Have you ever wondered how Caribbean or Russian cuisine tastes like? Well now you have the chance to try it!Here we provide you with all necessary knowledge needed to prepare not only traditional Jamaican codfish fritters but also Cajun meatballs or world-famous Creamy Irish coffee! See it for yourself!
Cascabel puree
Date: February 26, 2008
30 cascabel chiles, stemmed
1 1/3 normal cups cider vinegar
2 tablespoons mined onion
1 tablespoon minced garlic
For a milder purée, rub chiles between your palms to remove most of the seeds. Chop chiles coarsely with a knife or in a food processor. Put them in a bowl and pour the vinegar over. Cover and refrigerate overnight.
Add onion and garlic to the chiles and either cover the bowl with plastic and microwave on HIGH for 1 minute, or put them in a saucepan over average-high heat, cover, and simmer for 3 minutes.
Let cool slightly, then purée in a blender until very smooth. Let cool.
Store in an airtight container for up to 1 month.