Most restaurants in Mexico will offer free of charge at your request Chiles Toreados, which are serranos sofritos (sautéed in vegetable oil until dark)
Piri Piri Oil
This interesting sauce is the Caribbean oil-based variation on the African sauce from Angola, which was transferred to the region by Portuguese immigrants working the cacao plantations in Trinidad and Guyana.
Tunisian Five Spice Powder
While Tunisian Five Spice Powder sounds like something the DEA looks for in your luggage at the airport, it’s really a simple blend of curry spices from North Africa.
Pomegranate Chicken
Spicy pomegranate chicken has been done in more ways than a bad sitcom or a Hallmark movie. It’s just a great basis for experimentation.
Indonesian Peanut-Chile Sauce
Hot and spicy peanut sauce is a standard condiment in Indonesia. This sauce is not only used with satays but as a basis for unusual curries and as a dipping sauce.
The True Identity of the Jalapeño
The Mexican Association of Food Packers is now appealing to the European Union to recognize the geographical origin and denomination for jalapeños—and chipotles—to be Mexico only.
Mole Poblano de la Noche Buena
Mole Poblano de la Noche Buena is just one of the recipes we featured in Red and Green for the Holidays. Not only is it an excellent use for leftover turkey, it’s perfect for Christmas dinner too.
