Hi Wire Hot Vegetable Curry With Mango Salsa Sambal Recipes

CHURRASCO WITH OPEN FIRE ROASTED VEGETABLE SALSA

Steps:

• Cook the sliced garlic in the oil until it is brown, then set aside to cool.
• Preheat a grill.
• In a mixing bowl, combine onions, tomatoes, jalapeno, zucchini, and leeks, and pour half of the remaining garlic oil on top. Season, to taste, with salt and pepper.
• Grill the garlic-oil vegetables over high heat until soft, and then cool.
• Season the tenderloin and rub with some of the oil mixture.
• Grill the meat for 4 to 5 minutes per side, and set aside to rest.
• Cut all the grilled vegetables and the red pepper into large pieces. Toss with the remaining garlic oil, basil, and season, to taste, with salt and pepper.
• Plate the meat with the vegetables.

SPICY CARROT SAMBAL

Steps:

• Put the oil, garlic, and jalapeno in a small skillet over medium heat and cook, stirring, until the garlic is lightly browned and fragrant, about 5 minutes. Put the sugar in a bowl and stir in the garlic mixture; cool. Add the lime juice and fish sauce and stir to dissolve the sugar completely. Add the carrots, scallion, and cilantro and toss. Serve immediately or refrigerate in a tightly sealed container for up to 3 days.
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SPICY MANGO SALSA

Steps:

• In a large bowl, mix together the mangoes, peaches or nectarines, garlic, ginger and basil or cilantro.
• Add the chilies and lime juice to taste; mix well. Allow to chill 2 hours before serving.