground black pepper

Directions 1. Get a bowl or a container, combine: water, and dry mustard. Work the mix completely then add in the black pepper, brown sugar, chili powder, cider vinegar, radish, and soy sauce. 2. Stir the mix completely then place it in the fridge for storage. 3. Enjoy.

34

Rancho BBQ Sauce

Anaheim

Hot Sauce

Prep Time: 30 mins Total Time: 3 hrs 30 mins Servings per Recipe: 12 Calories 12 kcal Fat 0.1 g Cholesterol 2.6 mg Sodium 0.5 mg Carbohydrates 0 mg Protein 0.5 g

Ingredients 7 lbs tomatoes, coarsely chopped 2 (14.5 oz.) cans whole peeled tomatoes 1/3 lb Anaheim peppers, chopped 2/3 lb jalapeno peppers, chopped 1/3 lb poblano peppers, chopped 3 green bell peppers, chopped 1 large onion, chopped

4 carrots, chopped 1 bunch celery, chopped 1 bulb garlic, chopped 1/2 C. vinegar 1 tbsp salt

Directions 1. Cook a mixture of tomatoes, garlic, Anaheim peppers, jalapeno peppers, carrots, poblano peppers, bell peppers, onion, celery, vinegar and salt in a pot for three hour over medium heat before blending it in a food processor until smooth. 2. Pour into a jar and seal. 3. Store in a refrigerator.

Anaheim Hot Sauce

35

SCOTCH

Bonnet Hot Sauce

Prep Time: 20 mins Total Time: 45 mins Servings per Recipe: 12 Calories 8 kcal Fat 0.2 g Cholesterol 0 mg Sodium 56 mg Carbohydrates 1.6 g Protein 0.2 g

Ingredients 1 tsp vegetable oil 18 fresh Scotch Bonnet peppers, sliced and seeded 6 fresh jalapeno peppers, sliced 6 cloves garlic, mashed 1/2 C. diced onion

3/4 tsp salt 2 C. water 1/4 C. distilled white vinegar 2 tbsps white sugar

Directions 1. Cook garlic, onion, peppers and salt in hot oil for 5 minutes and add water before cooking everything for 20 more minutes. 2. Blend everything in a food processor until smooth before stirring vinegar and sugar. 3. Pour into a jar and seal. 4. Store in a refrigerator.

36

Scotch Bonnet Hot Sauce

Basil

and Parsley Hot Sauce

Prep Time: 10 mins Total Time: 30 mins Servings per Recipe: 100 Calories 14 kcal Fat 1.1 g Cholesterol < 1 mg Sodium 29 mg Carbohydrates 1g Protein 0.2 g

Ingredients 10 fresh hot chili peppers, stems removed 1 onion, coarsely chopped 1/4 C. pitted fresh dates, or more to taste 1/4 C. fresh basil leaves 1/4 C. fresh parsley leaves 1 roma (plum) tomato, roughly chopped (optional)

2 tbsps beef bouillon powder 4 garlic cloves 1/2 C. vegetable oil, or as needed salt to taste 1 squeeze lemon juice

Directions 1. Blend peppers, onions, dates, basil, parsley, tomato, bouillon powder, garlic and some oil in a blender before bringing all this to boil in a saucepan and cooking everything on low heat for 15 minutes after adding lemon juice. 2. Pour into a jar and seal. 3. Store in a refrigerator.

Basil and Parsley Hot Sauce

37

GARLICKY

Jalapeno Hot Sauce

Prep Time: 20 mins Total Time: 45 mins Servings per Recipe: 16 Calories 11 kcal Fat 0.4 g Cholesterol 0 mg Sodium 109 mg Carbohydrates 1.7 g Protein 0.3 g

Ingredients 1 tsp vegetable oil 20 fresh jalapeno peppers, sliced 3 cloves garlic, diced 1/2 C. diced onion 3/4 tsp salt

2 C. water 1 C. distilled white vinegar

Directions 1. Cook onion, salt, peppers and garlic in hot oil for four minutes before adding water and cooking for 20 more minutes. 2. Blend everything in a food processor until smooth before stirring in vinegar. 3. Pour everything into a jar and seal. 4. Store in a refrigerator.

38

Garlicky Jalapeno Hot Sauce

Green

Hot Sauce

Prep Time: 15 mins Total Time: 15 mins Servings per Recipe: 32 Calories 9 kcal Fat 0.1 g Cholesterol 0 mg Sodium 182 mg Carbohydrates 2.1 g Protein 0.4 g

Ingredients 4 (10 oz.) cans diced tomatoes with green chili peppers, drained 12 fresh jalapeno peppers, seeded 1 onion, cut into chunks 1 (4 oz.) can chopped green chili peppers, drained 1 sprig fresh cilantro, chopped

garlic powder to taste salt to taste

Directions 1. Blend sliced tomatoes, onion, jalapeno and chilis in a blender until smooth before stirring green chilis, garlic power, cilantro and salt.

Green Hot Sauce

39

CHINESE

Hot Sauce

Prep Time: 5 mins Total Time: 20 mins Servings per Recipe: 4 Calories 101 kcal Fat 0.2 g Cholesterol 0 mg Sodium 146 mg Carbohydrates 25.9 g Protein 0.2 g

Ingredients 1/2 C. rice vinegar 1/2 C. white sugar 1 clove garlic, diced

1/4 tsp salt 1 1/2 tsps dried red pepper flakes

Directions 1. 2. 3. 4.

42

Bring vinegar to a boil and dissolve sugar before cooking over low heat for five minutes. Turn the heat off and stir in mashed garlic, red pepper flakes and some salt. Pour into a jar and seal. Store in a refrigerator.

Chinese Hot Sauce

Homemade

Habanero Hot Sauce

Prep Time: 20 mins Total Time: 1 hr 5 mins Servings per Recipe: 50 Calories 15 kcal Fat 0g Cholesterol 0 mg Sodium 3 mg Carbohydrates 3.8 g Protein 0.2 g

Ingredients 1 quart water 12 pods tamarind (skin removed), broken into pieces 1 habanero pepper, stemmed and chopped (wear gloves) 2 cloves garlic, chopped salt and freshly ground black pepper to taste

1 tbsp brown sugar 1/4 C. cilantro leaves 1 lime, juiced 1 tbsp white vinegar

Directions 1. Put tamarind pod pieces, black pepper, habanero pepper, garlic and salt in boiling water before turning the heat down to low and cooking until the tamarind pods until they begin to break. 2. Now stir in brown sugar and continue to cook for 40 minutes before stirring in cilantro, vinegar and lime juice, and cooking everything for another minute. 3. Pour this sauce into a container with the help of a mesh strainer.

Homemade Habanero Hot Sauce

43

3-INGREDIENT

Pepper Sauce

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 32 Calories 13 kcal Fat 1g Cholesterol 0 mg Sodium 12 mg Carbohydrates 1g Protein 0.2 g

Ingredients 1 1/4 lbs fresh jalapeno peppers 2 tbsps canola oil salt and pepper to taste

Directions 1. Except one, remove stems of all the peppers and slice in half before removing the seeds. 2. Boil peppers for about fifteen minutes and reserve only a few tbsp of this boiling water. 3. Remove the stem from the remaining pepper and blend everything in the blender until smooth, while pouring in water, canola oil, salt and pepper. 4. Bottle and refrigerate.

44

3-Ingredient Pepper Sauce

California

Prep Time: 20 mins

Hot Sauce

Total Time: 8 hrs 20 mins Servings per Recipe: 48 Calories 8 kcal Fat 0.1 g Cholesterol 0 mg Sodium 9 mg Carbohydrates 1.8 g Protein 0.1 g

Ingredients 10 habanero peppers, stemmed and seeded 4 jalapeno peppers, stemmed and seeded 4 Fresno chili peppers, stemmed and seeded 1 C. water 1 C. white vinegar 1/4 C. chopped sweet onion

1/4 C. brown sugar 2 tsps garlic powder 1 tsp liquid smoke flavoring salt to taste

Directions 1. Blend everything in a food processor until smooth. 2. Pour into a jar and seal. 3. Store in a refrigerator.

