Beginners

Beginners Latin Caribbean cuisine is simple food, fun to eat, and easy to prepare. If you’re new this type of cooking and aren’t sure where to start, here are my suggestions. How to Make Sofrito Step 1. How to make sofrito, a versatile, aromatic puree of tomatoes, peppers, cilantro, onions, and garlic. It's the secret ingredient in many Latin Caribbean dishes. Sponsored Links 5 Tips for a Flat StomachI fought with excess belly fat for years until I found this 1 trick.www.TruthAboutAb s.com Free TutorialSimple Networking Guide. No registration. Download now.www.Paessler.com Affiliate BeginnersSee Where Affiliate Beginner Bob Got Step by Step Affiliate Trainingwww.AffiliateTra iningNow.com Latin Food Ads Turkish Food Recipes Meals Recipes Italian Dishes Cookies Recipes Asian Recipes Cuban Sandwich A Cuban Sandwich, sometimes called a cubano, is a Latin variation on a grilled ham and cheese sandwich. This undeniably delicious sandwich is grilled and made with ham, pork, Swiss cheese, pickles, mustard and Cuban bread. Sofrito Sofrito is a seasoned tomato-based sauce used as a foundation in Latin Caribbean cooking. Adobo Dry Rub Adobo dry rub is used to season meat, poultry and fish. You can make this recipe your own by adjusting the ingredients based on what you like. This recipe is the combination that my family and I like. Simple White Rice - Arroz Blanco Rice is a staple food in the Caribbean and Latin Cooking. When you are looking for a rice dish that won't overshadow your other dishes, a simple plain white rice is acceptable.

Rum Soaked Tropical Fruit Salad This tropical fruit salad is perfect for beginners. The preparation is easy and the dish is versatile. Also, you can make it without the rum. Tostones Plantains are a staple in the Latin Caribbean diet. They are prepared many different ways, but tostones is the quickest and easiest. It’s a perfect recipe for beginners. You can serve tostones as a side dish or as a snack with garlic dip.

Sofrito is the secret ingredient in many Latin Caribbean dishes and it's so easy to make. It's a versatile, aromatic puree of tomatoes, peppers, cilantro, onions, and garlic. You may use a food processor or blender for desired reults. This recipe makes about 1 quart of sofrito. Ingredients • • • • • • •

2 medium green peppers, seeds removed 1 red sweet pepper, seeds removed 2 large tomatoes 2 medium onions, peeled 1 head of garlic, peeled 1 bunch cilantro leaves 1/2 bunch parsley leaves Peel garlic and chop ingredients into sizes that are small enough to fit into a food processor or blender. Blend together all ingredients well. For immediate use, store in a glass container. Plastic containers are not ideal because plastic will absorb the odor of garlic and onions.

Adobo dry rub is used to season meat, poultry and fish. You can customize the recipe by adjusting the ingredients based on the spices you prefer.

Prep Time: 5 minutes Cook Time: 0 minutes

Ingredients: • • • • • •

6 6 4 2 2 2

Tablespoons Tablespoons Tablespoons Tablespoons Tablespoons Tablespoons

Salt Granulated Garlic Oregano Black Pepper Turmeric Onion Powder

Preparation: Mix ingredients together and store in an airtight container for up to 6 months. Serves: Makes between 1 1/4 and 1 1/2 cups of seasoning

Rice is a staple food on the Latin Caribbean islands. When you are looking for a rice dish that won't overshadow your other dishes, a simple plain white rice is acceptable and it's really simple to make.

Prep Time: 10 minutes Cook Time: 30 minutes Ingredients: • • •

2 cups water 1 cup long grain rice pinch of salt to taste

Preparation: 1. Bring the two cups of water to boil in a sauce pan. 2. Add the rice and salt. 3. Allow to boil for about 1 minute. Stir once to prevent sticking. 4. Cover the sauce pan with an appropriate fitting lid that does not have an exhaust hole. 5. Reduce heat to low and allow to simmer for about 30 minutes.

Tip: Do not lift the cover until the time is up. The trapped steam cooks the rice. If you let it escape, your rice will not cook properly. Serves: 4 half-cup portions. Plantains are a staple in the Latin Caribbean diet. They are prepared many different ways, but tostones is the quickest and easiest. It’s a perfect recipe for beginners. You can serve the tostones immediately while they’re warm as a side dish or as a snack with garlic dip.

Prep Time: 05 minutes Cook Time: 06 minutes Ingredients: • • •

2 green plantains Oil for frying Salt

Preparation: 1. Heat the oil to 375 degrees. 2. While the oil is heating up, peel the green plantains and then cut them into 3/4 inch slices. 3. Fry the slices in the hot oil for 3 minutes. They should be a light golden color and semi-soft. 4. Remove the plantain slices with a slotted spoon and drain on paper towels. Tip: Maintain the oil’s temperature. 5. When the plantain slices are cool enough to handle (about 1 minute), smash them into flat rounds. 6. Fry the rounds in the hot oil for 3 minutes. They will turn crisp and golden brown. 7. Remove the tostones with a slotted spoon and drain on paper towels. Salt to taste. Serves: 3-4 people.

Bacon Avocado and Cheese Omelets with Tomato Salsa Servings: 2 Change to

Servings

Recipe by Melissa's Chef Andrew Faulkner

Ingredients 2/3

cup

Roma Tomatoes finely chopped seeded

2

tablespoons Red onion finely chopped Pickled Jalapenos or Fresh Jalapeno Chile to taste seeded or minced Note: When handling chiles use rubber gloves

2

tablespoons Cilantro

1

tablespoon

minced

Organic Limes

or Lemon Juice

Omelet 4

large

Eggs

2

tablespoons Water

1

tablespoon

Unsalted Butter

3

slices

Lean Bacon cooked and crumbled

1

small

Organic Avocado

1/2

cup

Soy Shreds

peeled and chopped in half-inch cubes

(about 2 ounces)

Preparation In a small bowl stir together the tomato, the onion, the jalapeno, the coriander, the lime juice, and salt and pepper to taste until the salsa is combined well. In a bowl, whisk together the eggs, the water, and salt and pepper to taste. In an 8-inch skillet, preferably non-stick, heat 1/2 teaspoon of the butter over moderately high heat until the foam subsides, pour in half the egg mixture, tilting the skillet to spread the egg mixture evenly over the bottom, and cook it for 1 minute, or until it is almost set. Sprinkle half the omelet with half the bacon, half the avocado, and half the Soy Cheese and cook the Omelet for 1 minute or until it is set. Fold the omelet over the filling, transfer it to a plate, and keep it warm. Make another omelet in the same manner with the remaining butter, egg mixture, bacon, avocado, and Soy Cheese and serve the omelets with the salsa.

Basic Tomatillo Sauce (for filling mixes and topping sauce)

Servings:

3 1/2 cups

Change to

Servings

Ingredients

1

pound

Tomatillo

3

large

Anaheim Chile

1/2

cup

Cold Water

1/2

medium

Onion cut in half

2

bunches

Cilantro

2

teaspoons Salt

husked washed and cut into quarters stemmed seeded and roughly diced

stems and leaves

Preparation In a blender, place tomatillos, Anaheim chiles and water. Purée until just chunky. Add remaining ingredients and purée about 2 minutes more, or until no large chunks remain.

At this point you have a salsa that keeps in the refrigerator for about 3 days. To it you can add shredde make fillings and use some of the remaining sauce for slathering on the tamales when serving. The bro cooking the chicken or pork to the shredding stage is saved for use as the liquid in the dough for added

Blackeyed Pea Salsa Servings: 4 Change to

Servings

Ingredients

1

cup

White Rice cooked

2

cups

Water

2

tubs

Blackeyed Peas

10

ounces Organic Tomatoes

drained diced

Chile Peppers (green) finely diced to taste

Preparation

In a large sauce pan, combine cooked rice, blackeyed peas, tomatoes and chiles. Stir the m medium heat until it is heated through. Serve with chips and crackers.

Chayote Slaw Servings:

2 -4

Change to

Servings

An Original Recipe by Meli

Ingredients

1

tablespoon

Olive Oil

2

cups

Chayote Squash into thin strips

2

tablespoons Sherry Wine Vinegar

6

tablespoons Extra Virgin Olive Oil

1

teaspoon

Cilantro

1/2

cup

Fire Roasted Sweet Red Bell Peppers

1

peeled sliced and

chopped

South African Baby Pineapples

Latin Spice Mix 2

tablespoons Cumin Seed

1 1/2

tablespoons Whole Black Peppercorn

2

teaspoons

Coriander Seeds

1

tablespoon

Sugar

3/4

teaspoon

My Grinders

Coarse Sea Salt

chop

Preparation

Heat 1 tablespoon of olive oil in a sauté pan over medium heat. Add Chayote and sauté just until crisp, about 1 to 2 minutes. Remove from pan and allow to cool completely. Combine Sherry Wine Vinegar and Latin Spice Mix in medi bowl. Gradually whisk in the olive oil. Mix in fresh cilantro Season vinaigrette to taste with salt and pepper. Drain an chop the jarred peppers, add baby pineapple. Combine chayote and peppers in a bowl. Toss with enough vinaigre to coat. Note: Can be made 1 day ahead. Cover; refrigerate.

Latin Spice Mix: Combine cumin, peppercorns and coriander in heavy med skillet. Stir over medium heat until fragrant and toasted, a 5 minutes. Cool slightly. Finely grind toasted spices in a co grinder. Transfer to small bowl. Mix in sugar and salt.

