The Cook and the Gardner by Amanda Hesser

Portuguese Tomato Jelly

Juice from impossible ripe summer tomatoes are turned into this favorite jelly of the Portuguese. Use it as you would any jelly: on toast, biscuits, and such.

  • Quick Glance
  • 1 H, 15 M
  • 1 H, 15 M
  • 0

Sweet-and-Spicy Pepper Glaze

This pepper glaze recipe is thick like ketchup, sweet and spicy like barbecue sauce, and versatile enough to use on chicken, beef, ribs, anything.

  • Quick Glance
  • 15 M
  • 30 M
  • 0
Portuguese Grilled Shrimp with Hot Sauce Recipe

Portuguese Grilled Shrimp with Hot Sauce

A simple hot pepper sauce made from piri-piri peppers brings big flavor to shrimp in mere minutes. Those Portuguese know what they’re doing.

  • Quick Glance
  • 30 M
  • 4 H, 30 M
  • 2
Chevys & Rio Bravo Fresh Mex Cookbook

Ranchero Sauce

This ever-so-slightly cooked salsa of sorts works with huevos, chips, tortillas, chile rellenos, and just about anything else you’d think to smother in it.

  • Quick Glance
  • 15 M
  • 30 M
  • 0
Douglas Rodriguez's Latin Flavors on the Grill

Barbecue Spice Rub

Keep this on hand for those desperate dinner dilemmas in which it seems you’ve got nothing on hand…and remember you’ve got this.

  • Quick Glance
  • 5 M
  • 5 M
  • 0
Hot Sour Salty Sweet

Peppercorn-Cilantro Root Flavor Paste

This simple marinade made of black pepper, fresh coriander (cilantro) roots, garlic, and fish sauce works its magic in a savory yet subtle way.

  • Quick Glance
  • 15 M
  • 15 M
  • 0
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