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Meal/Course - Condiment
n Mexico, all sauces are salsas, regardless of whether or not they are cooked. But in the U.S., a salsa usually refers to an uncooked sauce. This is one of the simplest--yet tastiest--uses of serrano chiles. Serve this as a dip for chips or as a marinade and basting sauce for grilled poultry and meat.
In northern Mexico, the chiles, tomatoes, and onions are grilled before making Salsa Cruda, so why not substitute some fried vegetables? Separately frying the ingredients and flavoring with cilantro keeps this from being a pasta sauce. Serve this with chips or as a topping for grilled meat, poultry, or fish.
Here is one of the best methods for processing and preserving large quantities of small chile pods quickly. The way is so basic that it is sometimes overlooked among preservation methods. You should have a powerful blender or food processor for this. To use, defrost the cubes and estimate 2 to 3 pods per cube. Use in recipes calling for minced or chopped small chiles.
In Hindi the word garam means hot or heating and masala, a mixture of spices. The Hindu teachings about health refers to effects of spices in the body. Garam Masala is a mixture of those which create heat in the body--cinnamon, cloves, black pepper, and cardamom. Toasting the spices before grinding releases their essential oils. Masalas are prized for their aromatic qualities and are usually formulated for a specific use. This masala, however, is a basic blend that is used alone or with other seasonings. If used in cooking, they are best used towards the end of cooking period to get the full effect of their aroma. Garam Masala can also be sprinkled over a finished dish as a garnish.

Called pikantny syr (spicy cheese) in Russian, this is a popular appetizer in Siberia and the Russian Far East. This recipe and others can be found in the article Siberian Hot Stuff By Sharon Hudgins

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Charlie Butcher serves this sauce with fried alligator tail at Schooner’s Seafood House.

Yeah, right. Okay, this is our spin on Mexican flavorings that would work on goat, as in cabrito, pit roasted goat. Can’t find goat at Winn-Dixie? Use this rub for either grilling or smoking beef, pork, and lamb.

Ghee is clarified butter; that is, butter with the milk solids and moisture removed.  It imparts a unique flavor to curries and has a higher smoking point than many vegetable oils, such as olive.  When cooled, ghee will keep for about a year without turning rancid.  Although some sources say it does not need to be refrigerated, just to be safe we recommend refrigeration.    There are a surprising number of ways to make ghee, including boiling the butter in water, but I believe this recipe is the easiest.  Some people add a curry leaf or bay leaf when cooking for added flavor.  Note: never use salted butter for ghee.

This Southwestern adaptation of the Italian specialty uses green chile and spinach in place of the traditional basil in the pesto. It has a very concentrated flavor—as do all pestos, so a little bit goes a long way. This pasta topper is also good on grilled meats or fish, burgers, and sandwiches.

This is another classic all-purpose sauce that is basic to the cuisine of New Mexico. It has its roots in the southern part of the state where the bulk of the green chile is grown. This is a lightly flavored sauce with a pungency that ranges from medium to wild depending on the heat of the chiles. Pour the sauce over chiles rellenos, enchiladas, beans, or simply eat it from a bowl because it tastes so good.


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