Classic Mexican Flan Servings:

6

-8 Change to Servings

Recipe by Melissa's Chef Ida Rodriguez

Ingredients

1/2

cup

Dessert Sauces Caramel Dessert Sauce

21

ounces

Condensed Milk

6

whole

Eggs

1 1/2

cups

Milk

1

tablespoon Vanilla Extract

use

Dessert Sauces $14.50

Preparation Pre-heat oven to 375 degrees. Pour caramel dessert sauce into a 6-cup (9 x 13) baking pan, swirl pan to coat bottom completely. To make custard, combine all remaining ingredients in a blender, blend until smooth. Pour custard mixture over caramel, do not fill pan more than ¾ full. Place in pre-heated oven, bake 45-60 minutes. Flan is done when top is golden but the flan still jiggles slightly. When flan is cool, run a knife around the edges of pan to release flan from pan. Invert flan onto large serving platter and remove pan. Refrigerate to chill, a minimum of 2 hours, but overnight is best.

Jalapeño Poppers

Servings:

24 poppers

Change to

Servings

Recipe by Melissa's Chef Tom Fraker

Ingredients 24 1

Jalapeno Chile

washed

8 ounce package Cream Cheese softened

3

cloves

Peeled Garlic

1

tablespoon

Cilantro

1/2

teaspoon

Cayenne Pepper

1/2

cup

Soy Shreds

1/2

cup

All-Purpose Flour

2

large

Eggs

1

tablespoon

Whole Milk

1

cup

Italian Bread Crumbs

minced

chopped

use Cheddar Flavor

Canola Oil as needed

Preparation To prepare the peppers for stuffing, slice the side and remove the seeds and veins. In a bowl, combine the cream cheese, garlic, cilantro, cayenne pepper and the cheddar cheese. Once well mixed, stuff the jalapeños with the mixture. In one bowl, mix together the egg and the milk. In another bowl, place the flour and, in a third bowl, add the bread crumbs. Next, coat one jalapeño with the flour, then the egg and finally the bread crumbs and set aside. Repeat this process for the remaining peppers. Heat about 2 inches of canola oil in a large frying pan. The oil should be heated to 350ºF. When the oil is hot, carefully fry the peppers in small batches until golden brown on all sides. Drain on paper towels. Repeat until all peppers are cooked.

Lobster Baeza Servings: 6 Change to

Servings

Recipe by Chef Eduardo Baeza

Ingredients 6

Lobster Tails butterflied (approximately 1 pound each)

1/2

cup

Olive Oil

4

large

Yukon Gold Potatoes

1/2

stick

Unsalted Butter

1/2

cup

Heavy Cream + 1/4 cup

1

small bunch Organic Parsley

peeled and quartered

chopped

2

Organic Zucchini

sliced into rounds (1/8 inch thick)

6

strips

Bacon chopped into small pieces

3

medium

White Onions diced

2

Serrano Chiles

finely minced (optional)

1

pound

White Mushrooms diced

1/2

cup

White Wine Salt and Pepper to taste

1/2

cup

Tequila

1

pound

Tomatillo

1

quart

Chicken Broth

Sauce

3

husk removed and chopped

Guajillo Chiles

1

small

White Onion chopped

1/2

teaspoon

Ground Cumin

2

cloves

Peeled Garlic

chopped

Salt and Pepper to taste

Preparation Butterfly lobster tails, brush with olive oil generously. Bake at 375°F for 10 minutes. Remove lobster meat in one piece and keep warm. Cover potatoes with water and boil until soft. Strain out liquid. Add butter, cream and parsley. Mash and whip until smooth, keep warm. Steam zucchini slices until slightly softened, keep warm. Filling: Sauté bacon, pour off all but 2 tablespoons fat. Add diced onion and Serrano chile, cook for 1 minute on high heat. Add mushroom, wine, cream, salt and pepper. Simmer on low heat until paste forms. Fill baked lobster shells with mushroom paste during assembly process. Sauce: Combine all the ingredients in a saucepan until the tomatillos are cooked through, purée in a blender. Strain and serve hot during assembly process. Assembly for the plate: Place dollop of mashed potato in center of plate. Surround potatoes with a pool of the sauce. Circle base of potato with zucchini slices. Place stuffed lobster shell on top of potato - split side up. Place lobster meat on shell – split side down. Drizzle sauce delicately over lobster meat, not potato. Drizzle small amount of tequila over lobster and tail only. Light immediately and serve flaming on warm plate.

Mexican Cheese Dip with Fresh Tortilla Chips

Servings:

4 -5

Change to

Servings

Recipe by Heidi Allison

Ingredients

4 1

Red Fresno Chiles $16.50 Red Fresno Chiles

tablespoon

1/2

(or Serrano Chiles)

Vegetable Oil Red Onion

minced

5

cups

Mexican Chihuahua Mexican Panela Brick or Monterey Jack Cheese grated

2

tablespoons

Mexican Crema or Salvadorian Crema (can substitute Crème Fraiche)

2/3

cup

Heavy Whipping Cream

2

firm

Organic Roma Tomatoes

1

tablespoon

Reposada (Aged) Tequila

peeled

Preparation Place the chiles in a dry cast iron skillet (or nonstick frying pan) over medium heat, turning frequently until the skin blisters and chars. Place the chiles in a damp kitchen towel and cover completely. Set aside and let steam for 20 minutes, then carefully peel off the skin with your fingers. Slit the chiles and scrape out the seeds with the tip of a blunt knife or small spoon. Cut the chiles into thin strips, and then cut in half length wise. Place a medium nonstick skillet over medium-high heat and fry the red onions for 5 minutes, or until the onion begins to soften. Add the cheese, crema, and heavy cream and reduce the heat to low. Stir with a wooden spoon until the cheese melts and the mixture becomes a creamy sauce. Fold in the chile strips and stir.

Cut the tomatoes in half and scrape out the seeds. Cut the flesh into ½ inch pieces and stir the tomatoes into the sauce. Just before serving, stir in the tequila. Pour the cheese mixture into a serving dish or fondue server and serve with fresh tortilla chips.

Mexican Pozole Servings:

6

Change to

Servings

Recipe by Melissa's Chef Andrew Faulkner

Ingredients 1

tablespoon

Vegetable Oil

2

pounds

pork shoulder trimmed of fat and cut into bite-size pieces

3

Maui Onions

chopped

8

cloves

Organic Garlic

5

cups

Water

1

package

Posole (Blue or White)

2

cans

Enchilada Sauce 10 oz

1

can

Diced Green Chiles 7 oz

2

tablespoons Chicken Bouillon instant

2

teaspoons

Dried Oregano crushed

1/2

cup

Cilantro

8

finely chopped

chopped

Radish finely chopped

Preparation Soak the hominy over night. Rinse well. In a large sauce pan simmer hominy in salted water for 3 hours. Heat oil in stockpot; add pork, onions and garlic. Cook, stirring frequently, for 12 to 14 minutes or until pork is cooked through. Stir in water, hominy, enchilada sauce, chiles, bouillon and oregano; bring to a boil. Reduce heat to medium; cook, stirring occasionally, for 40 to 45 minutes or until pork is tender and stew thickens slightly. Top with cilantro and radishes before serving.

Vegetarian Tamale Filling Servings: 18 tamales Change to

Servings

Ingredients 2

cups

Sharp Cheddar Cheese shredded

2

cups

Swiss Cheese shredded

6

ounces

Black Olives chopped

6

ounces

Pine Nuts

2

chopped

Onions chopped

8

cloves

2

tablespoons Dried Oregano

2

tablespoons Ground Cumin

1

8 ounce can Whole Corn Kernels drained

4

Anaheim Chile

2

Peeled Garlic

teaspoons

or Pasilla Chiles chopped

Olive Oil

Preparation Combine all ingredients in a large bowl, spread on prepared masa dough and husks, fold and steam for 1 hour.

Turkey Enchiladas with Fire Roasted Salsa Servings: 6 Change to

Servings

Recipe Idea for Cinco De Mayo

Ingredients 1/2

cup

Milk

1/4

cup

All-Purpose Flour

2

cups

Turkey cooked and chopped

2 1 1/2

Organic Green Onions

diced

teaspoons Chile Sauce (like Tabasco Sauce)

3/4

cup

Soy Shreds

6

divided

Flour Tortillas Organic Garlic

*Roasted

Preparation In 2-quart saucepan, whisk together milk and flour until well blended. Over medium heat, cook until mixture thickens and boils. Remove from heat; stir in turkey, green onions, chile sauce and 1/4 cup soy shreds. Grease 12 x 8-inch baking dish. Spoon about 1/4 cupful mixture down center of flour tortilla. Roll up and place seam side down in baking dish. Repeat with remaining tortillas and mixture. Sprinkle with remaining 1/2 cup cheese. Bake 20 minutes or until mixture is hot and bubbly. Top with Melissa’s salsa. Serve with tortilla chips. *Roasted Garlic Tip

Spicy Black Bean Dip Trimming the Fat

Cutting the Calories

High Fiber

Rating 5 Reviews: Read the Reviews This bean dip not only tastes sensational, but it is also nutritious. Guests will appreciate this low calorie, no fat, no cholesterol dip. Makes 12 (2-tablespoon) servings. Prep Time: 10 minutes Cook Time: 10 minutes

1 can (15 ounces) black beans, undrained 1 teaspoon McCormick® Chili Powder 1 teaspoon McCormick® Ground Cumin 1/4 teaspoon McCormick® Garlic Salt 1/4 teaspoon McCormick® Oregano Leaves 1/8 teaspoon McCormick® Ground Red Pepper 1 cup chopped tomatoes

1. Drain beans, reserving 2 tablespoons liquid. Rinse and drain beans. Mix beans, reserved liquid, chili powder, cumin, garlic salt, oregano and red pepper in blender or food processor; cover. Process until beans are coarsely chopped. Transfer mixture to small saucepan.

