Category Archives: Forking Recipes

Interesting twists on everyday things as well as the unusual

Spicy Basil Turkey Individual Meatloafs Recipe

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This recipe is only for the individual turkey meatloafs. They are easy, quick, and delicious to prepare. If you love spicy Thai Basil dishes from Thai Restaurants then you will enjoy this dish. I will tell you how I made the sauce and cured egg yolk too. I make a very concentrated spicy Thai Basil sauce. I used around 2/3 of the sauce to flavor the meatloafs. The remaining concentrated Thai Basil sauce went into a roasted squash that I pureed with a dash of honey and a little water to thin it down. You can take it further if you like by adding cream, coconut milk, butter, or stock if you like. Or maybe you might want to serve the meatloaf in a soup or with saucy noodles. Cured egg yolks are extra easy too but yolks take 4 days to cure so you need to start them in advance. Cured egg yolks are just 1/2 kosher salt and 1/2 sugar mixed together. You bury the egg yolk in the salt sugar mixture, refrigerate and wait for them to become ready.(around 4 days). The cured egg is whole but you have to grate it like cheese to use.

Ingredients for 6 servings

2 oz fresh Thai Basil leaves – rough chop – spicy Thai Basil sauce + extra basil leaves for garnish (holy basil would be first choice, Thai Basil second choice)

3 Thai chili peppers – stems removed – rough chopped – spicy basil sauce

3 garlic cloves – rough chopped – spicy basil sauce

2 shallots – rough chopped – spicy basil sauce

1 Tablespoon dark brown sugar – spicy basil sauce

1 Tablespoon Golden Mountain Soy Based Seasoning – spicy basil sauce

1 Tablespoon fish sauce – preferably Red Boat Brand – spicy basil sauce

1 Tablespoon pure honey – spicy basil sauce

1 Tablespoon water – spicy basil sauce

1 lb ground turkey (I used 85% lean today)

1/2 cup scallions – chopped

2 eggs – beaten

1 cup – cooked white rice (I used leftover take out rice that I froze and thawed)

1/2 cup spicy concentrated basil sauce

non stick spray

Directions

Set oven to 350 degrees F and spray a sheet pan with non stick spray. Put pan to the side.

Make the spicy basil sauce. Blend together the Thai Basil leaves, Thai Chili, garlic, shallots, brown sugar, Golden Mountain Seasoning, fish sauce, honey and water till smooth. Set to the side.

Mix together the meatloaf mixture. In a large mixing bowl mix together the turkey, eggs, scallions, rice, and 1/2 cup of basil sauce. Let sit at least 15 minutes. The mixture will be soft. Cut the mixture into thirds and cut each third in half so you have six portions. Form 6 meatloafs and space them apart a bit.

Put the meatloafs on the middle rack of a pre-heated 350 degree F oven till cooked threw (20 minutes).

Add a sauce if desired. Add basil leaves.

Spicy Basil Individual Meatloaf

Enjoy!

The Forking Truth

Yotam Ottolenghi Style Oven Fries with Tahini Yogurt and Smoky Sweet Nuts Recipe

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This is an extremely easy and really delicious recipe by vegetable genius and award wining chef, restauranteur, and cookbook author Yotam Ottolenghi. This time I really didn’t mean to change the recipe at all but I made some minor substitutions to what I had around the house. I will write out what should be used and next to it if I made a substitution.

Ingredients for around 4 servings

2 1/4 lbs Yukon gold potatoes cut in 1/2 inch matchsticks (I used 1 1/2 lbs red skinned potatoes)

2 teaspoons rice flour (I used 2 teaspoons Wondra flour)

2 Tablespoons olive oil

kosher salt (I used sea salt….)

