A very simple caribbean salsa which can be stored for up to a month and used as a condiment on vegetables or fish, or just serve it with chips. Not for the faint of heart (or should I say heat!) Of course, the heat depends on the size and heat of your chili. From Sundays at Moosewood.
Green mangoes are used in this recipe and they take on the role of a vegetable side dish that complements meat or vegetarian meals.
A typical Trinidadian side dish that is quick and easy to prepare for those busy week nights. You can’t mess this up it’s so easy. The measurements given are just guidelines, adjust to your preference.
Make and share this Frijoles Negros (Cuban Black Beans) recipe from Food.com.
Recipe as displayed on the wall at Cabo Wabo Cantina, Sammy Hagar’s restaurant/bar in Cabo San Lucas, Mexico. VERY potent! Can be served straight up as a martini, on the rocks, or blended as a frozen margarita. FYI: Damiana Liqueur is a light herbal-based liqueur from Mexico. It’s made with the damiana herb that grows in Baha California, Mexico. The bottle is uniquely shaped and is modeled after an Incan Goddess.
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