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Spicy Avocado dip

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Verde Fire

Elevate your snacking experience with this bold and creamy spicy avocado dip, where perfectly ripe avocados create a velvety base enriched with layers of heat from fresh jalapeños and fiery serrano chillies. Bright lime juice adds a tangy zip while preventing discoloration, working in harmony with crisp red onion, aromatic garlic, and fresh cilantro to create a symphony of Mexican-inspired flavours. Fresh diced tomatoes add pops of color and texture, while ground cumin brings an earthy warmth that complements the heat. Perfectly seasoned with sea salt and black pepper, this dip can be made even more luxurious with a dollop of Mexican crema or sour cream, resulting in a versatile spread that’s equally at home on tortilla chips, fresh vegetables, or as a zesty sandwich spread.

 

Spicy Avocado dip
 
Author: 
Recipe type: Snack
Cuisine: Mexican
Prep time: 
Total time: 
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Transform the humble avocado into a bold, spicy dip that perfectly balances creamy richness with zesty heat. This versatile recipe takes the best elements of traditional guacamole and kicks things up a notch with fresh chillies and bright citrus notes. Perfect for everything from casual snacking to entertaining, this dip promises to be a crowd-pleaser that keeps them coming back for more.
Ingredients
  • 3 ripe avocados, halved and pitted
  • 2 fresh jalapeño peppers, finely diced (seeds removed for less heat)
  • 1 serrano chilli, finely minced (optional, for extra heat)
  • 3 limes, juiced
  • 1 small red onion, finely diced
  • 3 garlic cloves, minced
  • 1 bunch fresh cilantro, chopped
  • 1 ripe tomato, deseeded and diced
  • ½ teaspoon ground cumin
  • 1 teaspoon sea salt
  • ¼ teaspoon black pepper
  • Optional: 1 tablespoon Mexican crema or sour cream for extra richness
Instructions
  1. Scoop the avocado flesh into a bowl and mash until mostly smooth, leaving some chunks for texture.
  2. Immediately add the lime juice and stir to prevent browning.
  3. Fold in the diced jalapeños, serrano chilli, red onion, garlic, and tomato. Mix gently to combine.
  4. Add the cilantro, cumin, salt, and pepper. Mix well and taste for seasoning.
  5. If using, stir in the Mexican crema or sour cream for added creaminess.
  6. Cover the surface directly with plastic wrap (to prevent browning) and refrigerate for at least 30 minutes to allow flavors to meld.
  7. For best results, serve at room temperature. Garnish with extra cilantro, diced chillies, and a squeeze of lime juice.
Notes
Store any leftovers with plastic wrap pressed directly onto the surface of the dip and consume within 24 hours for best flavour and appearance.

Note: Adjust the amount and types of chillies to suit your heat preference. Remember that fresh chillies can vary greatly in heat level, so taste as you go.

 

Mexican salsa

Home | Mexican

Classic Salsa Roja

Experience the vibrant flavours of authentic Mexican salsa, where ripe, juicy tomatoes form the heart of this classic condiment. Fresh jalapeño or serrano  Chillies add a customizable kick of heat, while crisp white onion and pungent garlic provide a robust aromatic base. The generous handful of fresh cilantro brings a burst of herbaceous brightness, perfectly complemented by the zesty punch of fresh lime juice. A careful balance of salt enhances all the flavours, while optional tomatillos can add a delightful tangy twist to this traditional recipe. This versatile salsa strikes the perfect balance between fresh and fiery, making it an ideal companion for tortilla chips, tacos, grilled meats, or any dish that needs a splash of Mexican-inspired flavour.

