Easy sauces for your summer recipes

Today I bring you some sauces ideal for accompanying all your dishes and appetizers this summer.

Since we often celebrate summer with our friends and family, I come with 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 tasty as they are easy to make.

You only need a chopper, either manual (like the Ingenio manual chopper) or an electric chopper... But I assure you that in no time you'll 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 make all those hot or cold appetizers. They are also a great addition to summer tables, allowing you to create fun and colorful appetizers. Will you try to make any of these sauces?You'll love them! and if not... you'll tell me later!

Tomato sauce and guacamole sauce for nachos

Ingredients

For the nachos:

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

For the guacamole:

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

For the tomato sauce:

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

Preparation

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

Carrot sauce

Ingredients

• 4 tablespoons olive oil
• 450 g 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 and a little more for garnish
• 10 g cilantro and a little more for garnish
• Salt and pepper

Preparation

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

Green pea sauce

Ingredients

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

Preparation

1. Put a pan on the heat 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 under running water. Drain them well.
2. Add the peas, the chili, the garlic clove, the fresh cream and mix well.
3. Blend the ingredients in the chopper until you obtain 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 ramekin and garnish with mint and the green chili on top.

Beetroot sauce

Ingredients

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

Preparation

1. Preheat the oven to 200ºC. Peel and quarter the beetroot.
2. Place a sheet of parchment paper on a tray and place the beetroot, the fennel seeds and the garlic. Drizzle with olive oil and season with salt and pepper to taste.
3. Wrap the tray with the beetroot in foil and cook in the oven for about 30 minutes or until well cooked. Remove from the oven and let cool.
4. Add all the ingredients to the manual chopper with the fresh cream, salt and pepper and blend until smooth.
5. You can serve the sauce in a bowl or ramekin, and finally garnish it with a little fresh cream on top and the chopped dill.