This colorful salsa spices up any winter meal. Serve it with bean dishes, egg dishes, or tortilla chips.
This is a seriously hot sauce; use it with caution. Keep away from pets, open flames, unsupervised children, drunks, and scoundrels.
While Red Nose Punch is a traditionally a Christmas libation, you can make it whenever you want and if the department stores are to be believed, Christmas season starts in like September now, so there you go.
This is my take on the popular Ensalada de Noche Buena (Christmas Eve Salad) that is served in Mexico.
The marinade suggested in this Ceia de Natal recipe is indigenous to Brazil in that it utilizes one of Brazil’s great ingredients, Cachaça.
Here’s a cold soup with a wonderfully fruity taste. It nicely combines mangos and Scotch bonnet chiles, but you can substitute any fresh chile that you have on hand.
Tart tomatillos, hot jalapeños, fresh lime, and sweet honey, all bound together with the creaminess of avocado, make this one a favorite sauce. Try it with any rich fish, like swordfish, salmon, mackerel, or bluefish.