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 come up with some delicious sauce recipes that will save you many dinners, appetizers and meals, and with which you will surprise all your guests. These sauces are as rich as they are easy to make.

You only need a mincer, either manual (like the ingenuity mincer ) or an electric mincer ... But I assure you that in a moment you will be enjoying them.

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

Tomato sauce and guacamole sauce for nachos


For the nachos:

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

For the guacamole:

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

For the tomato sauce:

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


  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 while we are going to prepare the guacamole and tomato sauce.
  3. For the guacamole sauce, peel the garlic and cut it very small. Cut the onion into quarters, cut half the green chili and the avocado (without skin and egg).
  4. Put the garlic, chili and spring onion in the Ingenio manual chopper and grind for about 5 seconds.
  5. Next, add the avocado, cilantro and lemon juice and blend again. Season with salt and pepper and put it in a bowl covered with film to prevent the avocado from darkening.
  6. For the tomato sauce, peel the garlic, the onion and half of the red chili in the food processor and mix for about 3 seconds.
  7. Add the cherry tomatoes, lime juice and cilantro and mix again for another 5 seconds and reserve in a bowl.
  8. When the cheddar cheese has melted on the chips, carefully you have to mix them a little and add the sauces to taste on top. And to enjoy!

    carrot sauce


    • 4 tablespoons of olive oil
    • 450g carrot
    • 2 garlic cloves
    • 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 coriander and a little more for the garnish
    • Salt and pepper


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

    green pea sauce


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


    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 cool under water. Drain them well.
    2. Add the peas, chili, garlic clove, fresh cream and mix well.
    3. Blend the ingredients in the food processor until you get a smooth mixture. Then add the mint to the mixture and blend again for 5 seconds.
    4. Finally you can serve the mixture in a bowl or remequin and decorate it with the mint and green chile on top.

    beet sauce


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


    1. Preheat the oven to 200ºC. Peel and cut the beetroot into quarters.
    2. Place a sheet of parchment paper for baking on a tray and place the beets, fennel seeds and garlic. Drizzle with olive oil and season to taste.
    3. Wrap the tray with the beetroot in silver foil and cook in the oven for about 30 minutes or until well cooked. Take out of the oven and let it cool down.
    4. Add all the ingredients in the manual chopper with the crème fraiche, salt and pepper and blend until smooth.
    5. You can serve the sauce in a bowl or remequin , and finally garnish it with a little fresh cream on top and the chopped anger.


    begoña said:

    La remolacha cocida, supongo. La picadora la tengo desde hace tiempo. Guapísima. Inventazo. Y este finde cae alguna de las salsas.

    salsas said:

    Amo tus salsas, vengo recomendado por el blog dice que cocinas de vicio, y es verdad jeje

    Nuria said:

    Encantada"con esta"picadora, la grande es pequeña, ocupa poco espacio y su"material se limpia perfectamente, la tenía que haber tenido antes

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