Prep Time: 20 Minutes. Ready in: 20 Minutes. Makes 16 servings.
8 tomatillos, husked
2 cloves garlic, peeled
1 (4 ounce) can chopped green chili peppers
1/4 cup chopped fresh cilantro
1 fresh jalapeno pepper, seeded
salt to taste
In a food processor, place tomatillos, shallots,
garlic, green chili peppers, cilantro, jalapeno pepper and
salt. Using the pulse setting, coarsely chop. Cover and
chill in the refrigerator until serving.
(15.0 ounces can chick peas
1/4 cup tahini paste
3 tablespoons fresh lemon juice
1 clove garlic
1/4 teaspoon ground cumin
salt and pepper
1. Drain beans; reserve water.
2. In a food processor or blender add beans and all the
3. Process until smooth.
4. If mixture is too thick, add some of the reserved liquid from the
beans to dilute to a desired consistency.
Serve at room temperature with pita bread, grilled pork, lamb or
Kiwi Fruit Salsa
Prep Time: 10 Minutes. Cook Time: 10 Minutes.
Ready in: 25 Minutes. Makes 16 servings.
1 cup balsamic vinegar
1 Spanish onion, finely chopped
1 banana, peeled and chopped
2 oranges - peeled, seeded and chopped
4 kiwis, peeled and chopped
1 Serrano pepper, chopped
Heat 1/2 balsamic vinegar in a medium saucepan over
medium high heat. Slowly cook and stir onion until soft. Stir
in banana. Use remaining balsamic vinegar as needed to
keep the mixture moist. Stir in oranges, kiwis and Serrano
pepper. Cook and stir until all ingredients are soft.
Mango Papaya Salsa
Prep Time: 15 Minutes. Ready in: 45 Minutes. Makes 8 servings.
1 mango - peeled, seeded and diced
1 papaya - peeled, seeded and diced
1 large red bell pepper, seeded and diced
1 avocado - peeled, pitted and diced
1/2 sweet onion, peeled and diced
2 tablespoons chopped fresh cilantro
2 tablespoons balsamic vinegar
salt and pepper to taste
In a medium bowl, mix mango, papaya, red bell pepper,
avocado, sweet onion, cilantro, and balsamic vinegar. Season
with salt and pepper. Cover, and chill in the refrigerator
at least 30 minutes before serving.
Mango Tango Black Bean Salsa
Prep Time: 10 Minutes. Ready in: 10 Minutes. Makes 8 servings.
1 (15 ounce) can black beans, rinsed and drained
1 (7 ounce) can whole kernel corn with peppers, drained
1 medium mango, peeled, seeded and cut into 3/4-inch
1/4 cup finely chopped onion
1/4 cup coarsely chopped fresh cilantro
2 tablespoons fresh lime juice
1 teaspoon garlic salt; 1/4 teaspoon ground cumin
In medium bowl, combine all ingredients. Serve
with baked tortilla chips, if desired.
3 large aubergines
3-4 cloves garlic, skinned and crushed
75-100 ml tahini paste
1 lemon, juice of
1 pinch paprika
Garnish with chopped mint
1. Grill the aubergines- under a medium heat first, then a high
heat after about 7 mins, until well blackened and soft, about 20-
2. Remove the skin while holding under a cold tap, then gently
squeeze to get rid of the juices.
3. Blend the flesh in a processor.
4. Add garlic and about 75mls tahini blend again.
5. Add lemon juice, paprika and salt to taste, then whizz until very
6. Now taste to see if you want to add any extra of the
Pour into a dish and drizzle the olive oil on the top and the
Serve with pita bread or sesame bread.
2 cups yogurt (500 ml)
1 teaspoon cumin seed, roasted and ground
1 1/2 teaspoons salt
1 dash black pepper
1 teaspoon coriander leaves, finely chopped
1. Mix all the ingredients together in a bowl.
2. Keep in a cool place until needed.
3. Serve chilled.
Uncle Bunk’s Texas Caviar
2 (16.00 ounces) cans black-eyed peas, drained
1 medium jalapeno, minced
1/4 small white onions, chopped
1/3 cup Italian dressing
1/2 green bell peppers, chopped
1 teaspoon seasoning salt
2 teaspoons chili powder
2 teaspoons ground cumin
1/3 teaspoon ground red pepper
1. Combine black-eyed peas with remaining ingredients.
2. Serve chilled with corn chips.
Prep Time: 1 Hour. Ready in: 1 Hour. Makes 8 to 10 servings.
2 (16 ounce) jars salsa
2 avocados - peeled, pitted and diced
1 cup chopped green onions
2 cloves garlic, chopped
1 cup chopped fresh cilantro
salt and pepper to taste
In a large bowl, combine salsa, avocado, green onions,
garlic, cilantro and salt and pepper. Cover and refrigerate
for 1 hour. Serve with tortilla chips.