Author: Jody Kirkley
We love vinegar and sea salt potato chips. We also like cashews so we tried to combine both. We think it turned out pretty well.
1 cup, raw cashews
1/4 cup, il Fustino Head Ancho vinegar
1/4 cup, il Fustino Kaffir Lime Vinegar
1 tablespoon, il Fustino Arbequina EVOO – or equivalent
1 teaspoon, sea salt
- Heat oven to 400 degrees.
- In a pot, combine all ingredients and over medium heat bring to a boil.
- Remove from heat and let rest for 10 minutes.
- Remove cashews with a slotted spoon and place in a single layer on a cookie sheet covered with non-stick foil.
- Bake for 10 minutes turning once.
- Let cool.
- Cashews can be kept in a covered container for a week.
Author: Leslie (The Accidental Chef) Thomas
A wonderful light side dish for summertime.
2 large nectarines – thinly sliced or one-inch cubes
1/2 cup, fresh lime juice
1 cup, raw peas (fresh/frozen)
1 cup, raw corn kernels (fresh/frozen)
1 large orange or red bell pepper – finely julienned
1 pint, orange or red cherry tomatoes – halved
2 teaspoons, lime zest – finely grated
1 large avocado – cubed small
1/2 cup, cilantro – coarsely chopped
1 green onion, white & green parts – chopped
1 tablespoon, il Fustino Jalapeno Oil
2 tablespoons, il Fustino Garlic Olive Oil
1 tablespoon, il Fustino Ancho Vinegar
Sea salt to taste
- Marinate nectarines in lime juice in frig for 90 minutes, stirring mix occasionally.
- Mix all ingredients, including nectarines & juice, gently but well in large bowl. Salt to taste.
- Serve in bowl or martini glass.
Author: James Kirkley
This coleslaw is made with a tangy vinegar dressing, ancho chili vinegar, celery seed, and other seasonings. Delicious with pulled pork or barbecue ribs!
1 large head, cabbage – finely shredded
1 medium, bell pepper – finely chopped
1/2 medium, red onion – finely chopped
2 medium, jalapeño pepper – seeded and chopped
2 carrots – grated (optional)
2 teaspoons, salt
1/2 teaspoon, freshly ground black pepper
2/3 cup, il Fustino Avocado Oil
1 teaspoon, dry mustard
1 teaspoon, celery seed
3/4 cup, il Fustino Head Ancho Chili Vinegar
- Combine coleslaw vegetable ingredients; chopped cabbage, chopped bell pepper, chopped onion, jalapeño and grated carrots in a large serving bowl.
- In a mason jar, combine salt, avocado oil, dry mustard, celery seed and ancho vinegar. Shake vigorously to combine.
- Pour dressing over vegetable ingredients. Toss to combine. Cover and refrigerate until thoroughly chilled.
Jalapeño Olive Oil and Head Ancho Vinegar give this recipe a wonderful extra kick!
2 Anaheim chili pepper – chopped
2 tablespoons, cilantro – chopped
3 jalapeno chile peppers – chopped
1/3 cup, red onion – chopped
11 ounces, Niblets corn – drained
15 ounces, black beans – rinsed and drained
3 roma tomato – chopped
1 tablespoon, il Fustino Head Ancho Chili vinegar
3 tablespoons, il Fustino Jalapeño Extra Virgin Olive Oil
kosher salt – to taste
ground black pepper – to taste
- Combine all ingredients in large glass bowl.
- Let stand for one hour before serving.
Author: James Kirkley
You are welcomed to add more jalapeños if you want more heat.
Serve with red beans and rice
1/2 cup, il Fustino Head Ancho vinegar
4 bay leaves
1/2 teaspoon, salt
1/2 cup, water
12 black peppercorns
1 medium, red onion – halved and sliced thin
1 jalapeño chile – stemmed, seeded and sliced thin (optional)
- Bring the vinegar, bay leaves, salt, peppercorns, and 1/2 cup water to a boil in a small saucepan over medium-high heat.
- Stir in the onion and optional jalapeno, return to a boil, and remove the pan from the heat.
- Cool to room temperature and remove the discard the bay leaves and the peppercorns.
- The pickled onions can be refrigerated in an airtight container for up to 1 week, always return to room temperature before serving.