Tag: condiment
Aliños Colombianos
Aliños Colombianos
Aliños Columbianos is a seasoning paste used in Colombian cuisine. It is a similar in concept to a sofrito that’s used in Puerto Rico and Cuba. It can be used as a base to soups and stews such as sancocho and as a marinade for meat and poultry. This paste keeps in the refrigerator for up to a week.
Equipment
- food processor
Ingredients
- 1/2 green bell pepper
- 1/2 red bell pepper
- 1/2 medium white onion
- 4 garlic cloves
- 4 green onion
- 1/2 tsp cumin
- 1 packet Goya Sazón with azafran
- 1 cup water
Instructions
- Add all ingredients to a food processor.
- Pulse until a paste if formed.
Garlic Habanero Pickled Jalapeños
Garlic Habanero Pickled Jalapeños
I am personally not a huge fan of the store bought pickled jalapeños. They are loose and floppy and have no heat. So I decided to make my own. This literally takes 5 minutes to make for a fraction of the price. The base for pickling is simply vinegar, sugar, and salt. These will turn out great just as is. I wanted to enhance the flavor a little more and give them a kick; so I added the garlic, habanero, and oregano. Since these are freshly pickled and haven’t been sitting on the shelf for who knows how long, they still have a slight crunch to them instead of the soggy ones you buy at the store.
Equipment
- Small pot
- Mason jar
Ingredients
- 2 cups vinegar
- 1 tbsp sugar
- 4 garlic cloves minced
- 1 habanero Finely chopped
- 1 tsp Mexican oregano
- 1 tsp salt
- 8-10 large jalapenos sliced just under 1/4” thick
Instructions
- Bring vinegar, sugar, salt, and oregano up to a boil.
- Put the sliced jalapeños, garlic, and habanero in the mason jar.
- Pour the hot liquid over the jalapeños, making sure that they are completely submerged. Screw the lid on tight. Give it a little shake to make sure everything is mixed. Let cool to room temp, then store in the refrigerator. These will be ready to use the next day.
Roasted Salsa Verde
Roasted Salsa Verde
Salsa Verde is a staple in Mexican cuisine. It can be used in countless dishes such as enchiladas, chilaquiles, pork ribs, and tamales, just to name a few. There are multiple different ways to make salsa verde. The main ingredient are tomatillos and either Serrano or jalapeño peppers. These are usually accompanied by onion, garlic, and cilantro. In this version of salsa verde, the vegetables are all dry roasted before being pureed in a blender. This type of salsa verde is used more for cooking as a sauce instead of a table salsa.If you are looking to make a salsa verde as a table salsa, simmer your vegetables in a pot of water for 12-15 minutes instead of dry roasting them. Add the vegetables, cilantro, and 1/4 cup of the water from the pot to a blender, then puree. Cook with 1 tbsp of cooking oil over medium heat for 5 minutes.
Ingredients
- 1 lb tomatillos
- 5 serrano peppers
- 1/3 onion
- 6 garlic cloves
- 1/3 cup cilantro
- 1 tbsp vegetable or canola oil
- 1 tsp salt
Instructions
- In a skillet, dry roast the tomatillos, Serrano peppers, onions, and garlic cloves for 6-7 minutes.
- Make sure to get some color out of the vegetables.
- Add the roasted vegetables and cilantro to a blender.
- Puree until smooth.
- In the same skillet, heat 1 tbsp of cooking oil. Add the salsa verde and salt. Cook for 5 minutes. Now it’s done and ready for use!
