Chipotle/ ancho sauce 2 ea Carrots, chopped 2 ea Celery, chopped 2 ea Onions, chopped 2 ea Red bell peppers, chopped
Caramelize with salad oil
1 can Tomato paste 1 can Water 3 ea Tomatoes, diced 1 can Chipotle peppers and adobo sauce 2 ea Ancho chilis 1 Tbsp Garlic 1 tsp Cumin 1 tsp Oregano 1 Tbsp Dark chili powder Salt, kosher to taste ½ tsp Sugar
Combine all in steam kettle and simmer for 2 hours and puree well.
Guacamole 1 cup Avocado, diced 1 Tbsp Red onion, fine minced 2 cup Tomato, vine ripened, small dice 1 tsp Cilantro, minced 1 tsp Cumin 1 Tbsp Olive oil 1 tsp Dark Chili powder ½ cup Lime juice 2 Tbsp Salt, kosher 2 Tbsp Sour cream
Combine well. Season to taste with salt and pepper.
Tomato salsa 1 gallon Hamakua tomatoes, small dice ½ cup Cilantro 3 Tbsp Chipotle peppers and sauce 1 cup Red onions, fine minced 3 Tbsp Olive oil 3 Tbsp Cumin 3 Tbsp Lime juice 3 Tbsp Chili powder 1 Tbsp Garlic
Combine well season with salt and pepper to taste
Papaya marinade 1 ea Papaya, ripe, seed and peeled ½ cup Garlic, minced 1 Tbsp Lime juice 3 Tbsp Onions ½ Tbsp Cumin, ground ½ cup Salad oil 1 cup Water Salt, kosher to taste Cheese sauce 1 ea pepper jack cheese 2 ea Queso fresco 1 quart Half and half cream 1 ea Butter 1 ea Flour 1 cup Onion, fine minced 1 Tbsp Garlic, fine minced
Make a roux with butter, flour, garlic, onion. Add the half and half, simmer for 15 minutes. Add cheeses stirring constantly, cool down and store.