South of the Border Sauce

1 tsp Olive Oil
1/4 cup Cilantro
8 oz. diced Roma Tomatoes
1 Lime
1 medium Onion Diced
1 Jalapeno minced
1 tsp  Crushed Garlic

Salt to taste. 

Heat oil in a sauce pan and saute' onion, jalapeno, and garlic until soft.  Add tomato and salt.  Add lime zest, juice and cilantro.  Heat 3 to 5 minutes and serve over hot pasta. 

Suizo Sauce

1/2 onion
4 to 6 cloves of Garlic
1/2 Red Sweet Pepper
1 to 1 1/2 tbsp of flour
2 tsp Cumin
1/4 cup Cream Cheese
1 cup Milk
1 can Chopped Mild Chilies. 

Saute' onion and garlic until transparent.  Sprinkle flour and cumin over the onion/garlic mixture and combine over lowered heat.  Soften cream cheese, mix with milk and add onion mixture along with chilies.  Heat, but  do not boil.  Serve over the pasta. 

Nancy D’s Marinara Sauce

10-12 tomatoes
1 ½ large yellow onions
1 large red pepper
1 ½ poblano or pasillo chiles (seeded)
1 head of garlic (peeled and halved)
Bunch of basil (stemmed)
½ lb. mushrooms

Cut everything into large chunks and mound on rimmed cookie sheet.  Sprinkle olive oil, salt and pepper.  Bake at 325 for 2 ½ hours.  Puree in blender.  This may be poured over hot pasta and/or frozen for a later meal.

 

Chicken Breast with Artichokes Sauce

4 tsp. olive oil
4 boneless, skinless chicken breasts cut into strips
1 onion chopped
4 cloves garlic, minced
2 tbsp. fresh thyme
1 ½ cups marinated artichoke hearts, drained
½ cup white wine
1 cup chicken broth, thickened with corn starch
1/4 cup parsley

Sauté chicken with olive oil over medium heat until golden.  Set aside.  Using same pan add onion, garlic and thyme.  Cook until brown and add artichokes to cook for 3 more minutes.  Add wine and broth and bring to a boil.  Add chicken and simmer until sauce thickens.  Season with salt and pepper to taste and pour over cooked pasta.

Creamy Avocado Sauce

CREDIT GOES TO ANGELA AT  HTTP://OHSHEGLOWS.COM  

1 medium ripe avocado, peeled and pitted
½ lemon, juiced plus zested to garnish
2-3 cloves garlic
Sea salt to taste
¼ cup chopped basil
2 tbsp. olive oil
Pepper to taste

Place garlic, lemon juice and olive oil into a food processor.  Process until smooth.  Add avocado, basil and salt.  Process until smooth and creamy.  Mix thoroughly with cooked pasta, garnish with lemon zest and pepper.  Serve immediately.  You can also sauté shrimp and add to the platter.