Picante de camarones — Peruvian shrimp in creamy aji colorado sauce, served with steamed potatoes
Picante de camarones is a traditional Peruvian dish comprised of fresh, succulent shrimp and spicy chile sauce, servedView full post»
Not exact matches
The Kitchen is celebrating Cinco
de Mayo with Marcela Valladolid's Flambeed Tostados, Geoffrey Zakarian's Mango
Picante Margarita, and cookbook author Samantha Seneviratne's Crunchy Peanut Pepper Cookies.
For a spicier kick, use hot smoked Spanish paprika (Pimentón
Picante or Pimentón
de La Vera
Picante), which is sold at specialty foods stores and at tienda.com.
It's known both north and south of the border as salsa fria, pico
de gallo, salsa cruda, salsa fresca, salsa Mexicana, and salsa
picante.
The very name of this dish, ají
de gallina, tells you that it should be good and
picante.
Specialitiés
de la Maison range from the down - home basic Red Beans over Rice with Sausage ($ 5.95, still a Monday menu staple throughout the South) to Alligator Sauce
Picante ($ 7.50) and Turtle Sauce
Picante ($ 8.50).
This blend of hot chiles and fresh garden vegetables is known both north and south of the border as salsa fria, pico
de gallo, salsa cruda, salsa fresca, salsa Mexicana, and salsa
picante.
There was a vast row of chile products: preserved peppers «Piri - Piri» in wine vinegar with spices; sauces like «Macarico Molho Piri - Piri»; Dried «Piri - Piri» in packs; Pâté
de Sardinha
Picante or sardine pâté made of pulped sardine with tomato, vegetable oil, and of course, piri - piri.