Chile - Serrano
Here it is, the ultimate Bloody Mary designed for the ultimate peppery cocktail snob. Canned tomato juice is permitted only when fresh, vine-ripened tomatoes are not available.
The ingredients of this specialty from Russia are similar to the
traditional Mexican pico de gallo salsa with the exception that celery
replaces tomatoes and dill is added. Georgians spread it thickly onto a
piece of lavash (Georgian bread) and wolf it down no matter how many
chiles are added to it. Please note that this recipe requires advance
preparation, as the adzhiga tastes better when it's served 1 to 3 days
We found that it complemented both beef and fish tacos.
Marinades can also be used for cooking without the use of heat such as in ceviche. They work by breaking down the tough connective tissues and firming the protein, the same effect that heat has. Foods without resistant connective tissues, such as fish, can be "cooked," or technically pickled, in this way. Only buy the freshest of fish for ceviche and I always freeze the fish overnight before thawing and using, just to be on the safe side.
This is a special dish prepared for celebrations when guests are expected. If pine nuts aren't available, pistachio can be substituted. The Afghans use lamb tail fat to sauté the onions, but since this is not readily available, I suggest butter.
This recipe and others can be found in the 12-part illustrated series "A World of Curries". You can read all about this unique Indian flavor here.
Here's a favorite Cape chutney that's served with curries and other South African dishes such as bobotie (curried casserole) and sosaties (kebabs).
The combination of fresh fruit and chile produces a salsa that goes well with lighter fare such as grilled chicken or fish. This will keep for up to a week in the refrigerator.
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