California Hot Sauce

45

CENTRAL AMERICAN

Hot Sauce

Prep Time: 30 mins Total Time: 1 hr 10 mins Servings per Recipe: 12 Calories 5 kcal Fat 0.1 g Cholesterol 0 mg Sodium 196 mg Carbohydrates 1g Protein 0.1 g

Ingredients 1 dried guajillo chili 1 dried chili negro (pasilla) pepper 2 dried New Mexico chili pods 1 1/2 C. warm water 2 cloves garlic, pressed 1 tsp ground cumin

1 tsp salt 1 tsp packed brown sugar 1 tsp white vinegar

Directions 1. Remove stems and seeds from the guajillo chili, pasilla chili, and the New Mexico chili pods. 2. Heat a cast-iron skillet over medium heat. Toast the chili pods in the skillet until lightly brown, about 2 to 3 minutes. 3. Transfer the chili pods to a small bowl and pour warm water over them. 4. Allow chilis to soak about 40 minutes. 5. Remove the guajillo and New Mexico chilis from the water. 6. Use a spoon to scrape the pulp from the skin. Discard the skin. 7. Place the pulp of the guajillo chili and the New Mexico chilis in a food processor with the pasilla chili and the water in which the peppers soaked. 8. Puree in the food processor until all ingredients are combined. Add the garlic, cumin, salt, brown sugar, salt, and vinegar. Puree the mixture until smooth.

46

Central American Hot Sauce

Tomato

Hot Sauce

Prep Time: 20 mins Total Time: 3 hrs 20 mins Servings per Recipe: 30 Calories 40 kcal Fat 0.2 g Cholesterol 0 mg Sodium 701 mg Carbohydrates 8.7 g Protein 1.5 g

Ingredients 64 oz. canned mashed tomatoes 2 C. diced onion 6 jalapeno peppers, chopped 2 tsps ground cumin 2 tbsps salt 2 tbsps white sugar 1/2 C. white vinegar 1 tsp diced garlic

1 (15 oz.) can tomato sauce 1/2 (6 oz.) can tomato paste 1/2 C. ketchup 1 C. water

Directions 1. Bring a mixture of tomatoes, tomato sauce, onion, jalapenos, ketchup, cumin, salt, sugar, vinegar, garlic, tomato paste and water to boil before turning down the heat to low and cooking for 2 hours. 2. Pour into a jar and seal. 3. Store in a refrigerator

Tomato Hot Sauce

47

SPICY TOMATILLO

Hot Sauce

Prep Time: 15 mins Total Time: 35 mins Servings per Recipe: 32 Calories 6 kcal Fat 0.1 g Cholesterol 0 mg Sodium 436 mg Carbohydrates 1.1 g Protein 0.2 g

Ingredients 10 tomatillos, husked and rinsed 8 serrano chili peppers, sliced 1 onion, sliced

1 tbsp chopped garlic 2 tbsps salt, or to taste

Directions 1. Bring a mixture of tomatillos, serrano peppers, onion, garlic and water to boil before turning down the heat to low and cooking for 30 minutes. 2. Blend everything in a food processor until smooth before stirring vinegar and sugar. 3. Pour into a jar and seal. 4. Store in a refrigerator

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Spicy Tomatillo Hot Sauce

Chipotle

Cilantro Hot Sauce

Prep Time: 30 mins Total Time: 1 hr 40 mins Servings per Recipe: 80 Calories 11 kcal Fat 0.1 g Cholesterol 0 mg Sodium 111 mg Carbohydrates 2.7 g Protein 0.4 g

Ingredients 3 fresh jalapeno peppers 2 onions, finely chopped 2 tbsps garlic, diced 1 tbsp white sugar 2 tsps salt 1 tsp freshly ground black pepper 1 (7 oz.) can diced green chili pepper 1/2 C. diced fresh cilantro

2 limes, juiced 7 (15 oz.) cans canned tomatoes 1 habanero pepper, seeded

Directions 1. Grill jalapenos until they start to turn black before wrapping them up in a plastic bag until you see that there skins are loosened. 2. Remove their seeds, stem and skin. 3. Blend jalapenos, pepper, onions, salt, garlic and sugar in a blender until smooth before mixing it up with green chilis lime juice, tomatoes and cilantro. 4. Blend all this again with chopped tomatoes and habanero very thoroughly before refrigerating it for at least one hour.

Chipotle Cilantro Hot Sauce

49

HOUSTON

Hot Sauce

Prep Time: 20 mins Total Time: 1 hr 50 mins Servings per Recipe: 8 Calories 143 kcal Fat 9.3 g Cholesterol 19 mg Sodium 254 mg Carbohydrates 9g Protein 6.1 g

Ingredients 4 tbsps vegetable oil 1/2 lb ground pork 1/2 lb lean ground beef 2 hot dogs, finely diced 1 onion, chopped 2 cloves garlic, diced 1 1/2 tsps browning sauce 1 tsp ground black pepper 1/2 tsp salt

1 (6 oz.) can tomato paste 8 C. water 1 tbsp paprika 1 tbsp chili powder 4 tsps ground cinnamon 1 tsp dried parsley 1 1/2 C. bread crumbs

Directions 1. Cook onion and garlic in hot oil for a few minutes before adding beef and pork and cooking this until they turn brown. 2. Now stir in hot dogs and cook over medium heat for 4 minutes before adding browning sauce, tomato paste, pepper, salt and water and bringing everything to boil. 3. Cook on low heat for 60 minutes and add chili powder, paprika, cinnamon and parsley before cooking everything for 10 more minutes. 4. Stir in bread crumbs. 5. Serve.

52

Houston Hot Sauce

Carrot

and Lime Hot Sauce

Prep Time: 20 mins Total Time: 25 mins Servings per Recipe: 48 Calories 6 kcal Fat 0.3 g Cholesterol 0 mg Sodium 2 mg Carbohydrates 0.8 g Protein 0.1 g

Ingredients 1 tbsp olive oil 1 C. chopped carrots 1/2 C. chopped onion 4 cloves garlic, diced 5 habanero peppers 1/4 C. water 1/4 C. lime juice 1/4 C. white vinegar

1 tomato salt and ground black pepper to taste

Directions 1. Cook onion, garlic and carrots in hot oil for 5 minutes and transfer this to a blender along with habanero peppers, white vinegar, water, tomato and lime juice before blending it until smooth. 2. Cook this sauce in a pan for five minutes

Carrot and Lime Hot Sauce

53

THE EASIEST

Hot Sauce

Prep Time: 20 mins Total Time: 25 mins Servings per Recipe: 120 Calories 2 kcal Fat 0g Cholesterol 0 mg Sodium 1 mg Carbohydrates 0.3 g Protein 0.1 g

Ingredients 2 C. white vinegar 36 serrano peppers 24 habanero peppers 1 tbsp onion powder 3 cloves garlic, diced

1 tsp ground black pepper 1 tbsp chili powder

Directions 1. Cook habanero and serrano peppers in boiling vinegar before blending this along with onion powder, chili powder, garlic and pepper. 2. Blend everything until smooth.

