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1 Ancho chilli Rehydrate the dried chillis in hot water until softened and remove seeds and stem. Blend all ingredients in food processor until smooth. Heat in saucepan to nearly a boil and remove from heat. |
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4 tomatoes Grill tomatoes and chillis until charred and blistered, remove skins, stalks and seeds from chillis. Blitz everything in blender and refrigerate until required. |
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5 tbls tomato ketchup Combine all ingredients in a saucepan and reduce to required consistency |
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4 tomatillos Chargrill tomatillos, onion, garlic and all chillis on a skillet. When they start blistering and charring remove and rub off all skins. Add all ingredients into food processor with some stock and blitz adding enough stock for required consistency. |
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2 large tomatoes Chop tomatoes, onion and chilli and combine with chopped coriander and squeeze over fresh lime juice, season to taste with salt. Try substituting rehydrated Chipotles for the green chilli. |
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2 new mexican red dried chillis Rehydrate chillis, reserving liquid. Blitz chillis and tomatoes in food processor. Fry onion and garlic until soft and add all ingredients, cover and simmer for about 10 minutes using reserved liquid from dried chillis to adjust consistency. |
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10 chipotle chillis Rehydrate Chipotles and blend with coriander anchovies and oil until fairly smooth dice up onions and tomatoes and mix with sauce. |
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Green Chilli and Coriander Salsa 6 fresh green chillis Blend all ingredients in food processor using equal quantity of oil and vinegar to make a thickish sauce, use about 0.5 tsp of ground coriander and cumin seeds to taste and chill to let flavours develop. |
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12 habarnero or scotch bonnets Grill garlic, quartered onion and tomato under hot grill until charring begins. Skin tomato and blitz in a blender with seeded chillis, garlic, onion and lime juice. Heat vinegar in a pan and stir in the blended sauce, simmer for a couple of minutes. Leave to cool and seal into sterilised jar and keep in fridge until needed, it should keep for a few months. |
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10 spring onions Combine all ingredients in food processor and blend until smooth, leave overnight before use to let flavours develop. |
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6 large tomatoes Char all vegetables under a hot grill. Transfer all ingredients to food processor and blend until smooth using necessary water. |
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2 tbls muscovado sugar Dissolve sugar in 6 fl oz of water in a heavy based saucepan. When dissolved add remaining ingredients and bring to boil. Simmer until reduced to required consistency and use to baste meat or vegetables |
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1/4lb Chipotles Soak Chipotles in warm water for at least 1 hour. Combine 2oz sugar, 2 crushed garlic cloves and 250ml of vinegar in pan and simmer for 20 minutes, then add Chipotles and take off the heat. Set aside. |
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2 Chipotles from the chipotle pickle Puree the chipotle with the pickle sauce. Add the puréed mix to the mayonnaise and soured cream and stir together well. Good on hot and cold meats, salads and makes a great dip for raw vegetables and tortillas. |
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2 pounds tomatillos Dice tomatillos, crush and chop garlic, chop Chipotles and coriander and saute. Add stock and juice from lime and simmer for about 20 minutes. |
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4 medium tomatoes Char tomatoes, pepper and Jalapeño's on a grill over a BBQ until skins blacken and split, set aside and leave to cool. Skin and de-seed tomatoes and remove the skin, stems and seeds from the peppers. Chop all ingredients and mix together with the crushed garlic, chopped spring onions, coriander, lime juice and salt. |
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4 tbls mayonnaise Finely dice Jalapeño's, zest the lemon and mix in with the mayonnaise. Add a squeeze of lemon juice and season with salt and pepper. Great in sandwiches. |
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20- 25 rosy red habaneros |
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Mexican Recipes |
I make this at the resturant I work in in västerås, sweden. come to djäkneberget's resturang sometime and enjoy our great food.