1 heaping Tablespoon of fresh chopped cilantro or parsley stems or a mix of the two (I used a container of radish sprouts)

1 1/2 Tablespoons apple cider vinegar

3 Tablespoons olive oill

1/3 cup pine nuts (I substituted around a total of a 1/2 a cup of slightly broken walnuts)

1/4 cup chopped almonds (see substitution above)

1 teaspoon light brown sugar

1 teaspoon nigella seeds or black sesame seeds

1 teaspoon urfa pepper flakes

1 teaspoon Aleppo pepper flakes

1/2 teaspoon hot smoked paprika

3 Tablespoons Greek style yogurt

2 1/2 Tablespoons tahini

1 1/2 Tablespoons fresh lemon juice

2 garlic cloves – minced

Directions

Set oven to 400 degrees F

On a large parchment lined baking tray, toss the potatoes with the flour, oil and one teaspoon of salt. Spread the potatoes out in a single layer. Cover the pan tight with aluminum foil. This goes in the oven for only 15 minutes just to get the potatoes to soften slightly.

Make the pickled stems (or sprouts). Add herb to small bowl and add the vinegar to pickle it slightly. Set this to the side.

Prepare the nuts. Add oil to a small frying pan on medium high heat. When hot add the nuts and cook stirring occasionally until toasted and slightly brown (around 1-3 minutes). Remove from heat and add the sugar, nigella seeds, urfa and Aleppo Chile flakes, paprika, and 1/4 teaspoon salt. Transfer this mixture to a bowl.

Make tahini yogurt. Add the yogurt, tahini, lemon juice, garlic, and a quarter teaspoon of salt to a bowl and mix well. You will have to thin this mixture down with water because it will thicken up even more. Start with 2 1/2 Tablespoons of water.

Up the oven to 425 degrees F. Remove the foil from the potatoes. Return the potatoes to the oven for 15 minutes. Use a spatula and flip the potatoes over and cook them till nicely golden and crispy (around 20-25 minutes).

To serve transfer potatoes to a serving platter. Drizzle the potatoes with the tahini yogurt. Spoon the nut mixture on the top. Drain the herb and put them on the very top. Serve Immediately.

Yotam Ottolenghi Style Oven Fries with Tahini Yogurt and Smoky Sweet Nuts

ENJOY!

A Special THANKS to Yotam Ottolenghi for another FORKING Amazing recipe.

The Forking Truth

Beet/Apple Tartar with Jalapeño Cream Sauce herbs and Mustard Seed Pink Peppercorn Tuile Recipe

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I was reading the Joel Robuchon menu from Las Vegas just to know what was on the menu. I think the first appetizer I read was called La Betteraue that translates to the beet. The menu described it as beets and apple with herbs, and green mustard sorbet. I searched the web and couldn’t find a recipe for it but I did find photos of the plate with different variations. I came up with something different but it was inspired by what I saw and read from Robuchon’s menu. Serving size is difficult to judge and also makes maybe twice as many tuille as you really need. This is almost sweet and almost dessert like….I thought it is perfect as an appetizer or dessert for people who don’t like dessert. I like for the serving to be extra small….so this makes around ten extra small servings or really about 5 normal servings. This recipe will take two days to prepare.

Ingredients for around ten extra small servings

1 lb beets – peeled – cut into pea sized cubes

1 large apple – peeled, cored – cut into pea sized cubes

1/2 cup red wine vinegar

1/2 cup light brown sugar or natural cane sugar

1 cup water

3 Tablespoons tapioca flour (or just blend up tapioca)

1/4 teaspoon sea salt

1 egg – beaten

2 oz unsalted butter – room temperature

2 1/2 oz sugar

1 egg white

2 oz flour

1 1/2 teaspoons brown mustard seeds

1/4 teaspoon pink peppercorns (crushed with fingers)

8 oz jalapeños -core, stem seeds removed – rough chopped

6 garlic cloves

1 cup water

1/2 teaspoon sea salt

2 Tablespoons extra virgin olive oil

1/2 avocado

2 Tablespoons cilantro -chopped

big pinch ground white pepper

1 cup assortment fresh herbs and or sprouts to finish.

non stick spray

Directions

Set oven to 350 degrees F.

