Summer's Kitchen

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Mango Pepper Sauce

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My Mango Pepper Sauce is THE BEST steak sauce I’ve ever tasted! If your garden is abounding with peppers this time of year, try my Mango Pepper Sauce. Use as a spicy sauce for fish, or add to mayonnaise to create a flavorful mayo sauce. Don’t be intimidated by making your own sauce. It’s extremely easy!

Mango Pepper Sauce

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Mango Pepper Sauce
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Serves: 5 cups
 
*This makes an excellent steak sauce. Paleo, Grain-Free, Gluten-Free, Soy-Free, Dairy-Free, Refined Sugar-Free, Egg-Free, Nut-Free
Ingredients
  • 8-10 Peppers of choice depending on heat preference. (I used 1 large Italian roaster pepper, 6 bajio peppers, and 1 serrano pepper for a MILD flavorful sauce)
  • 1 large onion, quartered
  • 1 bulb of garlic
  • 3 tsp sea salt
  • ⅓ cup fresh lemon juice
  • 2 cups pineapple juice
  • 2 ripe mangoes, peeled and pit removed.
Instructions
  1. *NOTE* Open all doors and windows, with VERY good ventilation while roasting hot peppers.
  2. Chop off tops of peppers. I use mild peppers, so I don't remove seeds. If you are using hot peppers, you can remove seeds.
  3. In a dry cast iron skillet, dry roast onions, garlic, and hot peppers (whole), on a stove top, until pepper skins are moderately charred.
  4. Add onion, garlic, and peppers to high speed blender or food processor.
  5. Add salt, lemon juice, pineapple juice and mangoes to blender or food processor.
  6. Blend all ingredients until smooth.
  7. Strain through a fine mesh strainer.
  8. Pour sauce into a medium size sauce pan.
  9. Simmer for 45 minutes.
  10. Pour into sterilized containers.
  11. Refrigerate when cool.
  12. *WASH YOUR HANDS THOROUGHLY AFTER HANDLING HOT PEPPERS. Avoid contact with sensitive skin and eyes after touching hot peppers. If you accidentally touch a sensitive area, or your eyes, flush with cool water and/or use an available oil such as jojoba, grapeseed, coconut, or any other oil to rub on skin and dilute the heat of the pepper.

 

Simple Garden Salsa

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While the garden is abundant with tomatoes and peppers, let’s make SALSA! I used what I had on hand today, so it’s quite simple and SO GOOD!

Simple Garden Salsa

 

 

 

 

 

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Simple Garden Salsa
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Serves: 6 cups
 
Gluten-free, grain-free, soy-free, dairy-free, egg-free, refined sugar-free, paleo, vegetarian, vegan
Ingredients
  • 16 Roma tomatoes, chopped
  • 1 large onion, chopped*
  • ½ bulb garlic, minced
  • 2 serrano peppers, deseeded and chopped
  • 1 cup tomato sauce
  • ½ cup olive oil
  • 1 tsp sea salt
Instructions
  1. In a medium to large size bowl, mix all ingredients.
  2. Serve immediately, or refrigerate until ready to serve.
  3. This salsa is fresh, so eat within 3 days.
  4. *Note: Light a candle near your chopping station. It will keep your eyes from burning while you chop the onion.
  5. **WASH YOUR HANDS WELL after chopping peppers. You may also choose to rub a little oil on your hands after chopping and washing your hands.
  6. If you happen to rub your eye or any delicate part of your body and experience burning after chopping hot peppers, apply any oil you have on hand to dilute the burning sensation. This tip applies to any burning from essential oils as well.

 

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Vanilla Bean Cashew Creme Pudding

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I love my Vanilla Bean Cashew Creme Pudding just by itself, OR as a dip for any kind of fruit your heart desires. 🙂 I choose vanilla bean powder because it’s straight from the Earth, without any alcohol or glycerin added. It’s fresh and delicious! Vanilla Bean Powder can be found in many health food markets, or online.

Vanilla Cashew Creme Pudding

 

 

 

 

 

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Vanilla Bean Cashew Creme Pudding
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Serves: 3-4
 
Paleo, Raw, Vegan, gluten-free, grain-free, dairy-free, soy-free, refined sugar-free, egg-free
Ingredients
  • 2½ cups *soaked cashews
  • ½ cup spring water
  • ½ cup raw honey
  • 2 tsps vanilla bean powder
  • ½ tsp sea salt
Instructions
  1. *Cashew should be soaked in spring water for 4-6 hours, AND THEN DRAINED.
  2. Place cashews, ½ cup spring water, raw honey, vanilla bean powder, and sea salt in a high speed blender.
  3. Blend until smooth.
  4. Serve immediately, or refrigerate until ready to serve.

 

Summer’s Cranberry Delight

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I love a thick and chunky cranberry sauce.  The added walnuts add the perfect crunch to this side dish!

Cranberry Sauce

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Summer's Cranberry Delight
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Serves: 8 cups
 
Paleo, grain-free, gluten-free, dairy-free, soy-free, refined sugar-free
Ingredients
  • 2 12 oz. bags of fresh cranberries
  • 1½ cups apple juice or orange juice
  • 2 cups honey
  • 2 tsp. cinnamon
  • 1 cup raisins
  • 1 cup chopped walnuts
  • 2 chopped apples, optional
Instructions
  1. In a medium to large size sauce pan over medium heat, add cranberries, juice, honey, cinnamon, and raisins.
  2. Heat to a boil.
  3. Reduce heat and simmer until the cranberries start to pop. This may take up to 10 minutes.
  4. Toss in chopped walnuts.
  5. Remove from heat and place sauce in bowl.
  6. The cranberry sauce will thicken as it cools.

 

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I'm Summer Williams, a Clinical Nutritionist who specializes in gastrointestinal health. With a firm background in healing, I believe anything is possible. All of my recipes are Grain-Free, Gluten-Free, Dairy-Free, Soy-Free & Refined Sugar-Free. Learn More →
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Summer's Paleo Granola
Super Simple Dairy-Free Coffee Creme
Kid's Choice Beef Stew
Hazelnut Milk Hot Cacao
Ellie's Best Nut Milk Bag