Vinaigrette of Mex-Can Habanero Pepper Leaf Plant
Ingredients:
- 4 Tbsp Mex-Can Habanero Pepper Leaf Plant.
- 1/ 2 cup lime juice.
- 1 Tbsp of Mustard.
- 2 Tbsp vinegar.
- 1 pinch of sugar or jam.
- Salt.
35 minutes
2 servings
Appetizer
Low
Difficulty
How to prepare:
- Mixt the Mex-Can Habanero Pepper Leaf Plant with mustard.
- Stir in the lemon juice and sugar or jam to add a touch of flavor and aroma to the vinaigrette
- Add the vinegar and mix.
- If you prefer you can blend the mixture to make it more integrated and smooth
This vinaigrette is ideal for green salads with tuna, celery or apple salads
Cilantro Sauce Dressing
Ingredients: 3 Tbsp Mex-Can Cilantro Sauce. 1 cup of greek yogurt. 1 Tbsp of chives. 1 lime. ½ tbsp of vinegar. 1 pinch of pepper.
Fondue of Mex-Can Tamarind Chipotle
Ingredients: 3 Tbsp Mex-Can Tamarind Chipotle. 190 gr of cream cheese. ½ cup of sour cream. 1/3 cup of milk. ½ cup of shredded gruyere
Dressing with Mex-Can Bird’s Beak Botanera
Ingredients: 3 Tbsp Mex-Can Bird’s Beak Botanera. 60 gr of Parmesan cheese. 1 tbsp de Worcester sauce. 3 tbsp of mayonnaise. 1/ tbsp of vinegar.