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  • Dark Chocolate Almond Fudge Ribbon Ice Cream

    Dark Chocolate Almond Fudge Ribbon Ice Cream

    Deep, velvety chocolate ice cream brightened with a touch of espresso and balanced by creamy buttermilk, swirled with a glossy chocolate–almond fudge ribbon that stays silky even when frozen. The result is rich, spoonable, and layered with dark chocolate flavor and fragrant almond.

    Ingredients

      Chocolate Custard Base

    • 2 cups heavy cream
    • 1 cup whole milk
    • ½ cup sugar, divided
    • 5 egg yolks
    • 4 oz bittersweet chocolate (60–70%), finely chopped
    • 2 tbsp unsweetened cocoa powder
    • ½ tsp instant espresso powder
    • ½ tsp vanilla extract
    • pinch table salt
    • ½ cup cold buttermilk (added after cooking)

      • Chocolate–Almond Fudge Ribbon

    • ½ cup sugar
    • ⅓ cup unsweetened cocoa powder (Dutch-process recommended)
    • ⅓ cup heavy cream
    • ¼ cup water
    • 2 tbsp light corn syrup
    • 2 tbsp butter
    • ¾–1 tsp almond extract (to taste)
    • ½ tsp vanilla extract
    • pinch table salt

      • Optional Garnish

    • Chopped toasted almonds
    • Flaky sea salt

    Directions

    Prepare the Chocolate Custard Base

    In a saucepan, whisk together the milk, cream, cocoa powder, ¼ cup sugar, espresso powder, and salt. Warm over medium heat until steaming and the sugar dissolves. Remove from heat and whisk in the chopped chocolate until smooth.

    In a separate bowl, whisk the egg yolks with the remaining ¼ cup sugar until thick and pale. Slowly temper with ½ cup of the warm chocolate mixture, whisking constantly, then return everything to the saucepan.

    Cook over low heat, stirring constantly, until the custard coats the back of a spoon (170–175°F / 77–80°C). Do not boil. Strain through a fine mesh sieve into a clean bowl, then stir in the vanilla. Allow to cool slightly, then stir in the cold buttermilk. Chill completely, preferably overnight.

    Make the Chocolate–Almond Fudge Ribbon

    In a small saucepan, whisk together sugar, cocoa powder, water, and corn syrup. Bring to a gentle simmer and cook for 1–2 minutes. Remove from heat; whisk in butter, cream, vanilla, almond extract, and salt. Let cool completely, then refrigerate until thickened but still pourable.

    Churn and Layer

    Churn the chilled chocolate custard in an ice cream maker according to the manufacturer’s instructions. As you transfer it to a container, alternate layers of ice cream and thin ribbons of the fudge sauce. Swirl lightly with a butter knife for a marbled effect without overmixing. Freeze 4–6 hours until firm.

    Notes

    Preparation

    • Chill the fudge ribbon fully before layering; warm sauce will sink instead of ribboning.
    • For a deeper chocolate profile, replace 1 tbsp cocoa with 1 tbsp Dutch-process cocoa.
    • Increase almond extract up to 1 tsp to intensify almond flavor.

    Serving Suggestions

    • Top with chopped toasted almonds for crunch.
    • Add flaky sea salt for contrast and brightness.
    • Serve with biscotti, chocolate cake, or espresso in an affogato.

    Variations

    • Mocha Almond: Increase espresso powder to 1 tsp.
    • Black Forest: Replace almond extract with kirsch; swirl in cherry compote.
    • Chocolate–Orange: Add ½ tsp orange zest; replace almond extract with orange extract.

    Make-Ahead & Storage

    • Refrigerate churn-ready custard up to 48 hours.
    • Store churned ice cream up to 1 week for best texture.
    • Let stand 5–10 minutes before serving for optimal scoopability.
  • Hot Fudge Sauce

    Hot Fudge Sauce

    This classic hot fudge sauce delivers the rich, chewy texture and glossy finish of an old-fashioned ice cream parlor fudge. Thick and silky when warm, it sets with just a hint of chew where it meets cold ice cream—perfect for sundaes or swirling into homemade ice cream. A small batch of true nostalgia, made from real chocolate, cocoa, and butter.