2. Cook on medium-low heat 5 minutes, stirring occasionally. Add tomatoes; cook 5 minutes, stirring occasionally. 3. Serve with baked or low fat tortilla chips or cut-up fresh vegetables.

Southwestern Cinnamon Steak Rub Cutting the Calories

Shaking the Salt Habit

Curbing the Carbs

Rating 3 Reviews: Read the Reviews An antioxidant trio of warm cinnamon, earthy oregano and sweet paprika marry well with toasty cumin seed and a touch of brown sugar in this Southwestern-flavored rub. Toasting the cumin seeds intensifies their flavor. Makes 8 servings. Prep Time: 10 minutes Refrigerate: 15 minutes Cook Time: 16 minutes

1 1/2 teaspoons McCormick® Cumin Seed 1 tablespoon brown sugar 1 1/2 teaspoons McCormick® Ground Cinnamon 1 teaspoon McCormick® Oregano Leaves 1 teaspoon McCormick® Paprika 1/2 teaspoon McCormick® Garlic Powder 1/2 teaspoon Sea Salt using McCormick® Sea Salt Grinder 1/4 teaspoon McCormick® Ground Red Pepper 2 pounds New York strip steaks

1. Toast cumin seeds in small dry skillet on medium heat 1 to 2 minutes or until aromatic. Remove from skil and pestle, spice mill, clean coffee grinder or rolling pin.

2. Mix brown sugar, cumin and remaining spices. Rub spice mixture evenly on both sides of steaks. Cover minutes. 3. Broil or grill over medium-high heat 6 to 8 minutes per side or until desired doneness.

Coconut Shrimp Criollo Rating 5 Reviews: Read the Reviews Coconut Shrimp Criollo is a blend of sweet and spicy flavors from ñame root, ripe plantains and succulent shrimp united with a flavorful sauce of coconut milk, cumin, cinnamon, thyme and red pepper. Makes 5 (1-cup) servings. Prep Time: 15 minutes Cook Time: 15 minutes

1 cup chicken broth 2 teaspoons sugar 1 teaspoon McCormick® Gourmet Collection™ Chili Powder 1 teaspoon McCormick® Gourmet Collection™ Cumin, Ground 3/4 teaspoon salt 1/2 teaspoon McCormick® Gourmet Collection™ Cinnamon, Saigon 1/2 teaspoon McCormick® Gourmet Collection™ Garlic Powder 1/2 teaspoon McCormick® Gourmet Collection™ Thyme Leaves 1/4 teaspoon McCormick® Gourmet Collection™ Red Pepper, Ground Cayenne 1/2 pound thin ñame root or yams, peeled and cut into 1/2 inch slices 1 can (14 ounces) unsweetened coconut milk (Thai coconut milk preferred for thicker sauce) 1 pound large shrimp, peeled and deveined 1 large ripe plantain or 2 bananas, peeled and sliced (1 1/2 cups)

1. Stir chicken broth and seasonings in medium saucepan. Bring to boil. Add ñame root; cover and boil 5 minutes or until ñame are slightly tender. 2. Add coconut milk, shrimp and plantain. Reduce heat to medium-low. Simmer, uncovered, 5 minutes or until shrimp turn pink, stirring occasionally. 3. Serve over rice, if desired.

Chili Cumin Pork Rub Cutting the Calories Shaking the Salt Habit Curbing the Carbs Trimming the Fat

Rating 5 Reviews: Read the Reviews Rub pork tenderloins with this exciting medley of seasonings to ignite a burst of flavor. Makes 8 servings. Prep Time: 10 minutes Marinate: 30 minutes Cook Time: 20 minutes

1 tablespoon McCormick® Gourmet Collection™ Chili Powder 1 1/2 teaspoons McCormick® Gourmet Collection™ Cumin, Ground 1 1/2 teaspoons McCormick® Gourmet Collection™ Garlic Powder 1 1/2 teaspoons McCormick® Gourmet Collection™ Oregano Leaves, Mexican 1 teaspoon McCormick® Season-All® Seasoned Salt 1/2 teaspoon McCormick® Gourmet Collection™ Black Pepper, Coarse Grind 1/4 teaspoon McCormick® Gourmet Collection™ Cinnamon, Saigon 2 pork tenderloins (about 1 pound each)

1. Mix seasonings in small bowl. Rub seasoning mixture all over pork. 2. Refrigerate 30 minutes or longer for extra flavor. 3. Grill over medium heat 20 minutes or until desired doneness, turning pork occasionally. Let stand 5 minutes before slicing. Oven method: Roast pork tenderloins in preheated 450°F oven 20 to 25 minutes or until desired doneness.

Latin American cuisine From Wikipedia, the free encyclopedia

Jump to: navigation, search Latin American Cuisine is a phrase that refers to typical foods, beverages, and cooking styles common to many of the countries and cultures in Latin America. It should be noted that Latin America is a very diverse area of land that holds various cuisines that vary from nation to nation. Some items typical of Latin American cuisine include maize-based dishes (tortillas, tamales, pupusas) and various salsas and other condiments (guacamole, pico de gallo, mole, chimichurri, and pebre). These spices are generally what give the Latin American cuisines a distinct flavor; yet, each country of Latin America tends to use a different spice and those that share spices tend to use them at different quantities. Thus, this leads for a variety across the land. Latin American beverages are just as distinct as their foods. Some of the beverages can even date back to the times of the Native Americans. Some popular beverages include mate, pisco, horchata, chicha, atole, cacao and aguas frescas. Desserts in Latin America are generally very sweet in taste. They include dulce de leche, alfajor, arroz con leche, tres leches cake, Teja and flan.

CREAM CRAB DIP APPETIZER

Recipes on this page: PUMPKIN FRITTERS

INGREDIENTS:

INGREDIENTS:

1 can of crab meat 1/2 cup of mayonnaise 1/2 cup of sour cream 3 ounces of cream cheese 1/2 teaspoon of hot pepper 1 clove of garlic, crushed 1 tablespoon of lemon juice -potato chips or corn chips

2 eggs 1 1/2 cup of flour 3/4 teaspoon of salt 1/2 cup of milk or more 2 teaspoon of baking powder 1/4 teaspoon of chopped hot pepper 2 cup of pumpkin, cooked and crushed 1 tablespoon of melted butter or

-margarine Directions: Sift together theflour, baking powder and the salt. Beat the eggs until its fluffy. 1/4 teaspoon of seasoned salt 1 teaspoon worcestershire sauce METHOD: In a medium size bowl, combine sour cream, together with the mayonnaise, cream cheese, worcestershire, sauce, salt, garlic, lemon juice and the hot pepper. Stir the crab meat. Refrigerate for a few hours before serving to blend the flavors. Serve with potatoe chips or corn chips for dipping.

Next add the beaten eggs, hot pepper, melted margarine then the milk to dry ingredients and beat with a fork till its nice smooth. Stir in crushed pumpkin,(batter should be of a dropping consistency) add more milk if desired. Drop by spoonfuls into preheated deep fat at 375 degrees F. Fry 4 to 5 min. or until evenly browned. Serve it hot with or without a dip. VARIATIONS: CORN FRITTERS: Omit the milk and the pumpkin then add 1 1/2 cup of cream style corn.

CARIBBEAN CHICKEN QUESADILLAS

PLANTAIN FRITTERS: Add 2 cups 1/2 ripe plantain, cut in small pieces in place of pumpkin. CORN FRITTERS

INGREDIENTS:

Ingredients:

8 (8-inch) flour tortillas -McCormick? Paprika (optional) 1/2 teaspoon McCormick? Thyme Leaves 1/2 teaspoon McCormick? Ground Allspice 1 teaspoon McCormick? Crushed Red Pepper 2 cups of chopped, cooked chicken or turkey 2 green onions, thinly sliced (about 1/4 cup) 2 cups peeled and chopped fresh peaches or mango 1 1/2 cups shredded Monterey Jack and Mexican -style cheese

2 eggs 1 1/2 cup of flour 3/4 teaspoon of salt 2 teaspoons of baking powder 1 1/2 cup of cream style corn. 1/4 teaspoon of chopped hot pepper 1 tablespoon of melted butter or -margarine

DIRECTIONS:

Sift flour together with baking powder and salt. Beat eggs until its fluffy.

Combine the chicken with all of the ingredients except tortillas. Brush 1 side of each tortilla with vegetable oil.

Directions:

Add the beaten eggs, hot pepper, melted margarine along with the milk to the dry

Sprinkle with the paprika, if desired. On the non-oiled side, top half of each tortilla with the chicken mixture and Fold in half. Cook in a large skillet or griddle over medium low heat for at least 3 - 4 minutes per side or until the cheese is melted and the tortilla is lightly browned. Cut into 3 inch wedges. Serve with salsa then with some sour cream, if desired. PREPARATION TIPS: The chicken mixture can be prepared for 1 to 2 hours ahead of time. Refrigerate until needed.

ingredients. Use a fork and beat until its nice and smooth texture. Stir in the crushed pumpkin, (The batter should be of a dropping consistency) add more milk if desired. Drop by spoonfuls into preheated deep fat at 375 F. Fry for 4 to 5 minutes or until evenly browned. Serve hot or warm with or without a dip.

