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Ajilimójili is a combination of olive oil or butter, garlic, cilantro, chilies, bell pepper, cumin, Cuban oregano, vinegar, sour orange chopped or blended, simmered and cooled to serve. [1] A variant, sweet ajilimójili, adds honey and tomato sauce. The sauce is one of the essential elements of Puerto Rican cooking.
Shrimp, spinach and garlic brown and cook quickly for a simple one-pot weeknight dinner. A fast pan sauce gets life from zesty lemon juice, warm crushed red pepper and herby parsley.
This version of pebre, a Chilean condiment, combines bell peppers, tomatoes, parsley and cilantro for a fresh bite. View Recipe Pimiento Cheese-Stuffed Mini Bell Peppers
2 large heads garlic 6 ounces baby spinach 1 medium onion ... freshly ground black pepper, peanut oil, soy sauce, rice wine vinegar, crushed red pepper flakes, sesame ... Kick off the 31st with ...
Salsa roja, one of the two most common and well known types of salsa, "red sauce", is used as a condiment in Mexican and Southwestern (U.S.) cuisines; usually includes cooked tomatoes, chili peppers, onion, garlic, and fresh cilantro (coriander). Salsa cruda, "raw sauce", is an uncooked mixture of chopped tomatoes, onions, jalapeño chilies ...
Ají is a spicy sauce that contains ají peppers, oil, tomatoes, cilantro (coriander), garlic, onions, and water.It is served as a condiment to complement main dishes, most oftentimes in Latin American cuisines, and prepared by blending its ingredients using a food processor or blender.
Put the roasted tomatillos, chiles, and garlic in the blender jar with the water and salt and blend until smooth (the tomatillo seeds will still be visible). Season to taste with additional salt. This salsa keeps in the refrigerator for up to five days. Recipe courtesy of Truly Mexican by Roberto Santibanez/Wiley, 2011.
Sweet cherry tomatoes, spicy arugula, and creamy burrata are tossed in a dreamy combination of garlic oil, balsamic vinegar, and fresh basil. This salad is meant for summer. Get the Burrata Salad ...