latin america caribbean

For those of you who can't stand cilantro, we have the salsa recipe for you. Mexican oregano is used in place of cilantro, satisfying that much needed herbal accent.

Cilantro-Free Pico de Gallo Salsa

medium, vine-ripened tomatoes, small dice. (Roma, plum, or beefsteak)

red onion, fine dice

garlic,

lime juice (Roughly one lime)

Mexican oregano

cumin

Credit: 1 teaspoon smoked Spanish paprika

To taste Sea salt

&lt;ol&gt;&lt;li&gt;Combine ingredients and mix thoroughly.&lt;/li&gt; &lt;li&gt;Crush the Mexican oregano leaves between your fingers as you add them to the mix.&lt;/li&gt;&lt;li&gt;For milder salsa, remove the seeds and veins from your chiles.&lt;/li&gt;&lt;li&gt;Serve with tortilla chips. This makes a great topping for nachos or queso dip too.&lt;/li&gt;&lt;/ol&gt;

I found this recipe in an international cooking magazine and made it tweaking it ever so slightly. I hope this will make up for my past entry which wasn't too well received and I understand that and ask forgiveness of all my fellow curry afficianados. Trust me on this one, though, really. It is fantastic. I recently made it and every spice came from either the Spice House in Evanston or the one in Old Town.

Trinidadian Pork Curry

pork stew meat

cilantro (packed)

spring onions

garlic

fresh parsley, chopped

fresh thyme, chopped

allspice

black pepper

vegetable oil

ground garam masala

water

salt

habanero pepper (or more if you dare!)

In food processor combine cilantro, green onions, garlic, parsley and thyme.  Pulse to a paste.  Place in a bowl with pork and mix in allspice and black pepper.  Let sit in the fridge covered overnight.  Next day, heat vegetable oil in a deep pot on medium high heat.  While oil heats up, mix garam masala and water together in a bowl.  Add to oil (beware of splatters!).  Stir till this thickens slightly (about 3 to 4 minutes) then add pork and marinade.  Stir fry until pork loses its pinkness.  Cover and reduce heat to simmer and stew for 1 hour.  Uncover and add ground cumin, habanero chili pepper and salt.  (At this point I like to add another cup of warm water so it will be saucy but you can make it as dry as you like).  Replace lid and simmer another 45 minutes until the pork is very, very tender.  Serve with rice.

Some time ago a local chocolatier closed, leaving me pining for their amazing Mexican hot chocolate. I am delighted to have finally managed to duplicate it in my own kitchen! This is very different than most recipes I’ve seen for Mexican hot chocolate, which typically use cocoa, cinnamon and cayennne. However, I've found cayenne overwhelms the other flavors. The milder ancho adds a warm spicy hint without overpowering the other flavors or burning your mouth - or if you prefer you can leave the ancho out too, which is my favorite.

Mexican Hot Chocolate

Single mug serving:

milk

sugar

cocoa powder

tsp Ceylon cinnamon

vanilla extract

almond extract

ancho chile peppers

To serve 4:

Ceylon cinnamon

ancho powder

Heat the milk until a skin forms on top.  While the milk is heating, mix together the cocoa, sugar, and cinnamon (and ancho, if using).  Skim the solids off of the milk and stir in the cocoa mix.  Add the almond and vanilla extract and stir.

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Cilantro-Free Pico de Gallo Salsa

Trinidadian Pork Curry

Mexican Hot Chocolate

Top 3 latin america caribbean recipes from across the web

The most viewed latin america caribbean recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Cilantro-Free Pico de Gallo Salsa

Trinidadian Pork Curry

Mexican Hot Chocolate

The most viewed latin america caribbean recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine