Latin Recipes

To see the recipes click on the links below or scroll down the page.

  Latin Grilled Chicken Breast
serves two


Ingredients:

   
Chicken Breast   2 ea., boneless and skinless
Extra Virgin Olive oil   2 Tablespoons
Garlic, finely chopped   1 Tablespoon
LATIN AMERICA BLEND   1 Tablespoon
Sea Salt   To Taste

Method:

Chop garlic and put into small bowl.

Add olive oil and LATIN AMERICA BLEND to mixing bowl.

Rub onto whole chicken breast and marinate for 15-30 min.

Season with sea salt and grill.

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Latin Spiced Mango Salsa

Yields 4 servings

Note: Prepare 1 hour before serving

Prep time: approx 40 minutes

Ingredients:

Large mango 1 ea., skinned and diced into 1/4 inch cubes
Limes or Meyer lemons 2 ea., sectioned (the segmentsonly)
Cilantro 1/2 bunch, washed and chopped
LATIN AMERICA BLEND 1 Tablespoon
Sea salt

Method:

Mix all ingredients together, and let stand at room temperature for 1 hour.

Other variations of this salsa:

Pineapple/kiwi
papaya
nectarine/peach
plum

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Latin American-Style Black Beans

Great for burritos, tacos, as an accompaniment to fish, tofu, vegetables,
chicken, or enjoy as a chili on their own.
Yield: 10 -12 servings

Ingredients
(We recommend you use organic ingredients for all Wholearth Spice recipes.)

1 lb. organic black beans
2 medium onions, diced small
2 medium carrots , diced small
3 stalks celery, diced small
1 red bell pepper, diced small
4 cloves garlic, finely chopped

3 Tb. Wholearth Spice LATIN AMERICA BLEND
1/2 cup balsamic vinegar
1 bunch cilantro, chopped
salt and pepper to taste


Method:
Soak black beans in water overnight and drain water.
Place beans in a stock pot and cover with 2-3 inches of fresh water.
Bring beans to boil and then simmer until tender (this may take 1 to 3 hours
depending on size and hydration of beans), add water if needed.
Heat olive oil in a large sauté pan, add garlic, vegetables and Wholearth
Spice LATIN AMERICA BLEND and sauté for 3-5 minutes.
Add balsamic vinegar and cilantro to vegetable mixture.
Add vegetable mixture to tender beans and simmer for 20 minutes.
Season with salt and pepper.
Serve.


Variation: Black Bean Soup

Remove half of bean mixture and place in a blender with one quart water (be careful that mixture is not too hot, as the contents may erupt).
Combine cooked and pureed beans, heat, adjust with water if needed.
Season with salt and pepper.
Add a squeeze of lime (optional) prior to serving.

Yield: 4 quarts

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Charred Tomato Salsa

Yield: approx. 3 cups
Prep time: 15 minutes
Cooking time: 10 minutes

Ingredients
6 large ripe tomatoes
1 T salt
1 Jalapeno pepper, finely chopped
1 bunch green onions, finely chopped
2 T Wholearth Spice LATIN AMERICA BLEND
1 bunch cilantro, chopped
1 limes, juiced
1 T cane sugar or brown rice syrup
Salt and pepper to taste

You will also want a large bowl filled with iced water.

Method
In a four-quart saucepot bring three quarts water with 1 tablespoon salt to a boil.
Cut core of tomato out and with a pairing knife place an X on the bottom of tomato.
Boil ripe tomatoes one at a time for 10 seconds and then place in iced water for approximately 20 seconds.
Remove skin of tomato, cut in half, and remove seeds.
Season tomatoes with Wholearth Spice LATIN AMERICA BLEND.
Heat skillet (cast iron skillet will work well) until very hot.
Place tomatoes, cut side down and do not move for 5 minutes.
Remove charred tomatoes from skillet and let cool, then dice or chop.
Add remaining ingredients and mix well.
Let stand for one hour before serving.

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Latin Tri-tip Marinade

Yield: varies on size of tri-tip
Prep time: 20 minutes
Cooking time: varies depending on size of tri-tip

Ingredients
1 tri-tip (preferably hormone-free)
1 large yellow onion, thinly sliced
3 cloves garlic, thinly sliced
1 Jalapeno pepper, thinly sliced
1 cup red wine of choice
½ cup olive oil
½ cup agave nectar
3 T Wholearth Spice LATIN AMERICA BLEND

Method
Mix all ingredients together.
Cover tri-tip with mixture and marinate for 3-4 hours.
Barbecue or broil.

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