The word chutney comes from the Sanskrit word chatni, and in India, refers to relishes that are used to accent other dishes. They can be sweet, sour, hot, or mild.
The best way to prepare and serve this traditional Mexican appetizer is to let your guests watch you grind up the ingredients in the molcajete, then let them start dipping right away.
Byron Bay Chilli Company has some great recipes on their website and this one for Moroccan vegetables and couscous is just one of ’em.
Pasta salad is one of our favorite go-to’s for summer dining. Byron Bay Chilli Co. makes theirs even more summery via the use of their Fiery Coconut Chilli Sauce.
This Spicy Chicken Salad mixture can be made a day in advance and refrigerated. That way the flavors get to meld and intensify before you serve it.
If ever there were a macho potato salad, this is it! Grilled cactus and chopped jicima add an unexpected twist to this warm, spicy red potato salad.
Here is a tropical change from the usual celery seed coleslaw. Allow the dressing to sit as long as possible to build up the heat. From the article Mango Madness!