Finally, arrange the quesadillas onto a baking sheet to slide easily on the heated skillet or a griddle. VANILLA FUDGE

Recipes on this page: GUAVA CHEESE

INGREDIENTS:

Ingredients:

1 tablespoon of butter 1 can of condensed milk 1 pound of granulated sugar 1 teaspoon of vanilla essence

-butter for greasing dish 1 pound of granulated sugar 1 pound of guava pulp ( no seeds ) 1 stick of cinnamon spice, 1 inch long

METHOD:

Directions:

First dissolve the sugar in 1/4 cup of water over low fire. Add milk and butter and bring it gently to a boil.

First be sure the guavas are not damaged they must be firm, peel the quavas and pick out all of the the seeds. Use a fine sieve to pass the guava flesh through, again remember to remove all the seeds

Next boil steadily, stirring constantly till the mixture becomes thick and creamy. Remove pan from the heat and add essence and beat a few times. Finally, pour fudge into a greased pan about 6" x 8", leave to cool. When nearly set mark in squares using a sharp knife, divide it up when its cold.

Now place the guava pulp, spice with sugar in a heavy duty skillet, use pot with a heavy bottom and cook on high until mixture starts to "jump" stirring once in a while. Reduce the heat then cook the mixture, stirring constantly, with an up and over motion till the mixture is thick and separates very easily from bottom and the sides of the pot leaving the pot clean. Note: To test put a drop of mixture on a saucer. It should form a ball that can be rolled around. In a greased fireproof glass dish pour in guava

cheese and let it cool. Cut the guava cheese in small size squares, when its cooled off. Test by putting a drop of mixture onto a saucer. It should form a ball that can be rolled around.

MANGO CHEESE

Pour the Guava cheese into a greased fireproof glass dish and let it cool. When cool, cut into small squares. VINEGAR CANDY (TAFFY)

Ingredients:

Ingedients:

3/4 cup sugar to each cup of pulp 1/2 teaspoon lime juice to each cup of pulp -full mangoes, not over ripe, suggest Rose mango

1/2 cup of vinegar 2 cup of granulated sugar 2 tablespoons of margarine

Directions:

Directions:

Wash, dry and peel mangoes, rub through a sieve. To each cup of mango pulp add 3/4 cup sugar and 1/2 teaspoon lime juice.

In a heavy saucepan melt the butter or margarine with the sugar and vinegar. Stir until the sugar dissolves. Wipe down sides of pan with wet cloth wrapped around fork.

Boil mixture in a thick pan stirring continually until the mixture leaves the sides of the pan. Test a little in the cold water. It should form a ball. Clean then dry a shallow pan. Grease it or brush it with rum. Pour Cheese in it, should be about 1 inch thick. Put it to cool. When cheese is cool cut it into cubes and then toss in the granulated sugar. The cheese maybe molded in a variety of shapes if liked. CHEESE STRAWS

Boil until the mixture is brittle when tested in the cold water. Allow to cool then pour right in a greased pan. When its cool enough to handle take up then pull and fold until light in colour. When it is stiff stretch out long and twist, cut into pieces with scissors. Butter hands lightly when pulling candy. Old time candy makers used to loop it over a nail letting it hang then looping again until it was a light coloured and stiff. Recipes on this page: CORNED BEEF BALLS

Ingredients:

Ingredients:

-water 1 ounce of flour 1 ounce of butter -a little egg yolk 1 ounce of grated cheese -pepper and salt to taste

1 egg 1 small onion chopped -salt and pepper to taste 1 cup of cooked corned beef 1 tablespoon of chopped celery 1/2 cup of cooked potato (boiled)

Directions:

Directions:

Rub the butter into flour. Add the

First beat together egg and mix all

cheese with the seasoning and Bind to a stiff paste with the yolk and water. Next roll out thinly then cut into straws and rings. Bake in a heated oven for at least 5 to 7 minutes. Finally, place the straws through rings serve it hot or warm. Enjoy CURRIED COCONUT CHIPS Ingredients: 1 teaspoon of sugar 1 1/2 teaspoons of salt 1/4 teaspoon of cayenne 2 teaspoons curry powder -and containing liquid 1/4 teaspoon of freshly -ground black pepper 1 coconut without any -cracks and containing -liquid Directions: Preheat the oven to 400 degrees F. and pierce the softest eye of coconut with an ice pick or skewer and drain liquid. Bake coconut in oven 15 minutes and on a work surface break open with hammer. With point of a small knife carefully pry the flesh out of shell and cut in large pieces. With a vegetable peeler shave coconut along cut edges into thin strips. Reduce the oven temperature to 350 F. In a large bowl and stir together the remaining ingredients and add coconut strips. Toss mixture well and spread into one layer in 2 large shallow baking pans.

the other ingredients into a paste. Now form the small balls and dip in the beaten egg, deep fry then drain it onto the paper towel. Finally, serve the corned beef balls with the dip or just eat it plain. SPICY OKRA Note: If habanero chiles are too spicy for you, use serrano or jalapeño chile instead. Also rinsing okra gives it a cleaner taste and texture. Ingredients: 1/2 teaspoon of salt 1/4 teaspoon of black pepper 1 tablespoon of vegetable oil 1 (14 oz.) can of diced tomatoes 1 medium onion, coarsely chopped 2 (10 oz.) packages of frozen cut okra 1 fresh habanero chile, pierced 3 times -with a fork Directions: First rinse off the okra in a colander under hot running water. Heat the oil in a 10 inch heavy skillet. over moderately high heat until it's hot but not smoking then saute onion, stirring until its golden, for about 3 minutes. Add tomatoes along with the juice and chile bring to a boil stirring, until the tomatoes are softened and the liquid is reduced by a 1/2 for 5 to 10 minutes. Add the okra and cook, gently stirring until okra is tender, for at least 5 minutes. Stir in the salt & pepper then discard the chile. Makes 4 servings.

Bake the chips in the upper and lower third of oven, switching the position

of the pans halfway through baking. For at least 15 to 20 minutes stir the chips occasionally until its crisp and beginning to turn golden. Chips keep in an airtight container at room temperature 4 days. Makes about 3 cups. Recipes on this page: Crab Backs Cornmeal Coo Coo 4 pints of water 12 fresh okra pods 4 tablespoons of butter 1 pound of yellow cornmeal 1 teaspoon of salt (optional) 1/4 teaspoon of ground black pepper Rinse the okra in cold water, cut off the stems and slice in round shapes. Combine the okra and the water in a large saucepan and bring it to a full boil, stir in the butter with the salt and pepper. Next remove okra from the heat, stir in cornmeal until all the lumps is dissolved and the mixture is nice and smooth. Now return back to the heat, using a wooden spoon stir till mixture is well blended, slightly stiff and comes away from the sides of the pan. Use a spoon to fill in the lightly buttered bowl, let it sit for at least 30 minutes until it sets. Cover the top of the bowl with a platter, invert to transfer Coo Coo to the serving platter.

1 large onion 1 cup breadcrumbs 4 tablespoons of butter 500 g fresh crabmeat or -3 (170 g) cans crabmeat 1 pinch of salt to taste 2 teaspoons of chopped chives 1/2 red capsicum, chopped fine 1/2 green capsicum, chopped fine 1 tablespoon of Worcestershire sauce 8 crab shells, cleaned,boiled and dried 1/4 teaspoon fresh chili peppers, chopped -very fine In a large size skillet add the butter then saute the onion, capsicums, chives crabmeat, worcester sauce, chilli pepper and the salt to taste. Over the low heat in a pan, use wooden spoon then toss bread crumbs, combining all of the ingredients in the pan very well. Finally, divide mixture on top of eight empty crab backs. Dot each 1 of the crab backs with the butter.

Roasted Breadfruit

Place the crabs under the heated grill until they're golden brown color. Serve right away. Enjoy! Rice and Peas

Ingredients:

Ingredients:

1 breadfruit for roasting

1 teaspoon of thyme 2 scallions, chopped 2 Clove of garlic, crushed 2 cups of long-grain white rice 1/2 cup of unsweetened coconut milk salt, black, and hot pepper to taste 1 1/2 cups of dried red kidney beans

Directions: Roast the breadfruit whole over charcoal (the best method) or directly over a gas

-soaked overnight burner.

METHOD:

Turn the fruit as it begins to charcoal. Roasting takes about an hour. When steam starts to escape from the stem end, the breadfruit is done.

First boil the beans, garlic and the salt till the beans are tender. Save 3 cups of the liquid.

Remove the breadfruit from the fire, then cut a circle at stem end. Scoop out heart and discard it. Scoop out the meat or cut off the charred outer skin and cut the meat in slices and serve it hot.

Place the beans and the three cups liquid to the pot with the remaining ingredients. When the beans comes to a boil, add rice. Let it boil for at least 20 minutes then simmer when all the water has dried. Stir it with a wooden spoon. Cooking Time: 2 hours Makes 6 Servings

Caribbean Side Dish Recipes Batter-Fried Plantains

Page 1 - Page 2 Recipes on this page: Callaloo

Ingredients:

Ingredients:

1 egg -a pinch of salt -corn oil for frying 2 to 3 tablespoons of milk 1 tablespoon of brown sugar 6 tablespoons of all purpose flour 1 large or 2 medium ripe plantains -(with almost black skin), peeled and -cut diagonally into 1/2 inch thick slices

5 cups of water 2 cloves of garlic -scotch bonnet to taste -salt & pepper to taste 8 ounces of coconut milk 8 ounces of chopped okra 3 cloves of garlic, minced 1 large onion, finely chopped 1 bunch of fresh spinach, chopped 2 ounces of spiced lamb or goat, -chopped

Directions: First mix the milk, egg, sugar,flour along with the salt till its nice and smooth. In a large size skillet heat the oil over the medium heat.

Directions:

Dip each of the plantain slice into batter and drop it right in the oil. Fry it until browned for about 2 minutes on each side.

