Chaotic Cooking

This is fantastic on pizzas or pasta.

•   1 cup hazelnuts
• 1 cup sundried tomatoes
• 1 large ripe tomato, large diced
• 1/2 cup water
• 1 large onion, diced
• 2 cloves garlic, chopped
• 1/2 cup red wine
• 3-4 tablespoons coconut oil, olive oil or palm oil
• salt to taste

Put hazelnuts, sundried tomatoes, water  and ripe tomato into food processor and blend for a few minutes. Put a sauce pan over medium high heat for a minute or two and then add the oil. After a few seconds (when the oil is hot), add the onions and garlic. Let cook until the onions start to carmelize. Pour in the wine. Add the puree. Put a few pinches of salt and stir. Turn the heat down to medium low. Let this cook for 20 minutes or so. Add more wine if it gets too thick. Add pinches of salt until it tastes perfect!!

This acts like a meat sauce, but it’s not. It’s super protein and delicious!

• 10-15 tomatillos, peeled and washed
• 1 poblano (pasilla) pepper
• 1 clove garlic
• 1 cup cilantro, chopped
• 4 limes
• 1 teaspoon salt

Cut tomatillos into quarters. Place in food processor or blender. Cut up poblano and add it with garlic and cilantro. Juice the four limes and the salt. Blend on high, adding water as necessary to thin the sauce out.

• 3-4 ripe heirloom tomatoes (or 6 or so romas)
• 1 medium red, white or yellow onion
• 1-2 jalepenos
• 1 small clove garlic
• 1/2 bunch cilantro
• 5-6 limes
• salt (probably around 3 tablespoons)

Dice tomatoes into 1/4 inch cubes. Dice onion to 1/4 inch. Slice jalepenos lengthwise and remove seeds and white “skin”. Julienne jalepenos and then dice into 1/8th inch squares. Chop garlic. Chop cilantro. Juice limes with tongs. Mix all ingredients and add salt. Keep adding salt until it tastes delicious. It is very important to add enough salt!!

• 2-3 fresh green peppers
• 2 cloves garlic
• 1 bunch flat-leaf Italian parsley, chopped
• 1/2 cup walnuts
• 1/4 cup extra-virgin olive oil (I sometimes use a little walnut oil too)

Put all ingredients into blender. Add salt and pepper to taste. I’ve used this in cold pasta salads as well as on hot pasta dishes.