    Ingredients

    • ½ cup sugar
    • ⅓ cup light corn syrup
    • ⅓ cup water (for chewier texture, reduce to ¼ cup)
    • ¼ cup Dutch-process cocoa powder
    • 2 oz dark chocolate (60–70%), finely chopped
    • 2 tbsp unsalted butter
    • ¼ tsp vanilla extract
    • pinch table salt

    Directions

    Make the Fudge Base

    In a small saucepan, whisk together the sugar, corn syrup, water, and cocoa powder until smooth. Bring to a gentle boil over medium heat, stirring constantly. Continue cooking 3–5 minutes, until the mixture thickens slightly and develops a glossy sheen. Longer cooking creates a chewier, old-fashioned texture.

    Finish the Sauce

    Remove from heat and whisk in the chopped chocolate, butter, vanilla, and salt until melted and smooth. Avoid excessive stirring as the sauce cools to maintain gloss and elasticity.

    Cool & Store

    Let cool to your preferred consistency before using. The sauce thickens as it cools but should remain spoonable. For nostalgic, chewy fudge, drizzle slightly warm over cold ice cream.

    Notes

    Preparation

    • For deeper chocolate flavor, increase chopped chocolate to 3 oz.
    • Cooking the syrup mixture longer produces a chewier, more traditional fudge texture.
    • If using natural cocoa instead of Dutch-process, add ⅛ tsp baking soda during heating to neutralize acidity and preserve smoothness.
    • Use dark chocolate between 60–70% cacao for ideal balance.

    Serving Suggestions

    • Drizzle over ice cream for a glossy, chewy hot fudge topping.
    • Layer into homemade ice cream as a ripple.
    • Serve warm over brownies, cheesecake, or banana splits.
    • Pairs beautifully with peppermint, peanut butter, vanilla, or coffee ice creams.

    Make-Ahead & Storage

    • Store in a sealed jar up to 2 weeks.
    • Warm gently before serving using a double boiler or short microwave bursts.
    • If too thick after chilling, whisk in 1–2 tsp warm cream or milk to loosen.
  • Speculoos Ribbon Ice Cream

    Speculoos Ribbon Ice Cream

    I first fell in love with speculaas while living in The Netherlands—those crisp, caramelized cookies scented with cinnamon, nutmeg, and clove were unlike anything I’d tasted before. Though the rest of our family has only visited, our Dutch and German ancestry, and our holiday traditions, have long reflected this heritage. Each Christmas, we bake homemade speculaas as part of our celebration, their aroma filling the house with warm spice and nostalgia. This ice cream captures that same spirit in a creamy, elegant dessert: a smooth vanilla–buttermilk base swirled with ribbons of cookie butter and flecked with crushed speculaas for texture and depth.

    Ingredients

      Ice Cream Base

    • 2 cups heavy cream
    • ½ cup whole milk
    • ½ cup buttermilk (added after cooking)
    • ½ cup sugar
    • 5 egg yolks
    • ½ tsp vanilla extract
    • pinch table salt
    • ⅛ tsp cinnamon (optional)
    • pinch nutmeg (optional)

      • Mix-Ins

    • ⅔ cup Speculoos or Biscoff cookie butter
    • ½ cup crushed speculaas or Biscoff cookies (for layering and garnish)

    Directions

    Make the Custard Base

    In a saucepan, warm the milk, cream, sugar, salt, and optional spices over medium heat until steaming and the sugar dissolves.


    Temper the Yolks

    In a medium bowl, whisk the egg yolks until thick and pale. Slowly temper with ½ cup of the hot milk mixture, whisking constantly, then return all to the saucepan.