Now simmer until the spiced lamb or goat is nice and tender and add the okra.

Drain plantains right on the kitchen paper towel and serve the plantains hot, warm or at room temperature.

Next simmer for about 5 minutes and season with the salt & pepper along with the scotch bonnet pepper.

In a large size stewing pot add the ingredients except for okra spices.

Cooking Time: 35 minutes

Yield: 6 Servings Caribbean-Spiced Pork Side Ribs

Bean Bundles Note: bean bundles add a special look to an elegant dinner as a side dish.

"Pork side ribs with a tangy and spicy crust." Ingredients:

Ingredients: 1/2 pound of bacon 2 cans of vertical -packed green beans Sauce: 1/2 of teaspoon salt 1 teaspoon of paprika 3 tablespoons of butter 1 teaspoon of onion juice 3 tablespoons tarragon vinegar 1 tablespoon fresh parsley, -chopped Method: Bean Bundles: First drain the beans and divide it into bundles of 5 beans each. cut 1 slice of the bacon in 1/2. Now wrap the bacon around the beans secure them with a toothpick. Broil on a rack until the bacon is cooked. Sauce: combine the butter, vinegar, paprika, salt parsley along with onion juice. Finally simmer till its hot. Pour it over the cooked bean bundles, serve them. Yield: 8 servings

Contents [hide]

1 teaspoon of salt 1 teaspoon of paprika 1 cup of orange juice 2 limes, zested and juiced 1 teaspoon of dried oregano 2 teaspoons of black pepper 2 tablespoons of brown sugar 1/4 teaspoon of ground clove 1/4 teaspoon of cayenne pepper 1/2 teaspoon of ground cinnamon 1 rack pork spareribs, cut in half 2 teaspoons fresh ginger root, grated Directions: First preheat the oven to 350 degrees F. (175 degrees C). Mix together the brown sugar, ginger, cayenne, clove, cinnamon, paprika, oregano, pepper, salt, and lime zest; set aside. Next squeeze the limes and add the juice to the orange juice. rub ribs well with the spice mixture. Place into a glass baking dish, and pour in the juice. 3. Cover the dish, then bake in preheated oven for 90 minutes. Now uncover and continue on cooking until it's nicely colored, for 20 minutes more. Brush the ribs with the pan juices a few times while they are cooking. Make 6 Servings Preparation Time: 20 Minutes Cooking Time: 1 Hour and 30 Minutes READY In about 1 Hour 50 Minutes

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1 Latin American Cuisine: A Mix of the World o 1.1 Native American Influence o 1.2 African Influence o 1.3 European Influence o 1.4 Asian Influence 2 Variety by Region o 2.1 Caribbean cuisine o 2.2 North America o 2.3 South America 3 Variety by Country o 3.1 Cuisine of Argentina o 3.2 Cuisine of Brazil o 3.3 Cuisine of Chile o 3.4 Cuisine of Colombia o 3.5 Cuisine of Costa Rica o 3.6 Cuisine of Cuba o 3.7 Cuisine of Guatemala o 3.8 Cuisine of Honduras o 3.9 Cuisine of Haiti o 3.10 Cuisine of Mexico o 3.11 Cuisine of Nicaragua o 3.12 Cuisine of the Dominican Republic o 3.13 Cuisine of Panama o 3.14 Cuisine of Peru o 3.15 Cuisine of Uruguay o 3.16 Cuisine of Venezuela 4 References

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5 See also

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[edit] Latin American Cuisine: A Mix of the World Latin American cuisine has basically received influence from all over the world. Most of the influence came due to colonization, but immigration waves (Some resulting from wars, such as WWII) also have had a hand at this.

[edit] Native American Influence More information at: Native American cuisine Information about Native American cuisine comes from a great variety of sources. Modern day native peoples retain a rich body of traditional foods, some of which have become iconic of present-day Native American social gatherings (for example, frybread). Foods like cornbread are known to have been adopted into the cuisine of the United

States from Native American groups. In other cases, documents from the early periods of contact with European, African, and Asian peoples allow the recovery of food practices which passed out of popularity in the historic period (for example, Black Drink). Archaeological techniques, particularly in the subdisciplines of zooarchaeology and paleoethnobotany, have allowed for the understanding of other culinary practices or preferred foods which did not survive into the written historic record.

[edit] African Influence More information at: Cuisine of Africa Though often forgotten, there were African slaves present in Latin America. They brought along many of their traditions and techniques. They were often given less desired cuts of meat, including shoulder and intestines. Menudo, for example, was derived out the Spaniards giving the slaves cows' intestines. Slaves developed a way to clean the offal and season it to taste. Slaves in the southern United States also did the same thing to the pig's intestines given to them. In South America, the slaves tended to receive the scraps of food the landlords did not eat, and by mixing what they got they usually ended coming up with new plates that nowadays have been adopted into the cuisine of their respective nation (Such being the case with the Peruvian tacu-tacu).

[edit] European Influence More information at: European cuisine The Europeans brought forth their own styles of food, but quickly adapted several of the many fruits and vegetables of the Americas into their own cuisines. Europe itself had been influenced by other cultures, such as with the Moors in Spain, and thus their food was already a mix of their world. Yet, the "New World" that the Americas were provided for a nice exchange of culinary knowledge between the civilizations across the globe. Even though the European influence for Latin American cuisine mainly comes from Spain, other cuisines like those of France, Italy, Portugal, Germany, and England also made a small but nevertheless unique impact on Latin American cuisine.

[edit] Asian Influence More information at: Asian cuisine A wave of immigrants from Asia, such as China, also drastically changed the cuisine of Latin America. The Chinese brought with them their own spices and food-styles, something that the people of Latin America accepted into their tables. Not only that, but several Asian restaurants also adapted a whole lot of Latin American food-styles into their own. This case can clearly be seen in the Peruvian chifa.

[edit] Variety by Region

[edit] Caribbean cuisine More information at: Caribbean cuisine Caribbean cuisine is a fusion of African, Amerindian, French, Indian, and Spanish cuisine. These traditions were brought from the many homelands of this region's population. In addition, the population has created from this vast wealth of tradition many styles that are unique to the region. Seafood is one of the most common cuisine types in the islands, though this is certainly due in part to their location. Each island will likely have its own specialty. Some prepare lobster, while others prefer certain types of fish. For example, the island of Barbados is known for its "flying fish." Another Caribbean mainstay is rice, but you'll find the rice on each island may be a little different. Some season their rice, or add peas and other touches - like coconut. Sometimes the rice is yellow, but other times it is part of a dish. Though it comes in many forms, it is a common side dish throughout the region.

[edit] North America More information at: North American cuisine North American cuisine is a term used for foods native to or popular in countries of North America, as with Canadian cuisine, Cuisine of the United States, and Cuisine of Mexico. It has influences from many international cuisines, including Native American cuisine and European cuisine. The cuisines of nearby Central America and the Caribbean region — sometimes grouped with the North American continent — may be considered part of North American cuisine in the technical sense that they are not assigned to their own continents.

[edit] South America More information at: South American cuisine The richest products of South America come from the middle of the continent, the Amazonia. In countries like Peru there is a strong influence of the Inca and their cuisine. Potatoes are frequently grown as a result of this, and also plants such as quinoa. Lima itself was declared the "Gastronomic Capital of the Americas" in 2006. On the Southern tip of South America lies the Pacific Ocean, which provides a large array of seafood. Many plains also are on this continent, which are rich for growing food in abundance. In the Patagonia south of Chile and Argentina, many people produce lamb and venison. King crab is typically caught at the southern end of the continent. Antarctic krill has just recently been discovered and is now considered a fine dish. Tuna and

tropical fish are caught all around the continent, but Easter Island is one place where they are found in abundance. Lobster is also caught in great quantities from Juan Fernández.

[edit] Variety by Country [edit] Cuisine of Argentina

Asado of Argentina (barbecue) Main article: Cuisine of Argentina The cuisine of Argentina is strongly influenced by Italian and Spanish cuisines and cooking techniques. Indigenous gastronomies derived from groups such as the Quechua, Mapuche, and Guarani have also played a role. Another determining factor in Argentine cuisine is that Argentina is one of the world's major food producers. It is a major producer of meat (especially beef), wheat, corn, milk, beans, and since the 1970s, soybeans. Given the country's vast production of beef, red meat is an especially common part of the Argentine diet. Due to the very large number of Argentines of Italian ancestry, pizza and especially pasta are also very popular, but there are food traditions from other European nations as well, including the English afternoon tea.

[edit] Cuisine of Brazil

Moqueca of Brazil. Main article: Cuisine of Brazil The cuisine of Brazil, like Brazil itself, varies greatly by region. Brazilian cuisine can be divided into several distinct locations. From the north of Brazil through the Amazonian jungle, and directly down the Brazilian coastline.

This diversity reflects the country's mix of native Amerindians, Portuguese, Africans, Italians, Spaniards, Germans, Syrians, Lebanese and Japanese among others. This has created a national cooking style marked by the preservation of regional differences.

[edit] Cuisine of Chile

Caldillo de Congrio of Chile Main article: Cuisine of Chile Chilean cuisine stems from the combination of traditional indigenous cuisines prepared by the populations living in the region such as the Mapuche of Chile and the arrival of the Spanish in the 16th century . Further European immigration also brought with them various styles and traditions in cooking heavily influencing the cuisine of Chile such as the Italian, German and English with afternoon tea. These mixtures have created a fusion. Seafood is widely used and an array of produce which historically has grown throughout the region have been implemented into Chilean gastronomy. Many recipes are accompanied and enhanced by Chilean wine such as curanto.

