Originally Posted By quijanos:

Thanks Chef,

Can you offer a couple suggestions for the following:


(1)  Cilantro (fresh) based sauce

(2)  Dried Red Chili Sauce  


In the Canary Islands, "mojos" or sauces are made with vinegar and oil and served cold, as an accompaniment to potatoes, meat and fish. These "mojos" can be red or green and sometimes spicy. Cilantro gives this "mojo" an intense flavor and deep green color, but is not spicy at all. Make ahead and serve with meat or fish, or drizzle over potatoes.

Prep Time: 10 minutes

Total Time: 10 minutes

Yield: 1.5 cups

Ingredients:
•3-4 cloves garlic, peeled
•1/4 tsp ground cumin
•3/4 tsp coarse salt
•1 bunch cilantro
•1/2 - 1 cup virgin Spanish olive oil
•4-5 Tbsp (approximately) water
•Spanish sherry vinegar to taste

Preparation:


Peel the garlic cloves. Trim stems from the cilantro bunch.

Process the cumin, garlic, cilantro and salt in a food processor or blender to create a paste. While blending, drizzle in olive oil gradually. Add small amounts of water until the sauce is thick, but not as thick as a paste. Add 1-2 tsp vinegar or more, according to your taste.

If you will not use the sauce the same day, store in a glass jar, (such as the jars made for canning). Seal tightly and refrigerate.

Serve with potatoes, meat or fish.

Substitution Note: Substitute a bunch of basil of different flavors, rosemary, or an Italian blend of oregano, red pepper



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Spicy Asian Cilantro Sauce .

Ingredients
•1/2 cup packed fresh cilantro leaves
•1/2 cup packed fresh flat-leafed parsley leaves
•2 shallots
•1 large garlic clove
•2 teaspoons grated peeled fresh gingerroot
•1/2 teaspoon cumin seeds
•1/4 teaspoon dried hot red pepper flakes
•1/4 cup plus 1 tablespoon water
•1 teaspoon vegetable oil
•2 tablespoons soy sauce
•2 tablespoons fresh lemon juice


Preparation

Have ready a bowl of ice water. In a small saucepan of boiling water blanch cilantro and parsley 10 seconds and drain in a sieve. Refresh herbs in ice water and drain in sieve. Chop shallots and garlic.

In a small nonstick skillet cook shallots, garlic, gingerroot, cumin, and red pepper flakes in 1 tablespoon water and oil over moderately low heat, stirring, until shallots are softened. In a blender purée shallot mixture, herbs, remaining 1/4 cup water, and soy sauce until smooth, about 1 minute, and season with salt and pepper. Sauce may be made 1 day ahead and chilled, covered. Bring sauce to room temperature before serving.

Just before serving, stir in lemon juice.

Chimichura Roja
sort of like a Worcestershire sauce
Ingredients
•1/2 cup Spanish sherry vinegar or red wine vinegar
•1/4 cup virgin olive oil
•1 1/2 tablespoons ground red chili's
•2 teaspoons cayenne pepper
•4 cloves garlic, minced
•1 teaspoon freshly ground black pepper
•1 teaspoon toasted and ground cumin seeds
•1 bay leaf, broken in half
•1/2 teaspoon kosher salt


Preparation

Combine all of the ingredients and mix well. Refrigerated, this keeps for 1 month.



spicy red sauce
Ingredients
•2 garlic cloves
•1/2 cup chopped roasted red chilies'
•1/2 cup unsalted, roasted almonds
•2 tablespoons red wine vinegar
•1/4 cup extra-virgin olive oil
•Kosher salt, freshly ground black pepper


Preparation

Purée 2 garlic cloves, 1/2 cup chopped roasted red peppers from a jar (about 2), 1/2 cup unsalted, roasted almonds, and 2 tablespoons red wine vinegar in a food processor until smooth. With motor running, add 1/4 cup extra-virgin olive oil and process until smooth; season with kosher salt, freshly ground black pepper, and more vinegar, if desired.

DO AHEAD: Sauce can be made 2 days ahead. Cover and chill


New Mexico Chili Sauce

Ingredients
8 cups dried whole New Mexico red chile pods (medium hot)
Water, to cover
2 teaspoons salt
1/2 teaspoon ground or leaf Mexican oregano
6 cloves minced garlic, or 2 to 3 teaspoons granulated garlic
1 (8-ounce) can tomato sauce, optional

Directions


Remove stems and seeds from dried chile pods. Rinse and place in 4-quart pot. Cover with water and bring to a boil. Remove from heat, cover, and let pods steep for 30 minutes.

Drain pods in a colander and reserve juice. Place softened pods into a blender or food processor, adding just enough reserved juice to barely cover. Blend to a fine consistency. Pour the resulting pulp into a fine sieve or colander and allow the extra juice to drain out, stirring occasionally.

Return this pulp to the 4-quart pot and add the salt, oregano, and garlic. Bring to a boil, then simmer uncovered for 10 minutes, stirring occasionally. Taste to adjust seasonings. If the sauce tastes bitter, add the tomato sauce. Simmer for 5 more minutes.

Use red chile sauce over enchiladas, chile rellenos, or as a side or sauce for any other Mexican entree


hope that gets you there..
CHEF.