 

Mexican salsa
 
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Recipe type: Snack
Cuisine: Mexican
Prep time: 
Cook time: 
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There's nothing quite like the vibrant, fresh taste of homemade Mexican salsa. Far from the jarred versions found in supermarkets, authentic salsa roja (red salsa) is a harmonious blend of char-roasted tomatoes, spicy chiles, and aromatic cilantro that has been a cornerstone of Mexican cuisine for centuries. This traditional recipe uses the time-honored technique of roasting vegetables on a comal (flat griddle) to develop deep, complex flavors while maintaining the bright, fresh essence that makes Mexican salsa so irresistible. Whether you're preparing it for taco night, as a zesty dip, or as an accompaniment to grilled meats, this versatile salsa will transport your taste buds straight to the heart of Mexico.
Ingredients
  • 6 medium ripe tomatoes
  • 2-3 jalapeño or serrano peppers (adjust for heat preference)
  • 1 medium white onion
  • 4 cloves of fresh garlic
  • 1 bunch fresh cilantro
  • 2 limes, juiced
  • 1 teaspoon salt (or to taste)
  • Optional: 1-2 tomatillos for extra tang
Instructions
  1. Place tomatoes, whole peppers, unpeeled garlic, and quartered onion on a hot comal or skillet. Roast until charred and blistered on all sides (about 10 minutes). Allow vegetables to cool slightly.
  2. Roughly chop cilantro. Peel the roasted garlic. Remove stems from peppers. Optional: remove pepper seeds for less heat.
  3. Place all roasted ingredients in a food processor or blender. Pulse until desired consistency (chunky or smooth). Add cilantro, lime juice, and salt. Pulse briefly to combine.
  4. Taste and adjust seasoning. Let sit for at least 30 minutes for flavors to develop. Adjust salt and lime juice if needed.
  5. For milder salsa, remove pepper seeds and membranes. For smokier flavor, char vegetables until well blackened. Fresh salsa will keep in refrigerator for 5-7 days. Can be served room temperature or chilled.
  6. Serve with tortilla chips, on tacos or burritos, with grilled meats, as a condiment for eggs, or mixed into guacamole.

 

Nachos and cheese. A great snack

Stoffel North American cuisine 0 Comment
Home | Mexican

Crispy tortillas & cheese

Nachos and cheese: a beloved Tex-Mex classic that’s perfect for casual gatherings, film nights, or anytime you’re craving a delicious, cheesy snack. This simple yet satisfying dish originated in Mexico and has become a staple of casual dining and home cooking across North America and, increasingly, in the UK.

At the heart of great nachos is the interplay between crispy tortilla chips, gooey melted cheese, and the kick of chillies. Chillies are an essential component of Mexican and Tex-Mex cuisine, adding both heat and depth of flavour. From mild poblanos to fiery habaneros, the world of chillies offers a spectrum of tastes to suit every palate. In our recipe, we suggest jalapeños for a moderate heat, but feel free to experiment with different varieties to find your perfect balance of flavour and spiciness.

Our recipe offers a basic version that you can easily customise to suit your tastes. The foundation is a layer of crispy tortilla chips generously covered with melted cheese and  chillies. From there, you can add a variety of toppings to create your perfect nacho experience. Whether you prefer them simple or loaded with extras, this versatile dish is sure to please.

One of the best things about nachos is their flexibility. You can make them as a quick snack or expand them into a heartier meal by adding proteins like seasoned minced beef, shredded chicken, or black beans. The chilli heat can be adjusted to your liking, making it easy to cater to different preferences when serving a crowd.

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Spicy Fajitas

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Spicy Chicken Fajitas!

Fancy adding some zest to your weeknight meals? Give our mouthwatering spicy chicken fajita recipe a go! The secret’s in the perfect blend of fajita mix spices that will tantalise your taste buds. Whipping up your own chicken fajita spices mix is easier than you might think. Here’s a quick rundown of the essential spices for chicken fajitas: chilli powder, cumin, paprika, garlic powder, onion powder, oregano, and cayenne pepper (for extra heat). Combine these spices in a bowl, and bob’s your uncle! You’ve got a homemade spicy fajita mix that rivals any shop-bought version.

