- Heat 2 tbsp oil in a saucepan set over medium heat; cook onion, garlic and ginger for 5 to 8 minutes or until softened. Stir in curry powder, 2 tsp garam masala, salt and pepper; cook for about 1 minute or until fragrant.
- Stir in water, tomato paste, balsamic glaze and brown sugar; bring to boil. Stir in lentils; return to boil. Reduce heat to medium-low; cook for 20 to 25 minutes or until lentils are tender and sauce is thickened.
- Remove from heat; stir in yogurt. Return to stovetop; heat over low heat for 1 to 2 minutes or until warmed through. Stir in cilantro and remaining garam masala. Stir in remaining olive oil.
Tip: Serve with warm naan bread or spoon over basmati rice.
- Finely dice half each of the onion, green pepper, red pepper and tomatoes; reserve and set aside.
- Coarsely chop remaining onion, green pepper, red pepper and tomato; add to blender along with chili peppers, garlic cloves, mustard, vinegar, sugar, salt, pepper, white pepper and cayenne. Purée until smooth.
- Heat oil in small saucepan set over medium heat; cook reserved diced onion, and green and red peppers for 3 to 4 minutes or until slightly softened. Stir in diced tomatoes and Bay leaf; cook for 5 to 6 minutes or until tomatoes are softened.
- Stir in blended hot sauce mixture; bring to boil. Cook for 1 to 2 minutes or until heated through. Discard Bay leaf.
- Stir in parsley, cilantro and oregano. Serve immediately, or let cool completely and refrigerate in an airtight container for up to 5 days.
Tip: The classic chili pepper used in Brazil is called the malagueta chili pepper. For a less spicy sauce, seed the chili peppers before using them. For a milder hot sauce, use only 1 chili pepper; for a spicier hot sauce, use 3 chili peppers.
This vibrant green medium-hot dipping sauce is also great with chips or as a topping for meats.
- In a food processor, pulse all the aji ingredients until they’re finely minced. Transfer to a serving bowl. Serve with the vegetables.
Serve this yummy dip with assorted crackers and vegetable crudités, such as cucumber slices, grape tomatoes, carrot and red pepper slices.
- In food processor, combine peas, ricotta, yogurt, pesto, 3 tbsp olive oil, lemon zest, salt and pepper; pulse until smooth. Transfer to serving bowl; drizzle remaining olive oil over top.
Tips:
• This dip is also delicious spread over baguette toasts.
• Use the dip for grilled asparagus if desired.
This classic chopped tomato salsa, also called pico de gallo, is so much better made at home than bought at a grocery store. Let it sit a little while before serving to let the salt pull out the water from the tomatoes and meld the flavors.
- Combine all the ingredients in a bowl. Taste and adjust the seasoning if necessary. Let sit at least 30 minutes and stir again before serving.
- Serve with Homemade Tortilla Chips or stir into scrambled eggs.
Crisp jícama, sweet corn, and black beans come together in a refreshing salsa.
- Combine all the ingredients in a bowl. Run the back of a knife along cobs on all sides while holding over the bowl to extract the corn milk. Toss all ingredients and let stand for 20 minutes. Adjust the seasoning and toss before serving.
- Serve with Homemade Tortilla Chips.
- Heat the oven to broil with the rack 6 inches from the heat. Line a small baking pan with foil and toss the tomatoes, onion, and garlic with 2 Tbs. of the oil on it. Bake, removing vegetables as they are done, until the garlic is browned and slightly softened, 8 to 10 minutes, the onions are charred and tender, about 15 minutes, and the tomatoes are blackened and soft, 25 to 30 minutes.
- Heat a small skillet over medium heat until hot. Put the whole spices in the dry pan and toast, shaking the pan, until fragrant, about 30 seconds.
- Put the tomatoes, including any juice, the onion, garlic, whole spices, chipotles, smoked paprika, salt, and the remaining 1/4 cup olive oil in the blender and blend until smooth.
- Cool to room temperature, drizzle with more oil if desired, and serve with Homemade Tortilla Chips, or with roasted or grilled chicken.
Tip: The smokiness of the chipotle in this salsa is enhanced by the smoked
paprika without adding more heat.