Make the tuille dough

Mix together the butter, sugar, egg white, flour, mustard seeds, and peppercorns. Wrap with plastic wrap and now refrigerate.

Make the beets.

In a big mixing bowl mix together the beets, apple, vinegar, sugar, water, tapioca flour and salt.

Put this mixture in a large baking dish and cook it on the middle rack of a preheated 350 degree F oven for an hour and 15 minutes. Let cool till room temperature.

Now make tuile.

Pull dough out of the refrigerator and let warm to room temperature.

Turn oven to 300 degrees F.

Fill a pastry bag with a line tip. Place parchment paper on a baking sheet. Get creative and squirt out a design in a single layer with slight spaces. The dough will spread. This dough only needs a short time in the oven…You want them in the oven till the ends lightly brown. The timing varies depending on size. Mine took around 12 minutes. You can leave them harden on the baking sheet or lift them up and dry them on an uneven surface so you can make them into an interesting shape.

Make the jalapeño salsa cream.

Bring to a boil the water jalapeños and garlic and salt. Reduce to simmer and let it simmer ten minutes. Then add the oil, avocado, cilantro and white pepper and blend.

Finish up the beets

Set oven to 350 degrees F.

Mix in the beaten egg into the cooled off beet mixture.

Spray a cupcake pan with non stick spray. Spoon in beet mixture and cook around 15 minutes. Let cool on counter till room temperature. Cover with plastic wrap and chill over night.

The next day insert a butter knife at the edges and pop them out of pan. Serve at room temperature and top with herbs, jalapeño cream and serve with a tuile or two.

Not Robuchon Beet/Apple with herbs, jalapeño cream. and mustard seed pink peppercorn tuile

Enjoy!

The Forking Truth

Asian Style Mango Orange Slaw Recipe

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I had a couple mangos and some cabbage that I needed to use up and that is how I came up with this recipe.

Ingredients for around 6 servings

1/2 small cabbage – shredded

1 small onion (I used a red one) – fine slice and then chop

1 carrot shredded

2 small mangos (mine were small) thin slices

1 orange – supreme if you can – or chop

1 lime – just the fresh squeezed juice

1 Tablespoon rice wine vinegar

2 Tablespoons soy sauce

1 Tablespoon fish sauce (preferably Red Boat)

1 teaspoon sesame oil

2 teaspoons pure honey

1 pinch crushed red pepper flakes

1/2 cup fresh cilantro (leaves and only the fine stems) – chop

2 Tablespoons scallions or chives – sliced thin

Optional – pickled baby bell pepper rings ( I have a 12 ingredient recipe for pickled baby bell peppers on TheForkingTruth.com or you can simply do a less complex version of just slicing the baby bell peppers extra thin and just let them marinate in apple cider vinegar for a couple hours on the counter or over night in the refrigerator.

Directions in a large mixing bowl add the lime juice, vinegar, soy sauce, fish sauce, sesame oil, honey and red pepper flakes and mix well. To that bill add the cabbage, onion, carrot, mango, orange, cilantro, and scallions (or chives) and mix that up. Add pickled baby bell pepper rings if using.

Asian Style Mango Orange Slaw

Enjoy!

The Forking Truth

Paccheri Pie Recipe

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Made a guess and it worked out! Had a bag of Paccheri Pasta. This pasta is shaped like large rings. I figured that I could turn it into something like a lasagna and not pre-boil the noodles and it worked out perfect. The cheese filling gets piped into the noodles with a pastry bag. This is just a basic sort of baked pasta recipe. Nothing fancy but it is a favorite of many. My idea of serving size will differ from your idea of serving size. For me this made 9 very small servings that you have to have with something else. I do note that I like smaller servings for a rich dish like this. So my guess is that for most people this might? make 6 servings that you still need with some vegetables or a salad.

