Homemade Organic Copycat Ortega Smoky Chipotle Taco Sauce

Here’s What You’ll Need:

  • 1-1/2 cups unchlorinated and unfluoridated water
  • 1 cup organic crushed tomatoes
  • 1/4 cup raw local honey
  • 2 Tbsp. organic distilled white vinegar; OR 2 Tbsp. Homemade Organic Pickled Jalapeno brine (for more heat, optional)
  • 1 tsp. homemade hickory liquid smoke
  • 1 Tbsp. organic arrowroot powder
  • 1 tsp. organic chipotle pepper
  • 1 tsp. organic ground cumin
  • 1/2 tsp. organic granulated onion

Here’s How I do it:

  1. Combine all ingredients into a small sauce pot and stir until well combined.
  2. Bring the mixture to a boil, then reduce to a simmer.
  3. Simmer for 45 minutes to 1 hour.
  4. Refrigerate for 2 hours before serving.
  5. Enjoy!
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Homemade Organic Garlic and Herb Tomato Sauce

Here’s What You’ll Need:

  • 4 Tbsp. organic extra-virgin olive oil
  • 1 large organic yellow onion, chopped [1 cup]
  • 1 medium organic carrot, chopped [1/2 cup] (optional)
  • 1 [24 oz.] jar organic crushed tomatoes [2-1/2 cups]
  • 2-1/2 cups unchlorinated and unfluoridated water
  • 3 fresh organic basil leaves, finely chopped; OR 1 tsp. organic dried basil
  • 1 tsp finely chopped fresh oregano; OR 1/2 tsp. organic dried oregano
  • 1 Tbsp. Homemade Organic Roasted Garlic Paste; OR Homemade Organic Garlic Puree; OR 3-4 organic garlic cloves, peeled and finely chopped.
  • 2 tsp. Real Salt
  • 1 tsp. organic cane sugar (optional; use if not adding carrots)
  • 1/2 tsp. freshly ground organic peppercorn blend

Here’s How I do it:

  1. In a medium saucepan over medium-high heat, warm the olive oil until bubbly.
  2. Add the onion, carrot and garlic to the oil and saute for 1 minute.
  3. Add the salt, sugar, basil, and oregano to the vegetable mixture; Stir well and cook for an additional minute.
  4. Add the crushed tomatoes and water to the saucepan; Stir until well blended.
  5. Bring the mixture to a boil, then reduce to a simmer; Simmer for 45 to 60 minutes.
  6. Remove from heat and pour into a half-gallon Mason jar.
  7. Blend this sauce with an immersion blender to thicken.
  8. This makes 4-5 cups of sauce and this recipe can be doubled or quadrupled without issues (puree in batches and/or use larger jars, if necessary).
  9. Enjoy!

 

Homemade Organic Olive Tomato Sauce

Here’s What You’ll Need:

  • 3 Tbsp. Homemade Organic Lard; OR organic olive oil
  • 1 medium organic yellow onion, diced small
  • 1 medium organic tomato, diced small
  • 1 cup organic crushed tomatoes
  • 1 cup unchlorinated and unfluoridated water
  • 1 Tbsp. minced organic pickled Kalamata olives
  • 1 Tbsp. minced organic pickled green olives stuffed with garlic
  • 1/4 cup organic Kalamata olive brine (from the jar of pickled olives)
  • 1/4 cup organic green olive stuffed with garlic brine (from the jar of pickled olives)
  • 2 tsp. Real Salt

Here’s How I do it:

  1. Simmer the onions in the lard/oil until translucent, about 5-6 minutes.
  2. Add the tomatoes, crushed tomatoes, water, green olive with garlic brine, Kalamata olive brine, Kalamata olives, green olives with garlic, and salt.
  3. Simmer for 60-90 minutes, or until desired thickness is reached; Puree if desired.
  4. Enjoy!

Homemade Organic Spicy Italian Tomato Sauce

Here’s What You’ll Need:

  • 3 Tbsp. Homemade Organic Lard; OR organic olive oil
  • 1 medium organic yellow onion, diced small
  • 1 medium organic tomato, diced small
  • 1 cup organic crushed tomatoes
  • 1 cup unchlorinated and unfluoridated water
  • 1/4 cup sliced organic pickled pepperoncini
  • 1/2 cup organic peperoncini brine (from the jar of pickled pepperoncini)
  • 2 tsp. Real Salt

Here’s How I do it:

  1. Simmer the onions in the fat/oil until translucent, about 5-6 minutes.
  2. Add the tomatoes, crushed tomatoes, water, pickled peperoncini brine, pepperoncini, and salt.
  3. Simmer for 60-90 minutes, or until desired thickness is reached.
  4. Enjoy!

