Ingredients:
• 3 Tomatoes (peeled, seeded and chopped)
• 3 Green Onions (chopped)
• 2 Cloves Garlic
• 1/4 Cup Chopped Cilantro
• 4 Hot Peppers (chopped)
• 1 Chipolte (chopped)
• 4 Teaspoons Lemon Juice
• Pinch of Salt
• Freshly Ground Pepper (to taste)
• 1 Teaspoon Sugar (optional)

Blend all ingredients in a blender or processor until smooth. Add 3 drops red food coloring for color.

Notes: Wear gloves if using habanero peppers. Remove seeds and veins of peppers for a milder flavor.

Ingredients:
• 3 large, ripe Avocadoes (peeled and diced)
• 2 large Tomatoes (peeled and diced)
• 3 Green Onions (chopped)
• 2 Jalapenoes (seeded and chopped)
• 1 (or 2) Canned Chipotle Pepper (seeded and chopped)
• 1/4 Cup Cilantro (chopped)
• 1/2 Teaspoon each: Epazote, Cumin, Garlic
• 1/8 Tsp Kosher Salt
• 1 Tablespoon each: Lemon and Lime Juice
• Freshly Ground Pepper (To Taste)

Directions: Toss all ingredients and chill 2 to 3 hours.

Ingredients
• 2/3 C Fresh Orange Juice
• 3 Tbsp Fresh Lemon Juice
• 2 Tbsp Fresh Lime Juice
• 10 Cloves Garlic -- Chopped Fine
• 2 Tbsp Soy Sauce
• 1 Tbsp Honey
• 2 Tsp Pepper
• 2 Tbsp Fresh Oregano -- Minced
• 1/2 Tsp Salt
• 4 Bay Leaves

Directions: In a small bowl stir together first 9 ingredients until salt is dissolved. Chill mojo (sauce), covered, at least 1 and up to 24 hours.

Ingredients
• 3/4 Cup Orange Marmalade or Apricot Preserves
• 1/2 Cup Creamy Peanut Butter
• 1 Tablespoon Light Soy Sauce
• 2 Tablespoons Toasted Sesame Seeds

Mix all ingredients until smooth. Let sit 30 minutes to allow flavors to meld.