DULCE DE LECHE
Dulce de leche is a decadent South American caramel, rich, creamy and delicious addition to a number of desserts. Ways that we like to use it: drizzle it over ice cream, spread it on pancakes, bake it into cakes. Or - eat it by the spoonful, it's THAT good!
We sell our dulce de leche in 8 oz. containers for $3.99. We bring some for sale to our farmers markets, and you may also order directly from us, just give us a call.
Sometimes it's a nice addition to have a dipping sauce for empanadas. Below are three that we love - Chimichurri, a very typical Argentine sauce, a Tamarind Ginger, and an Aji Sauce for some roasted pepper flavor!
- - 1 cup firmly packed fresh flat-leaf parsley, trimmed of thick stems
- - 3-4 garlic cloves
- - 2 Tbsps fresh oregano leaves (can sub 2 teaspoons dried oregano)
- - 1/2 cup olive oil
- - 2 Tbsp red or white wine vinegar
- - 1 teaspoon sea salt
- - 1/4 teaspoon freshly ground black pepper
- - 1/4 teaspoon red pepper flakes
- Finely chop the parsley, fresh oregano, and garlic (or process in a food processor several pulses). Place in a small bowl.
- Stir in the olive oil, vinegar, salt, pepper, and red pepper flakes. Adjust seasonings.
- Serve immediately or refrigerate. If chilled, return to room temperature before serving. Can keep for a day or two, and in fact the flavors intensify a bit if you let it sit for a few hours or overnight before serving.
Tamarind Ginger Sauce
- - 1 tsp tamarind concentrate
- - 1 1/2 Tbsp fresh lime juice
- - 2/3 c. mayonnaise or sour cream
- - 2 tsp Dijon mustard
- - 1 tsp finely grated, peeled fresh ginger
- - 1/4 tsp salt
Whisk tamarind into lime juice until dissolved. Add remaining ingredients and whisk until smooth. Refrigerate up to one week. Serve at room temperature. Makes one cup.
- 4 roasted green chile peppers (can also use canned diced chilis)
- 1 bunch green onions
- 1 bunch cilantro
- Juice of 2 limes
- 1/2 teaspoon cumin
- 2 tablespoons vinegar
- Salt and pepper to taste
Roasting Chile Peppers:
- Preheat your oven to 450°F (232°C) Spread the peppers evenly on a cookie sheet, in a single layer. Roast the peppers for about 4-5 minutes until the skins blister. Watch carefully so they do not burn. Place the roasted peppers in a plastic bag and seal the bag.
- Allow the chile peppers to sweat in the plastic bag for about 10 to 15 minutes. When you remove them from the bag they will be easy to peel.
- Rinse the peppers under cool running water. Peel the chile, remove and discard the skin, seeds, and the veins. You may want to leave a small amount of the charred skin for flavor.
- Wash and dry the onions and cilantro. Remove stems from cilantro. Makes sure peppers are peeled and ready.
- Roughly chop the scallions and chile peppers, and place them in a food processor or blender with the cilantro leaves. Process in short spurts until vegetables are well minced.
- Place vegetables in a bowl, and stir in the lime juice, cumin, and vinegar. Season with salt and pepper to taste.
- Store aji in an airtight container in the refrigerator.