Tablespoon – Page 2 – Oswald Rivera

Tag: Tablespoon (page 2 of 3)

Pollo con Limón – Lemon Chicken

This is a recipe that we in the Rivera clan discovered later on. The Nuyorican way of cooking chicken is by baking, roasting, frying, and stewing. But with lemons? Most likely it was our foolish, wonderful, wise Uncle Phillip, the black sheep of the family who, introduced us to this method of cooking chicken. He was a merchant seaman, and a world traveler. So, somewhere along the he discovered this gem. It is not native to the Puerto Rican repertoire. That being, said, it’s an easy, quick and delicious way to prepare chicken breasts. Served with steamed vegetables or rice, it can’t be beat.

Pollo con Limón
(Lemon Chicken)

2 lemons
4 skinless, boneless chicken breasts
1/2 teaspoon black pepper
1 teaspoon dried or fresh oregano
1/2 teaspoon garlic powder
1 teaspoon marjoram
2 cups chicken broth

1. Preheat oven to 375 degrees F.
2. Wash lemons and slice into thin rounds.
3. Wash chicken breasts and pat dry with paper towels.
4. Place half the lemon slices on the bottom of a baking dish or pan.
5. Arrange chicken in baking dish and top with lemons.
6. Sprinkle with pepper, oregano, garlic powder, and marjoram.
7. Pour broth over chicken, and top with remaining lemons.
8. Bake for 40 minutes or until tender.
Yield: 4 servings.

Nuyorican Chicken Wings

January 2, 2015 / Oswald Rivera / 4 Comments

What better way to celebrate the dawning of a new year than by going back to homey comfort food? By that, I mean dishes that remain all-time favorites. Among these I include chicken wings. I know, we have all kinds of variations: Buffalo chicken wings, breaded chicken wings, broiled chicken wings . . . and the list goes on. We Nuyoricans have our own way of cooking. At least we do in the Rivera family; and it goes back to using tried and true methods and ingredients. You could say it’s baked chicken wings—but with that Puerto Rican élan (I know, it’s one of those fancy-dan words I discovered during my travels in Europe).

In our recipe, it calls for using a mortar to crush the seasoning ingredients. A mortar and pestle (at one time considered exotic) is a utensil that now can be found in most food outlets. If not, any Latino/Hispanic or Asian market will carry the item. Other than that, the recipe is no-nonsense, easy to prepare and delicious. Normally we serve it with yellow rice and/or tostones (fried green plantains—see entry of 9/9/10 for a quick recipe). If preferred, you can serve it with chicken gravy and mashed potatoes. Chicken wings, in whatever manner, is a dish that will never go out of style.

NUYORICAN CHICKEN WINGS

10 chicken wings
3 cloves garlic, peeled
12 whole peppercorns
Salt to taste
1 1/2 teaspoons dried oregano
1/2 cup olive oil

1. Preheat oven to 375 degrees F.
2. Rinse chicken wings under cold running water. Pat dry with paper towels, place in a bowl, and set aside.
3. Put the garlic, peppercorns, salt and oregano into a mortar and pound until crushed. Add this mix to the chicken and toss to combine thoroughly with the chicken wings. If desired, you can use another variation—which is to place chicken wings with seasoning in a large zip-lock bag and shake to combine. Use whatever method seems best.
4. Place chicken wings in a shallow roasting pan (I prefer cast iron) and bake for 1 hour or until crisp and cooked through.
Yield: 2-3 servings. If you want more, you can double the recipe for 4+ servings.

Camarones en Escabeche – Pickled Shrimp

August 17, 2014 / Oswald Rivera / 0 Comments

Pickled shrimp, marinated shrimp, take your pick. In our culture it’s all the same. Escabeche refers to placing cooked (or partially cooked) seafood into a marinade. That’s where the pickling comes in. In Criollo (Puerto Rican cuisine) we pickle fish, usually swordfish or kingfish steaks, and shrimp. In terms of fish steaks, we cook them first in olive oil, and then marinate them. Shrimp follow the same pattern in that we first boil them lightly and then proceed with the marinade.