Don’t forget to customise your spicy fajita mix to suit your taste preferences. If you love heat, increase the amount of cayenne or add some crushed red pepper flakes. For a smoky twist, incorporate some smoked paprika into your blend. Experiment with different ratios of spices to create your signature chicken fajita spices mix. Remember, the key to perfect fajitas is not just in the spices, but also in the preparation – make sure your frying pan is screaming hot before adding your seasoned chicken for that classic fajita sizzle!

To make your chicken fajitas spice recipe even more flavoursome, try toasting the spices in a dry pan before mixing. This simple step releases the aromatic oils, intensifying the flavours in your fajita mix spices. For the ultimate spicy chicken fajita experience, coat your chicken strips generously with the spice blend, then sear them in a hot frying pan with colourful bell peppers and onions. The result? A sizzling, aromatic dish that’s sure to become a family favourite. Ready to spice things up? Give this chicken fajitas spice recipe a go and transform your supper into a fiesta of flavours!

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Chilli con carne recipe

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The best Chili con carne

Chili con carne is a beloved dish with deep roots in Tex-Mex cuisine, renowned for its hearty, flavourful, and comforting qualities. Whether you’re a culinary novice or an experienced cook, creating the best chili con carne is a rewarding and enjoyable experience. This dish, also known by variations such as chilli con carne, chile con carne, or even chili carne con, consists of ground beef, beans, tomatoes, and a carefully selected blend of herbs and spices that deliver its signature taste. With numerous recipes and methods available, finding the best recipe for chilli con carne can transform your meal into a culinary masterpiece.

Exploring different chile con carne recipes can lead to finding your perfect version. Some of the best chili con carne recipes incorporate unique twists like adding chocolate, beer, or different types of beans. These variations can add depth and complexity to the flavour, making each bowl of chili con carne unique and personalized.

Adjust the level of chili powder and paprika based on your heat preference. Herbs for chili con carne like oregano and cumin are essential for that authentic flavour. For a thicker chili, let it simmer uncovered or add a bit of cornmeal. Enhance your chili carne con with toppings like shredded cheese, sour cream, chopped green onions, or jalapeños. These additions can provide a nice contrast in texture and taste, making your chili con carne even more enjoyable.

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Naga Chillies Scoville ratings

CGS Chilli varieties 0 Comment

Picture of red Naga Chillies on a tablecloth Delving into Naga Chillies Scoville ratings

When delving into the world of Naga chillies and their counterparts, understanding Scoville ratings provides invaluable insights into the sheer potency of these fiery Chillies . Take, for example, the Naga Jolokia, Dorset Naga, and Naga Morich—each renowned for their exceptional heat. These Chillies  proudly flaunt Scoville ratings that soar up to a staggering 1600 000 SHU or more, firmly establishing them among the hottest Chillies  on the planet.

Wilbur Scoville, an American pharmacist, invented the Scoville Organoleptic Test in 1912 to measure the pungency of chillies  His method involved diluting Chilli extracts in sugar water and relying on human taste testers to determine the level of heat. This pioneering work led to the development of the Scoville scale, which remains a widely used tool for quantifying the spiciness of Chillies .
Red Dorset Naga Chilli

Scoville ratings are a method of measuring the heat of Chilies. But beyond mere heat, Scoville ratings serve a crucial role in empowering cooks and aficionados to tailor their culinary creations to suit their individual preferences. For those who relish the thrill of a mild tingle, lower-rated  chillies offer a gentle introduction to the world of spice, infusing dishes with a subtle warmth that tantalizes the palate without overwhelming it. On the other hand, for those brave souls who crave the fiery inferno, higher-rated Naga chillies provide an exhilarating journey into the realm of intense heat, elevating dishes to new heights of flavour and excitement.