54

The Easiest Hot Sauce

Mexican

Jalapeno Hot Sauce

Prep Time: 10 mins Total Time: 10 mins Servings per Recipe: 16 Calories 10 kcal Fat 0.1 g Cholesterol 0 mg Sodium 107 mg Carbohydrates 2.2 g Protein 0.4 g

Ingredients 2 jalapeno peppers 1 (28 oz.) can whole tomatoes in juice 1 slice white onion 1 tsp diced garlic 1/2 tsp ground cumin

1/4 tsp dried oregano 1/4 tsp salt

Directions 1. Remove seeds from one jalapeno and stems from the rest before placing them along with tomatoes with liquid, oregano, onion, garlic, cumin and salt in a blender. 2. Blend everything until smooth

Mexican Jalapeno Hot Sauce

55

MILANESE

Roma Hot Sauce

Prep Time: 25 mins Total Time: 3 hrs 35 mins Servings per Recipe: 24 Calories 11 kcal Fat 0.6 g Cholesterol 0 mg Sodium 293 mg Carbohydrates 1.2 g Protein 0.2 g

Ingredients 1 tbsp olive oil 3 cloves garlic, diced 1/3 C. chopped onion 1/4 C. chopped carrot 2 habanero peppers, chopped 2 jalapeno peppers, chopped 2 roma (plum) tomatoes, chopped 1/2 C. fresh oregano leaves

1/4 C. fresh parsley leaves 1 tbsp salt 1 tbsp ground black pepper 1/3 C. distilled white vinegar

Directions 1. Cook carrots, garlic and onion in hot oil for about five minutes and put this along with habanero peppers, parsley, salt, jalapeno peppers, pepper, tomatoes, oregano and vinegar in the blender before blending everything until smooth. 2. Pour this into a saucepan and cook everything for five minutes. 3. Pour into a jar and seal. 4. Store in a refrigerator.

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Milanese Roma Hot Sauce

Hot Pumpkin

& Apple Chutney

Prep Time: 15 mins Total Time: 1 hr 45 mins Servings per Recipe: 1 Calories 492.1 Fat 2.1g Cholesterol 0.0mg Sodium 424.3mg Carbohydrates 114.8g Protein 4.0g

Ingredients 2 1/2 lbs pumpkin flesh, in medium dice 1 1/2 lbs apples, peeled cored and diced 2 oz. fresh gingerroot, grated 3 fresh red chilies, chopped and seeded 4 tbsps mustard seeds

1 liter cider vinegar 1 lb light brown sugar 1 tsp salt

Directions 1. In a large pan, mix together all the ingredients except sugar and salt and bring to a boil and reduce the heat. 2. Simmer, stirring occasionally till the pumpkin is tender. 3. Stir in the sugar and salt and again bring to a boil and reduce the heat. 4. Simmer, stirring occasionally for about 1 hour or till the desired thickness of chutney. 5. Transfer the chutney into hot sterilized jars and seal tightly and keep aside to cool. 6. This chutney will be ready in 4 weeks to eat. 7. This chutney can be stored in dark place for about 2 years but remember to refrigerate after opening.

Hot Pumpkin & Apple Chutney

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APPLE, PEAR

& Tomato Chutney

Prep Time: 15 mins Total Time: 1 hr 20 mins Servings per Recipe: 1 Calories 1530.2 Fat 3.2g Cholesterol 0.0mg Sodium 2411.9mg Carbohydrates 365.1g Protein 11.9g

Ingredients 2 cooking apples, peeled, cored & grated 150 g onions, peeled & finely chopped 150 g golden sultana raisins 4 oranges, juice and zest of 300 g light brown sugar 1 tsp ground cinnamon 1 tsp freshly ground nutmeg 1 tsp cayenne pepper 3 pinches saffron strands

2 tsps salt 50 g fresh gingerroot, grated 300 ml white wine or 300 ml cider vinegar 750 g pears, peeled, cored and roughly chopped 350 g tomatoes, roughly chopped

Directions 1. In a large pan, mix together all the ingredients except tomatoes and pear and bring to a boil and reduce the heat. 2. Simmer, stirring occasionally for about 30-45 minutes or till the mixture becomes syrupy. 3. Stir in the tomatoes and pear and simmer, stirring occasionally for about 15-20 minutes or till desired thickness of chutney. 4. Transfer the chutney into hot sterilized jars and seal tightly and keep aside to cool. 5. This chutney will be ready in 4-8 weeks to eat. 6. This chutney can be stored in dark place for about 2 years but remember to refrigerate after opening

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Apple, Pear & Tomato Chutney

Creamy

Coriander Chutney

Prep Time: 15 mins Total Time: 15 mins Servings per Recipe: 5 Calories 29.4 Fat 0.8g Cholesterol 0.7mg Sodium 256.9mg Carbohydrates 4.7g Protein 1.7g

Ingredients 200 g coriander leaves, roughly chopped 3 green chilies, roughly chopped 1 garlic clove, roughly chopped 1/2 tsp salt 1 tsp lemon juice

2 tsps tamarind juice 2 tsps coconut cream 2 -3 tbsps natural yoghurt

Directions 1. In a blender, add 4-5 tbsps of water and all the ingredients except yogurt and pulse till a smooth paste forms. 2. Add the yogurt and pulse till well combined. 3. Transfer the chutney into an airtight container and refrigerate for up to 4 days.

Creamy Coriander Chutney

59

APRICOT

& Raisin Chutney

Prep Time: 30 mins Total Time: 1 hr 30 mins Servings per Recipe: 12 Calories 288.9 Fat 0.7g Cholesterol 0.0mg Sodium 266.0mg Carbohydrates 71.2g Protein 2.6g

Ingredients 2 1/2 lbs apricots, pitted and quartered 1 lb brown onion, peeled and diced 2 C. sultana raisins 1 lb brown sugar 2 C. cider vinegar 1 tsp chili powder

2 tsps mustard seeds 1 1/4 tsps salt 1 tsp turmeric 3/4 tsp cinnamon

Directions 1. In a large pan, mix together all the ingredients except tomatoes and pear and bring to a boil and reduce the heat. 2. Simmer, stirring occasionally for about 1 hour or till desired thickness of chutney. 3. Transfer the chutney into hot sterilized jars and seal tightly and keep aside to cool. 4. You can serve this chutney immediately but for better taste use after some days.

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Apricot & Raisin Chutney

Mango & Onion

Chutney in Wine

Prep Time: 20 mins Total Time: 1 hr 50 mins Servings per Recipe: 1 Calories 612.4 Fat 1.0g Cholesterol 0.0mg Sodium 16.2mg Carbohydrates 144.7g Protein 3.0g

Ingredients 4 medium mangoes, peeled and coarsely chopped ( 1.7kg) 3/4 C. port wine 2 large white onions, chopped finely ( 400g) 1 C. coarsely chopped raisins ( 170g)

2 tsps grated fresh ginger 2 fresh Thai red chili peppers, chopped finely 2 C. sugar ( 440g) 3 C. malt vinegar 2 tsps yellow mustard seeds

Directions 1. In a large heavy-bottomed pan, add all the ingredients and simmer, stirring continuously till the sugar dissolves. 2. Simmer, stirring occasionally for about 90 minutes or till desired thickness of chutney. 3. Transfer the chutney into hot sterilized jars and seal tightly and keep aside to cool. 4. This chutney can be stored in dark place for about 6 months but remember to refrigerate after opening.

Mango & Onion Chutney in Wine

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CITRUS APPLE

Chutney

Prep Time: 10 mins Total Time: 2 hrs 10 mins Servings per Recipe: 1 Calories 542.2 Fat 1.3g Cholesterol 0.0mg Sodium 36.0mg Carbohydrates 136.0g Protein 5.3g

Ingredients 7 large oranges ( preferably navels) 1 lemon 5 large granny smith apples 3 large onions, chopped 4 C. malt vinegar 1 1/2 C. dark brown sugar 3/4 C. golden raisin 1/4 C. fresh ginger, chopped 1 tbsp fresh ginger, chopped

6 large garlic cloves, minced 2 red bell peppers, seeded and chopped 2 green bell peppers, seeded and chopped 2 tbsps ground turmeric 1 1/2 tsps black pepper 1 tsp cayenne pepper 1 tsp crushed red pepper flakes

Directions 1. Grate the fresh peel of the lemon and oranges and remove the white pith completely. Discard the seeds and then cut them into cubes. 2. Peel, core and chop the apple roughly. In a large Dutch oven, add the fruit and all the remaining ingredients and bring to a boil on medium-high heat. Reduce the heat to low and simmer, stirring occasionally for about 90 minutes. Transfer the chutney into hot sterilized jars and seal tightly. Place the jars into a large bowl of boiling water for at least 10 minutes. 3. This chutney can be stored in dark place for several months but remember to refrigerate after opening.

