Skip to content

Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Mexican Sauce


15 oz can         Rotel tomatoes

1 cup               Tomato sauce

1 Tbsp             White vinegar

2 tsp                Cumin

2 tsp                Jalapeno slices, minced

1 tsp                Garlic powder

1 tsp                Salt

1 tsp                Black pepper


Combine all ingredients in a small saucepot, Simmer four minutes on low. Remove from heat and allow mixture to cool for 10 minutes. Place in a blender and puree until smooth. If you want to increase heat, add more minced jalapeños. Use as a dip with chips or as a topping for burritos and enchiladas.

Yield: 2 1 /2 cups

Recent Recipes

RSJ’s Smoked Yellowfin Tuna Dip

The smoked tuna dip at Harbor docks is, by far, the best in the area. Actually, it’s the best I have ever tasted. Over the years I have taken a few stabs at recreating a Harbor Dock’s version, but always come up short. After several failed attempts, and facing a cookbook deadline, I finally worked up a recipe for smoked crab dip, which is excellent, though my wife still prefers Harbor Docks smoked tuna dip.

Read more

Basic Muffin Mix

(This can be substituted with a white cake mix) Makes 12 each Sift together flour, sugar, salt, and baking powder.…

Read more


Pulse the brown sugar, granulated sugar, cinnamon, butter, salt, and vanilla in a food processor. Add the flour and pulse…

Read more