    Cook the Custard

    Cook gently over low heat, stirring constantly, until the custard coats the back of a spoon (170–175°F / 77–80°C). Do not boil.


    Finish & Chill

    Strain through a fine mesh sieve into a clean bowl. Stir in the vanilla. Allow to cool slightly, then stir in the buttermilk. Chill thoroughly, preferably overnight.


    Churn & Layer

    Churn the chilled base in an ice cream maker according to the manufacturer’s directions.

    Warm the cookie butter just until pourable. As you transfer the churned ice cream to its container, alternate layers of ice cream, drizzled cookie butter, and crushed cookies. Swirl gently with a butter knife without overmixing. Freeze until firm.

    Notes

    Preparation

    • The buttermilk brightens the flavor and balances the sweetness of the cookie butter.
    • Use whole milk instead of buttermilk for a richer, sweeter ice cream.
    • Add a pinch of cinnamon, clove, or ginger for extra “speculaas” aroma.
    • Reserve some crushed cookies for topping—they soften over time in the ice cream.

    Serving Suggestions

    • Top with freshly crushed speculaas for added crunch.
    • Serve with warm caramel sauce or cinnamon whipped cream.
    • Excellent alongside apple pie, poached pears, or Dutch-style oliebollen.

    Variations

    • Cookie Butter Crunch: Toss crushed cookies with a little melted butter and freeze before layering.
    • Swirl Boost: Melt an additional ¼ cup cookie butter and drizzle through the top third before freezing.
    • Speculoos Latte: Add 1 tsp espresso powder to the warm custard base.

    Make-Ahead & Storage

    • Refrigerate the unchurned custard for up to 2 days.
    • Store churned ice cream airtight for up to 1 week.
    • Let soften at room temperature 5–10 minutes before serving.
  • Mango Gelato

    Mango Gelato

    This bright and silky gelato captures the pure flavor of ripe mangoes in classic Italian style—smooth, dense, and refreshingly balanced. The natural sweetness of the fruit shines through a light dairy base, while a touch of vanilla or spiced rum adds warmth and depth. Each scoop feels like a taste of summer, golden, fragrant, and intensely mango-forward.

    Ingredients

      Base:

    • 2 cups ripe mango purée (strained to remove fibers; from about 3–4 large mangoes or 16 oz frozen mango)
    • 1 cup whole milk
    • ¼ cup heavy cream
    • ⅔ cup sugar
    • ⅛ tsp xanthan gum (stabilizer)
    • 1 tbsp fresh lemon juice
    • pinch table salt
    • ½ tsp vanilla extract (optional; rounds flavor)
    • 1 tbsp spiced rum (optional; softens texture and adds warmth)

    Directions

    Prepare the Mango Purée

    Peel and cube ripe mangoes, or use thawed frozen mango chunks. Purée until completely smooth in a blender or food processor, then strain through a fine mesh sieve to remove fibers. Measure 2 cups purée, cover, and refrigerate.

    Make the Dairy Base

    In a small saucepan, whisk together milk, cream, sugar, and salt. Heat gently over medium heat until steaming and the sugar is fully dissolved. Remove from heat and cool slightly, about 10–15 minutes.

    Combine & Stabilize

    In a blender, combine the cooled milk mixture, mango purée, lemon juice, vanilla, and rum (if using). Sprinkle xanthan gum evenly over the surface and immediately blend on high for 30–45 seconds until emulsified and slightly thickened.

    Chill the Base

    Transfer to a covered container and refrigerate until very cold, at least 4 hours or overnight for best texture.

    Churn & Freeze

    Churn the chilled base in an ice cream maker according to manufacturer instructions until thick and velvety. Transfer to a container and freeze 3–4 hours to firm fully.

    Notes

    Preparation

    • Xanthan gum improves creaminess and prevents iciness; a little goes a long way.
    • Lemon juice brightens the mango flavor and balances natural sweetness.
    • If mangoes are less sweet, increase sugar slightly (up to ¾ cup total).
    • For a richer variation, substitute coconut milk for the whole milk.