Ingredients for around 6 servings

1/2 lb paccheri pasta (could differ slightly..depending on how it fills your pan.

1 cup grated parmigiana + extra for serving

4 oz mild or medium provolone cheese – grated (or you can use mozzarella) + extra if you want to melt some on for serving

1 lb all natural fresh ricotta (I usually make my own)

1 egg – lightly beaten

1/4 teaspoon ground white pepper

couple grates fresh nutmeg

1 teaspoon parsley – chopped

around 32 oz tomato sauce (you can get a recipe here on The Forking Truth or use what you normally use + plus extra for serving

non stick spray

Directions

Set your oven to 375 degrees F.

Spray a springform pan with non stick spray. Use an aluminum lined baking sheet under the springform pan to catch leaks. (my pan always leaks)

In a large bowl mix together the parmesan, provolone (or mozzarella), ricotta, egg, white pepper, nutmeg and parsley. Mix well. Use a pastry bag and fill it with the cheese mixture. Put this to the side.

Pour 1/3-1/2 inch of tomato sauce in the bottom of the springform pan. Push in the pasta and try to get sauce up the edges when you push the pasta into the pan.

Fill the pasta rings with cheese.

Top this extra generously with the remaining sauce…Around 1/3-1/2 inch over the pasta.

Cover tight with foil.

This goes on the middle rack of a preheated 375 degree oven for 60 minutes. This needs to sit on the counter to cool down to room temperature. Then you refrigerate it over night to set up. You might want to reheat with some added grated cheese and maybe a little more sauce.

Paccheri Pie

Enjoy!

The Forking Truth

Red Butternut Squash Curry with Mushrooms & Spinach Recipe

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I found this recipe on the web and it was done by a famous chef so it seemed like it was worth trying……I made it but after tasting it I thought it was tragically under seasoned and didn’t even taste good. I am certain that their food is good from their restaurant but I suspect that much of the recipe was missing.>>>>because it just didn’t taste right. I think with everything I added it is at the very least good now. This is sort of how I started my blog…..by fixing other peoples recipes.

Ingredients for around 4 servings

1 butternut squash – peeled, seeds and membranes removed, and cut into large chunks

1/2 teaspoon ground cardamon

1/2 teaspoon cinnamon

1/2 teaspoon garam masala

1 teaspoon sugar

1/4 teaspoon ground nutmeg

1/4 teaspoon white pepper

1/4 teaspoon asafetida

1/4 teaspoon turmeric

2 red peppers – seeds, cores, stem removed – rough chopped

3 tomatoes – cores removed, rough chopped

hot red pepper to taste – seeds and core removed, – rough chopped

5 garlic cloves – peeled

1/2 teaspoon ground ginger

6 oz tomato paste

1/2 teaspoon sea salt

water to thin down – around a cup

4 oz mushrooms – sliced thin

4 oz spinach

a little cream or yogurt to taste to cream the sauce slightly

Directions

Puree the cardamon, peppers, tomatoes, chili, garlic, ginger, tomato paste, salt, water, garam masala, sugar, nutmeg, white pepper, turmeric and asafetida. Bring this mixture to a boil. Add the butternut squash chunks. Continue cooking until the squash is soft and edible. Add the sliced mushrooms. Cook 2 minutes more. Lastly stir in the spinach and serve.

( was fancy and added fried crispy mushrooms…Just washed off mushrooms dipped in corn starch and fried. I highly recommend making these mushrooms because the dish pops more with them.

Enjoy!

