Crema Mexicana

Dave DeWitt Recipes Leave a Comment

This sauce tops all types of dishes in Mexico and is much lighter and tastier than sour cream. Half and half can be substituted for the cream if you desire an even lighter sauce. Note: This recipe requires advance preparation.

Ingredients

  • ½ pint heavy cream

  • 2 tablespoons buttermilk

Instructions

Put the ingredients into jar and stir to mix. Cover the jar with plastic
wrap set in warm place, around 70 to 80°F, for 6 hours. Then place in the refrigerator for 8 hours or overnight.

Stir the cream before serving.

Sun-Cured Pickled Jalapenos

Dave DeWitt Recipes Leave a Comment

Serve these unusual chiles on sandwiches, hamburgers, or as a side relish for grilled or roasted meats.

Ingredients

coarse salt, mustard seeds, cumin seeds, oil, ginger

Instructions

Pickled Green Beans

Dave DeWitt Recipes Leave a Comment

NOTE: This recipe requires advanced preparation. These spicy beans are a great addition to an appetizer tray.

Ingredients

green beans, garlic, onions,dill seeds, black peppercorns

Instructions

Jalapenos in Escabeche

Dave DeWitt Recipes Leave a Comment

NOTE: This recipe requires advanced preparation. A variety of small hot chiles can be used, so don’t limit yourself to only jalapenos.

Ingredients

olive oil, onion, carrots, garlic, whole black peppercorns

Instructions

Chiltepines en Escabeche

Dave DeWitt Recipes Leave a Comment

In the states of Sonora and Sinaloa, fresh green and red Chiltepins are preserved in vinegar and salt. They are used as a condiment or are popped into the mouth when eating any food–except, perhaps, oatmeal. Since fresh Chiltepins are not available in the U.S., adventurous cooks and gardeners must grow their own. The tiny chiles are preserved in three layers in a 1 pint, sterilized jar.

NOTE: this recipe requires advanced preparation.

Ingredients

  • Fresh red and/or green Chiltepins (as many as you want to pickle)

  • 3 cloves garlic, peeled

  • 3 teaspoons salt

  • 3 tablespoons cider vinegar

  • water

Instructions

Fill the jar 1/3 full of Chiltepins. Add 1 clove garlic, 1 teaspoon salt, and one tablespoon cider vinegar. Repeat this process twice more and fill the jar to within 1/2 inch of the top with water.

Seal the jar and allow to sit for 15 to 30 days.