    Serving Suggestions

    • Serve with diced fresh mango or mango coulis for extra fruit intensity.
    • Top with toasted coconut flakes or macadamia nuts for added texture.
    • Pair with lime cookies or shortbread for contrast.

    Make-Ahead & Storage

    • Refrigerate the blended base for up to 2 days before churning.
    • Store churned gelato in an airtight container for up to 1 week.
    • Allow to soften at room temperature for 5–10 minutes before scooping.
  • Chocolate Hazelnut Ice Cream

    Chocolate Hazelnut Ice Cream

    Creamy and decadent, this chocolate hazelnut ice cream blends the richness of dark chocolate and toasted hazelnuts with the smooth sweetness of Nutella. A silky custard base creates luxurious texture, while cocoa deepens the chocolate flavor and balances the sweetness beautifully. It’s a family favorite—one that every member agrees on without debate—its velvety texture and nutty aroma reminding us of fine Belgian chocolates. Whether shared after Sunday dinner or enjoyed quietly by the fire, this ice cream captures both indulgence and comfort in every scoop.

    Ingredients

    Chocolate Custard Base:

    • 2 cups heavy cream
    • 1 cup whole milk
    • ½ cup sugar, divided
    • 5 egg yolks
    • ½ tsp vanilla extract
    • ½ cup Nutella (or other chocolate-hazelnut spread)
    • 2 tbsp unsweetened cocoa powder
    • pinch table salt
    • ½ cup toasted hazelnuts, coarsely chopped (for folding in or topping; optional)

    Directions

    Warm the Chocolate Base

    In a saucepan, whisk together the milk, cream, ¼ cup sugar, cocoa powder, and salt. Warm over medium heat until steaming and the sugar dissolves.

    Make the Custard

    In a medium bowl, whisk the egg yolks with the remaining ¼ cup sugar until pale and thick. Slowly temper with ½ cup of the warm chocolate mixture while whisking constantly, then return everything to the saucepan.

    Cook over low heat, stirring constantly, until the custard coats the back of a spoon (170–175°F / 77–80°C). Do not boil.

    Finish & Chill

    Strain through a fine mesh sieve into a clean bowl. Whisk in vanilla and Nutella until smooth and fully blended. Chill thoroughly, preferably overnight.

    Churn & Add Hazelnuts

    Churn the chilled base in an ice cream maker according to manufacturer’s instructions. Fold in toasted hazelnuts or use them as a topping when serving.

    Notes

    Preparation

    • For richer chocolate flavor, replace ¼ cup of the Nutella with 2 oz melted dark chocolate (60–70% cacao).
    • For a smoother texture, add ⅛ tsp xanthan gum to the warm base before chilling.
    • Straining ensures a velvety custard and removes any curdled bits.

    Serving Suggestions

    • Top with toasted hazelnuts or shaved dark chocolate.
    • Pair with mocha brownies, vanilla shortbread, or salted caramel sauce.
    • Serve with fresh berries for a bright contrast.

    Make-Ahead & Storage

    • Refrigerate the custard base up to 2 days before churning.
    • Store churned ice cream for up to 1 week for best texture.
    • Let soften 5–10 minutes at room temperature before serving.
  • Cilantro Lime Rice

    Cilantro Lime Rice

    Fluffy jasmine rice infused with fresh lime and cilantro—simple, bright, and perfectly balanced to complement tacos, grilled meats, or saucy dishes. A touch of butter enhances richness while the zest and juice keep every bite fresh and aromatic. Click here for the Instant Pot version of this recipe.