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Citrus Apple Chutney

Chili & Onion

Prep Time: 10 mins

Chutney

Total Time: 1 hr 10 mins Servings per Recipe: 1 Calories 1442.3 Fat 1.1g Cholesterol 0.0mg Sodium 39.8mg Carbohydrates 361.6g Protein 10.0g

Ingredients 1 C. hot chili pepper 1 C. sugar 1 C. sultana

1 C. vinegar 1 C. onion

Directions 1. 2. 3. 4.

Chop the onion and chilies. In a pan, mix together all the ingredients and bring to a boil. Reduce the heat to low and simmer, stirring occasionally till desired thickness of chutney. Transfer the chutney into hot sterilized jars and seal tightly and keep aside to cool.

Chili & Onion Chutney

65

SLOW COOKED

Peach Chutney

Prep Time: 10 mins Total Time: 5 hrs 10 mins Servings per Recipe: 1 Calories 453.7 Fat 1.0g Cholesterol 0.0mg Sodium 29.5mg Carbohydrates 113.4g Protein 4.5g

Ingredients cooking spray 2 C. chopped onions 4 C. fresh peaches or 4 C. frozen peaches, peeled and sliced 1 C. golden raisin 1 C. light brown sugar 1/4 C. crystallized ginger 1 tsp mustard seeds 1/2 tsp ground ginger

1/4 tsp cinnamon 1/4 tsp ground cloves 1/4 C. flour 1/4 C. cider vinegar

Directions 1. 2. 3. 4. 5.

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Heat a lightly, greased skillet and sauté the onion till softened. In a crockpot, add the onion and peaches, raisins, ginger, brown sugar and spices. In a bowl, mix together vinegar and flour and add into crockpot and stir to combine. Set the crockpot on low. Cover and cook for about 5 hours.

Slow Cooked Peach Chutney

Lemony

Chutney

Prep Time: 10 mins Total Time: 30 mins Servings per Recipe: 9 Calories 226.9 Fat 0.2g Cholesterol 0.0mg Sodium 20.3mg Carbohydrates 57.7g Protein 1.2g

Ingredients 1 1/2 C. brown sugar 2/3 C. apple cider vinegar 1/4 C. water 2 tbsps minced fresh ginger 3 tsps lemon zest

1 large cinnamon stick 4 C. fresh rhubarb, cut into about 1/2-inch pieces 1 1/2 C. dark raisins or 1 1/2 C. currants

Directions 1. In a pan, mix together all the ingredients except rhubarb and currants or raisins and bring to a boil and cook, stirring continuously till the sugar dissolves. 2. Reduce the heat to low and simmer, stirring occasionally for about 5 minutes. 3. Simmer remaining ingredients and bring to a boil on medium-high heat. 4. Reduce the heat to low and simmer, stirring occasionally for about 6-7 minutes. 5. Season with salt and black pepper and serve warm. 6. You can preserve this chutney in refrigerator.

Lemony Chutney

67

MINT & ALMOND

Chutney

Prep Time: 30 mins Total Time: 30 mins Servings per Recipe: 8 Calories 57.1 Fat 4.6g Cholesterol 0.0mg Sodium 2.6mg Carbohydrates 2.6g Protein 2.5g

Ingredients 1/2 C. raw peanuts, skins on 3 garlic cloves 1 chili 1/2 C. fresh mint leaves 2 tsps coriander seeds 1 tbsp vinegar

2 -4 tbsps fresh lime juice, to taste 1 C. plain yogurt (optional) salt pepper

Directions 1. Set your oven to 350 degrees F before doing anything else. 2. In a baking sheet, place the peanuts and cook in oven for about 15 minutes or till toasted. 3. In a kitchen towel, wrap the peanuts and with your hands, and rub till the skin is removed. 4. In a food processor, add the almonds, mint, chili, garlic, coriander seeds and vinegar and pulse till well combined. 5. Transfer the mixture into a bowl and add the yogurt and lime juice and stir to combine. 6. Season with desired amount of salt and black pepper and refrigerate, covered.

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Mint & Almond Chutney

Fruity

Mustard Chutney

Prep Time: 10 mins Total Time: 50 mins Servings per Recipe: 18 Calories 60.1 Fat 0.2g Cholesterol 0.0mg Sodium 33.6mg Carbohydrates 15.0g Protein 0.4g

Ingredients 1 tbsp water 2 tsps mustard powder 1/2 C. sugar 1/2 C. cider vinegar 2 pears, peeled, cored, diced 1 mango, peeled, seeded, diced 1/3 C. dark seedless raisins

1 small onion, peeled and finely chopped 1 garlic clove, peeled and finely chopped 1/2 tsp ground ginger 1/4 tsp red pepper flakes, crushed 1/4 tsp salt

Directions 1. In a bowl, mix together mustard and water. 2. In a pan, mix together vinegar and sugar and bring to a boil, stirring continuously till the sugar dissolves. 3. Cook for about 10 minutes. 4. Stir in the mustard mixture and remaining all the ingredients and bring to a gentle simmer. 5. Simmer, stirring occasionally for about 30 minutes or till desired thickness of chutney. 6. Transfer into an airtight container and preserve in refrigerator for about 1 week.

Fruity Mustard Chutney

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SPICED RHUBARB

& Currants Chutney

Prep Time: 10 mins Total Time: 45 mins Servings per Recipe: 16 Calories 69.5 Fat 0.0g Cholesterol 0.0mg Sodium 79.9mg Carbohydrates 17.3g Protein 0.4g

Ingredients 1 C. packed brown sugar 3 C. finely chopped rhubarb ( about 1 lb) 1 C. finely chopped onion 1/2 C. cider vinegar 1/4 C. balsamic vinegar 1/4 C. dried currant

1 tbsp minced peeled fresh ginger 1 tsp paprika 1/2 tsp salt 1/8 tsp ground cardamom 1/2 jalapeno pepper, minced

Directions 1. In a pan, mix together all the ingredients and bring to a boil on medium-high heat. 2. Reduce the heat to low and simmer, stirring occasionally for about 35 minutes or till desired thickness of chutney. 3. This chutney can be served cold or warm as well. 4. You can preserve in refrigerator.

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Spiced Rhubarb & Currants Chutney

Curried

Apricot Chutney

Prep Time: 15 mins Total Time: 1 hr 15 mins Servings per Recipe: 1 Calories 758.4 Fat 0.6g Cholesterol 0.0mg Sodium 38.8mg Carbohydrates 195.7g Protein 3.9g

Ingredients 1 medium onion, chopped 1 inch piece gingerroot, peeled and minced 2 C. drained canned apricots 1/2 C. white sugar or 1/2 C. brown sugar 1 C. apple cider or 1 C. rice wine vinegar 3 C. water

1 tsp curry powder 4 cardamom pods 2 inches cinnamon sticks minced chili pepper (optional)

Directions 1. In a pan, mix together all the ingredients and bring to a boil. 2. Reduce the heat to low and simmer, stirring occasionally for about 90 minutes or till desired thickness of chutney.

Curried Apricot Chutney

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APPLE

& Cherry Chutney

Prep Time: 3 mins Total Time: 33 mins Servings per Recipe: 4 Calories 245.8 Fat 0.2g Cholesterol 0.0mg Sodium 595.7mg Carbohydrates 61.3g Protein 1.1g

Ingredients 1 (15 oz.) cans dark sweet cherries, drained 1 large tart apple, pared, cored, diced 3/4 C. vinegar 3/4 C. brown sugar, packed 1 tsp salt 1 tsp ground ginger

1 1/2 tsps fresh garlic, minced 1/4 tsp red chile, crushed

Directions 1. In a pan, mix together all the ingredients and bring to a boil. 2. Reduce the heat to low and simmer, stirring occasionally for about 20-30 minutes or till desired thickness of chutney. 3. This chutney can be served cold or warm as well and with all kinds of meat.