A basic Criollo marinade consists of olive oil, red onions, garlic, pimento stuffed Spanish olives, oregano, cilantro, and fresh lime juice. We mix it in a bowl, add the par-boiled shrimp and let the thing sit overnight, and that’s it.. In Spain, they do it differently, and that’s the recipe given below. They omit the Spanish olives, oregano, cilantro, and lime juice. In a way, it’s a simpler recipe. The only other difference is that bay leaves, garlic and peppercorns are simmer first, then added to the marinade ingredients. In all cases, par-boiling, followed by marinating gives the shrimp their tender-firm texture. We serve pickled shrimp with steamed rice. That’s the favorite accompaniment. With a bottle of sauvignon blanc or soave, it can’t be beat.

CAMARONES EN ESCABECHE
(Pickled Shrimp)

1 small red onion, peeled, halved lengthwise and thinly sliced cosswise
1/2 cup red wine vinegar
1 teaspoon dried oregano
1/4 teaspoon salt
1/2 cup olive oil
2 bay leaves
3 cloves garlic, crushed
1/4 teaspoon black pepper
2 pounds large shrimp, peeled and deveined (you can leave the tail intact, if desired)

1. In a shallow bowl, mix together the onion, vinegar, oregano, and salt. Set aside.
2. In a small saucepan or skillet, simmer on low the olive oil, bay leaves, garlic and pepper for 10 minutes. Then set aside until ready to use.
3. In a pan or pot, bring 4 quarts water to a boil. Add shrimp and cook on high heat for 2 minutes.
4. Drain and combine in a bowl (or a zip-lock bag) with the onion mixture along with the oil mixture. Mix well.
5. Store covered bowl (or zip-lock bag) in the refrigerator for at least 4 hours or, preferably, overnight. Discard the bay leaves and serve shrimp cold or at room temperature.
Yield: 4 servings.

Salmon with Lentils

July 30, 2014 / Oswald Rivera / 0 Comments

I’ve long been an aficionado of lentils. I enjoy their taste and the varied ways that they can be used. There’s good reason for their popularity these days, and not just among the vegetarians among us. Lentils, as part of the human diet, have been around for approximately 13,000 years. They come in colors ranging from red-orange to green, to brown and black; and the cooking time varies from 10 to 40 minutes, depending upon the size and variety. They are a popular staple in the Mediterranean basin, Africa, South and West Asia.

We Latinos usually serve rice with beans (red/black/white). Conversely, in India, Pakistan and Egypt, the rice is mixed with the lentils. In Europe, North and South America, they are popular in soups. That being said, they are also a great source of iron, protein, amino acids dietary fiber, vitamin B, a minerals. Lentils are considered one of the healthiest foods around. Their pedigree is such that they are mentioned in the Christian and Hebrew Bible wherein Esau sells his birthright (i.e. his inheritance) to Jacob for a pot of lentil stew, or a “mess of pottage.” (Note: if you want a good recipe for lentil stew, see my posting of 11/01/11—A Mess of Pottage).

Recently, I decided to mix lentils with salmon, one of my favorite fish variety. The result is the recipe given below. You can cook the fish in an outdoor grill and have it barbecue style. Or you can use the oven broiler. Either way you have a delicious and garlicky (yes, I love garlic) entrée.

SALMON WITH LENTILS

5 tablespoons olive oil (plus more if you’re grilling)
6 cloves garlic, peeled and minced
1 medium onion, peeled and sliced into rings

2 cups lentils (I use green lentils; but other types may be substituted)
4 cups water
1 bay leaf
1 bunch parsley, washed and chopped
1 teaspoon dried thyme

Juice of 1 lemon
1/3 cup fresh basil, washed and chopped
1/4 cup fresh mint leaves, washed and chopped

1/4 teaspoon dried oregano
Salt and ground black pepper to taste
2 pound salmon fillets, cut into 4 equal pieces, skin left on
1/4 cup scallions, rinsed and finely sliced

