No-Cook Sauces
Here are five simple sauces you can whip up without turning on the stove or microwave.
Article By: Bruce Weinstein and Mark Scarbrough
In the dog days of summer sometimes all you want to do is sit down to a nice, home-cooked meal. But since many couples work and you moved out of mom’s house a long time ago, those kinds of meals may be few and far between. And let’s face it, plain pasta, chicken breasts on the grill or scrambled eggs can get pretty boring after the thousandth time.
Bathing them in a tasty sauce would definitely perk things up, but doesn’t a good sauce require all day and a battalion of kitchen assistants? Actually, no. Keep reading, chef.
We’ve put together five simple sauces you can whip up without so much as turning on the stove.
Fresh Tomato Salsa Crudo
Nothing could be easier: no muss, no fuss, no preservatives — and no jars. Try this fresh salsa as a spread in wraps, served over fish fillets or as a topper with low-fat sour cream on a baked potato. There’s no cooking involved, and only fresh herbs can give you this much taste for such minimal effort.
Fresh Tomato Salsa Crudo
Makes 8 servings
PointsPlus™ value | 1 per ½ cup serving
Ingredients
- 3 1/2 cups chopped cherry tomatoes (about 2 pounds)
- 1 clove garlic, minced
- 1/4 cup minced flat-leaf parsley leaves
- 1/4 cup minced basil leaves
- 2 Tbsp extra virgin olive oil
- 1 Tbsp coarsely chopped fresh thyme
- 1/2 tsp salt
- 1/4 tsp crushed red chili pepper flakes
- 1/4 tsp freshly ground black pepper
Instructions
- Combine all the ingredients in a large stainless steel or glass bowl. Let the sauce sit at room temperature for at least 30 minutes before serving.
Spanish Salsa Fresca
This spicy, no-cook sauce is perfect for any sort of grilled white-fleshed fish fillet (striped bass, flounder, tilapia), grilled or sautéed chicken breasts or even grilled steaks. It can also make the basis for tasty fajitas or tacos.
Spanish Salsa Fresca
Makes 8 servings
PointsPlus value | 1 per ½ cup serving
Ingredients
- 3 1/2 cups finely chopped tomatoes (about 4 large tomatoes)
- 1/4 cup finely chopped red onion
- 1 jalapeño chile, seeded and minced
- 2 garlic cloves, minced
- 2 Tbsp minced cilantro leaves
- 2 Tbsp lime juice
- 2 Tbsp olive oil
- 1/2 tsp salt
Instructions
- Toss all the ingredients in a large bowl. Let rest 15 minutes before serving.
White Bean and Apple Salsa
Not every salsa has to have tomatoes. Here’s an inventive version that’s actually a riff on a classic Italian condiment, translated through Latin America to our kitchens. Use it in sandwiches, wraps, burgers and dogs; try it with grilled or sautéed boneless center-cut pork cutlets.
White Bean and Apple Salsa
Makes 8 servings
PointsPlus value | 2 per ½ cup serving
Ingredients
- 1 3/4 cups canned white cannellini beans, drained and rinsed (one 15-ounce can)
- 1 cup canned chopped tomatillos
- 1 large tart apple, such as green Granny Smith, peeled, cored and finely chopped
- 1/4 cup thinly sliced scallions (about 3 medium scallions)
- 2 Tbsp lemon juice
- 2 tsp minced sage leaves
- 2 tsp minced rosemary leaves
- 1/2 tsp salt
- Several dashes hot red pepper sauce such as Tabasco sauce
Instructions
- Stir all the ingredients in a large stainless steel or glass bowl. Cover and refrigerate for 30 minutes — or store in the refrigerator for up to 2 days.
Ginger Coconut Peanut Sauce
This spicy Asian sauce is great poured over grilled boneless skinless chicken breasts, tossed with noodles, or used as a bed for steamed vegetables.
Ginger-Coconut-Peanut Sauce
Makes 8 servings
PointsPlus value | 1 per 2 Tbsp serving
Ingredients
- 6 Tbsp fat-free, reduced-sodium chicken broth
- 3 Tbsp low-fat coconut milk
- 3 Tbsp reduced-fat creamy peanut butter
- 1 Tbsp rice vinegar
- 1 Tbsp low-sodium soy sauce
- 1 Tbsp minced peeled fresh ginger
- 2 tsp bottled red chili sauce, such as Heinz Chili Sauce
Instructions
- Whisk all the ingredients together in a bowl until smooth. The sauce can be made ahead; cover and refrigerate for up to four days.
Creamy Yogurt Curry Sauce
This sauce can be used as a dressing for a large chef’s salad. Terrific over grilled fish or lamb, it can even be a dip for cooked cocktail shrimp or vegetables.
Creamy Yogurt Curry Sauce
Makes 9 servings
PointsPlus value | 1 per ¼ cup serving
Ingredients
- 2 cups plain fat-free yogurt
- 2 Tbsp fresh lemon juice
- 1 Tbsp minced, peeled fresh ginger
- 2 tsp curry powder
- 1 tsp ground coriander
- 1/2 tsp ground cumin
- 1/2 tsp cinnamon
- 1/2 tsp freshly ground black pepper
- 1/4 tsp salt
Instructions
- Whisk all the ingredients in a medium bowl until smooth.