The Forking Truth

Gochugaru Cauliflower with Chive Cauliflower Core and Pickles Recipe

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I recently got my hands on gochugaru pepper powder and had to do something with Cauliflower. By looking at the photo it looks dry but it isn’t. It taste so darn good that I don’t want to change anything about the cauliflower. To make the cauliflower this is an easy, quick and delicious recipe. You might notice a confit egg on the cauliflower. I sous vide it at 147 degrees F for an hour. It came out slightly jammy but also loose. I think I want just slightly more jammy than loose. I’m thinking that I might cure an egg next time or if I confit the yolk do it a temperature or two higher for next time. Any egg that you prepare will go great here so I didn’t give any directions for the egg since it is optional. Serving size is difficult to just because I don’t know if you want this as a dinner side or a meal. My serving size may indeed differ from your idea of serving size. Also the cauliflowers do differ greatly in side. I used one very large cauliflower. You might have more sauce than you need if your cauliflower isn’t as large as mine was. So I do warn you that if your cauliflower is too small that you might accidentally boil your cauliflower in the oven from the extra sauce that you don’t need.

This recipe makes around 6 servings

1 large cauliflower – cut into florets, core saved (dried out bottom of core shaved off) and sliced thin

1 Tablespoon canola oil

2 oz unsalted butter melted

1 teaspoon garlic confit (or substitute garlic (1-2 cloves ground to paste) or granulated garlic (1/2 teaspoon))

2 Tablespoons gochugaru pepper flakes

2 Tablespoons maple syrup

2 Tablespoons rice wine vinegar

1/2 cup dried chives blended into dust (this was more than I used…you can try using less)

1 teaspoon granulated garlic

2 Tablespoons canola oil

small splash (maybe 1-2 Tablespoons) pickled hot pepper brine

non stick spray

2 whole pickles in slices

optional a few eggs cooked however you like

optional some fresh cilantro will taste well here

Directions

Set oven to 450 degrees F

In a small mixing bowl combine the 1 Tablespoon canola oil, butter, garlic confit, gochugaru, maple syrup, and rice wine vinegar. Either use a bag or large bowl and mix together the cauliflower florets and the gochugaru sauce you just made. Get out a sheet pan and spray it with non stick spray and in a single layer spread out the cauliflower florets.

In a small bowl mix together the dry chives, granulated garlic, canola and a small splash of pickled hot pepper brine. Get out a small baking sheet and spray it with non stick spray. Get as much as the green stuff on each side of the core slice surface as you can and lay them out on a baking sheet.

Put the cauliflower florets on the middle rack and the cores on the lower rack. Ovens do differ. In my oven they were nicely charred in 25 minutes.

Put it all together.

Gochugaru Cauliflower with Chive Cauliflower Core and Pickles

Enjoy!

The Forking Truth

Cauliflower – Saffron Smoked Paprika Roasted, Pickled, & Pureed with Jean Georges Vongerichten’s Caper Raisin Sauce Recipe

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I was reading recipes and I wanted to do something great with cauliflower. Jean-Georges Vongerichten, Gordon Ramsey, and another chef George Blanc do cauliflower with caper raisin sauce (so that must be the thing that makes cauliflower sing?). The caper sauces differ slightly and one chef pickles the cauliflower and the other chef frys the cauliflower (I haven’t found chef Blanc’s recipe yet). I had three kinds of cauliflower so I thought that I should do three different cauliflowers. I roasted around a third of the cauliflower, pickled about a third of the cauliflower and pureed a round a third of the cauliflower. I picked Jean Georges Vongerichten’s recipe for the Caper Raisin Sauce because it sounded tastier to me.

Ingredients for around 12 servings

3 heads of cauliflower (I used one large white and a small purple and small green cauliflower) – break down to florets

3 cups apple cider vinegar

1/4 cup sugar

1 Tablespoon kosher salt

1/2 teaspoon hot pepper flakes

1/2 teaspoon granulated garlic

1/2 teaspoon granulated onion

1/2 teaspoon ground mustard

1/2 teaspoon ground black pepper

1/2 teaspoon ground coriander

1/2 teaspoon Old Bay Seasoning

around 3/4 of a cauliflower (for puree)

