Published: July 23, 2008 11:06 am            

Tex-Mex cuisine takes a hit here, but there are alternatives

First they take our tomatoes.

Now the Food and Drug Administration has warned against fresh jalapenos, with other areas warning against even cilantro. The salmonella scare has provided an out-right beating to Tex-Mex, a cuisine dear to our hearts here in Central Texas.

So much for salsa this summer, eh?

While salsa, not to mention guacamole or pico de gallo, is a staple on any Tex-Mex plate, there are alternatives. The following recipes are a few tasty — and admittedly, a bit more bland — sauces that should keep you safe from at-risk ingredients until all this blows over.



All-Canned Tomato Sauce

• 1 can (15 oz size) whole tomatoes, drained

• 1 can (8 oz size) tomato sauce

• 1 can (4 oz size) diced green chilies, drained

• 1 tablespoon dried crushed red peppers

• 2 cloves garlic, crushed

• 1 teaspoon red wine vinegar

Mix all together in large bowl and store in refrigerator.



Black Bean Sauce

• 1 cup cooked black beans with some of their liquid (fresh or canned)

• 1 1/2 tablespoons olive oil

• 2 teaspoons fresh lime juice

• salt and freshly ground pepper



In a food processor, combine the black beans, cilantro, olive oil and lime juice and process until pureed. Scrape the puree into a small saucepan and bring to a simmer. Season with salt and pepper and remove from the heat.



Mole Sauce

• 4 1/2 cups chicken broth

• 3 tablespoons olive oil

• 1 cup finely chopped onion

• 3 tablespoons chopped garlic

• 1 teaspoon dried oregano

• 1 teaspoon ground cumin

• 1/4 teaspoon ground cinnamon

• 2 1/2 tablespoons chili powder

• 3 tablespoons all-purpose flour

• 2 ounces dark chocolate, chopped



Heat oil in a large saucepan over med. low heat. Add onion, garlic, oregano, cumin and cinnamon.

Cover and cook until onion is almost tender, stirring occasionally, about 10 minutes.

Mix in chili powder and flour, stir for 3 minutes. Gradually whisk in chicken broth. Increase heat to med. high. Boil until reduced, about 35 minutes, stirring occasionally. Remove from heat.

Whisk in chocolate; season with salt and pepper.

        

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