Cooking Method - No Cook
Egyptians call any dish of raw vegetables a "salad"even though we would call this a dip or spread.
This marinated spicy salad is rather like the traditional Mexican Christmas Eve Salad and takes advantage of fall vegetables. Substitute celery for the jicama, add oranges or apples, and you have a lower-fat take on a Waldorf salad.
This classic Yucatecan salsa is definitely wild. Xnipec, pronounced
"SCHNEE-peck," is Mayan for “dog's nose.” Serve it--carefully--with
grilled poultry or fish.
This smoked salmon dip is delicious accompanied by crackers, tortilla chips, or thin slices of dark rye bread. The piquant taste of pepperoncini adds a unique zest.
Popular with the Yemenite Jews in Israel and in the Middle East, this
hot sauce starts with a paste of garlic and peppers plus whatever spices
the individual cook chooses, along with cilantro and/or parsley. There
are two versions, this green one and a red one that uses red sweet and
hot peppers. Tomatoes are sometimes added to tone down the sauce, which
can be quite spicy. This quick and easy sauce serves as a table
condiment, as a sauce for grilled fish or meat or for eggs, or can be
added to soups and stews just before serving. It goes especially well
with lamb kabobs.
So named because it was served to visitors of chili con carne cookoffs
by the Red Ass Chili Team. This mix will spice up your morning and
possibly help with that hangover from the night before. Omit the
habanero unless you like it extremely hot! I've heard that this mix is
also good without alcohol, but I've never tried it that way.
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