This winter, I’ve been cooking like crazy.
months than I have in the last 3 years. And ever since we visited my sister in Chicago a few years ago, my brother and I have been
making interesting tacos (it took going to Chicago for us to encounter real Mexicans making real Mexican food, which spurred us to start experimenting).
I’ll go into better detail about our zany tacos in another post, but here is a not-very-good picture of one I made a few days ago. It’s a soft corn tortilla, pork (which I ground from a pork loin roast and spiced up), Napa cabbage, a cucumber and cilantro salsa, sweet kiwi mango sauce, and sour cream.
For years now I’ve been making salsas of all kinds, but rarely have I tried my hand at more exotic sauces. I’ve always watched Bobby Flay make these great sauces that everybody raves about on his shows, and lately I’ve been watching a lot of Chopped–those chefs whip up amazing sauces with weird ingredients all the time. I saw a guy recently make a cranberry sauce everyone
loved, and I finally decided to turn my attention to creating something new of my own.
So I have been. I can’t say that every one has turned out, but I’ve only had one absolute failure so far (which was an Asian cranberry-cilantro creation that tasted strange).
I’ve made a couple different cilantro sauces–they both turned out, although I think they need a bit more work before I start handing out recipes.
By far the best sauce I’ve made so far is my Asian Kiwi Mango. It’s tangy, sweet, savory, and tart. And it’s so damn easy that I’m not going to give you an exact recipe. Just use a bit of each of the following ingredients, and blend them up until you have a sauce:
Asian Kiwi Mango Sauce:
1/2 cup raw Onion
1 tsp Fish Sauce
1 tbsp Soy Sauce
couple pinches of Salt (maybe more to taste)
1 tbsp Brown Sugar
1 tbsp minced Garlic (from a jar)
splash Rice Vinegar
juice from half a Lime
1 tbsp Olive Oil
I don’t keep track of ingredient amounts when I make up stuff–I just go to it and work until I’ve either made something tasty or
not. With this sauce, I recorded all the ingredients, but not the exact amount I used. I probably used more salt than that, but I think you should just add things to taste and see where you get. If your kiwis or mango are getting overripe, you might get a slimy sauce, and it’ll probably be sweeter. I also used garlic from a jar because it’s mild but still adds flavor.
After making this sauce, I also made a Sweet Kiwi Mango Sauce that tastes great on tacos (it’s basically just the same sauce as above without the savory
ingredients). When I made this batch, the kiwis were a bit more ripe than I liked, so they made it a tad bit slippery. If you eat it alone, it’s a little slick, but when put in a taco, it adds a lot of interesting flavor, especially if you’re not used to sweetness in your tacos.
I’ll share some more sauce recipes with you soon. What about you guys? Do you have some great ones in your arsenal? And if you make this recipe and modify it, please post your changes/improvements here. Please share them!