The result was a sweet, sour
citrus flavor ending with a steady sting in the mouth.
Not exact matches
While beans soften, make a sofrito by sauteeing on medium high heat, in 5 tblsp olive oil, 1 medium onion, 4 garlic cloves, & 8 to 10 Cachucha peppers (a caribeean cousin of Habenero,
citrus flavor without the heat — I've never found and use 2 - 4 Poblanos or Anaheims intead — Jaffrey suggests simmering some lemongrass with beans to replace
citrus notes — I add lime juice at
end) all finely diced.
Our team
ended up putting together a salad that featured the avocado alongside fresh summer nectarines, grilled corn and roasted peppers, with a little bit of vinegar and
citrus added to punch those
flavors up.
Soft and chewy, the initial stickiness gives way to buttery and tart
citrus flavors before
ending with tiny salty fireworks once the crystals have had time to dissolve on your tongue.