1. In a medium saucepan, heat 2 tablespoons olive oil. Add 3 cloves garlic and onion; and saute until onion is transparent.
2. Add lentils, water, bay leaf, parsley and thyme. Bring to a boil. Reduce heat and simmer, uncovered, until lentils are tender, about 25-30 minutes. The lentils should be tender but still somewhat firm. Do not overcook. Drain lentils of any extra liquid that may be in the saucepan. Add 1 tablespoons olive oil, remove from heat and set aside.
3. While lentils are cooking, whisk together in a small bowl the remaining garlic cloves, 2 tablespoons oil, lemon juice, basil, mint, and oregano. Add this dressing to the lentils. Stir to mix, and season with salt and pepper. Set aside and cover to keep warm.
4. Cook the salmon: Preheat a grill or broiler, or prepare a charcoal fire in an outdoor grill. Rub salmon pieces with olive oil and rub with salt and pepper. Place salmon pieces on grill, skin side down and cook for 5 minutes. Turn over gently with a spatula and cook on the other side, 2-5 minutes until desired doneness. If broiling, broil on one side only until done, 5-8 minutes.
6. Divide lentils among four dinner plates. Arrange salmon pieces over lentils and sprinkle with sliced scallions.
Yield: 4 servings

Lebanese Duck

May 20, 2014 / Oswald Rivera / 0 Comments

I’ve been a fan of Middle Eastern cuisine for a long while. I grew up with typical Caribbean fare; but once my horizons expanded, food from the Middle East, inclusive of Israeli cooking, became among my favorites. This includes dishes from Lebanon. And one of the modern favorites from this land is duck cooked with orange juice. Now, you’re probably thinking of the French duck a l’orange. Some say that this Lebanese dish owes its inspiration to its French counterpart. Or, perhaps the opposite is true. Maybe the French version owes its genesis to the Lebanese version. I honestly don’t know. But I do know that this Lebanese treat is easier to prepare than canard a l’orange, and it is just as tasty.Served with Lebanese style rice, it makes for a great Middle Eastern dinner. Think of it this way, this is your time to impress family and loved ones with a unique repast—the Oooh’s and the Aaah’s will be worth it.

LEBANESE DUCK
(Duck with Orange Juice)

1 duck (about 5-6 pounds)
1 large onion, peeled and cut into thin rings
3-4 tablespoons butter
2 cups orange juice
Salt and black pepper to taste
2 tablespoons finely fresh chopped parsley

1. Wash the duck under cold running water and pat dry with paper towels.
2. Heat butter over medium heat in a pan large enough to hold the duck, and fry the onion until soft and translucent.
3. Brown the duck in the same fat used to cook the onions, turning it occasionally to brown it all over.
4. Add the orange juice along with the salt and pepper. Cover, lower heat and simmer for about 1 hour. If the liquid starts to dissipate, you may add a ladleful of water from time to time, and turning the duck occasionally.
5. Remove the duck from the pan and let it cool. Cut into serving pieces and return to the pan. Continue to simmer the duck until it is very tender and had fully absorbed the flavor of the orange juice. Serve sprinkled with the parsley.

LEBANESE STYLE RICE

What I discovered is that rice cooked the Lebanese way is very similar to the way we cook rice in our house. Only difference is that we add olive oil instead of butter while the rice is cooking.

2 cups long grain rice
4 cups water (if you prefer a drier type of rice with individual grains then make it 1 1/4 cup water for
each cup of rice).
Salt to taste
4-6 tablespoons butter

1. Place the water, salt and butter in a pot or saucepan and bring to a boil.
2. Add the rice and boil vigorously for 2 minutes. Lower heat, cover tightly and simmer for 20 minutes. Do not disturb, let it simmer until the rice is tender. You know it’s done when little holes appear on the surface of the rice—and never stir while it’s cooking.
3. Turn off heat and allow the rice to rest for another 10 minutes before serving.
Yield: 4 to 6 servings.

Sautéed Cod with Spinach

May 7, 2014 / Oswald Rivera / 1 Comment

One of my favorite seafood is cod fillets. And one of my favored veggies is spinach (I’m like Popeye, I love the stuff). And whenever I get the chance I like to combine the two. It’s a delicious and healthy combo. So here’s my latest creation in that regard. And it has a Asian spin to it since among the ingredients there is soy sauce and ginger. It’s an easy enough recipe: first you whisk up the vinaigrette, then you cook the spinach, roast the fish, and finally serve the mix with the vinaigrette spooned around the spinach. The mild, sweet flavor of the cod is a perfect match for the spinach and dressing.

