Cashews, Sweet and Sour

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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.

Serves: 8

INGREDIENTS

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

METHOD

  1. Heat oven to 400 degrees.
  2. In a pot, combine all ingredients and over medium heat bring to a boil.
  3. Remove from heat and let rest for 10 minutes.
  4. Remove cashews with a slotted spoon and place in a single layer on a cookie sheet covered with non-stick foil.
  5. Bake for 10 minutes turning once.
  6. Let cool.
  7. Cashews can be kept in a covered container for a week.

Tomato and Nectarine Ceviche

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Author: Leslie (The Accidental Chef) Thomas

A wonderful light side dish for summertime.

Serves: 6

INGREDIENTS

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

METHOD

  1. Marinate nectarines in lime juice in frig for 90 minutes, stirring mix occasionally.
  2. Mix all ingredients, including nectarines & juice, gently but well in large bowl. Salt to taste.
  3. Serve in bowl or martini glass.

Carolina Slaw

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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!

Serves: 9

INGREDIENTS

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)

Dressing:
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

METHOD

  1. Combine coleslaw vegetable ingredients; chopped cabbage, chopped bell pepper, chopped onion, jalapeño and grated carrots in a large serving bowl.
  2. In a mason jar, combine salt, avocado oil, dry mustard, celery seed and ancho vinegar. Shake vigorously to combine.
  3. Pour dressing over vegetable ingredients. Toss to combine. Cover and refrigerate until thoroughly chilled.

Black Bean Salsa

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Jalapeño Olive Oil and Head Ancho Vinegar give this recipe a wonderful extra kick!

Serves: 4

INGREDIENTS

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

METHOD

  1. Combine all ingredients in large glass bowl.
  2. Let stand for one hour before serving.

Ancho Vinegar Pickled Red Onions

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Author: James Kirkley

You are welcomed to add more jalapeños if you want more heat.

Serve with red beans and rice

Serves: 4

INGREDIENTS

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)

METHOD

  1. Bring the vinegar, bay leaves, salt, peppercorns, and 1/2 cup water to a boil in a small saucepan over medium-high heat.
  2. Stir in the onion and optional jalapeno, return to a boil, and remove the pan from the heat.
  3. Cool to room temperature and remove the discard the bay leaves and the peppercorns.
  4. The pickled onions can be refrigerated in an airtight container for up to 1 week, always return to room temperature before serving.