    Ingredients

    • 1 cup jasmine rice, rinsed and drained
    • 1 tbsp butter
    • 1½ cups chicken broth (or vegetable broth)
    • 1 clove garlic, minced (optional)
    • Zest of 1 lime
    • 1–1½ tbsp fresh lime juice (to taste)
    • ½ cup cilantro leaves, finely chopped
    • ⅛ tsp sugar (to round acidity)
    • Salt to taste

    Directions

    Toast the Rice

    In a saucepan or rice cooker insert, melt butter over medium heat. Add rice (and garlic, if using) and sauté 2–3 minutes until grains appear glossy and lightly golden.

    Cook the Rice

    Add broth and a generous pinch of salt. Stir once, bring to a simmer, then cover and reduce heat to low. Cook for 15 minutes, then remove from heat and let stand, covered, for 10 minutes to finish steaming.

    Finish with Lime and Cilantro

    In a small pan, warm lime zest with a few drops of butter until aromatic (optional but enhances flavor).

    Fluff rice gently with a fork and fold in lime zest, lime juice, cilantro, and sugar. Taste and adjust salt or lime as desired.

    Serve

    Serve warm as a side or base for tacos, grilled meats, or saucy dishes where a bright, citrusy accent balances richness.

    Notes

    Preparation

    • Rinse jasmine rice until water runs mostly clear to remove excess starch and keep grains fluffy.
    • Let cooked rice rest 10 minutes before fluffing to allow steam to redistribute for perfect texture.
    • Warming lime zest in butter releases aromatic oils and coats grains more evenly.
    • Adjust lime and salt balance at the end—rice should taste bright but not sharp.

    Serving Suggestions

    • Pairs beautifully with tacos, fajitas, or grilled seafood.
    • Excellent base for burrito bowls or enchilada platters.
    • Top with extra cilantro and a sprinkle of lime zest for presentation.

    Variations

    • Subtle Coconut Version: Replace ¼ cup of broth with ¼ cup unsweetened coconut milk (1¼ cups broth + ¼ cup coconut milk). Adds gentle creaminess and a faint coconut aroma while maintaining lime-cilantro brightness.
    • Coconut-Forward Version: Replace ½ cup of broth with ½ cup coconut milk (1 cup broth + ½ cup coconut milk). Creates a richer, tropical flavor—use 2 tbsp lime juice and season more assertively with salt.
    • Use coconut versions for fusion dishes like Korean Pulled-Pork Tacos, jerk chicken, or grilled shrimp where a creamy contrast enhances spice and smoke.

    Make-Ahead & Storage

    • Cooked rice can be held warm for up to 30 minutes before adding lime and cilantro.
    • Refrigerate leftovers in an airtight container up to 3 days; reheat gently with a drizzle of broth or water to restore moisture.
    • Fresh cilantro and lime juice should always be added just before serving for best color and flavor.
  • Cilantro Lime Rice (Instant Pot)

    Cilantro Lime Rice (Instant Pot)

    This Instant Pot version of Cilantro-Lime Rice delivers the same bright, aromatic flavor as the stovetop method in a fraction of the time. Jasmine rice cooks up fluffy and tender with perfect lime-cilantro balance—ideal for tacos, fajitas, enchiladas, or grilled meats. Click here for the stovetop version of this recipe.

    Ingredients

    • 1 cup jasmine rice, rinsed and drained
    • 1 tbsp butter or olive oil
    • 1 cup chicken broth (or water + ¼ tsp salt)
    • Zest of 1 lime
    • 1–1½ tbsp fresh lime juice (added after cooking)
    • ½ cup cilantro leaves, finely chopped
    • ⅛ tsp sugar (optional, to balance acidity)
    • Salt to taste

    Optional Add-Ins

    • 1 small clove garlic, minced (sauté before adding rice)
    • 1 bay leaf (for subtle herbal aroma)

    Directions

    Rinse the Rice

    Rinse jasmine rice in a fine-mesh strainer under cold water until the water runs mostly clear to remove excess starch. Drain well.

    Sauté

    Set the Instant Pot to Sauté. Melt butter or heat oil, then add garlic if using. Stir in drained rice and toast for 1–2 minutes until lightly fragrant.

