03 Jul Green Argentinian Chimichurri Sauce

From SMFM vendor Texas Olive Ranch


  • 1 cup packed fresh Italian parsley
  • 1/4 cup red wine vinegar
  • 1/4 cup packed fresh cilantro
  • 2 cloves garlic, peeled
  • 1/4 of a spicy fresh pepper, such a serrano or jalapeño, roughly chopped
  • 1/4 of a red bell pepper, roughly chopped
  • 1/4 cup Texas Olive Ranch extra virgin olive oil
  • 1/4 tablespoon Texas Olive Ranch Italian herb and spice blend


  1. Place all ingredients into a blender, adding the olive oil last. Blend until smooth
  2. For best results, refrigerate overnight in a sealed container.

Goes great with grilled steaks, veggies, and much more!

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09 Jun Summer Tomato Sauce

From Lydia Marshall Cookbook, makes 5 cups


  • 5 tablespoons olive oil
  • 1 1/2 cups sliced onions
  • 5 large garlic cloves, chopped
  • 5 lbs. large tomatoes
  • 1 1/2 teaspoons sugar
  • 2 teaspoons salt
  • Fresh pepper
  • 1/2 cup basil leaves


  1. Heat oil. Saute onions and garlic 5 minutes.
  2. Add tomatoes, sugar, salt, pepper, and basil. Cook over high heat 30-35 minutes for unpeeled tomatoes; 20-25 minutes for peeled tomatoes. Should end up with a soft relish consistency.
  3. Puree when cooked in two batches for 1 minute each.


  • For sauce made with unpeeled tomatoes, eat as is or strain. Strain in a large mesh kitchen strainer. Push down with the back of a spoon to extract all of the sauce.
  • Sauce lasts 3-4 weeks in the refrigerator.
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