[edit] Cuisine of Colombia

Asado bogotano Main article: Colombian cuisine The cuisine of Colombia consists of a large variety of dishes that take into account the difference in regional climates. For example, in the city of Medellín the typical dish is the bandeja paisa. Most people in Medellin don't eat it but people in other cities and countries eat it often. It includes beans, rice, ground meat or carne asada, chorizo, fried egg, arepa and chicharrón. It is usually accompanied by avocado, tomato and sauces. Inland, the plates resemble the mix of cultures, inherited mainly from Amerindian and European cuisine, and the produce of the land mainly agriculture, cattle, river fishing and

other animals' raising. Such is the case of the sancocho soup in Valledupar, the arepas (a corn based bread like patty). Local species of animals like the guaratinaja, part of the wayuu Amerindian culture.

[edit] Cuisine of Costa Rica Main article: Cuisine of Costa Rica Costa Rican cuisine is known to have reliance on fresh fruits and vegetables. The main staple, known as Gallo Pinto, consists of rice and black beans, which in many households is eaten at all three meals during the day. Other Costa Rican food staples include corn tortillas, white cheese and picadillos. Tortillas are used to accompany most meals. Costa Ricans will often fill their tortillas with whatever they are eating and eat it in the form of a gallo (direct translation: rooster, however, it resembles a soft Mexican taco). White cheese is non-processed cheese that is made by adding salt to milk in production. Picadillos are meat and vegetable combinations where one or more vegetables are diced, mixed with beef and garnished with spices. Common vegetables used in picadillos are potatoes, green beans, squash, ayote, chayote and arracache. Often, picadillos are eaten in the form of gallos.

[edit] Cuisine of Cuba

Authentic Cuban dish of ropa vieja. Main article: Cuban cuisine Cuban cuisine is a distinctive fusion of Spanish, African and Caribbean cuisines. Cuban recipes share their basic spice pallet and preparation techniques with Spanish and African cooking, with some Caribbean influence in the use of local foods such as tropical fruits, fish, etc. A small, but noteworthy, Chinese influence can also be accounted for, mainly in the Havana area. Cuban cuisine has almost nothing in common with Mexican cuisine, which is a surprise for many visitors from the United States or Europe. It also differs from other Latin American cuisines and food traditions of the United States.

[edit] Cuisine of Guatemala

Fiambre, a traditional dish eaten on November 1st and 2nd. It consists of over 50 ingredients. Main article: Cuisine of Guatemala The cuisine of Guatemala reflects the multicultural nature of Guatemala, in that it involves food that differs in taste depending on the region. Guatemala has 22 departments (or divisions), each of which has very different typical foodstuffs. Guatemalan cuisine is widely known for its candy originating from Antigua Guatemala - it is very popular when tourists visit the country for the first time, and is a great choice in the search for new and interesting flavors. There are also foods that it is traditional to eat on certain days of the week - for example, by tradition it is known that on Thursday, the typical food is "paches" which is like a tamale made with a base of potato, and on Saturday it is traditional to eat tamales.

[edit] Cuisine of Honduras

Fried Yojoa Fish from Honduras Main article: Honduran cuisine Honduran Cuisine combines the food of the indigenous Maya-Lenca population with Spanish food. Its most notable feature is that is uses more coconut than any other Central American cuisine in both sweet and savory dishes. Regional specialties include fried fish, carne asada, and baleadas. In addition to the baleadas, also are popular: The meat roasted with chismol carne asada, chicken with rice and corn, fried fish (Yojoa style) with pickled onions and jalapeños. In the coastal areas and in the Bay Islands, seafood and some meats are prepared in many ways, some of which include coconut milk.

Among the soups the Hondurans enjoy are: Conch soup, Bean soup, Mondongo Soup, or soup of intestine, Seafood soups, Beef Soups, all of which are mixed with plaintains, yucca, cabbage among other things, and complemented with corn tortillas. Other typical dishes are the montucas or corn tamale, stuffed tortillas, tamales wrapped up with banana leaves, among other types of food. It is also part of the Honduran typical dishes an abundant selection of tropical fruits such as: Papaya, pineapple, plums, zapotes, passion fruits, and bananas which are prepared in many ways while they are still green. All of which makes of the Honduran cuisine something really different, delicious and especial. Soft drinks or beer are often drunk with dinner or lunch.

[edit] Cuisine of Haiti Main article: Haitian cuisine Haitian cuisine is a mixture of various cuisines, predominately of a similar nature with fellow Latin American countries. It employs similar techniques with the rest of the Caribbean with influences from French, Spanish, and African cuisines, and a few derivatives from native Taino cooking. Though similar to other cuisine in the region, it carries a uniqueness native only to the country and an appeal to many visitors in the island. Haitian cuisine uses vegetables and meats extensively and peppers and similar herbs are often used for strengthening flavor.

[edit] Cuisine of Mexico

Enchilada with mole sauce Main article: Mexican cuisine Mexican cuisine is known for its intense and varied flavors, colorful decoration, and variety of spices. Mexican culture and food is one of the richest in the world, both with respect to diverse and appealing tastes and textures; and in terms of proteins, vitamins, and minerals. Most of today's Mexican food is based on pre-Hispanic traditions, including the Aztecs and Maya, combined with culinary trends introduced by Spanish colonists.

Mexican food varies by region, because of local climate and geography and ethnic differences among the indigenous inhabitants and because these different populations were influenced by the Spaniards in varying degrees. A distinction must be made between truly authentic Mexican food, and "Tex Mex" (Texan-Mexican) cuisines. Mexican cuisine combines with the cuisine of the southwest United States (which itself has a number of Mexican influences) to form Cal-Mex and Tex-Mex cuisine. Another style of cuisine that is commonly mistaken for Mexican food is New Mexican cuisine, which is, of course, found in New Mexico, USA.

[edit] Cuisine of Nicaragua

A dish containing gallopinto, tajadas, fried cheese and cabbage. Main article: Cuisine of Nicaragua The Cuisine of Nicaragua is as diverse as its inhabitants. It is a fusion of Spanish, Caribbean and pre-Columbian dishes of the Indigenous peoples. When the Spaniards first arrived in Nicaragua they found that the indigenous people present had incorporated foods available in the area into their cuisine.[1] Despite the blending and incorporation of pre-Columbian and Spanish influenced cuisine, traditional cuisine changes from the Pacific to the Caribbean coast. While the Pacific coast's main staple revolves around fruits and corn, the Caribbean coast makes use of seafood and the coconut. As in many other Latin American countries, corn is a main staple. Corn is used in many of the widely consumed dishes, such as nacatamal, and indio viejo. Corn is also an ingredient for drinks such as pinolillo and chicha as well as in sweets and desserts. Nicaraguans do not limit their cuisine to corn, local grown vegetables and fruits have been in use since before the arrival of the Spaniards and their influence on Nicaraguan cuisine. Many of Nicaragua's dishes include fruits and vegetables such as jocote, grosella, mimbro, mango, papaya, tamarind, pipian, banana, avocado, yuca, and herbs such as culantro, oregano and achiote.[1] Gallopinto is Nicaragua's national dish, it consists of red beans and rice. The dish has several variations including the addition of coconut oil and/or grated coconut which is primarily prepared on Nicaragua's Caribbean coast. It is thought to have originated in Nicaragua, however there is some controversy about the origins of this dish.

[edit] Cuisine of the Dominican Republic Main article: Cuisine of the Dominican Republic The cuisine of the Dominican Republic is primarily a mixture of Spanish, and African cuisine, as well as some Taino Indian influence. The country that is now the Dominican Republic was formerly a Spanish colony. Many Spanish traits are still present, food is included. Traditional dishes in the Dominican Republic remain essentially Spanish, but ingredients and flavors have changed to reflect the ingredients available in the average Dominican household. Dominican cuisine differs in some respects from other parts of the West Indies and spicing of dishes is much more on the mild side. What Dominicans tend to eat depends highly on where they live, near the sea or in the mountains.

[edit] Cuisine of Panama Main article: Cuisine of Panama Panamanian cuisine has its own unique and rich cuisine. As a land bridge between two continents, Panama is blessed by nature with an unusual variety of tropical fruits, vegetables and herbs that are used in native cooking. Also, as a crossroads of the world, Panama’s cuisine is influenced by its diverse population of Hispanic, native Indian, European, African, Colombian, Jamaican, and even Chinese migrations.

[edit] Cuisine of Peru

Ceviche, a Peruvian plate that has grown rapidly in popularity.

Peruvian Pisco sour. Main article: Peruvian cuisine

Peruvian cuisine is considered one of the most diverse in the world and is on par with French, Chinese and Indian cuisine. In January 2004, The Economist said that "Peru can lay claim to one of the world's dozen or so great cuisines" [1], while at the Fourth International Summit of Gastronomy Madrid Fusión 2006, regarded as the world's most important gastronomic forum, held in Spain between January 17th and 19th, Lima was declared the "Gastronomic Capital of the Americas" [2]. Thanks to its pre-Inca and Inca heritage and to Spanish, Basque, African, SinoCantonese, Japanese and finally Italian, French and Britain immigration (mainly throughout the 19th century), Peruvian cuisine combines the flavors of four continents. With the eclectic variety of traditional dishes, the Peruvian culinary arts are in constant evolution, and impossible to list in their entirety. Suffice it to mention that along the Peruvian coast alone there are more than two thousand different types of soups, and that there are more than 250 traditional desserts. There are many restaurants specializing in Peruvian cuisine in many different cities throughout the world. The great variety in Peruvian cuisine stems from three major influences: • • •

Peru's unique geography, 84 of the 104 possible life zones according to Holdridge Peru's openness and blending of distinct races and cultures The incorporation of ancient cuisine into modern Peruvian cuisine

[edit] Cuisine of Uruguay Main article: Uruguayan cuisine The cuisine of Uruguay is traditionally based on its European and Mediterranean roots, especially from Italy, Spain, France, Portugal and Germany. Many foods from those countries such as pasta, sausages, and desserts are common in the nation's diet. The Uruguayan barbecue, asado, is one of the most exquisit and famous in the world. A sweet paste, Dulce de Leche is the national obsession, used to fill cookies, cakes, pancakes, milhojas, and alfajores.