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Apple & Cherry Chutney

Apple

& Sultana Chutney

Prep Time: 15 mins Total Time: 1 hr Servings per Recipe: 1 Calories 447.9 Fat 0.7g Cholesterol 0.0mg Sodium 25.2mg Carbohydrates 112.7g Protein 2.4g

Ingredients 4 lbs tart apples 1 lb red onion 1/2 lb sultana or raisins 3/4 lb dark brown sugar 1 1/2 pints cider vinegar

2 tsps ground ginger 2 tsps ground cinnamon

Directions 1. In a large pan, mix together all the ingredients and cook till desired thickness of chutney. 2. Transfer the chutney into hot sterilized jars and seal tightly and preserve.

Apple & Sultana Chutney

75

LEMONY

Banana Chutney

Prep Time: 10 mins Total Time: 25 mins Servings per Recipe: 1 Calories 145.4 Fat 0.6g Cholesterol 0.0mg Sodium 2.2mg Carbohydrates 37.6g Protein 1.8g

Ingredients 2 ripe bananas, mashed 2 tbsps fresh lemon juice 2 pinches ground cloves

1 tsp freshly grated lemon rind

Directions 1. With a potato masher or fork, mash the banana slightly. 2. In a nonreactive bowl, add the mashed bananas and remaining ingredients and bring to a boil. 3. Simmer, stirring occasionally for about 15 minutes or till the desired thickness of chutney. 4. Transfer the chutney into hot sterilized jars and seal tightly and refrigerate for a couple of weeks.

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Lemony Banana Chutney

Persimmon

& Apple Chutney

Prep Time: 10 mins Total Time: 25 mins Servings per Recipe: 1 Calories 366.0 Fat 12.1g Cholesterol 30.5mg Sodium 296.3mg Carbohydrates 58.6g Protein 2.2g

Ingredients 2 tbsps unsalted butter 2 bay leaves 2 cinnamon sticks 1/2 C. red onion 1 serrano pepper 1 fresh garlic clove 1/2 C. wine 4 persimmons 1 nectarine

1 apple 2 tbsps unbleached cane sugar 1 dash cayenne pepper 1/4 tsp cinnamon 2 tbsps lime 1/4 tsp fine sea salt

Directions 1. Melt butter in a pan and sauté the red onion, garlic, cinnamon sticks and bay leaves till the onion becomes tender. 2. Stir in the wine and cook till the liquid reduces to half. 3. Stir in the remaining ingredients and simmer, stirring occasionally for about 15 minutes or till desired thickness of chutney. 4. Remove from heat and discard bay leaves and cinnamon sticks. 5. You can season the chutney according to your liking.

Persimmon & Apple Chutney

77

COCONUT

& Cilantro Chutney

Prep Time: 15 mins Total Time: 15 mins Servings per Recipe: 1 Calories 464.4 Fat 44.1g Cholesterol 0.0mg Sodium 29.9mg Carbohydrates 19.7g Protein 5.2g

Ingredients 2 C. freshly grated coconut 1 C. chopped fresh cilantro leaves 3 tbsps lemon juice 1 tbsp minced fresh ginger 1 green chili peppers, such as serrano

or 1 jalapeno, seeds and stem removed, minced salt

Directions 1. In a large bowl add all the ingredients and mix till well combined. 2. Cover and refrigerate for at least 1 hour.

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Coconut & Cilantro Chutney

Lime

& Sultanas Chutney

Prep Time: 48 hrs Total Time: 50 hrs Servings per Recipe: 50 Calories 109.3 Fat 0.9g Cholesterol 0.0mg Sodium 286.4mg Carbohydrates 26.6g Protein 0.3g

Ingredients 10 ripe yellowed limes 2 tbsps cooking salt 6 1/2 oz. raisins 5 oz. sultanas or raisins 3 tbsps peanut oil 2 tsps ground cumin 1 tsp ground coriander 1 tsp black mustard seeds 1/2 tsp chili powder

1/2 tsp ground black pepper 5 finely chopped garlic cloves 2 1/2 inches piece finely chopped gingerroot 1 1/4 C. malt vinegar 1 kg soft brown sugar

Directions 1. Cut each lime into 8 wedges and transfer into a large bowl and sprinkle with cooking salt. With plastic wrap, cover the bowl and place it in a cool dark place for about 2 days, stirring occasionally. 2. Drain and rinse well and transfer into a food processor with raisins and sultanas and pulse it in batches till chopped finely. 3. In a large heavy-bottomed pan, add the ginger, garlic and spices and sauté for about 2-3 minutes. 4. Add the brown sugar, vinegar and lime mixture and bring to a boil, stirring continuously till the sugar dissolves. 5. Reduce the heat and simmer, stirring occasionally for about 90 minutes or till the desired thickness of chutney. 6. Transfer the chutney into hot sterilized jars and seal tightly and keep aside to cool. 7. This chutney can be stored in dark place but remember to refrigerate after opening.

Lime & Sultanas Chutney

79

TAMARILLO

& Raisins Chutney

Prep Time: 20 mins Total Time: 1 hr Servings per Recipe: 1 Calories 555.6 Fat 4.7g Cholesterol 0.0mg Sodium 7.4mg Carbohydrates 133.6g Protein 1.7g

Ingredients 12 tamarillos 1 tbsp olive oil 1 onion, finely chopped 2 garlic cloves, crushed 1 long red chili, seeds removed, finely chopped 1 1/2 C. caster sugar

1 C. white wine vinegar 3/4 C. raisins 1 tsp allspice 1/2 tsp cinnamon

Directions 1. With a knife, make a small cross cut on the base of each tamarillo and place in a large bowl of boiling water and keep aside for about 10 minutes. 2. Drain well and then peel and chop roughly. 3. In a pan, heat oil on medium heat and sauté onion, chili and garlic for about 3 minutes or till tender. 4. Stir in the remaining ingredients and bring to a boil, stirring continuously. 5. Reduce the heat and simmer, stirring occasionally for about 20-25 minutes or till desired thickness of chutney. 6. Transfer the chutney into hot sterilized jars and seal tightly and keep aside to cool.

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Tamarillo & Raisins Chutney

Spice Onion Chutney

Prep Time: 2 mins Total Time: 10 mins Servings per Recipe: 4 Calories 51.4 Fat 0.8g Cholesterol 0.0mg Sodium 551.8mg Carbohydrates 10.6g Protein 1.9g

Ingredients 1/2 tsp vegetable oil 1/2 C. tomato paste 1 tsp paprika 1/2 tsp ground cumin 1/4 tsp sugar 1/2 tsp salt

1/2 tsp garlic paste 1 C. red onion, chopped cilantro

Directions 1. In a pan, heat oil and mix together tomato paste, garlic paste, sugar, cumin, paprika and salt. 2. Simmer, stirring occasionally for about 5 minutes 3. Remove from heat and let it cool. 4. Stir in the onion and serve with the garnishing of cilantro.

Spice Onion Chutney

83

WE ARE ALL

Bean Dip

Prep Time: 10 mins Total Time: 2 hrs 10 mins Servings per Recipe: 10 Calories 195 kcal Fat 12.8 g Carbohydrates 13.4g Protein 7.3 g Cholesterol 28 mg Sodium 525 mg

Ingredients 1 (16 oz.) can refried beans 1 (1.25 oz.) package taco seasoning mix 1 large tomato, seeded and chopped 1 C. guacamole 1 C. sour cream, room temperature 1 C. shredded sharp Cheddar cheese

1/2 C. chopped green onions 1/4 C. chopped black olives

Directions 1. 2. 3. 4. 5. 6.

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Place the refried beans in a glass bowl Pour the taco seasoning mix on top Arrange the tomatoes on top of the beans The next layer is of sour cream followed by the guacamole Put cheddar cheese on top, then green onion and finally arrange black olives Store in the refrigerator while covered

We Are All Bean Dip

How to Make Hummus

Prep Time: 10 mins Total Time: 10 mins Servings per Recipe: 16 Calories 77 kcal Fat 4.3 g Carbohydrates 8.1g Protein 2.6 g Cholesterol 0 mg Sodium 236 mg

Ingredients 2 C. canned garbanzo beans, drained 1/3 C. tahini 1/4 C. lemon juice 1 tsp salt 2 cloves garlic, halved 1 tbsp olive oil

1 pinch paprika 1 tsp minced fresh parsley

Directions 1. Blend the following in a food processer until paste-like: garlic, garbanzos, salt, tahini, and lemon juice. 2. Add this to a bowl with olive oil, paprika, and parsley. 3. Enjoy.

