Hey there everyone, do you like mango, citrus and salsa? If so then I’ve got the perfect recipe for you!
Today’s is exactly that, with lemon, lime and the lemon spice jalapeño that I recently found all building on a smooth and fruity mango base. Naturally a little sweet but so fresh and tart that it’s definitely not dessert.
Instead, this recipe is an excellent dip for tortilla chips and samosas, a great way to liven up a salad or bean burger, a terrific topping for tacos or the perfect accompaniment to oily fish. Among other uses that I haven’t yet discovered, I’m sure.
And, while it does use a particular numex chilli that I found at challock chilli fest, you can make some substitutions if you don’t have access to it.
I don’t see the lemondrop/aji limon working here because, while it would compliment the citrus, it lacks the yellow pepper and jalapeño-specific notes that help it stand out. Instead, I would recommend the milder, 📽️ regular yellow jalapeños 📽️ if waitrose has them ripe again, orange or yellow habaneros if you want a bit more fruitiness and heat or any of the roxa family of peppers if you can get them, because they, too, are delightfully fruit flavoured.
Happy thursday, folks, today I’ve got another inedible review for you.
Just last week, I received a free goodie box from Flaming Licks, the hot sauce subscription service previously known as Lick My Dip*. I opened it on film and you can see my first reactions to all the items inside here.
But this post is a slightly more in depth look at the product that Flaming Licks provides. The box itself.
Hey folks, I mentioned my fellow food blogger Dana from I’ve Got Cake before, when I modified her brownie recipe, but this time I’m straight up sharing one of her posts.
You see, I had some friends over for boardgames yesterday, chilli boardgames that you’ll be hearing about soon, and I needed a quick, thematic snack that fit a wide range of dietary requirements.
The answer? Dana’s sweet potato and sriracha dip, simplified just a step further using a readily available vegan sriracha mayo instead of the regular sauce and a much harder to find vegan version of standard mayonaise.
It came out smooth, even creamy, and rather delicious, with a nice top of a two out of ten after-heat. It was gone in no time but the recipe remains and is so very simple.
I’ll let the author fill you in on the rest: