Whether you’re using it as a dipping sauce or a salad dressing, this is one you’re going to want to make up fresh because of the avocado. If you do this up too far in advance the avocado will begin to get a funny taste to it.  The vinegar will help to preserve the avocado, but I would stick to making it the day ahead.

If you’re freezing the Southwestern Eggrolls overnight, go ahead and make this at the same time and refrigerate it to help bring all the flavors together. Serve this up with a nice garnish of fresh chopped tomatoes and onion.

Ingredients

• ½ Avocado
• ¼ Cup Mayonnaise – Don’t use the low-fat unless needed. It will change the flavor.
• ¼ Cup Sour Cream
• 1 Tbsp Buttermilk
• 1½ tsp White Vinegar
• 1/8 tsp Salt
• 1/8 tsp Dried Parsley
• 1/8 tsp Onion Powder
• Dash Dill Weed
• Dash Garlic Powder
• Dash Ground Black Pepper
• 2 Tbsp Tomato – Chopped
• 1 Tbsp Onion – Chopped

Directions

1. Place the avocado in a bowl and mash with a fork until it’s smooth. Some small lumps are ok and add to the flavor.
2. Add in the rest of the ingredients EXCEPT the chopped tomato and onion.
3. Stir until everything is mixed well.
4. Place in a small serving bowl and top with the chopped tomato and onion.

A rich and creamy sauce with just enough zip from the horseradish.  Make up plenty and store it in the refridgerator or share it with friends in the office.  If you’re planning on having it for dinner tonight, make this first so it can sit in the refridgerator before it’s time to eat.  This helps to really bring the flavors together nicely.

Recipe

• 1/2 cup mayonnaise
• 1 tablespoon stone ground mustard
• 2 teaspoons milk
• 1 1/4 teaspoons prepared horseradish
• 1 teaspoon minced celery
• 1 teaspoon minced white onion
• 1 teaspoon minced green bell pepper
• 1/4 teaspoon minced fresh parsley
• 1/4 teaspoon white vinegar
• 1/4 teaspoon paprika
• 1/8 teaspoon ground black pepper
• 1/8 teaspoon ground cayenne pepper
• 1 pinch salt

Directions

1. Combine all of the ingredients in a small bowl.
2. Mix thoroughly.
3. Cover and store in the refrigerator until ready to serve.
4. Server with Grilled Shrimp on the Barbie.

Whether you’re making grilled of fried fish tacos, this is an ingredient friends will rave about. It your choice whether you tell them how it’s made or not. Oh and please don’t let anyone convince you there are capers in this sauce… they’re not.

Ok, I warned you, this is VERY simple.

Recipe:

• 1/2 cup Mayonnaise
• 1/2 cup Plain Yogurt

Mix the mayonnaise and yogurt together in a small bowl. Chill and spoon liberally over the fish before you add the pico de gillo and shredded cabbage.

Fish tacos have become the official food of San Diego. Having lived there most of my life, I have periodic cravings for these but they have to be exactly right or it doesn’t satisfy. One of the items I had the most trouble with was Rubio’s™ hot sauce. Finally, I discovered the secret and life is great! I use this sauce on everything now. It’s even great with a bowl of chips.

It was my love of Rubio’s™ that raised my interest in finding restaurant recipes. Make sure you take a look at the recipe for their world famous fish tacos as well.

Recipe:

• 1 can (29 oz) Tomato Sauce (I just use the generic brand)
• 1/2 oz. bag of Crushed Red Pepper (I actually prefer using the whole peppers, but this works well)
• 2 Tablespoons vegetable oil
• 1 Tablespoon sugar
• 2 teaspoons salt

Caution: I recommend you fry the crushed red pepper OUTSIDE. Frying chili peppers releases a fume that can be very irritating to your throat. I use the side burner on my gas grill.

1. Heat the oil in a large frying pan. You’re going to add the tomato sauce to this pan, so make sure it can accommodate it.
2. Toss in the red chilies or crushed red pepper and stir constantly until they’ve darkened nicely. You don’t want them to burn, but you do when them to be very dark.
3. Add the can of tomato sauce to the pan and continue to stir.
4. Add the salt and sugar and let the sauce reduce for about 10 minutes.
5. Pour the sauce into a suitable container and refrigerate before serving.