Herb-Ginger Chutney : Puree 1/2 cup each fresh basil, mint and cilantro, 1 tablespoon chopped peeled ginger, 1 seeded jalapeno, 2 tablespoons each chopped onion, lime juice and water, 1 teaspoon each ground coriander, sugar and salt, and 1/4 cup vegetable oil until smooth.
Sweet and Sour Indian Lemon Preserve | K.O Rasoi ~ uses tiny, very sour lemons. Limes, key limes, calamondin or kumquats ok too. To eat: dip or drizzle, mash or chop fruit, and make sure to sop up the juices
Baked Brie with Fig Spread & how to put together a cheese plate for a party from thelittlekitchen.net
A bright fresh take on everybody's favorite appetizer!
Hoisin BBQ Sauce : Cook 2 minced garlic cloves in a saucepan with olive oil, 1 minute. Stir in 1/2 cup hoisin sauce, 2 tablespoons each rice vinegar and dry sherry, 1 tablespoon each soy sauce and ketchup and 1/3 cup water. Simmer until thick, stirring, 20 minutes. Let cool, then add 1/2 teaspoon sesame oil and 1 chopped scallion.
Peppercorn-Shallot Mayo : Mix 3/4 cup mayonnaise, 1 chopped shallot, 1 tablespoon each cracked mixed peppercorns and chopped tarragon, the juice of 1/2 lemon, and salt to taste.
How to Make Basil Salt...I gave this for gifts last year...now they want more! It's Fabulous!! Thanks Food Network!
Green Pea Hummus - a burst of spring in each dip with lemon garlic and a hint of cumin #sensationalsides www.virtuallyhomemade.com
Avocado-Chile Spread : Spread Puree 1 avocado, 1/2 cup sour cream or crema, 1/4 cup canned chopped green chiles, the juice of 1 lime and 1/2 clove garlic until smooth. Season with salt.