SAUTÉED COD WITH SPINACH

3 tablespoons olive oil
3 tablespoons fresh lime juice
2 tablespoons soy sauce
1 teaspoon fresh grated ginger
1 teaspoon plus 1 small shallot, finely minced
3 tablespoons olive oil
3 bunches spinach, washed and dried
3 cloves garlic, peeled and minced
1 tablespoon butter
Salt to taste
4 (6-ounce) cod fillets, about 1 1/2-inch thick, rinsed and pat dried with paper towels
Freshly ground black pepper to taste

1. Preheat oven to 350 degrees F.
2. In a small bowl, combine olive oil, lime juice, soy sauce, ginger, and 1 teaspoon minced shallot. Whisk to combine, and set aside.
3. Heat 1 tablespoon olive oil in a large skillet or fry-pan over high heat. Add spinach, tossing until wilted, about 2 minutes. Add garlic, rest of minced shallot and butter. Sauté until soften, about 2-3 minutes. Once spinach is tender (about 5 minutes total) season with salt. Set aside and keep warm.
4. Set a large ovenproof pan over medium heat (I prefer cast-iron for this part). Meanwhile, season cod fillets lightly with salt and pepper. Pour remaining olive oil into the pan, and once oil begins to shimmer, lay fillets, flat-side down, into the hot pan. Once a thick golden crust forms on the underside of the cod (about 5 minutes), transfer pan to the oven and roast until fish turns white all the way through (about 4 minutes).
5. Remove pan from oven. Securing the top of each fillet with your hand or a fork, and the bottom with a spatula, gently flip the fillets. Return pan to the oven and roast 1 minute more.
6. Divide spinach among four plates, and top with spinach and fillets. Whisk vinaigrette once more and spoon it around spinach. Or, if desired, you can place fillets on a large serving bowl (or leave it in the pan), top with spinach and pour vinaigrette over and around it. Its your call whether to serve individually or in separate plates.
Yield: 4 servings.

Chicken and Dumplings – PR Style

April 24, 2014 / Oswald Rivera / 0 Comments

Chicken and dumplings is one of the ultimate comfort foods. It’s great any time of the season, and it warms the heart and stomach. In Puerto Rican cuisine we have domplines (dumplings—pronounced dom-plee-ness) and pollo frito (fried chicken), and it’s a great combination. In our tribe, the person who made the best dumplings was my grandmother, Adelaida, known to all as Doña Lala. She would make domplines for breakfast with ham and eggs, or for dinner with the fried chicken. She had it down to a science and could whip up a batch of dumplings in minutes. The domplines recipe given below is her magic creation. The fried chicken recipe is my mom’s—and she cooked it too ways. The first variation was simply marinated chicken pieces which are floured and then deep-fried. That’s the second recipe noted. She also had another variation in which the chicken is cooked in its own marinade combined with chicken bouillon or broth, lending a more heady flavor. It you want that recipe, then get my cookbook Puerto Rican Cuisine in America (Avalon Books – Running Press) where both versions are highlighted along with a host of other Nuyorican wonders.

DOMPLINES
(Puerto Rican Dumplings)

4 cups flour
1 teaspoon baking powder
2 tablespoons shortening
1 cup lukewarm water
1/2 teaspoon salt
Vegetable oil for frying

1. Combine flour, baking powder and shortening in a glass bowl.
2. Add salt to water and add to flour, a bit at a time, while mixing with a wooden spoon until it forms a doughy consistency.
3. Remove the dough to a lightly floured surface and knead continuously with hands until soft.
4. Form kneaded dough into a horseshoe shape and set aside.
5. Fill a cast-iron or heavy bottomed skillet halfway with vegetable oil. Heat until oil is very hot. Break off a small piece of dough and shape into a round patty. Dip patty into skillet and stir-fry until golden (about 5 minutes). Repeat until dough is all gone. Remove and drain on adsorbent paper towels.
Yield: About 20 dumplings.
Note: If a little color is desired, 4 or 5 tablespoons of achiote (annatto seeds cooked in olive oil—again, recipe in cookbook) can be added to the flour during the first step. This will reder truly golden-yellow dumplings.

