Jamaican Codfish Fritters
Jamaican Codfish Fritters (Stamp and Go)
8 ounces cod fillets
2 medium onions, chopped
2 tablespoons olive oil or vegetable oil
Vegetable oil
1 cup all-purpose flour
3/4 cup milk
1 egg
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon vegetable oil
1/4 teaspoon ground red pepper
Heat fish and just enough water to cover to boiling; reduce heat. Cover and simmer until fish flakes easily with fork, 5 to 7 minutes; drain. Cool and flake. Cook and stir onions in 2 tablespoons oil until tender.
Heat 1 to 1 1/2 inches oil to 360 degrees F. Beat remaining ingredients with hand beater until smooth. Stir in fish and onions; drop by level tablespoonsful into hot oil. Fry 5 or 6 at a time until golden brown, turning once, about 4 minutes; drain. Serve with tartar sauce and lemon wedges.
Makes about 36 fritters.
Jalapeno Pepper Sauce
Jalapeno Pepper Sauce
5 onions, chopped
2 bell peppers, chopped
12 small tomatoes, chopped
3/4 cup jalapeno peppers, chopped
1 cup granulated sugar
1 cup cider vinegar
1 cup vegetable oil
1 cup water
4 Tbsp salt
4 Tbsp black pepper
Combine all ingredients in a large pot, & simmer for 3 hrs
Pour into hot clean jars & seal tightly with lids
Process in hot water bath for 10 min
Place jars on towel to cool slowly
If a more fine-textured sauce is desired, process ingredients in a blender
Classic Red Chile Sauce
Classic Red Chile Sauce
This is a famous sauce that can be used in any recipe needing a red sauce
It is also used with beans, enchiladas, tacos & tamales
10 dried red New Mexican chiles
1 medium onion, chopped
2 cloves garlic, chopped
2 Tbsp bacon drippings or vegetable oil
1/2 tsp ground cumin (optional)
3 cups water, divided
Arrange chiles on a cookie sheet & place in a 200 deg F oven for 5 min or until the chiles smell like they are toasted
Be careful not to burn them
Remove the stems & seeds
Saute onions & garlic in oil until soft
Place all ingredients in a blender with 1 cup of the water & puree to a smooth sauce
Stir in the remaining 2 cups water, bring to a boil, reduce the heat, & simmer for an hour
The sauce should be smooth & thick
Chile Sauce from Powder
To make sauce from powder, use 1/2 to 3/4 cup powdered red chile, 4 Tbsp shortening, 3 Tbsp flour, 1 medium onion (chopped), 2 cloves garlic, & 2 to 3 cups water
Melt 2 Tbsp of the shortening, stir in the flour, & cook the roux over medium heat until browned, stirring constantly
Add onions, garlic, 1 tbsp oil, & saute until the onion is soft
Stir in the chile powder & heat for 1 min
Add the water, bring to a boil, reduce the heat & simmer for 1 hour