Homemade Organic Red Enchilada Sauce with Long Hot Peppers

Here’s what you need:

  • 4 cups Homemade Organic Chicken Stock or Homemade Organic Beef Stock(preferred)
  • 2 cups organic crushed tomatoes, or diced organic tomatoes with juice
  • 2 cups organic yellow onion, chopped
  • 4 large organic garlic cloves, minced
  • 1 organic long hot pepper
  • 4 tsp. organic ground cumin
  • 2 tsp. organic dried oregano
  • 1 tsp. Real Salt, or to taste
  • organic freshly ground peppercorn blend, to taste

Here’s how I do it:

  1. Put water in a kettle and boil it.
  2. Heat up a medium frying pan to really high heat.
  3. Add the cut long hot pepper (seeds and all if you like it hotter!) to the pan.
  4. Press down on the pepper pieces and cook for 3 minutes on each side.
  5. Transfer the charred chilies to a bowl and reserve the soaking liquid.
  6. Add boiling hot water to the bowl and cover with another bowl or plate to prevent them from floating.
  7. Set a timer and allow the chilies to soak for 30 minutes; While the chilies are soaking, proceed to the next step in the recipe.
  8. Place some schmaltz (if using chicken stock) or tallow (if using beef stock) into a frying pan.
  9. Once the oil is warm enough, add the onions and cook for 5 minutes.
  10. Add the garlic and cook for an additional 5 minutes until the onions brown slightly.
  11. You may still have to wait for the chilies to finish soaking.
  12. Next, I transfer the chilies, garlic and onions to a half-gallon mason jar.
  13. Add the tomato puree and stock to the jar.
  14. I get out my immersion blender and I blend everything into a thick liquid.
  15. You can strain the liquid into the frying pan, or just dump it all in if you want a hotter sauce.
  16. Add the cumin and oregano to the sauce, mix well and bring to a boil.
  17. Reduce the heat and allow the sauce to simmer for 30 minutes.
  18. If the sauce isn’t warm enough for you, you can add the soaking liquid to the sauce.
  19. I generally can the extra sauce as freezing it will make it hotter.
  20. Enjoy!

Homemade Organic Chef Boyardee Tomato Sauce

I use this to make Homemade Organic Chef Boyardee Beefaroni and Homemade Organic Chef Boyardee Spaghetti with Meat Sauce.

Here’s What You’ll Need:

Here’s How I do it:

  1. In a medium saucepan over medium-high heat, warm the olive oil until bubbly.
  2. Add the onion and garlic to the oil and saute for 1 minute.
  3. Add the salt, sugar, and Homemade Organic Ground Herb Blend to the vegetable mixture; Stir well and cook for an additional minute.
  4. Add the crushed tomatoes and water to the saucepan; Stir until well blended.
  5. Bring the mixture to a boil, then reduce to a simmer; Simmer for 45 to 60 minutes.
  6. Put the Homemade Organic Cheese Paste on top of the sauce, and stir until well blended.
  7. Remove from heat and pour into a pint-and-a-half sized Mason jar.
  8. Blend this sauce with an immersion blender to thicken.
  9. This makes 2 cups of sauce and this recipe can be doubled or quadrupled without issues (puree in batches and use larger jars, if necessary).
  10. Enjoy!

Homemade Organic Hamburger Helper Lasagna

Here’s What You’ll Need:

Here’s How I do it:

  1. If using Homemade Organic Freezer Meat Mix:  Pour 1/2 cup unchlorinated and unfluoridated water into a deep saucepan with lid; Add the frozen mix, and onions.  Simmer for 15 minutes over medium heat, covered.  Uncover; break up the frozen chunks into smaller pieces and add the tomatoes and garlic.  Cover and simmer for an additional 5 minutes.  Proceed with step 4.
  2. Brown the beef in a saucepan until halfway done, or warm up the Italian sausage with some water, if using.
  3. Add the tomatoes and onions, then saute with the ground beef for 5 minutes; Add the mushrooms and saute until the beef is brown and the onions are clear.
  4. Pour in the beef  or pork stock, vegetable stock, whey and milk.
  5. Add the broken lasagna noodles or farfalle pasta; Stir well.
  6. Stir in the salt, sugar, basil, paprika, oregano, turmeric and red pepper flakes (if using) until well blended.
  7. Slowly bring the mixture to a boil then simmer, covered, until the noodles are al-dente, approximately 18-22 minutes. Stir in the ricotta, cheddar (if using), and Parmigiano Reggiano cheeses and allow them to melt into the dish.
  8. Garnish with sprigs of organic fresh parsley, if desired.
  9. Enjoy!