Sikil Pak - Mayan Mexican Pumpkin seed dip
Over the winter our Jo took a trip to beautiful Mexico and she has brought back with her a delicious and indulgent recipe. This Pumpkin seed dip is a ray of sunshine in these colder months of the year, enjoy!
What you'll need:
2 handfuls of pumpkin seed
2 medium tomatoes
1 small size half onion
2 small garlic cloves
1 habanero pepper
A few parsley sprigs
1 half lime
Splash of water
Method
Step 1 - Toast the pumpkin seeds on a frying pan & stir for a few minutes - grind them with pestle & mortar or a blender
Step 2 - On a hot frying pan char the tomato (or in the oven grill setting)
Step 3 - Blend the tomato, parsley, onion, garlic, habanero pepper, salt & pepper to get a smooth salsa
Step 4 - Garnish with fresh herbs, lime juice, flaky salt and pepper
Quesadilla: heat a frying pan and cook one tortilla with mature cheddar cheese and top with the second tortilla until the sides are crispy.
Forgive the slightly scratchy sound - the difficulties of recording audio and staying warm at the same time.
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????????MORCILLA: Place the raw pig blood in a pot. Chop meat, peppermint, green onions and add to pot. Stuff the intestines with the blood mixture and secure the casing with a string. Boil for 20 minutes, then fry the sausage for another 20 minutes. Add onions and habanero peppers, then remove from the fire. Serve with tortilla.
????????OIL: Take all of the fatty parts of the pig (some meat chunks) and add them to a huge oil drum.Place on fire to render down the fat to a liquid for frying.
????????CHICHARRON + CASTACON: For Chicharon, take the skin and place it in the oil. Let it boil for a few minutes until finished. Remove all of the hair of the pig. Remove from pot. Add the cooled-off chicharron back into the oil drum for frying. | For Castacon, fry the original meat chunks that were used while creating the oil.
????????TORTILLA: Roll the mashed corn into a ball, then flatten it. Place it on the grill for less than a minute.
????????COCHINITA: Squeeze a lime in a bowl and add achiote and salt, then mix. Coat the pig as it’s added to the steel box. Place in the hole and allow it to cook.
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Burnt Habanero Hot Sauce. A Mayan recipe from Yucatan, Mexico
All over the Yucatan peninsula I would see a sauce with small speckles of charred chilli. It was insanely hot but also completely addictive.
This is how I tried to recreate it!
I WISH I Knew About This BEFORE Buying Hot Sauce | Mango Hot Sauce Recipe
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Lacto-Fermented Mango Hot Sauce Recipe:
3-4 ripe mangoes
300g red chillies
8-10 garlic cloves
1ltr water
50g salt
50-75g white wine vinegar
1 lime
50g olive oil
salt & pepper
Why Didn't I Know This BEFORE Buying My Hot Sauce | Pineapple Hot Sauce Recipe
#hotsauce #lactofermentation #pineapple
I made hot sauce with pineapple a little while back and it truly slapped. This
time we're gonna go one step further: mango hot sauce!
We're lacto-fermenting again, so we'll need a five percent brine of water, with fine sea salt. Mix together until the salts dissolve and put to one side.
Grab your chilli of choice, remove the stalks and cut in half: we're going to be blending later so no need for any fine chopping. Then grab a few sweet ripe mangoes cut off the cheeks and then do the classic score and turn inside out.
Remove all the chunks from the skin put to one side and enjoy that seed as a little chef's perk! Smash and peel some garlic cloves, then put the mango chilli and garlic into a jar pushing everything together nice and tight.
Cover everything with the brine poke everything down and then cover with more brine as needed seal the jar and now we wait like and follow for part two i'm kidding.
Ferment your mango and chilli for as long as you like burping them from time to time. One or two weeks is best, but it's down to personal taste.
Once fermented open the jar do you see those little bubbles this thing is alive! It's so cool! Strain the mango and chillies through a sieve reserving that brine we're gonna need it later, these chilies are nice and soft now and that mango well you've just got to try it.
Place everything into a blender with the white wine vinegar, lime juice and a splash or two of that brine please if you need to get it until smooth and add a little olive oil just to thicken and mellow the sauce.
And that's it! Tropical flavoured hot sauce ready to bottle and give to everyone you love be careful though it has got a kick!
Of course i had to give it a test run; so I heated it up with a little bit of butter, tossed it with some chicken wings and enjoyed every spicy morsel!
So if you're a fan of hot sauce get involved because this one was an absolute banger! Make that sauce, Coat those wings and don't forget to like and follow!