POLLO FRITO
(Fried Chicken)

1 fryer chicken, about 2 1/2 pounds, cut into generous bite-sized pieces
2 cloves garlic, crushed or 1/2 teaspoon garlic powder
Salt and ground black pepper to taste
1 teaspoon dried oregano
1/4 teaspoon onion powder (optional)
3 tablespoons olive oil
1 tablespoon vinegar
Vegetable oil for frying
1 cup flour

1. Rinse chicken pieces under cold, running water and pat dry with paper towels.
2. Place chicken in a bowl and rub with crushed garlic. Sprinkle with salt, pepper, oregano and onion powder. Rub seasoning well into chicken pieces. Drizzle with olive oil and vinegar. Mix to combine. Cover and set aside for 15 minutes. If you really want strong flavors, refrigerate overnight.

3. Heat a generous amount of oil (1″ to 1 1/2″ deep) to medium temperature (about 340°) in a heavy bottomed pot, large skillet or deep fryer.

4. Remove chicken from marinade and dust lightly with flour. Use your hands to toss and coat each piece thorougly.

5. Add chicken pieces to hot oil, a few at a time and deep-fry until golden brown and crisp (3 to 5 minutes), turning the individual pieces as they cook. Remove and drain on absorbent paper towels. Serve piping hot with the domplines.

Yield: 4 servings.

Limonia

April 9, 2014 / Oswald Rivera / 0 Comments

I came across this recipe while I was researching my second cookbook, The Pharaoh’s Feast, also published in the United Kingdom as Feasting with the Ancestors (Sutton Publishing). In this tome I traced the history of cooking from prehistoric times to the present. This particular recipe comes from a fourteenth century anonymous manuscript containing two different recipe sections, known respectively as Book A and Book B. The actual book title was Anonymous Southerner (Anonimo Meridionale), because the author used southern Italian expressions, especially from Naples. Limonia is from Book A, which contains 164 recipes.

Limonia was a popular dish in medieval and Renaissance Italy. Different recipe collections term it lumonia, limonia, or limonea. It may have made its way to Europe via the Arab world. Arab texts as far back as the thirteenth century have recipes for laymuwiya, which are very similar to the one given here. According to the Anonymous Southerner, to make Limonia, all one has to do is brown chicken lard together with chopped onions and almonds. Stir in more pork lard and spices, and cook. Add lemon juice when it’s done, and serve. This sounds very much like modern day chicken piccata, although I’ve never heard of almonds being added to it. In the original recipe, lard would give it the flavor. These days, olive oil is a healthier alternative. I like this dish served over steamed white or brown rice.

LIMONIA

2 to 3 tablespoons olive oil
1 1/2 pounds boneless chicken thighs, cut into 1-inch cubes
Juice of one small lemon
1/4 cup blanched almonds*
2 tablespoons butter
Salt and ground black pepper to taste

1. In a large skillet, heat the olive oil over medium-high heat. Add the chicken cubes and cook until lightly browned. Reduce heat to low and cook, covered, for a minute or two.
2. Using a wooden spoon, stir in the lemon juice and almonds. Stir well to dissolve brown particles in the bottom of the pan. Add butter, blending it well into the sauce.
3. Season with salt and pepper, and serve.
Yield: 4 servings.

*To blanch almonds, simply drop the shelled almonds (with their brown skin) into boiling water to cover. Boil exactly one minute. Drain. Press the almonds between your fingers until the almonds slip out of their skins, and pat dry.

Duxelles

October 18, 2013 / Oswald Rivera / 0 Comments

So you’re asking, What the hell are duxelles? Simple: think of chopped mushrooms cooked in butter with shallots and wine. They’re cousins to stuffed mushrooms. Some describe them as a mushroom confit. Okay, what’s a confit? Confit is a term for various foods that are coked in oil or sugar and preserved. Often they are sealed and stored for future use. The term originated in the Middle Ages when fruits were cooked and preserved in sugar. Duxelles can be cooked and stored in this way as well.