With Scoville ratings as their guide, cooks can skilfully navigate the vast landscape of spicy cuisine, striking the perfect balance between flavour and intensity. Whether crafting a delicate curry infused with the gentle warmth of Naga Morich or concocting a blistering hot sauce featuring the bold punch of the Naga Jolokia, each dish becomes a masterpiece of culinary artistry, tailored to satisfy even the most discerning palates.

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Mexican roulades

CGS North American cuisine 0 Comment

Winter night delight

The term “roulade” originates from the French word “rouler,” meaning “to roll.” Roulades have been a culinary technique used in various cuisines for centuries, with their precise historical origins difficult to pinpoint due to widespread adoption and adaptation across cultures. France has played a significant role in popularizing roulades, with French chefs refining the method of rolling meats with various fillings like herbs, cheeses, and vegetables. Classic dishes such as “Roulade de Boeuf“ (beef roulade) and “Roulade de Poulet” (chicken roulade) became

staples of French cuisine, enjoyed in both home kitchens and upscale restaurants.

As European culinary techniques spread globally through exploration, colonization, and trade, roulades were adopted and adapted by different cultures. In Germany, “Rouladen” emerged as a popular dish featuring thinly sliced beef rolled with bacon, onions, and pickles, often served with gravy and potatoes. Eastern European cuisines also embraced variations of stuffed and rolled meats, such as Polish “Gołąbki” (cabbage rolls) and Russian “Golubtsy” (stuffed cabbage rolls).

Chillies are commonly added to roulades in countries with a preference for spicy flavours in their cuisine. One notable example is Mexico, where chillies are frequently incorporated into dishes such as beef roulades. In Mexican cuisine, chillies are used to add heat and depth of flavour to various recipes, including savoury dishes like “Rouladas de Res” (beef roulades), which may feature a filling of seasoned meat, vegetables, and spices rolled up in thinly sliced beef and cooked until tender. The addition of chillies in Mexican roulades contributes to the dish’s bold and vibrant flavour profile, characteristic of the country’s culinary heritage

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Recipe for Chipotle Chilli sauce

Home | Mexican


Chipotle Chilli sauce
 
Author: 
Nutrition Information
  • Serves: 40
  • Serving size: 15g
  • Calories: 11
  • Fat: 0 grams
  • Saturated fat: 0 grams
  • Carbohydrates: 1 grams
  • Sugar: 1 grams
  • Sodium: 31 mg
  • Fiber: 0 grams
Recipe type: Hot sauces
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
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Chipotle peppers are smoked Jalapenos. They have a smoky flavour and are often used in Mexican cuisine. You can find them canned or dried. If you want to make your own Chipotle sauce, here's what you need
Ingredients
  • Chipotle Chillies(dried) - half a cup
  • Water – two cups
  • Salt – ½ teaspoon
  • Brown sugar – one tablespoon
  • Garlic Powder – ½ tablespoon
  • Cayenne Pepper– ¼ tablespoon
  • Apple cider vinegar – ¼ cup
  • Paprika – ¼ tablespoon
  • Black pepper - ¼ tablespoon
  • Ground cloves - ⅛ teaspoon
  • Olive oil – two tablespoons
  • Treacle – one tablespoon
Instructions
  1. Boil the water and add the Chipotle Chillies. Allow them to soften
  2. Heat the oil. Add the white onion and cook out the water. Add the brown sugar to caramelise the onions slightly
  3. Add the apple cider vinegar to deglaze the pan
  4. Add the garlic powder, Cayenne pepper powder, Chipotle Chillies, water in which the Chipotles have been soaking, ground cloves, black pepper, and paprika and cook for two minutes
  5. Add the salt and black treacle. Stir well.
  6. Simmer for ten minutes,
  7. Puree in a food processor
  8. Blitz to desired consistency.
  9. Fill sterilised jars and seal with a sterilised cap.
Notes
Good for: Hamburgers, steaks, chicken and Mexican cooking