    Press Cancel to stop the sauté function.

    Pressure Cook

    Add chicken broth and a pinch of salt. Stir once to distribute evenly, then secure the lid and set the valve to Sealing.

    Cook on High Pressure for 3 minutes. Allow pressure to release naturally for 10 minutes, then manually release any remaining steam.

    Finish the Rice

    Fluff the rice gently with a fork. Stir in lime zest, lime juice, cilantro, and sugar (if using). Taste and adjust seasoning with more salt or lime juice as needed.

    Let rest uncovered for 2–3 minutes to allow excess steam to escape before serving.

    Serve

    Serve warm as a side or base for tacos, fajitas, enchiladas, or grilled meats. Garnish with additional cilantro and lime zest if desired.

    Notes

    Preparation

    • Use a 1:1 ratio of rice to liquid for the Instant Pot—no evaporation means less liquid is required than on the stove.
    • Do not add lime juice before pressure cooking; acid interferes with proper rice hydration.
    • Natural release for 10 minutes ensures fluffy, evenly cooked grains.
    • Let rice rest uncovered for a few minutes after fluffing to release steam and maintain perfect texture.

    Serving Suggestions

    • Pairs beautifully with tacos, fajitas, grilled shrimp, or chicken.
    • Use as a flavorful base for burrito bowls or enchilada platters.
    • For color and brightness, top with extra cilantro and a sprinkle of lime zest before serving.

    Variations

    • Subtle Coconut Version: Replace ¼ cup of broth with ¼ cup unsweetened coconut milk (use ¾ cup broth + ¼ cup coconut milk). Adds gentle richness and a faint coconut aroma while maintaining lime-cilantro brightness.
    • Coconut-Forward Version: Replace ½ cup of broth with ½ cup coconut milk (use ½ cup broth + ½ cup coconut milk). Yields a creamier, tropical variation—use 2 tbsp lime juice and slightly more salt to balance flavor.
    • For added aromatics, sauté a small piece of shallot or a few cilantro stems with the rice.

    Make-Ahead & Storage

    • Cooked rice can be held warm in the Instant Pot for up to 30 minutes before adding lime and cilantro.
    • Refrigerate leftovers in an airtight container for up to 3 days; reheat with a splash of broth or water to restore moisture.
    • Not recommended for freezing—fresh cilantro and lime flavor are best enjoyed fresh.
  • Mexican Rice

    Mexican Rice

    Fluffy, richly flavored Mexican rice made in the Instant Pot without the risk of burning. Toasted rice, sautéed aromatics, and a homemade Mexican Tomato Sauce create deep color and balanced heat, while careful layering and adjusted liquid ratios ensure perfect texture every time.

    Ingredients

    • 3 cups basmati rice, rinsed and drained
    • 3 tbsp avocado oil
    • 1 tbsp lard (optional, for richness)
    • ½ tsp annatto powder (optional, for color)
    • 1½ cups prepared Mexican Tomato Sauce (see recipe)
    • 2¾ cups chicken broth
    • ½ tsp table salt
    • ½ medium onion, diced
    • 1–2 jalapeños, diced
    • 1 tbsp butter (for finishing)
    • fresh cilantro, chopped, for garnish
    • lime wedges, for serving

    Directions

    Rinse the Rice

    Place rice in a fine-mesh strainer and rinse under cold running water for 1–2 minutes, or until the water runs mostly clear. Drain well.

    Sauté the Aromatics

    Heat a deep sauté pan over medium-high heat; add 1 tbsp avocado oil. When shimmering, add onion and jalapeño. Sauté until the edges of the onion begin to brown and the jalapeño softens slightly. Transfer the mixture to a bowl and set aside.

    Toast the Rice

    Add remaining 2 tbsp avocado oil and the lard (if using) to the same pan. Once the oil is hot, add the drained rice and cook, stirring occasionally, until lightly golden and fragrant, 5–7 minutes.

