Tags » Chilli Sauce
This is a side-dish we love so much, we have it as often as can, inspired by a dish from Nando’s called “Macho peas”.
Pretty simple really, chop up the desired amount of fresh chillis and mint leaves, cook off in a little butter, then mix in the frozen peas, add chicken stock (you could also use veggie stock) and use some cornflour to thicken at the end! 210 more words
From Chef Gabriel Gambou of Arrecife Restaurant in Colima, Mexico, this recipe was published in The Taste of Mexico by Patricia Quintana. Tender barbecued beef skewers are served with a rich and dark sauce made with cascabel chillies (shown here with refried black beans). 259 more words