1 oz unsalted butter

1 cup milk

1/4 cup cream cheese

1/4 teaspoon ground white pepper

2 Tablespoon extra virgin olive oil

2 Tablespoons boiling water

2 pinches saffron

1 teaspoon smoked paprika

1 red onion thinly sliced

1/3 cup capers – drained

1/4 cup golden raisins

3/4 cup water

6 Tablespoons unsalted butter – room temperature

1 teaspoon sherry vinegar

Directions

Pickle around one third (or a little less) of the cauliflower. Combine the vinegar, sugar, salt, hot pepper flakes, granulated garlic, granulated onion, ground mustard, ground black pepper, ground coriander, and Old Bay Seasoning. Bring this mixture to a boil and then pour it over up to a third of the cauliflower florets. Let this sit out an hour. After an hour you can drain it. Either use it right away or refrigerate.

Make the cauliflower puree. I guess it doesn’t matter what color you use but I wouldn’t mix up the colors. I had a very large white cauliflower so I used maybe three quarters of the white cauliflower for the puree. Put the florets in a sauce pan with the butter and milk. Cook till soft on medium high. Then blend with the cream cheese and white pepper.Use when ready or refrigerate.

Make the saffron smoked paprika roasted cauliflower.

Set oven to 400 degrees F.

Combine the olive oil, boiling water, saffron, and smoked paprika.

Spread out the cauliflower florets and red onion slices and pour the saffron smoked paprika mixtures evenly over the florets and onions. Place pan on a middle rack in the oven and cook till cooked threw and slightly charred. (this took 20 minutes in my oven…yours may differ)

Make Jean-Goerges Vongerichten’s Caper Raisin Sauce

Put the drained capers, raisins, water in a sauce pot and simmer for around 15 minutes. blend and slowly add the butter one tablespoon at a time while blending. Add the sherry.

Serve together.

Cauliflower – saffron smoked paprika roasted, pickled & pureed with caper raisin sauce
Cauliflower – saffron smoked paprika roasted, pickled, pureed with JGV Caper Raisin Sauce

A special Thanks to Jean George Vongerichten for sharing his FORKING amazing Caper Raisin Sauce recipe so I could come up with this.

The Forking Truth

Tea-Brined and Double Fried Hot Chicken Recipe from Food & Wine

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I thought tea brined and double fried hot chicken is a recipe that I want to try so I did. This recipe is from Food & Wine Magazine by Erik Anderson and Josh Habiger. This recipe is different and I never made a batter the way it was done for this recipe. I did a few things different not really to change the recipe but due to what I already had around the house. The three changes I did was using boneless chicken (because that is what I had) a different tea….(I brewed green tea with some honey for sweetness) The other change (and by accident was a FORKING GREAT IDEA….) I used saved chicken fat from a really great chicken stew I made…and used that for the fat that you add to the sauce…….All that developed chicken goodness came out in the sauce and it is truly FORKING BOMB AMAZING…I think the recipe is very good. No matter how you do it you will come out with something delicious.

Ingredients for 4 servings

8 cups sweet tea

1/2 cup kosher salt + more for seasoning

10 thyme sprigs

1 head garlic, halved crosswise + 3 cloves

1/2 lemon, thinly sliced

4 chicken drumsticks

4 chicken thighs

3 Tablespoons gochujang (I recommend buying this from an Asian Market because you get something more flat tasting from the supermarket)

3 Tablespoons sorghum molasses

1 Tablespoon cayenne pepper

1/2 cup lard, or one stick unsalted butter (I used saved chicken fat from a delicious stew I made)

canola oil for frying

1 1/2 cups all purpose flour

1/2 cup Wondra flour

1 1/2 tablespoons corn starch

about 1 cup seltzer (I added crushed ice to mine to make it extra cold…usually batter comes out better if the seltzer is extra cold)

Directions

In a large sauce pan bring 4 cups of sweet tea just to a boil. Add 1/2 cup kosher salt and stir till dissolved. Add thyme, halved garlic head, lemon slices and the remaining 4 cups of sweet tea. Let this cool on the counter and refrigerate it till well chilled.

