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How To make Cafe Annie's Pickled Jalapeno Salsa
6 To 12 fresh jalapenos,
-stems removed 12 Tomatillos, husks removed
1/2 White onion, chopped
2 Cloves garlic, chopped
1/3 c White wine vinegar
2/3 c Water
2 tb Sugar
1 1/2 ts Salt
1 bn Cilantro, chopped
(about 1 cup) Combine all the ingredients except cilantro in a pot and bring to a boil. Cover, lover the heat, and simmer for about 10 minutes or until the tomatillos are soft. Remove from the heat and allow to cool. Transfer the cooled ingredients and the liquid to a blender. Add the cilantro, and puree until smooth and uniformly green. Refrigerate. Makes about two cups. Serve cold or at room temperature. It's wonderful served with grilled meats....a pork chop, for example. It's also very nice mixed with some yogurt to toss with hot pasta for a low-fat quick dinner. And stir some into some soup; it will perk up almost anything without being overwhelming.
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Traditional Caribbean Peppersauce (hot sauce) Recipe.
Learn how to make traditional Caribbean peppersauce (hot sauce) with the help of Caribbean cookbook author and food personality, Chris De La Rosa. Pepper sauce is the go-to condiment in the Caribbean and in this recipe Chris will be using a traditional food mill to make this insane hot sauce. However you can get similar results with a food processor or blender. In this recipe we'll be using scotch bonnet peppers, habanero peppers, chocolate scotch bonnet and Trinidad Moruga scorpion peppers. This hot sauce is also gluten free.
For this peppersauce recipe you'll need...
Hot Peppers (about 4-6 cups chopped)
6 cloves garlic
1/2 cup chopped cilantro
1 teaspoon sea salt
1 cup white vinegar
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