    Stir in annatto powder (if using) for 30 seconds, just until color deepens. Deglaze the pan with a few tablespoons of chicken broth, scraping up any toasted bits. Transfer the rice to the Instant Pot.

    Layer and Pressure Cook

    Pour the remaining chicken broth into the Instant Pot over the rice. Sprinkle in salt but do not stir. Gently pour the Mexican Tomato Sauce over the top—again, do not stir. This layering prevents the thicker sauce from touching the bottom and triggering a burn warning.

    Secure the lid and set to Pressure Cook – High for 3 minutes. Allow pressure to release naturally for 10 minutes with Keep Warm on, then turn off Keep Warm and release any remaining pressure manually.

    Fluff and Finish

    Let the rice rest for 2–3 minutes after opening the lid. Fluff gently with a fork, then fold in the reserved jalapeño mixture and the butter. Allow residual heat to melt the butter and evenly coat the grains.

    Let rest uncovered for 3–5 minutes before serving to release excess steam and preserve texture.

    Serve

    Garnish with chopped cilantro and serve with lime wedges. For a stronger tomato flavor, drizzle with additional Mexican Tomato Sauce before serving.

    Notes

    Preparation

    • Total liquid increased to 4¼ cups (2¾ cups broth + 1½ cups sauce) for even cooking and no burn warnings.
    • Layer liquids—broth first, sauce last—and avoid stirring before cooking.
    • Deglaze the pan after toasting the rice to remove any stuck bits that can trigger burn errors.
    • Natural release for 10 minutes ensures fluffy, separate grains without overcooking.
    • Rest uncovered briefly after fluffing to let excess steam escape for perfect texture.

    Serving Suggestions

    • Serve with enchiladas, tacos, grilled meats, or any saucy main dish.
    • Use as a flavorful base for burrito bowls or stuffed peppers.
    • Top with extra cilantro and a squeeze of lime for brightness.

    Variations

    • Substitute vegetable broth for chicken broth for a vegetarian version.
    • For deeper color and richness, always include annatto and lard.
    • For milder heat, use just one jalapeño or remove the seeds before dicing.

    Make-Ahead & Storage

    • This rice reheats beautifully and maintains texture when stored properly.
    • Refrigerate in an airtight container up to 4 days.
    • Reheat gently on the stove or in the microwave with a splash of broth to restore moisture.
    • Freeze up to 2 months; thaw overnight in the refrigerator before reheating.
  • Mexican Tomato Sauce

    Mexican Tomato Sauce

    This classic Mexican-style tomato sauce is richly flavored with roasted tomatoes, onion, garlic, and a touch of Mexican oregano. Tomato bouillon adds umami depth, while a hint of lime or vinegar brightens the flavor. It’s a perfect complement to enchiladas, chiles rellenos, burritos, and rice dishes—smooth, versatile, and beautifully balanced.

    Ingredients

    • 5 ripe Roma tomatoes (or two 14.5 oz cans fire-roasted tomatoes)
    • ½ medium onion, chopped
    • 2–3 cloves garlic
    • ½ tsp Mexican oregano
    • 1 tbsp tomato bouillon with chicken (Knorr or similar)
    • 3 tbsp avocado oil
    • 1–2 tbsp tomato paste
    • ½–1 tsp lime juice or ¼ tsp apple cider vinegar (optional, for brightness)
    • kosher salt & freshly ground black pepper, to taste

    Directions

    Roast the Vegetables

    Place tomatoes (if using fresh), chopped onion, and garlic on a baking sheet and roast at 450ºF (230ºC) for 15–20 minutes, until blistered and slightly charred.

    Blend the Sauce

    Transfer roasted vegetables to a blender. Add Mexican oregano and tomato bouillon. Blend until smooth and uniform.

    Sauté & Simmer

    Heat avocado oil in a deep skillet over medium heat until shimmering. Carefully pour in the blended sauce—it should sizzle on contact. Stir, bring to a boil, then reduce heat to medium-low and simmer for 10–15 minutes, stirring occasionally, until reduced by about half and thickened.

