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Old 05-13-2011, 06:41 PM   #11
Assistant Cook
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
Posts: 5,901
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 and C. batesii.
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