I love Chimichurri! I first came across it in 2002, while working in the Basque Country in the South of France. Over there, it was Tximitxurri (pronounced Chimichurri). An oil based herb and chilli sauce served with charcoal grilled meats and fish. Soon after, I …
This simple kebab shop style chilli sauce is full of fresh red chillis and garlic along with a good tang of tomato. It’s super quick to make and is the perfect accompaniment to any Turkish, Greek, or Lebanese charcoal grilled meats. It also makes for …
This Mexican Fresh Tomato Salsa is made from all raw ingredients and involves absolutely no cooking. Unlike the chunkier Pico de Gallo which is all chopped by hand, and quite time-consuming, we’re going to whizz up all the fresh ingredients for this salsa in a …
I first came across guacamole when I was about 17 yeas old while camping on a beach, on the Spanish island of Formentera. Here I met a wonderful Mexican girl named Sophia, who, one day, armed with the most basic of utensils. Rustled up a …
These Sweet Lime Pickled Onions are an adaptation of Yucatán-Style Pickled Red Onions or Cebolla en Escabeche. In this recipe I’ve made the Pickled Onions a little simpler to prepare and a lot sweeter than their Mexican cousins. The vivid pink colour of these sweet, …
Pico de Gallo is an authentic Mexican salsa also known as Salsa Fresca or Salsa Cruda. Pico can be used just like any other Mexican salsa, as a dip for tortilla chips or perfect in a Taco. To make Pico de Gallo, all the ingredients …
This Hot & Sweet Jerk BBQ sauce is a fantastic accompaniment to any barbecued jerk meat. Tangy, sweet and spicy with the flavours of Scotch Bonnet and Habanero chilli peppers. Perfect on Jerk Chicken and Jerk Pork. Near where I grew up in London there …
