It's Munchtime

Salsas

Devein the chiles, remove the stems and cut them in 1 inch pieces.
Add tablespoon of olive oil in a pan over medium-low heat. Sauté the garlic for a couple of minutes, then add the chiles. Keep stirring for a couple more minutes until fragrant.
Put the garlic, chiles, orange juice and vinegar in a blender. Blend until smooth. Add water if necessary to obtain the desired consistency. Add salt to taste.

In a food processor mix the cilantro, onions stalks, garlic and chiles. Add oil as necessary until the desired consistency is obtained.
Add the lime juice and salt to taste.

Peel the garlic cloves and slice them very thinly.
Put the olive oil in a heavy pot over medium heat. Add the sliced garlic. Cook for a few minutes.
Add the dried chiles and cook them for a few minutes. Stir often to avoid burning them.
Pour everything in a bowl and let it cool down. Grind them in a food processor or in a molcajete (mortar and pestle). Add salt to taste.

Pela dos cabezas de ajo y filetea todos los dientes en rebanadas delgadas. Lava y limpia dos o tres tazas de chiles de árbol secos y pártelos en trozos con las manos. Si quieres que no pique mucho quita un poco de las semillas.
Pon media taza de aceite de oliva en un sartén a fuego medio y cuando esté caliente agrega los ajos. Baja un poco el fuego y fríe los ajos por un par de minutos sin dejar que se quemen.
Agrega los chiles y fríelos por cinco minutos sin dejar de mover para que no se quemen. Sazona con media cucharadita de sal.
Vacía todo en un recipiente de vidrio o metal y deja que se enfríe. Una vez que se haya enfriado pon todo en la licuadora y muélelo hasta que obtengas la consistencia deseada. Si es necesario agrega más aceite.

Blend the tomatoes with one garlic clove and the roasted red peppers.
Bring sauce to a simmer in a pot over medium low heat, uncovered.
Add the basil and tomato puree. Keep simmering until reduced.
In a separate pan over medium high heat add olive oil.
Add the mushrooms and toss them in the pan.
Cook the mushrooms for a few minutes until they start to brown.
Mince the other garlic clove and add it to the mushrooms.
Cook the mushrooms for a few more minutes then pour the sauce over them and keep cooking until the sauce has the right consistency and taste.

Put the tomatoes in a pot and mash them with your hands.
Add a couple of tablespoons of olive oil and cook them over medium heat.
Add the tomato puree, oregano and salt to taste.
Keep simmering until the tomatoes are cooked and you get the desired consistency.
Add a tiny bit of water if necessary.

Combine garlic and lemon juice in a blender. Pulse until a pulpy puree is formed, about 15 short pulses. Transfer to a fine mesh strainer set over a large bowl. Press out as much liquid as you can with the back of a spoon or a rubber spatula, then discard solids.
Add cumin and tahini paste to lemon/garlic juice and whisk to combine. The mixture will seize up and turn pasty. Add water a few tablespoons at a time, whisking in between each addition, until a smooth, light sauce is formed. The tahini sauce should very slowly lose its shape if you let ribbons of it drop from the whisk into the bowl. Season to taste with salt. Refrigerate for up to 1 1/2 weeks.