How to Make Hummus

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MEDITERRANEAN

Red Hummus

Prep Time: 15 mins Total Time: 1 hr 15 mins Servings per Recipe: 8 Calories 64 kcal Fat 2.2 g Carbohydrates 9.6g Protein 2.5 g Cholesterol 0 mg Sodium 370 mg

Ingredients 1 (15 oz.) can garbanzo beans, drained 1 (4 oz.) jar roasted red peppers 3 tbsps lemon juice 1 1/2 tbsps tahini 1 clove garlic, minced 1/2 tsp ground cumin

1/2 tsp cayenne pepper 1/4 tsp salt 1 tbsp chopped fresh parsley

Directions 1. Blend the following until smooth: salt, chickpeas, cayenne, red peppers, cumin, lemon juice, garlic, and tahini. 2. Add everything to a bowl and place a covering of plastic over it. 3. Now place it all in the fridge for 60 mins. 4. Before serving the mix top the hummus with parsley. 5. Enjoy.

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Mediterranean Red Hummus

Black Bean Hummus

Prep Time: 5 mins Total Time: 5 mins Servings per Recipe: 8 Calories 81 kcal Fat 3.1 g Carbohydrates 10.3g Protein 3.9 g Cholesterol 0 mg Sodium 427 mg

Ingredients 1 clove garlic 1 (15 oz.) can black beans; drain and reserve liquid 2 tbsps lemon juice 1 1/2 tbsps tahini 3/4 tsp ground cumin

1/2 tsp salt 1/4 tsp cayenne pepper 1/4 tsp paprika 10 Greek olives

Directions 1. Blend your garlic in a blender with a few pulses to mince it then add in: half of your cayenne, black beans, salt, 2 tbsps of black bean juice, half tsp cumin, tahini, and lemon juice. 2. Blend this mix until it has the consistency of hummus. 3. Add everything to a bowl and top it all with olives and paprika. 4. Enjoy.

Black Bean Hummus

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ROASTED

Bean Dip

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 25 Calories 106 kcal Fat 7.5 g Carbohydrates 5.8g Protein 4.2 g Cholesterol 20 mg Sodium 336 mg

Ingredients 1 (16 oz.) can refried beans 1 (1 oz.) package taco seasoning 1 (16 oz.) container sour cream 1 (16 oz.) jar salsa (such as Newman’s

Own(R) medium or hot) 2 C. shredded Mexican-style cheese blend, or more to taste

Directions 1. 2. 3. 4. 5. 6. 7.

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First and foremost, set the oven to about 355 degrees F (176 degrees C) In a dish, combine refried beans and taco seasoning Pour this into a casserole bowl Pour the sour cream on top of the refried beans Pour salsa on top of the sour cream Add cheese as the last layer Cook in the oven for about 8 minutes when the cheese should have mellowed but not boiling.

Roasted Bean Dip

Lime

and Olive Bean Dip

Prep Time: 15 mins Total Time: 15 mins Servings per Recipe: 32 Calories 35 kcal Fat 2.8 g Carbohydrates 1.6g Protein 1.1 g Cholesterol 5 mg Sodium 79 mg

Ingredients 3 C. shredded lettuce 1 (15 oz.) can black beans, rinsed and drained 2 chopped fresh red chili peppers 1/4 C. sliced green onions 1 (8 oz.) container sour cream 2 fresh jalapeno peppers, finely diced 1 tsp grated lime zest

1 C. chunky salsa 1/2 avocado - peeled, pitted and diced 2/3 C. shredded Monterey Jack cheese 1/3 C. chopped black olives, drained 1 tbsp chopped fresh cilantro

Directions 1. Lay down lettuce on a wide plate 2. In a dish: black beans, red chili peppers and green onions 3. Pour on the plate with lettuce 4. Add in sour cream 5. Add jalapeno peppers and lime zest in small quantities 6. Drain the salsa and out in a dish 7. Add avocado 8. Pour the combination on the sour cream 9. Add some Monterey Jack cheese 10. Garnish with black olives and cilantro 11. Allow to chill before serving

Lime and Olive Bean Dip

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IRONBOUND

Bean Dip

Prep Time: 5 mins Total Time: 10 mins Servings per Recipe: 6 Calories 170.9 Fat 9.5g Cholesterol 30.7mg Sodium 324.6mg Carbohydrates 14.2g Protein 7.9g

Ingredients 1 (16 oz.) cans refried beans 2 oz. cream cheese 2 oz. sour cream 1/2 C. grated cheddar cheese or 1/2 C. Monterey jack cheese or 1/2 C. queso ranchero

5 green onions, chopped 1 tbsp sweet onion, minced 1 small tomatoes, seeded and chopped 1 -2 tbsp enchilada sauce

Directions 1. Put everything in a microwaveable dish and cook in the microwave until all ingredients are well combined 2. If it is to be used as a dip, store in a hot pot 3. For best results, prepare earlier, store in the refrigerator and warm when it is time to eat 4. Measurements are also not very strict for purposes of increasing the quantity

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Ironbound Bean Dip

Mexican City Bean Dip

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 5 Calories 134.5 Fat 6.0g Cholesterol 0.0mg Sodium 165.6mg Carbohydrates 12.2g Protein 11.1g

Ingredients Mexican City Dip: 5 tsps chili powder 4 tsps ground cumin 1 tsp cumin seed (optional) 1/4 tsp garlic powder 1/8 tsp black pepper 1/8 tsp cayenne pepper (optional) BEAN DIP 1 1/2 C. edamame, measured after cooked and shelled or 15 oz. canned pinto beans, rinsed and drained

1/3 C. bottled salsa 1 green onion, cut into 1-inch pieces 2 tbsps fresh cilantro leaves 1/4 tsp Mexican seasoning CHIPS FOR DIPPING multi-grain tortilla chips, for dipping

Directions 1. To make the Mexican City Dip: 2. Mix: Chili powder, ground cumin, cumin seed (optional), garlic powder. black pepper and cayenne paper (optional) 3. To make the bean dip 4. In a mixer add: edamame, salsa, green onion, cilantro and 1/4 tsp Mexican City Dip. 5. Blend until it forms a smooth consistency 6. Can be served with Chips 7. Keep refrigerated for 23 hours

Mexican City Bean Dip

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SUN DRIED

Bean Dip

Prep Time: 5 mins Total Time: 5 mins Servings per Recipe: 4 Calories 152.5 Fat 7.3g Cholesterol 0.0mg Sodium 315.7mg Carbohydrates 16.1g Protein 5.5g

Ingredients 1 (15 oz.) cans cannellini white kidney beans, drained 2 tbsps olive oil 1 tbsp balsamic vinegar, plus extra for drizzling oil, from jar sun-dried tomato

assorted crudités pita bread, cut into wedges

Directions 1. 2. 3. 4. 5.

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Blend: beans, olive oil, and 1 tbsp vinegar until the mixture becomes consistent Add salt and pepper Pour into a bowl Sprinkle tomato oil and little vinegar Can be taken with crudités and pita wedges

Sun Dried Bean dip

3 Bean

Prep Time: 20mins

Dip

Total Time: 22 mins Servings per Recipe: 8 Calories 186.1 Fat 1.0g Cholesterol 0.0mg Sodium 216.7mg Carbohydrates 34.2g Protein 11.5g

Ingredients 1 (15 oz.) cans black beans 1 (15 oz.) cans kidney beans 1 (15 oz.) cans pinto beans 2 oz. tomato paste 2 tbsps apple cider vinegar 2 garlic cloves 1/2 large yellow onion 1/2 C. diced red peppers 1/4 C. fresh cilantro 1/2 tsp cayenne pepper, to taste 1/4 tsp chili powder

1/4 tsp cumin 1 tbsp fresh lime juice 2 diced fresh jalapenos hot sauce cheese, to garnish

Directions 1. 2. 3. 4. 5.

