Coconut Chutney

Dave DeWitt Leave a Comment

Here is the classic chutney that is served with Fiji’s curries. It can also be a side dish for various rice recipes. It will last in the refrigerator for a couple of weeks.


  • 2 cups freshly grated coconut

  • 1 cup chopped fresh cilantro leaves

  • 3 tablespoons. lemon juice1 tablespoon minced fresh ginger

  • 1 green chile, such as serrano or jalapeño, seeds and stem removed, minced

  • salt to taste


In a bowl, combine all ingredients and mix well. Allow to sit, covered, in the refrigerator for at least one hour to blend the flavors.

New Mexican Green Chile Sauce

Dave DeWitt Recipes Leave a Comment

This versatile sauce is basic to New Mexican cuisine. It is best with freshly roasted and peeled chile but can be made with canned, frozen or even dried green chile. Finely diced pork can be added but cook the sauce for an additional half hour. Use this sauce over enchiladas, burritos, or tacos. It will keep for about 5 days in the refrigerator and freezes well.


  • 1 small onion, finely chopped

  • 1 clove garlic, minced

  • 2 tablespoons vegetable oil

  • 1 tablespoon all-purpose flour

  • 2 to 3 cups homemade chicken stock

  • 1 cup chopped green New Mexico chile, roasted, peeled, stems removed

  • 1 small tomato, peeled and chopped


Saute the onion and garlic in the oil until soft. Stir in the flour and blend well. Simmer for a couple of minutes to “cook” the flour. Slowly add the broth and stir until smooth.

Add the remaining ingredients, bring to a boil, reduce the heat and simmer until the sauce has thickened, about 15 minutes.

Grilled Spring Asparagus with Spicy Lemon Mop

Dave DeWitt Leave a Comment

No, you can’t use canned or frozen–it only works with fresh asparagus, so take advantage of those spring asparagus months. This is an excellent accompaniment to grilled seafood, and you can find some of that in chapter 8.


Spicy Lemon Mop

  • 3 tablespoons olive oil

  • 2 tablespoons lemon juice, fresh preferred

  • 2 serrano chiles, stems and seeds removed, minced

  • 2 cloves garlic, minced

  • 2 teaspoons chopped parsley or rosemary

  • Freshly ground black pepper

The Asparagus

  • 1 pound fresh asparagus


Combine all the ingredients for the mop and mix well.

Cut off the tough stem ends of the asparagus, rinse and place in non-reactive, shallow bowl. Pour the mop over the asparagus and marinate, at room temperature, for an hour.

Grill the asparagus over medium heat for 2 minutes on each side or until done but still crisp.

Sangrita de Chapala (Chapala’s Little Bloody Drink)

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This particular version of sangrita, or “little bloody drink,” comes
from Chapala, Mexico, where the bartenders have not succumbed to the
temptation of adding tomato juice to this concoction, as the
norteamericanos do. The bloody color comes from the grenadine, so this
is truly a sweet heat drink that is also salty. Some people take a sip
of tequila after each swallow of sangrita, while others mix one part
tequila to four parts sangrita to make a cocktail.


2 cups orange juice
3/4 cup grenadine syrup
2 teaspoons Mexican hot sauce of choice (or substitute any habanero hot
1 tablespoon salt


Combine all the ingredients in a jar, shake well, and chill.

In Search of Sichuan Peppers

system Industry Issues Leave a Comment

Q: Hi Dave,I’ve just discovered the joy of dried chiles!  I get such a kick out of toasting the pods and making my own chile powder.  How do you recommend storing dried chiles, such as pasilla and ancho?  Also, I understand they have banned the import of Sichuan Pepper into the States. I have had no luck tracking anything down …