Awesome Sauce: A Recipe - crafterhours (2024)

It’s pretty rare that you’ll see a recipe on Crafterhours, so when you do, you know that it’s going to be pretty great. Or in this case, flat out awesome. Because I’m still STILL living without my sewing supplies, I’ve been pretty quiet around here. But this recipe is worth breaking radio silence. Ladies and gentlemen, behold: Awesome Sauce.

Now before you go judging me for that giant obnoxious graphic, put some awesome sauce in your mouth. You’ll be changing your tune and maybe even thinking I should’ve gone bigger. And you will probably propose marriage to me. That’s only natural, I understand. But unfortunately for you I’m already married. To awesome sauce.

The thing that makes Awesome Sauce so awesome is really no different from any other great recipe – it’s delicious and it’s easy. But Awesome Sauce also comes with the distinction of being delicious. Also, it’s delicious. So let’s get started, k? (delicious.)

First gather your materials, or in this case: The Best Ingredients Ever Combined.

That would be cilantro, tomato, onion, garlic, salt, pepper, and cumin. Easy, right?

Now here’s the best part. You just toss ’em all in a blender or food processor. No food prep, no chopping. I mean, you should probably peel the garlic, but that’s personal preference (full recipe at the bottom of the post)

Blend them until they’re nicely chopped like so.

Now. NOW. You add the dynamic duo: sour cream and mayo. I told you this was easy, right? The recipe says 1 cup of each, I usually go a little less on the mayo. Maybe a cup of sour cream and 2/3 cup mayo. Here’s a big giant secret: I don’t even measure any of these ingredients. I just kinda throw them all in there and then add more cilantro for good luck. So once your sour cream and mayo are in there, you just blend again until everything’s good and mixed. Then pour it in a sealed container.

OK, and now we’ve come to the most important and difficult step. STEP AWAY FROM THE AWESOME SAUCE. I know, right now you’re thinking I’m nuts. But stop strapping on that awesome sauce hose and listen to me for a sec. Once all these ingredients have hung out together in the fridge for a couple hours, they’re going to be EVEN BETTER. I know you won’t think it’s possible, but it’s true. I will allow you to lick the spatula at this point. That’s completely understandable.

After two hours (just leave the house, trust me, it’s easier) you can pull your awesome sauce out and proceed to dump it on everything you eat. It’s great on meat, fish, potatoes and tacos, or you could use it in a pasta salad. It’s the perfect dip for veggies or pita chips. Or just eat it with a spoon. Whatevs, it’s up to you.

But just because I love and miss you guys, here’s a one time only BONUS recipe to go with your Awesome Sauce! It’s my absolute favorite vehicle for getting Awesome Sauce into my mouth – Awesome Sauce Grilled Chicken Burgers!

First take some boneless skinless chicken breasts (one for every two people you want to feed) and cut them in half. I like to cut at an angle otherwise the fat section of the breast always ends up…well, fatter. Lay them all out on a cutting board and cover them with plastic wrap.

Then get yourself a little free anger management and pound them flat with the bottom of a sauce pan.

mmmmmm raw chicken. Now you’re going to dump all of the ingredients for the Awesome Sauce Grilled Chicken Maranade into a gallon size ziplock:

• 2 cloves crushed garlic
• 1 tb ground cumin
• chili powder to taste (I do about 1/4 tsp for the pansies in my family, but you could do up to a tsp)
• 2 limes (zest and juice)
• 1 cup olive oil
• ¼ cup cilantro

Put your chicken into the bag, seal it well, and then lay it on its side and mush everything around. Kids like helping with this part. They’re good mushers.

Stick your ziplock in the fridge for at least 2 hours (notice that’s the exact time your awesome sauce is in the fridge? Yeah, that’s because I like to make life easy for you. You’re welcome.)

After 2 hours, grill your chicken. I like to use the top rack so they get baked without any burnt spots.

Before your chicken comes off the grill, or as soon as you plate it, top each piece with a slice of Monterey Jack cheese. The more astute are wondering why my chicken is topped with shredded mozzarella and that’s because I forgot to buy monterey on the very day I was planning to blog this recipe, facepalm. But really, you could use any cheese here. (hahahahaha!!!! Obviously that’s not true. You must use Monterey Jack. My type A personality compels you to follow the rules. But I did sound convincingly casual, didn’t I?)

Now all you have to do is put that chicken on a bun with some lettuce, tomato, and avocado (YOU MUST USE AVOCADO I DON’T CARE IF YOU DON’T LIKE IT) and of course a very healthy serving of Awesome Sauce. Also just go ahead and pour some Awesome Sauce on your plate, ostensibly as a dip for your veggies, but really because you’re going to want to dip that whole burger into the sauce as you’re eating it askmehowIknow.

Enjoy! And you’re welcome.

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