Process all the items apart from Jalapenos Gently stir in the diced Jalapenos Add or maintain the hot sauce according to your preference Dress with cheese and cilantro Can be taken with chips

3 Bean Dip

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MESA STYLE

Taco Dip

Prep Time: 20 mins Total Time: 20 mins Servings per Recipe: 10 Calories 419.6 Fat 30.8g Cholesterol 42.5mg Sodium 836.1mg Carbohydrates 27.1g Protein 12.9g

Ingredients 1 (30 oz.) cans refried beans 3 ripe avocados 2 tbsps fresh lemon juice 1 tsp good quality garlic salt 3 -4 drops Tabasco sauce 1 1/4 C. sour cream 1/2 C. mayonnaise, plus 2 tbsps mayonnaise

1 (1 1/4 oz.) packages taco seasoning mix 10 -12 green onions, chopped 3 large tomatoes, chopped 2 -3 C. black olives, sliced 2 C. cheddar cheese, shredded corn chips or tortilla chips

Directions 1. 2. 3. 4. 5. 6. 7. 8.

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In a casserole dish pour the refried beans Peel the avocado and pound Mix: fresh lemon juice, garlic salt and tabasco Add into the pounded avocado and mix thoroughly Pour in the casserole already holding beans Add together the sour cream, mayonnaise and taco seasoning mix Pour this too into the casserole Add on top: green onions, chopped tomatoes, olives and cheddar cheese

Mesa Style Taco Dip

Easy

Tex Mex Bean Dip

Prep Time: 10 mins Total Time: 40 mins Servings per Recipe: 8 Calories 331.6 Fat 331.6 Cholesterol 78.2mg Sodium 455.9mg Carbohydrates 11.8g Protein 13.4g

Ingredients 1 can refried beans 2 tbsps chili seasoning mix 1/4 C. chopped green onion 1 C. sour cream 8 oz. cream cheese

2 C. grated cheddar cheese, reserve some to sprinkle over top 6 drops Tabasco sauce

Directions 1. Put everything together in a casserole 2. Allow to cook slowly in the oven 3. Serve before it gets cold

Easy Tex Mex Bean Dip

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AMERICAN

Picante Bean Dip

Prep Time: 10 mins Total Time: 16 mins Servings per Recipe: 1 Calories 313.2 Fat 16.2g Cholesterol 60.1mg Sodium 2320.3mg Carbohydrates 21.5g Protein 22.1g

Ingredients 4 oz. reduced-fat American cheese, cut into cubes 1/3 C. picante sauce 1 can fat-free refried beans 1/4 C. canned green chili, chopped & drained

1/4-1/2 tsp garlic powder 1/4-1/2 tsp dried cilantro

Directions 1. 2. 3. 4.

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Put everything in a microwaveable dish Allow it to cool for 4 minutes Keep mixing Cook for about 4 minutes until it is completely hot

American Picante Bean Dip

Central American

Mayo Bean Dip

Prep Time: 10 mins Total Time: 10 mins Servings per Recipe: 8 Calories 284.7 Fat 22.8g Cholesterol 38.3mg Sodium 503.3mg Carbohydrates 14.0g Protein 7.5g

Ingredients 16 oz. refried bean dip 1 C. sour cream 1 C. mayonnaise 1 1/4 oz. taco seasoning 2 C. shredded cheese

2 medium tomatoes 2 bunches green onions tortilla chips

Directions 1. 2. 3. 4. 5.

Put refried beans in a skillet Combine: 1 C. of sour cream, 1 C. of mayonnaise, and 1 package of taco seasoning Pour over the beans Add shredded cheese Cut tomatoes and green onions, combine them and pour on the cheese.

Central American Mayo Bean Dip

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PEPPY SUMMER

Bean Dip

Prep Time: 10 mins Total Time: 10 mins Servings per Recipe: 6 Calories 133.0 Fat 5.2g Cholesterol 14.7mg Sodium 748.2mg Carbohydrates 16.9g Protein 5.4g

Ingredients 1 (1 oz.) onion soup mix 1/2 C. sour cream 16 oz. refried beans 1/2 C. salsa 1 garlic clove, minced

1/2 C. cheddar cheese, shredded (optional)

Directions 1. Combine all ingredients in a dish 2. Place the cover on the ball and chill before meals.

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Peppy Summer Bean Dip

Maria’s

Secret Bean Dip

Prep Time: 10 mins Total Time: 4 hrs 10 mins Servings per Recipe: 1 Calories 1639.3 Fat 106.3g Cholesterol 264.2mg Sodium 4368.5mg Carbohydrates 102.6g Protein 75.3g

Ingredients 1 can refried beans 1 C. sour cream 1 C. mayonnaise 1 package taco seasoning mix 2 C. grated cheese

2 tomatoes, chopped green onion, chopped, for garnish

Directions 1. In order to make this a low fat diet, you just replace the given ingredients with fat free ones. 2. Put together: sour cream, mayonnaise, and taco seasoning 3. Pour beans first in the dish 4. Add the sour cream mixture 5. Keep in the refrigerator for about 3.5 hours 6. Pour in some grated cheese 7. Garnish with tomatoes and green onions

Maria’s Secret Bean Dip

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NORTHERN AFRICAN

Bean Dip

Prep Time: 20 mins Total Time: 25 mins Servings per Recipe: 1 Calories 849.0 Fat 55.1g Cholesterol 0.0mg Sodium 2268.4mg Carbohydrates 66.6g Protein 27.9g

Ingredients 2 C. shelled beans, frozen baby beans, thawed 1 tbsp finely chopped preserved lemon rind 4 garlic cloves, finely chopped 2 tsps ras el hanout spice mix

1/2 C. olive oil 1 lemon, juice of 1/4 C. coriander, coarsely chopped

Directions 1. 2. 3. 4. 5.

Open up the bean pods and take out the beans Boil the beans for about 5 to 6 minutes or till they become soft Pour out the water and rinse in cold water then pour it once again Remove skin from the big beans Blend together with preserved lemon, garlic, ras el hanout, oil and lemon juice for like a minute 6. Add salt and pepper to enhance the taste 7. Cover and let it stay in the refrigerator for about 25 minutes 8. Garnish with chunks of coriander leaves when about to eat

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Northern African Bean dip

Vegetarian

Dream Dip

Prep Time: 5 mins Total Time: 15 mins Servings per Recipe: 8 Calories 67.6 Fat 4.8g Cholesterol 14.8mg Sodium 285.6mg Carbohydrates 2.5g Protein 4.1g

Ingredients 2 (14 1/2 oz.) cans fat-free refried beans 1 C. salsa 1 C. cheddar cheese 1 -2 tsp cumin 1 -2 tsp chili powder

hot sauce (optional) tortilla chips, for serving sour cream, for serving

Directions 1. Put everything in a saucepan and simmer, mixing from time to time 2. Season according to your preference 3. Put in hot sauce (optional)

Vegetarian Dream Dip

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MONTEREY

Maple Bean Dip

Prep Time: 5 mins Total Time: 10 mins Servings per Recipe: 6 Calories 117.1 Fat 5.8g Cholesterol 16.7mg Sodium 375.4mg Carbohydrates 11.1g Protein 5.2g

Ingredients 1 (16 oz.) cans beans 10 oz. salsa verde 1 C. shredded Monterey jack cheese

1/4 C. maple syrup

Directions 1. 2. 3. 4.

