Three Sauces (Tres Salsas)

Jars waiting for their sauce filling

Basic Tomato Sauce (Salsa de Tomate Base)


This is a very simple tomato sauce. If you get tomatoes by the bushel at the farmers market, you can make a big pot and preserve or freeze it.


The Basque cooking is simple and very tasteful. As a matter of fact, many of the great cooks in Spain are from the Basque Country. We don't cook with spices, so if you think that the sauce lacks a punch of spice, go ahead and add your favorite spices: basil, bay leaves, oregano, thyme, Rosemary.


1 White Onion finely chopped
2 Garlic Cloves finely chopped
1 leek (if big)
1/2 green pepper
4 Ripe Tomatoes
3-4 tablespoons Chicken Stock
Salt
Pepper
Extra Olive Oil


Spices? Add your favorites, of course; hot? add your favorite hot pepper, as hot as you can bare.

Tomato Sauce

Chop very fine the onion, garlic, leek and green pepper. Add to a pan with two spoons of olive oil. When the onion is translucent add the tomatoes and salt and let it simmer until it gets the consistency you like. Then put it in a blender or a hand blender, and purée everything. 

*** Always taste your food, simmer your sauce so the ingredients come together, and leave it to rest.


Mexican Sauce (Salsa Mexicana)


This is a very different Mexican Salsa than the one we are used to eating and seeing. I do it this way to introduce one more ingredient, kernels of corn, and to give it a crunchy bite. It is fun to scoop out of a plate and taste  every ingredient with the citrus flavour of the lime.


3 Ripe Tomatoes
1/2 Red Onion
1/2 Green Pepper
1/2 Red Pepper
1 Jalapeño (if you like it really hot you can add more, many more!!!!)
1 Ear of Corn
3 Limes (juice)
2 table spoons of Olive Oil
Salt
A handful of cilantro

Mexican Salsa

Chop very fine the tomatoes, onion, peppers, and jalapeño and put them in a bowl. In the meantime put a pan of water to boil and add the ear of corn when is done remove the kernels and add to the rest of the ingredients. Add the olive oil, the lime juice, the salt, and top it off with cilantro.

Spanish Sauce (Salsa Española)

This is what my mom calls Spanish sauce. It goes really well with fish, like monkfish, or with shrimp. It is smooth and velvety. You can also use it with meats and poultry.


Ingredients:
1 Small Onion
1/2 Green Pepper
3-4 Cloves of Garlic
5-6 Large Carrots 
1 Small Can Tomato Sauce
2 Teaspoons Salt
1/2 Teaspoon Pepper
2 Teaspoons Sugar 
1/4 Cup White Wine
1 Cup Chicken Broth 
3 Tablespoons Olive Oil

Salsa Española, a carrot based salsa

Sautée onion and green pepper in olive oil. Add chopped garlic and sliced carrots, continue to cook. When the vegetables are soft, add salt, pepper, and sugar, stir well. Then add tomato sauce, white wine, and chicken broth. Cook for several minutes, taste for flavor, and then purée in a blender.

From left to right: Tomato Sauce, Mexican salsa, Spanish Salsa