We loved the Indian influence as not only would this be a perfect side dish for Indian Cuisine, but it could be used as a side for chicken, pork, or dare I say, beef. In fact, we'd love to see it on a hot dog too. The lime and cilantro gave it a nice brightness and the cumin/curry gave it a nice smoke/depth. Of course, the additional serranos were bold as well. Recipe courtesy of Steven Sterns of California.
Ingredients (the recipe can be easily halved)
2 jars Slawsa Original
8-9 Serrano or Thai peppers (green), sliced lengthwise, seeds removed, and finely diced
2 Tbsp Chopped Cilantro
4-5 Tbsp Chopped Dry-Roasted Peanuts, with skins on
1½ tsp Canola Oil
1 tsp Mustard Seed
3-4 tsp Cumin Seeds
1 pinch Asafetida
¼ tsp Brown Sugar
8-10 small Curry Leaves
1 tsp Lime Juice (Key Lime is best)
½ - ¾ tsp Salt
In a bowl, add Slawsa, peppers and peanuts. Gently fold together mixture. In a sauce pan, heat oil and toast mustard seeds. When seeds start to pop, add cumin seeds and asafetida. Turn off leaves and add curry leaves. Add this mix to the Slawsa salad. Add salt, sugar, lime juice and cilantro to the salad. Gently mix everything together and serve.
12 hard-boiled Eggs, sliced in half lengthwise, yolks removed and set aside
3/4 cup Slawsa Spicy
¼ cup Mayonnaise
Thoroughly mix together yokes, Slawsa & mayo. Pipe into egg whites.
For additional depth, add 6 slices of cooked and crumbled bacon and 2 Tbsp finely minced red onion to the yolk mixture. Garnish with paprika and a sprig of parsley.
For perfectly cooked and easily peel-able hard-boiled eggs, put 12 eggs in saucepan, covered 1 inch over eggs with water. Add 2 tsp. of Baking Soda to water. Turn heat to high and bring eggs to a boil for 1 minute, then cover, remove from heat and let sit for 12 minutes. Remove eggs and place in ice bath to cool quickly before using.
Makes 24 deviled eggs
1 lb. Ground Pork
1 tsp. Garlic Powder
2 tsp Ginger Paste
12 oz. Slawsa Spicy
1 Large Carrot, Shredded
4 Green Onions, chopped
10-12 Egg Roll Wrappers
1 Tbsp. Flour
Combine the Pork, Garlic Powder and Ginger Paste and mix thoroughly. Cook pork mixture in a skillet until cooked through and drain. Add to the pork mixture, the Slawsa, Carrot and green onions. In a separate small bowl, combine flour with 1 Tbsp. of Water and mix thoroughly into a paste. Heat oil in skillet to medium. To assemble the egg rolls, take the wrapper and lay out like a diamond. Place the sausage filling in the middle, roll up the bottom, then sides and roll into the top corner. You should use some of the flour paste to help "glue" the final corner. Place in skillet, seam side down initially and turn when browned. Egg Rolls only take a minute to cook and they can also be baked per the instructions on the back of the egg roll wrapper package. Goes great with Slawesome Sweet & Sour Sauce.
Makes 10-12 Large Egg Rolls
1 Jar Spicy Slawsa
12 Nasoya Egg Roll Wraps (Vegetarian, made with egg)
1 Cup Carrots, shaved
1 Bar Living Harvest Sweet & Spicy Chili Hemp Tofu, chopped
Extra Virgin Olive Oil
Heat oven to 400 degrees. Grease a cookie sheet with oil. Grease one side of an egg roll wrap with oil, then lay that side down, and layer one tbsp. carrots, 2 tbsp Slawsa & 1 tbsp hemp tofu in the middle of the wrap. Fold the egg roll by the directions shown above, and place on the greased cookie sheet. Repeat the last two steps until all the wraps are filled. Bake for 15-20 minutes, or until golden brown.
Remove from oven and allow to cool about 5 minutes before serving.
Makes 12 Egg Rolls
1 package of Crescent Rolls, cut into 24 squares
2 oz Ham, diced into ¼ in squares or cubes (lunchmeat is fine)
1/3 cup shredded Swiss Cheese
1/4 cup Slawsa
1/4 cup Red Onion, minced
Preheat oven to 375 degrees. Butter a mini-muffin pan and place each square of the crescent dough in each muffin hole, do not press in too hard but push the dough in slightly. Thoroughly mix together ham, Swiss, Slawsa, red onion, egg and pepper. Place an even amount of the ham/Slawsa mixture in each dough cup. Place on center oven rack and bake for approximately 12 minutes. Serve warm.
You can test adding more Slawsa Original or Slawsa Spicy to give it more of a zip.
Makes 24 tarts
6 Hard-boiled Eggs
½-¾ Cup Slawsa
2 Tbsp Mayo
2 tsp Dill (you can probably use cilantro instead if desired)
1-2 tsp Lemon Juice
Salt & Pepper
In food processor, combine 6 hard-boiled egg yolks, 3 hard-boiled egg whites, mayo, Slawsa and lemon juice and process until smooth. Chop up the 3 remaining egg whites and mix into the yolk mixture with dill, salt & pepper. Refrigerate 1 hour so it sets slightly. Lightly mash the avocados and incorporate within the mixture.
This will make 3+ cups so plenty to bring to a summertime grilling event! It can be used as a sandwich spread, atop burgers, as a dip for chips or just as an open face sandwich (as shown). I could also see spread on a bagel with cream cheese and smoked salmon or within fish tacos. The possibilities to use this mixture are endless.
Two (2) ¾-1 pound Baking Potatoes, scrubbed
1/3 cup Sour Cream
1/3 cup Slawsa
2 Tbsp Butter
1 Green Onion, Chopped
2 Slices Bacon, Cooked and Crumbled
Kosher Salt and Pepper, to taste
¼ cup Monterey Jack Cheese
Pre-heat oven to 400°. Bake whole potatoes in oven for 30 minutes. Remove and handle potatoes with a glove to prick potato with a fork before baking another 30 minutes. Reduce heat to 375° and remove potatoes. With a knife remove the a section of the top of the potato so that the inside can be scooped out. Remove most of the potato, leaving a thin shell around the outside so the potato skin holds shape. Use a potato ricer to break up the potato chunks into a separate bowl (or use a fork to finely mash the potato to a fine consistency). Add all other ingredients, except the cheese, to the mashed potato mixture, mix well and transfer back to the potato jackets. Note that the potato mixture will overflow slightly. Top with cheese and bake another 20 minutes. Serve Immediately.
Makes 2 large potatoes