 Cooking Method - Simmer
World traveler Jeff Corydon, who provided this recipe, says that the secret of this spicy salad is in the sauce, and the local taste is honored by including crushed peanuts and additional chiles. Any firm fleshy fruit can be used, such as under-ripe bananas, carambolas, Asian pears, and even some vegetables like jicama or cucumber.
This recipe is from Giuliano Bugialli as profiled by Nancy Gerlach, who This recipe is part of a five-part series devoted to chipotles--those many varieties of smoked chiles. You can go here to start reading--and cooking with--chipotles of all kinds.
This is a commonly made sauce served over potatoes in Ecuador. The This subtle blend of chocolate and chile is from Puebla, where it is “Running with the devil” is my rough translation of salsa fra diavolo, a Tomatillos, also called Mexican husk tomatoes or green tomatoes, aren't tomatoes and don't even taste like them. They have a tangy, citrus-like taste that can at times be very tart. This sauce can be used with and on other foods, or can also be served as a salsa with chips.
Here is Sam's recipe for good ol' café chili. Note the extreme amount of cumin. Interestingly enough, in the version of this recipe which appeared in Texas Home Cooking, the amount of cumin mysteriously was doubled. Could Sam be addicted to cumin? Sam is also the author of Avenida Juarez, a novel which has to be read to be believed. 'In this recipe, cookbook author Esly Vande Weerdt-Schiefflers highlights the unique and wonderful tastes of Indonesian cuisine.'
This recipe and others can be found in the following article:
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