Saute shrimp in a little oil until pink.
Drain and cool. Sift all dry ingredients.
Add pounded green chilli peppers, onion and chopped coriander.
Add shrimp and mix into a stiff batter. Deep fry in oil until brown.
rill hot.
Brush the green onions with a little olive
n packaging
marinade: combine green onion, regular onion, chilis (to
For relish:.
Combine the tomatoes, green onions, bell pepper, cucumber, cilantro,
Relish Mixture Instructions.
Put all the ingredients for the relish mixture in a large plastic bowl (non-metallic) add 1/2 cup non-iodized salt and stir well, let mixture stand for 4 hours. Drain well, DO NOT RINSE.
Brine Mixture and Canning Instructions.
Once the relish mixture has set for the required time and drained well put in medium sized stock pot along with the ingredients from the Brine mixture and boil for 3 minutes. Add to hot jars adjust flats and rings and seal.
erving plates and top with relish.
Relish: Process almonds, olives, garlic
ade Meyer Lemon Relish (recipe follows).
Meyer Lemon Relish:.
Place diced
10 cloves of garlic, 1 green chilli, 3 tomatoes, 1 onion and
for 1 hour, or until relish is thick.
Spoon hot
Saute the onion in the oil.
Add the remaining ingredients and warm through.
To prepare the tomatoes peel them by soaking them in boiling water for a couple of minutes, the skin shoould peel off easier.
Remove the seeds and chop them.
Combine the sugar, vinegar, celery seeds, salt and pepper in a large bowl.
Stir until the sugar is dissolved.
Now add the chopped tomatoes, onion and green pepper.
Store the relish in an airtight container in the refrigerator overnight.
Combine sugar and fish sauce in a small pan and stir over low heat until sugar is dissolved. Cool for 5 mins.
Place the mango, lime juice, onion, chili and lime leaves in a large bowl. Pour over fish sauce mixture toss gently until combined.
Score fish fillets lightly through the skin twice and brush with olive oil. Heat an oiled frying pan and cook fish until browned on both sides and just cooked through.
Serve the fish with the relish, cilantro and lime wedges.
Drop spice cloth in your relish and cook for 20 minutes and can.
You can double your recipe.
nd finely chop the garlic, green chillies and spring onions.
Place the apple in a small saucepan with one tablespoon water.
Cook over medium heat until tender but not mushy, about 5 minutes.
Cool completely.
In a large bowl, combine the ham and pepper relish ( \"Red Pepper Relish\" Recipe #239180 ).
Stir in the apple and blend well.
Cover and chill well before serving.
Heat oil in a pan and heat the whole spices.
Add cleaned medium sized chicken pieces , preferably with bone, to this and let both sides turn partially golden brown.
Add 100 ml of coconut milk together with 100 ml water to the pan.
Add diced potatoes, green chilli, ginger, salt and pepper and cook on medium flame till chicken is cooked through.
Add the rest of thick coconut milk and let it come to boil. Switch of flame at the first sign of boiling.
If you wish, garnish with fried cashew nuts and onion slices.
Crumble hamburger into skillet.
Add onion.
Season with salt, garlic powder and pepper.
Pour off fat and add chilli salsa. Place a large spoonful in the center of each tortilla.
Sprinkle generously with cheese.
Fold sides over and fold up ends.
Place on a cookie sheet, folded sides down.
Cover with aluminum foil and heat in 325\u00b0 oven for 20 minutes.
Serve alone or smothered in green chilli salsa.
as the consistency of a relish. Be careful not to over
Slice the galangal, green chilli and lemon grass very fine
nto water mixture.
Add green chillies, jalapeno pepper, garlic salt