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Old 05-13-2011, 06:41 PM   #11
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Join Date: May 2011
Posts: 12
Originally Posted by CraigC View Post
Which direction do you want to go? Dominican, Cuban, Puerto Rican perhaps? Many similar ingredients in all, but a few differences.

Im from the Dominican republic So I would love to learn a bit of that.

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Old 05-14-2011, 06:11 AM   #12
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Join Date: Jan 2011
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Here is one I found in a google search. There are other variations, but this looked good. Why not ask your mother for her recipe?

2 red onions (peeled and diced)
2 large green bell pepper (seeds removed and diced)
1 head of garlic (cloves peeled and minced)
1 jar (4 ounces) diced pimentos (drained)
1 can (8 ounces) tomatoe sauce
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1 tablespoon apple cider vinegar
1 tablespoon ground annatto (a.k.a. achiote)
1.Chop and blend all the ingredients in a food processor or blender.
2.Place the mixture in a glass jar with a tight lid. Refrigerate up to 2 weeks.

If you want spicy, add a habenero or two (stems, viens and seeds removed).


Emeralds are real Gems! C. caninus & C. Batesii.
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