Chipotle Mayo, Basil Walnut Pesto, Southwest Green Chutney, Chipotle Guacamole, Ketchup

Sauces1. Chipotle Mayo
Rated: 5 carrots

2 c Vegenaise
1 7 oz can of chipotle peppers and adobo sauce

Blend together in Vitamix or bullet.

2. Basil Walnut Pesto
Rated: 5 carrots

2 c fresh basil leaves
1/2 c walnuts
1/2 c olive oil

Mix together in food processor.

3. Southwest Green Chutney
Rated 4.5 carrots

Hand full of mint or spearmint leaves
Handful of coriander leaves
1 can green chilies
1/2 t cumin seeds
1 small clove of garlic
1 T finely chopped onion
1/2 t lemon juice
1 T sunflower oil
Himalayan salt to taste

Grind all spices together in a bullet. Add remaining ingredients and grind to a fine paste.

4. Chipotle Guacamole
Rated: 5 carrots

1 T finely chopped white onion
1 T chopped cilantro
2 t finely chopped jalapeno
1 t Himalayan salt
3 medium avocado mashed
3 T diced tomatoes
2 T cilantro
1 T chopped white onion
juice of a lemon
salt to taste
4 T chipotle sauce (see no. 1 recipe above)

Grind together the first 4 ingredients. Add to next 7 ingredients. Mix well.

Omit chipotle mayo to make a delicious guacamole.

5. Ketchup
Rated: 5 carrots

12 oz tomato paste
4 T apple cider vinegar
1 T mustard (plain or Dijon)
1/4 c + 2 T water
1/2 t Himalayan salt
1/2 t cinnamon
1/8 t cloves
1/4 t garlic powder

Blend all ingredients together. Add a little more distilled water if too thick. Use within 2 weeks.