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Put all the components in a casserole Cook in the oven for 22 minutes You can do the same in the microwave. This will take 5 minutes In this case you will have to mix several times

Monterey Maple Bean Dip

Downtown

Bean Dip

Prep Time: 10 mins Total Time: 25 mins Servings per Recipe: 1 Calories 285.6 Fat 13.8g Cholesterol 39.9mg Sodium 1399.0mg Carbohydrates 27.5g Protein 13.8g

Ingredients 1 (1 1/8 oz.) packages hidden valley ranch fiesta dip mix 1 (16 oz.) cans refried beans 1/2 pint light sour cream 1 (7 oz.) cans diced green chilies, drained

1/2 C. shredded cheddar cheese tortilla chips

Directions 1. Mix up everything apart from the cheese 2. Turn on the heat 3. Garnish with cheese

Downtown Bean Dip

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ALL SEASON

Chipotle Bean Dip

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 1 Calories 325.6 Fat 19.5g Cholesterol 57.6mg Sodium 1224.5mg Carbohydrates 24.3g Protein 15.3g

Ingredients 1 (16 oz.) cans refried beans 1 1/2 C. reduced-fat sour cream 1 C. salsa 4 green onions, chopped 1 (4 oz.) cans diced green chilies 3 oz. reduced-fat cream cheese 1 jalapeno pepper, seeded and chopped 2 tbsps chipotle chilis in adobo, chopped

1 1/2 tsps ground cumin 1/2 tsp chili powder 1 C. colby-monterey jack cheese, shredded tortilla chips or assorted fresh vegetable

Directions 1. 2. 3. 4. 5. 6.

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Put together the first 10 components Pour in a casserole coated with grease Allow to cook for 26 minutes at 330 degrees Pour cheese on top Allow to cook in the oven without a lid for about 7 minutes or so Serve before it gets cold

All Season Chipotle Bean Dip

Enchanted Forest Bean Dip

Prep Time: 10 mins Total Time: 15 mins Servings per Recipe: 6 Calories 110.7 Fat 0.3g Cholesterol 0.0mg Sodium 104.2mg Carbohydrates 20.6g Protein 7.3g

Ingredients 2 large garlic cloves, minced 1 small onion, chopped 1/2 tsp dried thyme 1 (15 oz.) cans cannellini beans, drained and rinsed 1 tbsp lemon juice 1/4 tsp salt

1 medium tomatoes, cored and chopped 1/4 C. fresh parsley, chopped assorted fresh vegetable

Directions 1. 2. 3. 4.

Coat a saucepan with olive oil Under low heat, add: garlic, onion and thyme and stir until they become soft Blend: garlic mixture, beans, lemon juice and salt until it forms the desired consistency Add tomato and Parsley

Enchanted Forest Bean Dip

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HUBBY’S

Favorite Bean Dip

Prep Time: 10 mins Total Time: 10 mins Servings per Recipe: 7 Calories 92.3 Fat 4.3g Cholesterol 0.0mg Sodium 270.4mg Carbohydrates 10.4g Protein 3.4g

Ingredients 2 tbsps olive oil 1/2 C. red onion, finely chopped 2 tsps minced garlic 1/4 tsp salt 1/4 tsp pepper 1 (15 oz.) cans cannellini beans, drained and rinsed 1 tsp chili powder

1/4 C. water 1/4 C. fresh cilantro or 1/4 C. parsley, finely chopped

Directions 1. 2. 3. 4. 5. 6.

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Put oil in a saucepan and allow to heat Put in red onion and garlic and mix well Add salt and pepper according to your preference Pour onion mixture into a blender and process until only a few lumps are visible Put in the rest of the ingredients apart from Cilantro and Parsley Combine with Cilantro and Parsley.

Hubby’s Favorite Bean Dip

Colorful Summer

Prep Time: 40 mins

Salsa

Total Time: 2 hrs 40 mins Servings per Recipe: 15 Calories 30 kcal Fat 0.2 g Carbohydrates < 7.1g Protein 0.9 g Cholesterol 0 mg Sodium 3 mg

Ingredients 3 C. chopped fresh apricot 1 C. shallots, julienned 1/2 C. chopped green bell pepper 1/2 C. chopped red bell pepper 1/2 C. chopped fresh pineapple 1/4 C. chopped cherry tomatoes 1 habanero pepper, seeded and minced

2 cloves garlic, minced 1 tsp minced fresh cilantro 1/2 tsp cumin 1/4 C. fresh lime juice

Directions 1. In a bowl, add all the ingredients and mix well. 2. Refrigerate for about 2 hours before serving.

Colorful Summer Salsa

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SPICY

Green Salsa

Prep Time: 30 mins Total Time: 45 mins Servings per Recipe: 8 Calories 23 kcal Fat 0.5 g Carbohydrates < 4.6g Protein 1g Cholesterol 0 mg Sodium 151 mg

Ingredients 6 costeno amarillo chili peppers 1/2 lb. tomatillos, husked 1 clove garlic 1/2 C. chopped onion

1/3 C. chopped fresh cilantro 1/2 tsp salt

Directions 1. In a medium iron skillet, cook the costeno Amarillo chili peppers on medium-high heat till dark brown, stirring continuously. 2. Remove from the heat and keep aside. 3. In a medium pan, add the tomatillos with enough water to cover and bring to a boil. 4. Cook for about 5 minutes. 5. Remove from the heat and drain. 6. In a food processor, add the chili peppers, tomatillos and garlic and pulse till smooth. 7. Transfer the chili pepper mixture into a medium bowl. 8. Add the onion, cilantro and salt and stir to combine. 9. Refrigerate to chill before serving.

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Spicy Green Salsa

Chef Margarita’s Salsa

Prep Time: 45 mins Total Time: 45 mins Servings per Recipe: 36 Calories 9 kcal Fat < 0.1 g Carbohydrates < 2.1g Protein < 0.3 g Cholesterol < 0 mg Sodium 17 mg

Ingredients 6 roma tomatoes, diced 3 fresh jalapeño peppers, seeded and chopped 1/4 red onion, chopped 3 green onions, chopped 2 cloves garlic, crushed 2 tbsp chopped fresh cilantro 2 tbsp fresh lime juice

2 tbsp fresh lemon juice 1 1/2 tsp ground cumin 1 small jicama, peeled and chopped 1 (10 oz.) can diced tomatoes with green chilies, drained salt and ground black pepper to taste

Directions 1. In a bowl, add all the ingredients and mix well. 2. Keep in the room temperature for at least 1 hour before serving.

Chef Margarita’s Salsa

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SIMPLE

South American Salsa

Prep Time: 15 mins Total Time: 15 mins Servings per Recipe: 24 Calories 11 kcal Fat < 0.2 g Carbohydrates < 1.6g Protein < 0.4 g Cholesterol < 0 mg Sodium 53 mg

Ingredients 1 bunch fresh cilantro leaves 1 clove garlic 2 fresh jalapeño peppers 1 (28 oz.) can diced tomatoes, drained 1 tsp cumin

4 green onions, sliced 1/2 lime, juiced 1 tsp olive oil

Directions 1. In a food processor, add the cilantro, garlic and jalapeño peppers and pulse till chopped finely. 2. Add the tomatoes and cumin and pulse till the tomatoes are chopped roughly. 3. Transfer the mixture to a bowl. 4. Add the green onions, lime juice and olive oil and stir to combine.

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Simple South American Salsa

Watermelon

Prep Time: 30 mins

Salsa

Total Time: 1 hr Servings per Recipe: 8 Calories 41 kcal Fat 0.1 g Carbohydrates < 10.3g Protein 0.7 g Cholesterol 0 mg Sodium 6 mg

Ingredients 2 C. finely chopped seeded watermelon (do not puree) 1 C. crushed pineapple, drained well 1 C. sweet onion, minced 1/4 C. chopped fresh cilantro

1/4 C. orange juice 1/4 tsp hot sauce, such as Tabasco

Directions 1. In a bowl, add all the ingredients and mix well. 2. Refrigerate for at least 30 minutes before serving.

Watermelon Salsa

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SIMPLE

Chili Salsa

Prep Time: 10 mins Total Time: 10 mins Servings per Recipe: 8 Calories 251 kcal Fat 27.7 g Carbohydrates 0.7g Protein