Candied Ginger Pinch cayenne pepper

Candied Ginger Pinch cayenne pepper

Ingredients:
1 tablespoon minced candied ginger
3 whole black peppercorns

Directions:
1. Add all of the ingredients to the pressure cooker. Stir to mix. Lock the lid into place
and bring to low pressure; maintain pressure for 3 minutes. Remove the pressure
cooker from the heat, quick-release the pressure, and remove the lid. Remove and
discard the cinnamon stick, cloves, and peppercorns.
2. Return to medium heat. Simmer and stir for 5 minutes to thicken the syrup. Serve
warm or chilled. To store, allow to cool and then refrigerate for up to a week.
MAKE SPICED PEACH BUTTER
To make spiced peach butter, after Step 2 process the peaches and liquid in a blender or food processor
until smooth, and return to the pressure cooker. Simmer and stir over low heat for 30 minutes or until
thickened enough to coat the back of a spoon.
Spicy Fruit Salad
Tropical fruit sprinkled with chili powder is a popular street snack in
Mexico. Consider this a basic guide, and use any amount and
combination of fruits that you like. It’s impossible to screw this up.
Yields as many servings as you like
Pineapple, peeled, cored, and cut into cubes
Mango, peeled, cored, and cut into cubes
Watermelon, skin removed, cut into cubes
Papaya, peeled, cored, and cut into cubes
Jicama, peeled and cut into cubes
Fresh lime juice, to taste
Chili powder, to taste
Salt, to taste
1. Place all the fruit in a large, shallow bowl.
2. Squeeze lime juice all over the fruit. Sprinkle generously with chili powder, then
sprinkle with salt.
3. Stir the fruit gently to mix ingredients without bruising fruit.
4. Taste and adjust seasoning to your liking.
Mango Chili Sorbet
Based on the Mexican fruit with chili snack, this vegan ice frozen treat is
perfect on a hot day. For ultrasmooth ice, purée the mixture 2 or 3 times.
Or just enjoy it chunky.
Yields 4 servings