[edit] Cuisine of Venezuela

Arepa filled with cheese Main article: Cuisine of Venezuela

Due to its territory, its diversity of agricultural resources and the cultural multiplicity of the Venezuelan people, Venezuelan cuisine often varies greatly from one region to another but its cuisine, traditional as well as modern, has strong ties to its European ancestry (Italian, Spanish, Portuguese and French).

Argentine Meat Empanadas SUBMITTED BY: Liliana PHOTO BY: Allrecipes "My original version for the Argentinean recipe. Rich and delicious. Any meat can be used for this recipe, just be sure to cut it up into tiny pieces."

SERVINGS INGREDIENTS (Nutrition) 1/2 cup shortening 2 onions, chopped 1 pound lean ground beef 2 teaspoons Hungarian sweet paprika 3/4 teaspoon hot paprika 1/2 teaspoon crushed red pepper flakes 1 teaspoon ground cumin 1 tablespoon distilled white vinegar 1/4 cup raisins 1/2 cup pitted green olives, chopped 2 hard-cooked eggs, chopped

salt to taste 1 (17.5 ounce) package frozen puff pastry sheets, thawed

DIRECTIONS In a saute; pan melt the shortening and add the chopped onions. Cook the onions until just before they begin to turn golden. Remove from the heat and stir in the sweet paprika, hot paprika, crushed red pepper flakes and salt to taste. Spread the meat on a sieve and pour boiling water on it for partial cooking. Allow meat to cool. Place meat in a dish add salt to taste, cumin and vinegar. Mix and add the meat to the onion mixture. Mix well and place on a flat to dish to cool and harden. Cut puff pastry dough into 10 round shells. Place a spoonful of the meat mixture on each round; add some of the raisins, olives and hard boiled egg. Avoid reaching the edges of the pastry with the filling because its oiliness will prevent good sealing. Slightly wet the edge of the pastry, fold in two and stick edges together. The shape should resemble that of a halfmoon. You should have a 2/3 to 1/2 inch flat edge of pastry to work with. Seal by twisting edge, step by step, between thumb and index finger, making sure to add pressure before releasing the pinch and moving on to the next curl. Other sealing procedures like pinching without curling or using a fork to seal will not prevent juice leaks during baking, and empanadas must be juicy. Preheat oven to 350 degrees F (180 degrees C). Place empanadas on a parchment paper lined baking sheet. Be sure to prick each empanada with a fork near the curl to allow steam to escape during baking. Glaze with egg for shine and bake until golden, about 20 to 30 minutes.

Fabulous Fajitas SUBMITTED BY: NAKANO® "Minced jalapenos in the beef marinade add a little fire to these quick, spicy fajitas."

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SERVINGS (Help)

Servings US

METRIC

INGREDIENTS (Nutrition) 1 pound well trimmed boneless beef top sirloin steak, 3/4 inch thick 1/4 cup NAKANO® Seasoned Rice Vinegar - Original or Red Pepper 2 jalapenos, seeded and minced 1 tablespoon vegetable oil 1 cup red bell pepper, cut into thin strips 1 cup yellow bell pepper, cut into thin strips 1 cup green bell pepper, cut into thin strips 1 small onion, cut into thin wedges 2 cloves garlic, minced 2 teaspoons Mexican or fajita seasoning 8 (8 inch) flour tortillas, warmed Optional toppings: salsa, guacamole, sour cream, chopped cilantro Add to Recipe Box Add to Shopping List Add a Personal Note

DIRECTIONS

Cut steak across the grain into thin slices; cut long slices in half. Place in resealable plastic bag. Add rice vinegar and jalapeno. Close bag securely, turning to coat. Refrigerate at least 2 hours or overnight. Heat oil in a large skillet over high heat. Drain steak and discard marinade. Cook steak until barely pink in center, about 4 minutes. Transfer to a plate; set aside. Add bell peppers, onion and garlic to skillet; cook over high heat until vegetables are almost tender, 3 to 4 minutes. Sprinkle with fajita seasoning. Return steak to skillet. Cook 1 minute or until heated through. Spoon steak mixture into warm tortillas. Serve with toppings, as desired.

FOOTNOTES Variation Substitute 1 pound boneless skinless chicken thighs or breasts, pork tenderloin, or portabello mushrooms for the beef; cut into thin strips.

Beefy Fajitas with a Twist SUBMITTED BY: Campbell's Kitchen "Steak strips are sauteed with bell pepper and onion to roll up in tortillas with a saucy gravy."

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COOK TIME 20 Min READY IN 20 Min Original recipe yield 8 fajitas SERVINGS (Help)

Servings US METRIC INGREDIENTS 1 tablespoon vegetable oil 1 pound boneless beef top round steak, cut into strips 1 medium green pepper, cut into 2-inch strips 1 medium onion, sliced 1 (10.25 ounce) can Campbell's® Beef Gravy 8 (8 inch) flour tortilla, warmed Shredded Cheddar cheese Pace® Chunky Salsa Add to Recipe Box Add to Shopping List Add a Personal Note

DIRECTIONS

Heat oil in skillet. Add beef and cook until browned and juices evaporate, stirring often. Add pepper and onion and cook until tender-crisp. Add gravy and heat through. Spoon beef mixture into tortillas. Top with cheese and salsa and wrap. Makes 8 fajitas.

FOOTNOTES

TIP Serve with Mexican-style rice or refried beans. For dessert serve vanilla pudding.

Grilled Shrimp Fajitas SUBMITTED BY: Amy Hammons "This entree assembles quickly and has very little preparation or cleanup, explains Amy Hammons of Martinez, Georgia. Its so deliciousand impressive enough to serve for guests. My family always shows up for this meal!"

RECIPE RATING: Read Reviews (1) Review/Rate This Recipe

PREP TIME COOK TIME READY IN SERVINGS

20 Min 5 Min 25 Min

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Servings US METRIC INGREDIENTS 1/2 pound sliced bacon 1/2 pound uncooked medium shrimp, peeled and deveined 1 medium green pepper, cut into 1-inch pieces 1 medium sweet red pepper, cut into 1-inch pieces 1 medium onion, cut in 1-inch pieces 1/2 cup barbecue sauce 6 (8 inch) flour tortillas, warmed 1 cup shredded lettuce 1 medium tomato, diced 1/2 cup shredded Cheddar cheese Add to Recipe Box Add to Shopping List Add a Personal Note

DIRECTIONS

In a large skillet, cook bacon over medium heat until cooked but not crisp. Drain on paper towels. Wrap a strip of bacon around each shrimp; secure ends with toothpicks. On six metal or soaked wooden skewers, alternately thread shrimp, peppers and onion. Grill, covered, over medium heat or broil 4 in. from the heat for 2-3 minutes on each side or until shrimp turn pink and vegetables are tender, basting frequently with barbecue sauce. Remove shrimp and vegetables from skewers; discard toothpicks. Place on one side of each tortilla. Top with lettuce, tomato and cheese; fold over.

Venison Fajitas

SUBMITTED BY: kellyb "I tried this one evening and now my family asks for it all the time."

RECIPE RATING:

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PREP TIME COOK TIME READY IN SERVINGS

30 Min 15 Min 45 Min

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Servings US METRIC INGREDIENTS (Nutrition) Fajita Seasoning: 2 teaspoons seasoned salt 1/4 teaspoon garlic salt 1/2 teaspoon black pepper 1/2 teaspoon cayenne pepper 1 teaspoon dried oregano 1 1/2 pounds venison, cut into 2 inch strips 4 tablespoons vegetable oil 1 medium red bell pepper, cut into 2 inch strips 1 medium yellow bell pepper, cut into 2 inch strips 1 medium onion, cut into 1/2-inch wedges 12 fajita size flour tortillas, warmed Add to Recipe Box Add to Shopping List Add a Personal Note

DIRECTIONS

Combine seasoned salt, garlic salt, black pepper, cayenne pepper, and oregano to make the fajita seasoning. Sprinkle two teaspoons of the seasoning over the sliced venison. Mix well, cover, and refrigerate for 30 minutes. Heat 2 tablespoons of oil in a heavy frying pan. Cook bell peppers and onion until starting to soften, then remove. Pour in remaining oil, then cook venison until browned. Return pepper mixture to the pan, season with remaining fajita seasoning, and reheat. Served with the warmed tortillas.

Sombrero Fajitas

SUBMITTED BY: RHONDA35 "Beef Skirts are rubbed with fajita seasoning and garlic powder then cooked in a blend of bacon, bell peppers, onions and cilantro and topped with Monterrey Jack cheese. Very easy family pleaser. Serve with warm tortillas and homemade Spanish rice and beans-a-la-charra."

