/
adobo.tex
43 lines (30 loc) · 1.33 KB
/
adobo.tex
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\section{Adobo}
\begin{recipe}
\pre{
These two sauces keep in the fridge for at least six months.
I use the green adobo in scrambled eggs, pan sauces and to top tacos and chili. The red adobo I use to quickly add some heat to a dish, as a spread in a sandwich and as a spicy mix in to a salad dressing.
}
\subsection{Green Adobo}
\ingredients{
1 & large bunch cilantro \\
1 & large bunch parsley \\
1 & cup olive oil \\
6 & cloves garlic \\
4 & Serrano chilis\\
& Kosher salt \\
}
Toast garlic cloves (with skins on) for 15 minutes in a skillet on the stove top. Add the chilis for the last 10 minutes.
Remove the garlic skins and chop the garlic and chilis roughly.
Process all ingredients in a food processor until it's the consistency of pesto. Pack into a jar and refrigerate.
\subsection{Red Adobo}
\ingredients{
1 & large bag dried cayenne chilis \\
6 & garlic cloves \\
& apple cider vinegar \\
& Kosher salt \\
}
Remove stems from chilis.
Toast garlic cloves (with skins on) for 15 minutes in a skillet on the stove top. Add the chilis for the last 10 minutes.
Remove the garlic skins and chop the garlic and chilis roughly.
Process all ingredients in a blender until it's the consistency of tomato paste, adding just enough apple cider vinegar. Pack into a jar and refrigerate.
\end{recipe}