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
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.
Vinaigrette of Guava
Ingredients: 4 Tbsp Mex-Can Guava Jam. 200 ml apple cider vinegar. 100 ml olive oil. 1 Tbsp garlic powder. 1 Tbsp dry thyme. Salt and