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PREP TIME COOK TIME READY IN SERVINGS

20 Min 25 Min 45 Min

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Servings US METRIC INGREDIENTS (Nutrition) 3 pounds beef skirt steak 3 teaspoons garlic powder 3 teaspoons fajita seasoning 8 slices bacon 1 onion, chopped 1 bell pepper, chopped 1/2 bunch cilantro, chopped 1 large tomato, chopped 10 ounces shredded Monterey Jack cheese Add to Recipe Box Add to Shopping List Add a Personal Note

DIRECTIONS

Rub steaks with garlic powder and fajita seasoning, and cut into 1 1/2-inch strips. Set aside. In a large skillet over medium heat, cook bacon until just crisp and brown. Stir chopped onion, bell pepper, and cilantro into the skillet with the bacon. Add steak strips, and cook, stirring frequently, about 7 minutes. Stir in tomatoes, heat through; remove from heat, and top with Monterey Jack cheese.

Tortillas from Scratch By:

Allrecipes Staff

No store-bought, plastic-wrapped tortilla can compare to a homemade one hot off the griddle or comal. Related Links • • •

The Global Pantry: Mexico Making Tamales Authentic Mexican Recipes

One of the definitive elements of Latin American cuisine is the tortilla, a simple, round flatbread made with treated corn flour or white flour.

Corn Flour Corn tortillas are made with a type of specially treated corn flour called masa harina. To make masa harina, whole corn kernels are boiled with an alkali until the hulls loosen and float to the top. The kernels are then drained, crushed, and dried. The resulting flour is mixed with water and kneaded into a pliable dough in order to make tortillas. You can find dry masa harina at many supermarkets. At specialty stores and Mexican grocers, you may even find fresh masa, which needs to be used right away.

Making Corn Tortillas Even though they're such a simple item, it takes years of practice before cooks can effortlessly make a perfect tortilla. (A tortilla press makes flattening the rounds much easier.) For corn tortillas, divide the dough into small balls--about the size of a walnut. Keep the dough wrapped in plastic while you work with one piece at a time. The best way to bake the tortillas is to use a cast iron griddle--the kind that stretches across two burners of your stove. Two cast iron skillets will work, as well. Heat one burner to medium-high and one to medium. There's no need to add oil to the pans: you aren't frying the tortillas, just heating them until the dough is cooked but they're still pliable, not crisp. •

If you have a tortilla press, flatten the dough and begin baking. If you're using your hands, the easiest way to flatten the masa balls is to use a gallon-sized plastic freezer bag to prevent the dough from sticking to the counter. • Flatten the dough in between the sheets of plastic into a round as thin as you can make it without tearing. Peel it from the plastic and transfer it to the hottest griddle. • To lay the tortillas in the pan, your knuckles will be close to the heat source, but don't panic: working from left to right, lay the lefthand edge of the tortilla onto the griddle, and gently sweep your hand away--don't jerk it. The edge of the tortilla will stick to the griddle, so as you move your hand, the tortilla will fall into place in the pan. • After about a minute on the hot griddle, flip the tortilla over into the cooler skillet. • Using tongs--or your fingers, if you're brave and heattolerant--gently touch the center of the tortilla until it starts to puff slightly. • The tortilla should be done, developing brown spots, after 30 seconds to a minute. • Wrap the hot tortillas in a clean kitchen towel while you shape and bake the rest of the dough. •

• •

Corn Tortillas

Granny's Corn Flour Tortillas

Making Flour Tortillas Flour tortillas are different from corn tortillas in that they contain wheat flour rather than corn flour, and include additional ingredients like shortening or lard and sometimes a pinch of baking powder. These pale cousins of the corn tortilla are usually made larger and thinner because the gluten in the wheat flour allows the dough to be stretched without falling apart, plus the fat in the dough keeps them from cracking and tearing. They can be flattened with a rolling pin. To bake them, follow the process outlined above for corn tortillas. Authentic Mexican Tortillas SUBMITTED BY: Jamie Mikall Martinez PHOTO BY: Cheri

"I learned how to make these growing up watching my mother Alma. We have never used an actual "recipe", but for your convenience I came up with one ..."

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Original recipe yield 1 dozen SERVINGS (Help)

Servings US METRIC INGREDIENTS (Nutrition) 3 cups all-purpose flour 2 teaspoons baking powder 2 teaspoons salt 3/4 cup shortening 3/4 cup hot water Add to Recipe Box Add to Shopping List Add a Personal Note

DIRECTIONS

Combine the flour, baking powder, and salt. Either by hand or with a pastry cutter, cut in the shortening till the mixture is crumbly. If the mixture looks more floury than crumbly, be sure to add just one or two more tablespoons of shortening till it is crumbly. Add about 3/4 cup hot water to the mixture, or just enough to make the ingredients look moist. With your hand or a large fork, knead the mixture making sure to rub the dough against the sides of the large mixing bowl to gather any clinging dough. If the dough still sticks to the side of the bowl, add a couple more tablespoons of flour until the dough forms a soft round shape. The dough is ready to roll out now, but it is best to let it rest. Cover it with a dish towel, and let it sit for about an hour or so. Take the dough, and pull it apart into 10 to 12 balls. Lightly flour your rolling area, and roll each ball with a rolling pin to about 1/8 inch thickness. Place each tortilla on a medium hot cast iron skillet. Cook for about 1 to 2 minutes on each side, or until the tortilla does not look doughy.

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Annie's Fruit Salsa and Cinnamon Chips SUBMITTED BY: Ann Page PHOTO BY: Allrecipes "Easy to make, tasty fruit salsa and cinnamon tortilla chips. Great as an appetizer or a snack. Great for anytime!"

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PREP TIME COOK TIME READY IN SERVINGS

15 Min 10 Min 45 Min

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Servings US METRIC INGREDIENTS (Nutrition) 2 2 8 1 2 1 3

kiwis, peeled and diced Golden Delicious apples - peeled, cored and diced ounces raspberries pound strawberries tablespoons white sugar tablespoon brown sugar tablespoons fruit preserves, any flavor

10 (10 inch) flour tortillas butter flavored cooking spray 2 cups cinnamon sugar Add to Recipe Box Add to Shopping List Add a Personal Note

DIRECTIONS

In a large bowl, thoroughly mix kiwis, Golden Delicious apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes. Preheat oven to 350 degrees F (175 degrees C). Coat one side of each flour tortilla with butter flavored cooking spray. Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired amount of cinnamon sugar. Spray again with cooking spray. Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture.

Southwestern Egg Rolls SUBMITTED BY: Jackie PHOTO BY: Allrecipes "These aren't traditional egg rolls! Small flour tortillas are stuffed with an exciting blend of Southwestern-style ingredients, then deep fried until golden brown."

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PREP TIME COOK TIME READY IN

20 Min 12 Min 4 Hrs 32 Min

SERVINGS (Help)

Servings US METRIC INGREDIENTS (Nutrition) 2 tablespoons vegetable oil 1 skinless, boneless chicken breast half 2 tablespoons minced green onion 2 tablespoons minced red bell pepper 1/3 cup frozen corn kernels 1/4 cup black beans, rinsed and drained 2 tablespoons frozen chopped spinach, thawed and drained 2 tablespoons diced jalapeno peppers 1/2 tablespoon minced fresh parsley 1/2 teaspoon ground cumin

1/2 teaspoon chili powder 1/3 teaspoon salt 1 pinch ground cayenne pepper 3/4 cup shredded Monterey Jack cheese 5 (6 inch) flour tortillas 1 quart oil for deep frying Add to Recipe Box Add to Shopping List Add a Personal Note

DIRECTIONS

Rub 1 tablespoon vegetable oil over chicken breast. In a medium saucepan over medium heat, cook chicken approximately 5 minutes per side, until meat is no longer pink and juices run clear. Remove from heat and set aside. Heat remaining 1 tablespoon vegetable oil in a medium saucepan over medium heat. Stir in green onion and red pepper. Cook and stir 5 minutes, until tender. Dice chicken and mix into the pan with onion and red pepper. Mix in corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt and cayenne pepper. Cook and stir 5 minutes, until well blended and tender. Remove from heat and stir in Monterey Jack cheese so that it melts. Wrap tortillas with a clean, lightly moist cloth. Microwave on high approximately 1 minute, or until hot and pliable. Spoon even amounts of the mixture into each tortilla. Fold ends of tortillas, then roll tightly around mixture. Secure with toothpicks. Arrange in a medium dish, cover with plastic, and place in the freezer. Freeze at least 4 hours. In a large, deep skillet, heat oil for deep frying to 375 degrees F (190 degrees C). Deep fry frozen, stuffed tortillas 10 minutes each, or until dark golden brown. Drain on paper towels before serving.

FOOTNOTES

Avocado, Tomato and Mango Salsa SUBMITTED BY: FHIVESHOT PHOTO BY: Ms. Ho "Looking for a refreshing salsa for a warm summer evening? This is our favorite. Serve with tortilla chips. This is also fantastic served on white fish. I often use a canned jalapeno instead of fresh."

RECIPE RATING: Read Reviews (234) Review/Rate This Recipe

PREP TIME READY IN SERVINGS

15 Min 45 Min

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Servings US METRIC INGREDIENTS (Nutrition) 1 mango - peeled, seeded and diced 1 avocado - peeled, pitted, and diced 4 medium tomatoes, diced 1 jalapeno pepper, seeded and minced 1/2 cup chopped fresh cilantro 3 cloves garlic, minced 1 teaspoon salt 2 tablespoons fresh lime juice 1/4 cup chopped red onion 3 tablespoons olive oil Add to Recipe Box

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DIRECTIONS

In a medium bowl, combine the mango, avocado, tomatoes, jalapeno, cilantro, and garlic. Stir in the salt, lime juice, red onion, and olive oil. To blend the flavors, refrigerate for about 30 minutes before serving.

FOOTNOTES

Wine Tip Try with a California Sauvignon Blanc. Learn how to neatly - and safely - cut an avocado with this video. Error! Unknown switch argument. ADVERTISE WITH US ADVERTISEMENT