Mirasol Chile Pepper Salsa

The Mirasol Chile Pepper is one of the main chiles used in traditional mole sauces. It is also common in Peruvian cooking. The Mirasol can vary in size and appearance, but it is conical in shape, and commonly 4-5 inches long, and about 2 inches wide. It is red to dark red, or copper in color. 

The name translates to "looking at the sun" in Spanish, taken from how the peppers grow upright on the plant, literally "looking" at the sun as they grow on the plant. You may know mirasol peppers by their dried variety, the w, which is much more common and hugely popular in Mexican cuisine.

TASTE: The flavor of the Mirasol is fruity and berry-like, and is described as full-bodied, distinct, and delicate.

Scoville Heat Units: 2,500-5,000 SHU

Salsa

Juice from one lime

2 large tomatoes

1/2 cup chopped onion

1 tomatillo, roasted until slightly blackened
1 -2 cloves of garlic
1 cup hot peppers

Cilantro, chopped

Pepper and salt to taste

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Honduran Baleadas

 The origins of baleadas can be traced back to the Lenca people. They were an indigenous group that lived in Honduras before the arrival of the Spanish.

The Lenca people would make a type of flatbread called “baleada” and fill it with beans.

The popular Honduran dish evolved over time with the influence from the Spanish and African cultures, with new ingredients being added such as cheese and meat.

Today, baleadas are a popular street food  that are reminiscent  of tacos and can be found in many Honduran restaurants and street vendors 

throughout the country.

10 Soft Flour Tortillas

10 Eggs

1½ Cup Shredded Cheese (cotija cheese, queso duro, queso fresco

1 ½ Cup Ground Turkey Sausage

Hot Sauce or Salsa of Choice

Honduran Creme  (sub yogurt) or Sour Cream

 Oil

Jerk Sauce

Jamaica would not be the same without stand along the roads selling BBQ Jerked chicken, and it smells so good. Do be afraid to char the chicken when cooking.

1/3 cup ground allspice

1/2 cup brown sugar

2 bunches scallions

4 cloves garlic

2 habanero peppers, seeded and cored; leave some seeds in for more heat

2 tablespoons soy sauce

1 tablespoon dried thyme 

1 teaspoon cinnamon 

1/2 teaspoon nutmeg

Salt to taste

1 teaspoon ground black pepper or more to taste.

Garnish with fresh scallion and lime slices.