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Cajun Seasoning

3 tbsp garlic salt
2 tbsp onion salt
1 tbsp garlic powder
3 tbsp cayenne
3 tbsp paprika
1 tbsp white pepper
1 tbsp fresh ground black pepper
2 tbsp dried thyme
1 tbsp dried oregano

Herb and Garlic Butter

500g butter
250g margarine
6 cloves garlic, minced
1 tsp oregano
1 tsp thyme
2 spring onions, finely diced
Salt and pepper

Blend all.

Chillie Cheese Butter

2kg butter
500g cream cheese
500g shredded cheese
1/2 cup parmesan
10 fresh chillies
2 tbsp cayenne
5 spring onions

Blend all.

Salsa Cocida

30 very ripe tomatoes, cored
18 cloves garlic, finely chopped
6 large onions, finely chopped
3 green capsicums, finely chopped
3 red capsicums, finely chopped
5 sm ladles chipotle puree
1/2 cup chipotle oil

Braise tomatoes on grill, blackening skin all over. Saute other ingredients in chipotle oil til just tender – do not brown. Mash tomatoes, add other sauted ingredients.

Mix well and salt to taste.

Salsa de Chile Pasilla de Oaxaca

300g tomatillos
3 chile pasilla
1/2 head garlic, charred and peeled

Rinse tomatillos and set half aside. Half cover with water and cook till very soft. Strain and reserve water.

Toast chiles, blend with water and garlic till smooth. Add tomatillos and blend leaving some texture.

Salsa Mexicana

20 tomatoes, ripe
12 spring onions
5 fresh chillies
Juice of 4 limes
1/2 cup white vinegar

Dice tomatoes to 1/2 inch pieces. Chop spring onions and chillies, add to tomatoes. Microwave limes for 20 seconds each and add juice to mix. Season with salt and pepper.

Salsa de Mesa

Salsa cocida

Equal parts of salsa cocida and chipotle puree.

Salsa Verde

1 A10 tin tomatillos
1 small onion, chopped
8 green chillies, chopped
5 tbsp coriander, chopped roughly
3 cloves garlic, chopped
3 tbsp oil

Put 1 cup liquid from can in pot with chillies, garlic and onion. Simmer for 5 minutes. Add roughly chopped tomatillos and coriander.

Salsa con queso

4 medium onions, finely diced
3 red chillies, finely diced
1 red capsicum, finely diced
1 green capsicum, finely diced
6 jalapeño chillies, finely diced

Store suspended in jalapeño vinegar.

To make into a dip take one tablespoon of the mix and combine with 150g of mozzarella cheese. Place in an oven or microwave and cook until the cheese is bubbling.

Chiles Jalapenos en Escabeche (pickled Jalapenos)

500g jalapenos
750g carrots
3 tablespoons salt
1/3 cup water
5 garlic cloves – chopped
10 peppercorns
1 tsp cumin seed
4 whole cloves
16 bay leaves
2 thyme sprigs
1 1/2 tsp oregano
1/2 cup oil
500g onion – sliced
3 cups vinegar
1 cup strong vinegar
10 garlic cloves
6 sprigs thyme
1 tsp sugar

Put chiles and carrots in bowl, toss with salt and water.

Soak for 1 hour. Put water in blender, add chopped garlic, peppercorns, cumin seed cloves, 10 bay leaves, thyme, 1/2 tsp oregano, blend thoroughly. Heat the oil in heavy based pan, add blended stuff and onions, cook till liquid evaporates. Drain chiles and carrots, reserving liquid, add to pan. Fry 10 minutes, stirring. Add all other ingredients, boil 8 minutes.

Allow to cool before refrigerating.

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