The Real Jerk. Lily Pottinger
with crab dip just before serving.
Cut cucumber into 1" serving pieces.
CUCUMBER DIP
1 medium cucumber, peeled and finely chopped
1 8-oz pkg soft cream cheese
1 cup sour cream
1 tsp white vinegar
2 tbsp escallion, finely chopped
1 tbsp celery salt
¼ tsp black pepper
In a bowl, combine all ingredients.
Cover and refrigerate for at least 2 hours before serving.
Makes about 1½ cups.
MANGO TANGO SALSA
Both Mango Tango Salsa and the next recipe, Mango and Papaya Salsa, make great condiments for Coconut Shrimp and Jerk Chicken (Stewed Chicken).
½ cup ripe mango, diced
2 tbsp onion, diced
½ tsp escallion, diced
2 tbsp green pepper, diced
3 tbsp tomatoes, diced
2 tbsp tamarind dressing
dash of jerk sauce (THE REAL JERK SAUCE)
pinch fresh thyme, chopped (optional)
In a bowl, combine all ingredients.
Cover and refrigerate for at least 2 hours before serving.
Makes about 1¼ cups.
Mangoes are tropical fruits with red to yellow skins. You can buy them green and ripen at room temperature. Pare mangos just before using and cut against the pit as you would peaches.
MANGO & PAYAYA SALSA
This refreshing salsa keeps in the refrigerator for up to 4 days.
1 cup ripe mango, coarsely chopped
1 cup papaya, coarsely chopped
1 tsp red onion, chopped
2 tbsp green pepper, chopped
4 tbsp sugar
1 tbsp lime juice
3 tbsp red wine vinegar
In a bowl, combine all ingredients.
Cover and refrigerate for at least 2 hours before serving.
Makes about 1½ cups.
COOL GREEN SALAD DRESSING
Serve this one over Tangy Coleslaw , Spicy Mixed Bean Salad , or your favorite green salad.
½ cup brown sugar
2/3 cup white vinegar
1 tsp salt or celery salt
¼ tsp black pepper
In a food processor or blender, purée all ingredients.
Transfer to a bowl, cover, and refrigerate at least 2 hours before serving.
Makes about 1 cup.
COOL & CREAMY SALAD DRESSING
This is another quick and easy dressing for any garden salad.
1 cup mayonnaise
4 tbsp ketchup
3 tbsp sugar
2 tbsp white vinegar
In a food processor or blender, purée all ingredients.
Transfer to a bowl, cover, and refrigerate at least 2 hours before serving.
Makes about 1 cup.
TAMARIND DRESSING
Tamarind dressing can be used on salads or as a seafood dip. Tamarind pulp or paste can be found in any Asian or West Indian market, as well as in many large supermarkets.
8 oz tamarind pulp or paste
1 cup hot water
1 clove garlic, chopped
1 small onion, chopped
1 tsp fresh thyme, chopped
1 stalk escallion, chopped
1 tsp salt
½ tsp black pepper
½ cup vegetable oil
¼ cup white vinegar
1 cup red wine vinegar
¼ cup brown sugar
In a bowl, dissolve tamarind pulp in hot water.
Using a sieve, strain and discard pits and larger pieces of pulp.
In a large mixing bowl, combine tamarind juice with the garlic, onion, thyme, escallion, salt and pepper.
Add vegetable oil and mix well.
Blend in remaining ingredients.
Cover and refrigerate for at least 2 hours before serving.
Makes about 3 cups.
This dressing can be kept in the refrigerator for up to 3 days. It can also be preserved. See preserving instructions on Preparing Sterilized Jars.
AVOCADO DRESSING
½ ripe avocado
1 tsp lemon juice
½ cup sour cream
1 clove garlic, minced