This recipe yields about 2 - 3 bottles

Keywords: Chipotle Chilli sauce recipe

Mexican cooking with Chillies

Chipotle Chilli sauce recipe


Chipotle Chilli sauce
 
Author: 
Nutrition Information
  • Serves: 40 teaspoons
  • Serving size: 15 ml
  • Calories: 11
  • Fat: 0 g
  • Saturated fat: 0 g
  • Sodium: 31 mg
  • Fiber: 0 g
  • Protein: 0 g
  • Cholesterol: 1 g
Recipe type: Chilli sauces
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Save Print
Chipotle peppers are smoked Jalapenos. They have a smoky flavour and are often used in Mexican cuisine. You can find them canned or dried. If you want to make your own Chipotle sauce, here's what you need
Ingredients
  • Chipotle Chillies (dried) - half a cup
  • Water – two cups
  • Salt – ½ teaspoon
  • Brown sugar – one tablespoon
  • Garlic Powder – ½ tablespoon
  • Cayenne Pepper – ¼ tablespoon
  • Apple cider vinegar – ¼ cup
  • Paprika – ¼ tablespoon
  • Black pepper - ¼ tablespoon
  • Ground cloves - ⅛ teaspoon
  • Olive oil – two tablespoons
  • Treacle – one tablespoon
Instructions
  1. Boil the water and add the Chipotle Chillies. Allow them to soften
  2. Heat the oil. Add the white onion and cook out the water. Add the brown sugar to caramelise the onions slightly
  3. Add the apple cider vinegar to deglaze the pan
  4. Add the garlic powder, Cayenne pepper powder, Chipotle Chillies, water in which the Chipotles have been soaking, ground cloves, black pepper, and paprika and cook for two minutes
  5. Add the salt and black treacle. Stir well.
  6. Simmer for ten minutes,
  7. Puree in a food processor
  8. Blitz to desired consistency.
  9. Fill sterilised jars and seal with a sterilised cap.
Notes
Good for: Hamburgers, steaks, chicken and Mexican cooking

This recipe yields about 2 - 3 bottles

Keywords: Chipotle Chilli sauce recipe

Mexican cooking Tortillas with scrambled eggs

Mexican cooking with Chillies

Green Habanero sauce

Green Habanero sauce
Nutrition Information
  • Serves: 75
  • Serving size: 100 ml
  • Calories: 2
  • Fat: 3.9 g
  • Saturated fat: 0 g
  • Unsaturated fat: 0 g
  • Trans fat: 0 g
  • Carbohydrates: 0.8 g
  • Sugar: 0.8 g
  • Sodium: 1.7 g
  • Fiber: < 0.5 g
  • Protein: 0.7g
Recipe type: Chilli sauces
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
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While green Habaneros and Scotch bonnets are not as hot as their ripened versions. they still pack a hefty punch. This a fiery hot sauce but it is full of flavour. Great on eggs, with cheese and grilled meats.
Ingredients
  • Green Habaneros or Scotch bonnets – 5 deseeded and finely chopped
  • Onion- one medium ( finely chopped)
  • Carrots – one cup (finely chopped)
  • Garlic – 2 cloves (finely chopped)
  • Vegetable oil - one and a half tablespoons
  • Cider vinegar – 4 tablespoons
  • Lime juice – 3 tablespoons
  • Salt – one teaspoon ( can be left out if the chicken stock is not low salt
  • Chicken stock ( low salt) – 2 cups
Instructions
  1. Bring the oil to medium heat in a frying pan
  2. Add the onions. Gently fry until they are becoming translucent
  3. Add the garlic and fry for a minute
  4. Now add the Scotch bonnets and carrots. Fry until the carrots start becoming soft
  5. Now add the remaining ingredients
  6. Simmer for ten minutes
  7. Remove from the heat and allow to cool
  8. Place in a blender and puree until smooth
  9. Place in sterilised bottles
Notes
Good for: Eggs, with cheese, grilled meats and general spicing

This recipe yields about 2 to three smallish bottles

Keywords: Green Habanero sauce