Easy sauces for your summer recipes

Today I bring you some ideal sauces to accompany all your dishes and appetizers this summer.

As we often celebrate summer with our friends and family, I have some delicious sauce recipes that will save you at many dinners, appetizers and meals, and with which you will surprise all your guests. These sauces are as delicious as they are easy to make.

You only need a chopper, either manual (like the Ingenio chopper ) or an electric chopper ... But I assure you that in no time you will be enjoying them.

What I like most about these recipes is that they are very versatile. You can use the sauces to accompany pasta, to dress a salad or even to prepare all those hot or cold appetizers. They are also a great complement to summer tables, allowing you to create fun and colorful appetizers. Do you dare to prepare any of these sauces? You will love them! And if not... let me know!

Tomato sauce and guacamole sauce for nachos

Ingredients

For the nachos:

• 200 g of corn chips
• 75 g grated cheddar cheese
• 30 g sliced ​​jalapeños

For the guacamole:

• 2 ripe avocados
• Half green chilli
• 1 clove of garlic
• 2 spring onions
• 10 g of coriander
• The juice of half a lemon
• Salt and pepper

For the tomato sauce:

• 250 g cherry tomatoes
• 1 clove of garlic
• Half red chilli
• ¼ red onion
• 15 g of coriander
• The juice of half a lime

Preparation

1. Preheat the oven to 200ºC. Place the chips on a ceramic tray with the grated cheddar cheese and jalapeños.
2. Bake in the oven for 10 minutes and meanwhile we will prepare the guacamole and tomato sauce.
3. For the guacamole sauce, peel the garlic and chop it very finely. Cut the onion into quarters, cut half of the green chili and the avocado (without the skin or egg).
4. Place the garlic, chilli and spring onion into the Ingenio manual chopper and chop for about 5 seconds.
5. Next, add the avocado, cilantro and lemon juice and blend again. Season with salt and pepper and place in a bowl covered with cling film to prevent the avocado from darkening.
6. For the tomato sauce, place the garlic, onion and half of the red chilli in the food processor and blend for about 3 seconds.
7. Add the cherry tomatoes, lime juice and cilantro and mix again for another 5 seconds and set aside in a bowl.
8. Once the cheddar cheese has melted on the chips, carefully mix them together and add sauces to taste. Enjoy!

Carrot sauce

Ingredients

• 4 tablespoons of olive oil
• 450 g of carrot
• 2 cloves of garlic
• 1 teaspoon cumin seeds
• 1 teaspoon coriander seeds
• 1 teaspoon Harissa
• The juice of half a lemon
• 25 g toasted almonds plus a little more for garnish
• 10 g of coriander and a little more for garnish
• Salt and pepper

Preparation

1. Preheat the oven to 200ºC. Peel the carrots and cut them into small pieces and place them on a baking tray with the oil, cumin and coriander seeds, salt and pepper and bake for about 30 minutes until caramelized and cooked.
2. Let the baked carrots cool and add the rest of the ingredients.
3. Mix and blend all the ingredients well in the Tefal Ingenio manual chopper .
4. When the mixture is smooth, put it in a bowl or container. and decorate with cilantro and toasted almonds.

Green Pea Sauce

Ingredients

• 350 g of peas
• A small handful of mint plus a little more for garnish
• Half a chilli and a little more for garnish
• 1 small clove of garlic
• 1 tablespoon of fresh cream
• Salt and pepper

Preparation

1. Put a pan on the fire with water and salt. When it is boiling, add the peas and cook for about 2 or 3 minutes. Drain the peas and then cool them under water. Drain them well.
2. Add the peas, chili, garlic clove, fresh cream and mix well.
3. Blend the ingredients in a food processor until smooth. Then add the mint to the mixture and blend again for 5 seconds.
4. Finally you can serve the mixture in a bowl or container. and decorate it with mint and green chili on top.

Beetroot sauce

Ingredients

• 400 g of beetroot
• 1 teaspoon fennel
• 2 cloves of garlic
• Olive oil
• 2 tablespoons of fresh cream and a little for garnish
• Salt and pepper
• Dill for garnish

Preparation

1. Preheat the oven to 200ºC. Peel and cut the beetroot into quarters.
2. Place a sheet of baking paper on a baking tray and place the beetroot, fennel seeds and garlic on top. Drizzle with olive oil and season with salt and pepper to taste.
3. Wrap the tray with the beetroot in silver foil and bake in the oven for about 30 minutes or until cooked through. Remove from the oven and allow to cool.
4. Add all the ingredients into the hand blender with the fresh cream, salt and pepper and blend until smooth.
5. You can serve the sauce in a bowl or saucepan , and finally garnish it with a little fresh cream on top and the chopped onion.