You have a choice to make our Mexican Cheese firm, or not, making it better suited as spread, dips, or drizzles. We originally made it for use as a component in our Multi-Layer Mexican Dip!
Basil Pesto
Our family’s favourite pasta sauce is this version of a Basil Pesto. In the spring we plant many basil and parley plants. It is wonderful to have fresh basil available when your tomatoes start to ripen and fresh parsley to add to salads. When the growing season comes to a close, we are busy making our Basil Pesto in bulk.
Red Pepper Pesto
Red Peppers are the main attraction in this pesto sauce. For your convenience, we choose jarred peppers, and this is a good way to start. During the late summer months, an abundance of fresh peppers come to market and you may choose to start with those. Using your barbecue, or oven, you can roast the peppers yourself. Let them cool and peel the skins. You can even skip the roasting and use whole raw peppers. We have used jarred, freshly roasted, and raw peppers, in red, orange, and yellow colours. All the combinations and permutations have resulted in a delicious sauce.
Jess Hot Sauce
The “Jess”, is named for Jessie, my sister, who gave us this recipe. She, in turn, got it from a friend, who claims it is a Caribbean recipe. I have no doubt this recipe’s origin is the Caribbean but recipes tend to change when they get passed around. This version is not an exception because we have made our own modifications.