Thai Chile Lime Dipping Sauce

The dip can be used with shrimp, crab, or spread onto fish or any another foods for a spicy Asian dish.

ซอสมะนาวชิลี (Thai)

/sxs̄ manāw chilī/

Makes about a cup (250 ml)

4 organic minced garlic cloves
4 Tbs. (60 ml) organic lime juice
1 tsp. (5 ml) fish sauce
1 Tbs. (20 g) organic brown sugar
start with 1 or 2 red Thai chiles, finely minced (very hot), substitution: 1/2 tsp. - 1 tsp. (2,5-5 g) of red pepper flakes or cayenne pepper, adjust to taste
2 Tbs. (6,5 g) chopped organic onion
2 Tbs. (4 g) chopped cilantro or parsley

หนึ่ง /nùeng/ ๑ 1. Combine the ingredients in a bowl and stir until the sugar is dissolved.

โวเลีย 

/vo leīy/

Voilà

 

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Green Mole

Many people think of only red (mole rojo) or black mole (mole negro) or a dozen more types of mole. There are moles (Nahuatl: mōlli "sauce") from all corners of Mexico with many different ingredients. Oaxaca is known for its chocolate and of course, its mole. Try this sauce with pork, chicken, or beef.

📌Note:"mole sauce" means sauce sauce.

Mole verde (Spanish)

Makes over 9 cups (+1260 ml)

Calculate the amount of ingredients for less quality.

 

2 cups (280 g) organic raw pumpkin seed or green pepits
1/4 cup + 1 Tbs. (75 ml) olive oil
1 small organic romaine lettuce, cut into crosswise slices
1 1/2 cups (30 g) parsley, leaves and tender stems OR 1/8 cup (15 g) dried parsley
1 cup (20 g) organic radish tops, loosely packed
1/4 cup (3 g) epazote or coriander leaves
1 cup (20 g) cilantro leaves and stems
1 pound (455 g) organic tomatillos, peeled and quartered
1/2 medium organic onion
4 organic garlic cloves, peeled
2-4 serrano chiles, stemmed
2-2 1/2 cups (480-600 ml) organic chicken stock

uno 1. In a large dry skillet, toast the pumpkin seeds over medium hight unit they begin to get golden and fragrant, about 12 minutes.

dos 2. Stir frequently and be careful not to burn them.

tres 3. Transfer to a blender.

cuatro 4. Add 1/4 cup (60 ml) oil and purée into a paste.

cinco 5. Add all the vegetables, herbs, tomatillos, one of the onion halves, 2 of the garlic cloves, the serrano chiles, and 1 cup (240 ml) of the chicken stock. 

seis 6. Continue blending until the sauce is very smooth.
 (a) Add more chicken sock if necessary.

siete 7. Cook the mole over low heat, stirring until it just begins to simmer, about 6 minutes.

ocho 8. Serve over you dish.

Try mole vera over chicken with sunflower seeds.

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Nacho Bar

¡Hola!  When it is time to have a party, set up a Mexican food bar, and let the guest serve themselves.

Bar nacho (Spanish)

Serves 6-10 people

-Label gluten- and dairy-free items.-

-Use organic ingredients when possible.-

-Make some extra servings and keep in the refrigerator if needed. Save the left-overs for a salad the next day.-

blue and yellow bags of tortilla chips 
2 cups (260 g) each:

• shredded cheese 
• guacamole
• crumbled questo fresco (not a dairy-free cheese) or dairy-free goat cheese
• sour cream
• plain yogurt
• chopped tomatoes
• black beans, pinto, and/or refined beans
• rosted corn

1 cup (130 g) each:

• 3 types of salsas
• cilantro leaves
• chopped green onions
• sliced radishes
• (can) green chiles
• slides black olives 

3-4 organic limes, cut into wedges

3 sliced jalapeños

optional: cooked ground beef or turkey, and/or chicken

uno 1. Place various ingredients in separate bowls.

dos 2. Arrange them on table.

tres 3. Place layer of chips in bowls.

cuatro 4. Guest serves the different toppings on the chips or on small plate.

🎼 ¡Temps de festa! 🎸

💃 Time to party!🕺 

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Chili and Cumin Marinade

The Brazilian sauce for meats, lamb, or fish is spicy. 

Makes about 3/4 cup (180 ml)

3 ounces (90 g) red chiles

6 organic garlic coves, chopped

3 Tbs. (45 ml) Japanese rice wine

2 Tbs. (30 ml) red wine vinegar

1 tsp. (5 g) toasted cumin seeds

1/2 tsp. (2,5 g) dried oregano

1/4 cup (60 ml) olive oil

1. Blend all the ingredients in a food processor.

2. Refrigerate up to a week.

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Green Mole Sauce

Many people think of only red or black mole, but there are moles from all over Mexico with many different ingredients. Oaxaca is known for its chocolate and of course, its mole sauces. Try this with pork, chicken or beef.

Mole verde (Spanish)

2 cups (280 g) organic raw pumpkin seed or green pepits
1/4 cup + 1 Tbs. (75 ml) olive oil
1 small organic romaine lettuce, cut into crosswise slices
1 1/2 cups (30 g) parsley, leaves and tender stems OR 1/8 cup (15 g) dried parsley
1 cup (20 g) organic radish tops, loosely packed
1/4 cup (3 g) epazote or coriander leaves
1 cup (20 g) cilantro leaves and tender stems
1 pound (455 g) organic tomatillos, peeled and quartered
1/2 medium organic onion
4 organic garlic cloves, peeled
2-4 serrano chiles, stemmed
2-2 1/2 cups (480-600 ml) organic chicken stock

1. In a large dry skillet, toast the pumpkin seeds over medium hight unit they begin to get golden and fragrant, about 12 minutes.
2. Stir frequently and be careful not to burn them.
3. Transfer to a blender.
4. Add 1/4 cup (60 ml) oil and purée into a paste.
5. Add all the vegetables, herbs, tomatillos, one of the onion halves, 2 of the garlic cloves, the serrano chiles, and 1 cup (240 ml) of the chicken stock. 
6. Continue blending until the sauce is very smooth.
 (a) Add more chicken sock if necessary.
7. Cook the mole over low heat, stirring until it just begins to simmer, about 6 minutes
8. Serve over you dish.

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