{"id":355,"date":"2010-06-28T07:12:24","date_gmt":"2010-06-28T14:12:24","guid":{"rendered":"https:\/\/www.saucydipper.com\/?p=355"},"modified":"2023-09-10T16:08:41","modified_gmt":"2023-09-10T23:08:41","slug":"how-i-made-my-first-red-sauce-kind-of","status":"publish","type":"post","link":"https:\/\/www.saucydipper.com\/355\/how-i-made-my-first-red-sauce-kind-of\/","title":{"rendered":"How I Made My First Red Sauce (kind of)"},"content":{"rendered":"
It’s day two of Dipstock<\/strong><\/a> and so far, so good. To kick off the festivities I tried at least eight different sauces and dips with girlfriends yesterday. The pictures and recipes are coming soon…<\/p>\n In the meantime I want to tell you a little bit about my experience making red sauce. <\/p>\n Some of you might know that I am on a journey to learn how to make sauce. I’ve done little in the way of sauce making (even though I love to eat it), but I’m committed to coming up with 100 different sauce making tips to share with others who also want to learn how to make it (you can read those tips here > How to Make Sauce<\/strong><\/a>).<\/p>\n Last week, I tried my hand at creating a tomato sauce. I had two purposes for the sauce: I needed tomato sauce for a special Puerto Rican dip I wanted to make (I’ll talk more about that next time) and for a traditional spaghetti. I only fulfilled the first purpose, since a couple of problems arose.<\/p>\n 1. I might’ve had the heat a little too high, which meant most of the moisture evaporated.<\/p>\n 2. I don’t have a food processor or a blender (at the moment), so it would have been one terribly chunky sauce. Really, it was more like a salsa than a sauce.<\/p>\n Considering this, I take back my headline to this post. This is actually how I made my very first salsa<\/strong>. Yea. Salsa. I should also talk about the first photo to this post. That is NOT my photo (credit goes to Little Blue Hen<\/strong><\/a> on Creative Commons). Mine didn’t turn out so pretty, as you can see here.
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