    Finish the Sauce

    Whisk in tomato paste to enrich the color and texture. Simmer gently for 1–2 minutes to bloom the paste and deepen sweetness. Adjust consistency with a splash of chicken broth or water if needed. Add lime juice or vinegar (if using), and season to taste with salt and pepper. For an extra-smooth texture, strain through a fine-mesh sieve before serving.

    Notes

    Preparation

    • Taste the sauce before adding salt—tomato bouillon already contributes salinity.
    • Blooming the tomato paste for 1–2 minutes enhances color, sweetness, and depth.
    • Simmer until the sauce lightly coats the back of a spoon for proper texture.
    • For deeper roasted flavor, char the tomatoes directly over a flame before blending.

    Serving Suggestions

    • Use as the base for Mexican rice, enchiladas, burritos, chilaquiles, or wet burritos.
    • Serve with grilled chicken, carne asada, carnitas, or roasted vegetables.

    Make-Ahead & Storage

    • The sauce deepens in flavor after resting overnight.
    • Refrigerate in an airtight jar for up to 5 days.
    • Freeze up to 3 months; thaw in the refrigerator.
    • Reheat gently over low heat; add a splash of broth or water if it becomes too thick.

  • Green Enchilada Sauce

    This restaurant-style green enchilada sauce captures the mild, tangy flavor of Las Palmas sauce, with the option to use either fresh or canned ingredients. Smooth, savory, and balanced with just a hint of acidity, it’s perfect for chili verde burritos, enchiladas, or chilaquiles.

    Ingredients

    • 2 tbsp vegetable oil
    • 2 tbsp all-purpose flour

    Green Chiles (Use Either):

    • Fresh: 1½ cups roasted, peeled, and chopped Hatch or Anaheim chiles, OR
    • Canned: Two 7-oz cans diced green chiles

    Tomatillos (Use Either):

    • Fresh: 1 lb tomatillos, husked and rinsed, OR
    • Canned: One 28-oz can tomatillos (drained)

    Aromatics:

    • 1 medium onion, roughly chopped
    • 3–4 cloves garlic, peeled
    • 1 jalapeño or serrano, seeded for mild heat

    Seasoning & Liquid:

    • 1½–2 cups chicken broth
    • 1 tsp ground cumin
    • 1 tsp dried oregano (Mexican preferred)
    • 1 tsp kosher salt (adjust to taste)
    • ½ tsp black pepper
    • ½ tsp sugar (balances the tomatillos)
    • 2 tbsp apple cider or white vinegar

    Directions

    Prep the Vegetables

    If using fresh tomatillos, remove husks and rinse. Halve and broil with onion, garlic, and jalapeño, 5–7 minutes, stirring once. If using canned, skip roasting.

    Blend the Base

    Blend tomatillos, chiles, onion, garlic, jalapeño, cumin, oregano, and 1 cup broth until smooth.

    Make the Roux

    Heat oil over medium heat, whisk in flour, and cook 1–2 minutes until pale blond and foamy.

    Cook the Sauce

    Whisk the blended mixture into the roux. Simmer 10–15 minutes, adding broth as needed for consistency.

    Season & Finish

    Add salt, pepper, sugar, and vinegar. Taste and adjust acidity or heat.

    Notes

    Preparation

    • Roasting fresh ingredients adds sweetness and depth.
    • Canned tomatillos give consistent results year-round.
    • The roux creates the silky restaurant-style texture.
    • Use serrano for more heat.
    • Thin with broth if sauce thickens too much.

    Serving Suggestions

    • Use for enchiladas, chilaquiles, wet burritos, or breakfast dishes.
    • Pairs especially well with pork, chicken, and eggs.

    Make-Ahead & Storage

    • Keeps 5 days refrigerated.
    • Freezes 3 months; thaw gently.
    • Add a splash of broth when reheating if thickened.