Raw Sauce

[Fat Guy]

Uncooked sauce, salsa crudo . . . what are your favorites?

I'll start:

Chimichurri.

I've been using a packaged version but I'm sure it will be better if I make my own. Anybody have a good formula?

[Jim Dixon]

salsa verde

chopped herbs (usually basil and parsley, but I'll use whatever's in the garden and a lot of the time that means thyme, oregano, mint, instead of basil) with garlic and olive oil...options include anchovies, capers, preserved lemon

and this one thing that I think should be chopped by hand

Jim

[scamhi]

Chimichurri

2 cups flat leaf parsley chopped fine

4 fat garlic cloves (or more to taste) chopped fine

2-3 jalapenos seeded and chopped fine

1/2 cup white vinegar

1 teas kosher salt

ground black pepper to taste

1/4 cup good quality olive oil

Combine all ingredients let sit 1 hour to develop flavors.

Do not refrigerate.

If any is left over bring back to room temp before serving.

[Chef/Writer Spencer]

Besides Gloria's Mexican Roasted Tomato Salsa Fresco....Vinaigrettes...I make a million kinds....Paprika soy, Ginger/Balsamic (use ginger juice, amazing with good balsamic, good soy a little sugar, canola and sesame oils), parmesan vin (with lemon, garlic, reggiano), etc. Good with salads, good with fish--well, except the parm. .

[Fat Guy]

Scamhi, what happens if you make a ton of it and eat it for like a month? Does it deteriorate a lot?

[bilrus]

CW Spencer - waht exactly is a "parmesan vin"? It sounds like it would be good even without knowing what the ingredients are.

[hjshorter]

I love good homemade tartar sauce. NOT the nasty stuff in jars, but homemade mayo mixed with herbs, lemon juice, minced cornichons and onion.

[guajolote]

scamhi's recipe is great - I use half cilantro and half parsley, and use rice wine vinegar. After a while chimichurri will turn black like pesto, I think freezing would work well though.

Is there any evidence of chimichurri evolving from salsa verde?

pico de gallo is another great uncooked sauce; and that Catalonian sauce with the peppers and almonds; and mayonaise

Edited May 8, 2003 by guajolote (log)

[Chef/Writer Spencer]

CW Spencer - waht exactly is a "parmesan vin"?  It sounds like it would be good even without knowing what the ingredients are.

good red wine vinegar, lemon juice, raw garlic, kosher salt, and grated reggiano. it's basically caesar dressing without the cloying egg. But use fresh lemon, good red vinegar (EVO makes a good one), fresh cheese and fresh garlic...for a nice change use green garlic.

[Jon Tseng]

aioli (proper pronoun: Luscious)

[bilrus]

OK Thanks - I actually make that quite a bit but never knew it had a name.

[Rhea_S]

Tzatziki or cucumber raita or any other yogurt-based sauces.

[pixelchef]

Remoulade.

... and vinaigrettes.

Chimichurri is great too.

Edited May 8, 2003 by pixelchef (log)

[Jason Perlow]

Theres a turkish sauce/dip thats made with red peppers, tomatoes and walnuts, but its name escapes me. Its awesome with pita bread.

[Jason Perlow]

Here is a recipe for Chimichurri.

[Priscilla]

This discussion points up how many great and important sauces are, in fact, uncooked, that is to say, raw.

Jason, possibly muhummra (I'm sure I've spelling even a variant of the variants incorrectly) you're talking about? I've had a similar thing from an Armenian chef raised in Iraq ... only no tomato. Red pepper puree (sometimes a little spicy), finely chopped walnuts, pomegranate molasses. Unbelievably delicious.

[hspringut]

Theres a turkish sauce/dip thats made with red peppers, tomatoes and walnuts, but its name escapes me. Its awesome with pita bread.

You're thinking of Muhammara (var. Mouhummara, M'hammara, etc.)

I like Paula Wolfert's recipe (see below) and it definitely benefits from sitting for at least a day; really helps the flavors meld. Sometimes I just use sambal oelek in place of the whole chili.

RED PEPPER DIP WITH WALNUTS AND POMEGRANATE (MUHAMMARA)

Adapted from "The Cooking of the Eastern Mediterranean"

by Paula Wolfert (HarperCollins, 1994)

Time: 30 minutes, plus overnight refrigeration

2 1/2 pounds red bell peppers

1 small hot chili, like Fresno or hot Hungarian

1 1/2 cups walnuts, coarsely ground

1/2 cup crumbled wheat crackers

1 tablespoon freshly squeezed lemon juice

2 tablespoons pomegranate molasses, more to taste

1/2 teaspoon ground cumin, more for garnish

3/4 teaspoon salt

1/2 teaspoon sugar

2 tablespoons olive oil, more for garnish

1. Roast peppers and chili over a gas burner or under a broiler, turning frequently until blackened and blistered all over, about 12 minutes. Place in a covered bowl to steam for 10 minutes. Rub off skins; slit peppers open and remove stems, membranes and seeds. Spread peppers, smooth side up, on a paper towel and let drain for 10 minutes.

2. In a food processor, grind walnuts and crackers with lemon juice, pomegranate molasses, cumin, salt and sugar until smooth. Add bell peppers and process until pureed and creamy. With machine on, add olive oil in a thin stream. Add chili to taste. If paste is too thick, thin with 1 to 2 tablespoons water. Refrigerate overnight.

3. To serve, let dip come to room temperature and sprinkle with cumin and olive oil.

Yield: about 3 cups.

EDIT: This recipe was reprinted with permission by the author

[torakris]

I prefer raw sauces to cooked and like everything mentioned plus a couple others I can't think of at this moment but when someone else posts it I will say oh yeah that one too!

[Jinmyo]

I prefer raw sauces to cooked and like everything mentioned plus a couple others I can't think of at this moment but when someone else posts it I will say oh yeah that one too!

Shoyu and wasabi?

[Jason Perlow]

Here is a recipe for Muhammara.

[Xanthippe]

Pesto

Charmoula

Yemenite z'houg

Tomatillo salsa

Pico de gallo

Edited May 9, 2003 by Xanthippe (log)

[torakris]

I prefer raw sauces to cooked and like everything mentioned plus a couple others I can't think of at this moment but when someone else posts it I will say oh yeah that one too!

Shoyu and wasabi?

oh yeah that one too!

[Adam Balic]

Remoulade made with a little apple added and Salsa Verde. Not together mind.

[stagis]

I'm with Xanthippe - PESTO!!! On just about anything ;).

[scamhi]

Scamhi, what happens if you make a ton of it and eat it for like a month? Does it deteriorate a lot?

FG

It loses some of its fresh bite after 24 hours. It will keep at most for 1-2 weeks. The parsley color turns dark green and the garlic presence really lets itself be known.