samedi 31 juillet 2010

Chili Dipping Salt for Fruit

Southeast Asians like my mother have no qualms about dipping into spicy and steaming food in full summer heat. There’s something cleansing and refreshing about sweating both inside the body and out.

If you can handle the heat, try dipping fruit slices in a salt and chili pepper mixture. Finely mince fresh red chilis and add to sea salt or regular salt, then crush further if needed. The salt enhances the sweetness and tanginess of the fruit and the chili adds some unexpected bite.

My mother’s favorite is pineapple—try also peaches, nectarines, plums, apricots, or grapefruit.

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