Mojo Sauce

This can’t be local (in northern Idaho) in the sense that the citrus won’t grow around here, but citrus ships pretty well and so this sauce could be part of locally produced meals. Wikipedia provides some history, cultural context and uses. For me its a marinade or sauce for basting BBQ.

• 1/2 Cup olive oil
• 1 dry red chili pepper (diced)
• 10 cloves garlic (press)
• 1 tsp cumin
• 1 tsp oregano
• 1/2 tsp paprika

Saute above for 10 seconds then combine with:

• 2 cups orange juice w/ pulp (2 large oranges)
• 1 tsp grated orange peel
• 1/2 cup lemon juice w/ pulp (1 lemon)
• 1/2 cup lime juice w/pulp (1-2 limes)
• 1 1/2 tsp salt

Spanish Chicken & Potatoes in tomato sauce

Saute to make a coarse sauce (or blend afterward until smooth)

olive oil
1 large onion, chopped 
6-10 cloves garlic
1 tsp paprika (I get Spanish in bulk from food co-op or dry peppers I buy at market)
1 sprig rosemary (dice leaves)
1 tsp marjoram
1 1/2 cup roasted tomato paste 
1/2 cup white wine

set sauce aside, saute in more olive oil
1 1/2 lbs. chicken breast meat
1 lb new potato, sliced

Add sauce and simmer 10 min to reduce and fully cook
adjust salt and pepper to taste

Just before serving add 1/2 cup fresh parsley leaves over top

Serve with crusty bread or over rice