Chimichanga Sauces

Ingredients

• 1 tsp canola oil
• ½ cup diced red onion
• 2 jalapeño peppers, chopped
• 1 cup diced bell pepper, mixed colors
• 1 tsp minced garlic
• ½ cup vegetable broth
• 1 tbsp chili powder
• 1 tbsp Amoretti® Blue Agave Nectar Light
• ½ tsp Amoretti® Cumin Oil Extract O.S.
• 1 - 28oz can crushed tomatoes
• ½ tsp salt
• ¼ tsp fresh ground black pepper

• 2 tbsp light olive oil
• ½ cup chopped onion
• 1 cup Hatch chiles; roasted, peeled, and chopped
• 1 tsp minced garlic
• 2 tbsp cornstarch
• 1½ cups vegetable broth
• ¼ tsp cumin
• ½ tsp salt
• ¼ tsp black pepper
• ¼ tsp dried oregano

• 6 oz heavy cream
• 8 oz sour cream
• 2 tsp minced garlic
• 4 tbsp Mexican-style red pepper sauce (like Tapatio)

Directions

1. Heat canola oil in a saucepan over medium heat. Add onion, jalapeño, and bell pepper. Sauté until the onion is translucent.
2. Add the garlic and sauté until fragrant, 30 to 45 seconds.
3. Stir in the broth, chili powder, Agave Nectar, Cumin Oil Extract, and crushed tomatoes.
4. Reduce the heat and simmer the salsa until it reaches the desired thickness.
5. Add ½ tsp salt and ¼ tsp pepper, or to taste.

1. In a medium saucepan, heat the olive oil over medium heat.
2. Add the onion and Hatch chiles, sauté until the onions are translucent but not browned, about 10 minutes.
3. Add the garlic and sauté for 30 to 45 seconds more, just until fragrant.
4. Dissolve the cornstarch in the broth and slowly pour the broth into the onion mixture, whisking constantly so that is stays smooth.
5. Add the cumin, salt, black pepper, and oregano to the pan and bring it to a boil.
6. Reduce the heat to low and simmer for 30 minutes, stirring occasionally. The sauce should be thickened just enough to coat the back of a spoon. Add more broth to thin it out if it is too thick.
7. Adjust the seasoning to taste.

1. Whip the heavy cream to soft peaks.
2. Fold in the sour cream until well blended.
3. Stir in the garlic and add red pepper sauce to taste.