Add the chicken to the brine. Cover and refrigerate 24-48 hours.

Remove chicken from the brine and pat dry. Let it warm up on the counter for 30 minutes.

Blend the 3 garlic cloves, gochujang, molasses, cayenne, and fat that you are using. Puree till smooth. Taste and decide if you need salt. Scrape mixture in a large bowl. (I preferred to paint it on as needed because I’m not eating at the chicken in one sitting…do what you need)

In a large sauce pan heat three inches of oil to 350 degrees f. Set up a cooling rack for the chicken. Spread one cup of flour in a pie pan. In another pie pan add 1/2 cup flour, the Wondra flour, corn starch and a big pinch of salt. Whisk so it’s mixed up and add the cold seltzer so you have batter.

Dredge 4 of the chicken pieces in the flour. Dip a piece of the chicken in the batter and let the excess drip off. Put in oil. Fry until the chicken is a light golden crisp (about 8 minutes) Transfer chicken to the cooling rack and repeat till done.

Re-fry the first four pieces that you fried and fry them again until the chicken registers 165 degrees F (around 8-10 minutes). Let them cool off on a cooling rack. When done toss the chicken in the large bowl with the gochujang sauce and serve right away.

It’s a very good recipe. Even if you make minor changes it will still come out FORKING Amazing!

A special THANKS!!!! to Food and Wine Magazine for this Forking awesome recipe from Erik Anderson and Josh Habiger so I could make what I did.

Tea-Brined and Double Fried Hot Chicken
The Forking Truth

Habanero Salsa based on chef Nud Dudhia’s FORKING Amazing Recipe

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I made chef Nud Dudhia’s Vegetarian Eggplant Pibil recipe. Words can not do justice to explain how delicious it was. My gosh it might have been made with some of the best flavors that I’ve ever tasted. I wanted to taste the same flavors in a salsa that I could use for anything so here are all the flavors of the vegetarian eggplant pibil in a salsa. It is hard to judge serving size but my guess is that it will be around 8 servings.

Ingredients for around 8 servings

3 habanero peppers (wear gloves, a mask and protective eye ware) – seeds and stems removed cut in half

3 large tomatoes – remove cores, rough cut

1 onion- slice thin

3 garlic cloves in husks

3 1/2 oz water

1 Tablespoon sherry vinegar

2 Tablespoons white vinegar

1 Tablespoon ground achiote

1 teaspoon dried oregano

1 clove

1 cinnamon stick

1 Tablespoon black peppercorns

1/2 Tablespoon cumin seeds

4 allspice berries

1 orange – just the fresh squeezed juice

1 teaspoon sea salt

1/4 cup cilantro

2 tablespoons mint

2 Tablespoons scallions

Directions

Turn on your broiler. Be careful and wear gloves. The habaneros, tomato, onion and garlic all get blackened. They get down at different times so don’t mix them up. Garlic stays hot a while. When cool enough to handle peel them.

The whole spices get toasted (clove, cinnamon stick, peppercorns, cumin seeds, allspice berries). You can do this in a pan on medium high…you toast till fragrant. But I like putting the spices in the oven while I’m broiling the vegetables. I left mine in until I smelled the spices. (around a minute) Spices need to cool and then you grind them.

You blend up all the blackened vegetables, the spices that you toasted and ground, the 3 1/2 oz water, vinegars, achiote, oregano, orange juice, salt, cilantro, mint, and scallions.

This salsa is FORKING. FORKING FORKING FANTABULOUS!

I used some with my tacos. Made blue tortillas, lime pickled onions, and a few other salsas.

Taco with home made blue tortilla, lime pickled onions, creamy jalapeño salsa, habanero salsa and dried chili salsa

A special THANKS!!!!! To chef Nud Dudhia for his FORKING AMAZING Vegetarian Eggplant Pibil Recipe so I could make this as salsa too!

The Forking Truth