Thursday, January 19, 2012

Roasted Garlic and Cumin Sauce

Sometimes a good sauce is all you need to shake up dinner.  This sauce is easy, tasty, and versatile.  We put it on tacos and are planning to use it for some loaded quesadillas, but it would also be fantastic with potato chips, fresh veggies, chicken tenders... really, just about anything.  I suggest multiplying this recipe several times over and keeping the extra in the fridge.

Roasted Garlic and Cumin Sauce
1/4 C sour cream
1 heaping Tbsp mayonnaise
3 lrg clove of garlic, mashed into a paste*
1/2 tsp ground cumin
juice of 1/2 a lime
pinch of salt

   Combine ingredients.
   Serves 4.  (Makes about 1/3 C.)

*Combine a head of garlic (cloves separated) with ~2 Tbsp oil.  Wrap in foil.  Place in 350 deg F oven for 25 minutes.  Allow to cool.  The cloves will easily slide out of the skins.  They should be very soft and mash up with very little effort.  Keep extra in the refrigerator for 10 days (ish).  You can just roast the amount of garlic you plan to use that day, decrease oil amount and only roast for 20 minutes.


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