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.

Ingredients

  • 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

Instructions

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.

Avocado Salsa

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We found that it complemented both beef and fish tacos.

Ingredients

  • 2 medium avocados, pitted and peeled

  • 3 serrano chiles, stems and seeds removed, chopped

  • 1/4 cup chopped onion

  • 2 tablespoons lime juice, fresh preferred

  • Salt to taste

  • Chopped fresh cilanto

Instructions

Put all the ingredients, except the cilantro, into a blender or food processor and puree until smooth.

Pour the mixture into a bowl, garnish with the cilantro and serve.

Capon de Ajo (chopped Garlic Soup with Chiltepins)

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This is a basic Chiltepin soup. This one is for true garlic lovers. Serve with flour tortillas.

Ingredients

  • Another basic Chiltepin soup. This one is for true garlic lovers!

  • 8 to 10 cloves garlic, chopped

  • 1/2 onion, chopped (optional)

  • 1 tablespoon vegetable oil or butter

  • 4 Chiltepins (or more, to taste), crushed

  • 2 cups boiling water

  • 1 thin flour tortilla, heated on a griddle until crisp

Instructions

Sauté the garlic and onion in the oil or butter until soft, then transfer to a soup bowl. Add the Chiltepins and pour in the boiling water. Break the tortilla into pieces and add it to the liquid.

 

Agua Chile (Chile Water)

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One of the most basic Chiltepin dishes known, this recipe is prepared only in the state of Sinaloa, where the Chiltepins produce fruits all year long. This simple soup is served in mountain villages, and everyone makes his own in a soup bowl.

Ingredients

  • 2 Chiltepins (or more, to taste), crushed

  • 1 garlic clove, chopped

  • 1/4 ripe tomato, diced

  • Pinch Mexican oregano

  • Pinch salt

  • Boiling water

Instructions

In a soup bowl, add all ingredients except the water and mix together. Add boiling water to the desired consistency and mash everything together with a large spoon.

Cold Gazpacho with Red Hot Chile Salsa

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This cool soup with a spicy bite is very refreshing on a hot day. Technically not really cooking, it’s a great way to “recycle” any leftover salsa. For a creamier gazpacho, add a ripe avocado.

Ingredients

For the Gazpacho:

  • 1 cup Pico de Gallo (see following recipe)
  • 1 small cucumber, peeled and diced
  • 3 cups tomato juice
  • 2 tablespoons red wine, optional
  • 1 tablespoon lime juice
  • 1 teaspoon Worcestershire sauce
  • Salt to taste
  • Chopped fresh cilantro for garnish

For the Pico de Gallo:

  • 3 jalapeño chiles, stems and seeds removed, chopped very fine
  • 1 small onion, chopped very fine
  • 2 medium tomatoes, chopped very fine
  • 2 cloves garlic, minced
  • 1/4 cup red wine vinegar 3 to 4 tablespoons olive oil
  • 1/4 cup minced fresh cilantro

Instructions

For the Gazpacho:

Place all the ingredients, except the cilantro, in a blender or food processor and puree until smooth. Refrigerate for a couple of hours until well chilled.

For the Pico de Gallo:

Combine all the ingredients and allow to sit for an hour to blend the flavors.