Josephine's Modern American Bistro

DIABLO SAUCE

• 1/2 cup Rough Chopped Garlic
• 1/2 Cup Olive Oil
• 1/2 Cup Rough Chopped Shallots
• 1/2 each Rough Chopped Onion
• 1/2 Tbl Cumin
• 1/2 Tbl S&P
• 3 Each Bay Leaves
• 2 x 16 oz. cans Canned Diced Tomatoes
• 1 Qts. Water
• 1/2 Cup Honey
• 1/4 CUP ARBOL CHILIS

Directions

Sautee garlic and shallots in olive oil on low heat until soft and translucent.

Add all of the rest of the ingredients and bring to a boil. Let simmer for an hour. Puree until smooth

SMOKED GOUDA CHEESE MIXTURE

• 1 pound Smoked Gouda Cheese
• 8 oz. Cream Cheese
• 3/4 cup Milk

Directions

Combine all ingredients in the top of a double boiler and heat until melted

When hot blend with a submersion mixer or wooden spoon and whisk

Pickled Red Onions

• 2 Cup Apple Cidar Vinegar
• 2 Cup Water
• 1/2 Cup Sugar
• 2 Tbl Salt
• 2 Each Bay Leaves
• 1 Sliced Thin Serrano Chilis
• 2 Each Slivered Red Onions
• 1 each Juilienned carrots

Directions

Bring Ingredients 1 thru 5 to a boil

Add red onions and serrano and let come back to a boil

Strain and cool separately. Once cool combine and refrigerate.