All this mishigas can be ascribed to one Pierre Francois de la Verenne. He is recognized as the first great French chef of the modern era. He was the first to codify the Franco-Italian cuisine that had evolved into la grande cuisine Francaise or classic French cooking. His cookbook, Le Cuisinier Francois, was published in 1650, and is regarded as a landmark in the history of European cuisine. He was the first to describe stuffed mushrooms and (you guessed it) duxelles. Don’t let the fancy French moniker scare you. Duxelles are very easy to make, and they are delicious when added to sauces and vegetable. They also make great fillings for omelets, fish or meat dishes.

DUXELLES

1 stick butter
2 pounds fresh mushrooms, washed, drained, and finely chopped (stems and caps included)
2 shallots, finely chopped
3 tablespoons dry sherry or Marsala wine
Salt and ground black pepper to taste

1. In a medium saucepan or skillet, melt the butter over low heat (being careful not to burn it). Add mushrooms and shallots, and cook over low heat, stirring constantly until the mushrooms give up most of their liquid. Add more butter as needed.
2. Add dry sherry and cook about 5 minutes longer until the mushrooms are black in color. You want the mushrooms to be somewhat dry but not bone dry. Season with salt and pepper. You can serve as is or store in a tight jar or container. They’ll be good for 1-2 weeks in the fridge.
Yield: About 4 cups.

Note: Italians make duxelles as little differently. If you prefer the Italian style, add 1 teaspoon of lemon juice to the shallots and mushrooms and cook 4-5 minutes over moderate heat. Add 3 ounces of diced boiled ham, cook 5 minutes more, add 1/4 cup dry Madeira wine or brandy. Stir to mix until heated through.

Caption: courtesy of 500 Tasty Sandwiches

Tomatoes for the End of Summer

August 31, 2012 / Oswald Rivera / 0 Comments

By now most of us are, as the saying goes, “tomatoed-out.” In the dark days of winter we dream of fresh, succulent vine-ripened tomatoes. By late August, we’ve just about had our fill. I mean, how many tomato salads or stuffed tomatoes can you have? Well, kiddies, the season will last until October. And, yes, there are still many innovative ways to use this vegetable. Below are given some ingenious ways to use tomatoes. So, in the middle of a frosty February, you can again begin to dream of the fresh juicy crop come June .

RAW TOMATO SAUCE

That’s right, a raw sauce where the tomatoes don’t have to be cooked. Simple: In a bowl, combine 1 pound chopped tomatoes or 1 pint cherry tomatoes, halved; 1/2 cup diced mozzarella cheese; 1/3 cup chopped black olives; 1/4 cup olive oil; 1 teaspoon capers; 1 tablespoon red wine vinegar and 2 garlic cloves, minced. Stir in 1/4 cup fresh chopped basil, 1 teaspoon oregano, salt and pepper to taste. Let the bowl stand for 1/2 hour to allow the flavors to combine. Toss with you favorite hot pasta. 4 servings.

TOMATO WITH BASIL AND MOZZARELLA

The all time favorite, and the easiest thing to prepare: Wash and slice off the tops and bottoms of 1 pound tomatoes, and cut the tomatoes into about 3 slices each. Slice 1/2 pound mozzarella very thinly; wash and dry 10-12 large basil leaves (more if the leaves are small). On a salad plate, arrange the mozzarella and basil on the tomato slices, drizzle with olive oil, and sprinkle with some oregano and pepper. 4-3 servings.

TOMATO GRATIN

A fancy-fied tomato dish to impress your guests: Preheat oven to 500 degrees F. Cut 2 large beefsteak tomatoes into 1/2-inch slices. Arrange the slices, slightly overlapping, in an oiled 9-inch gratin dish or shallow casserole. Sprinkle with salt and pepper to taste, 2 tablespoons finely chopped basil, and 1 teaspoon oregano. Cook 2 garlic cloves, peeled and minced, in a small pan or skillet over moderate heat, stirring until fragrant, about 1 minute. Remove from heat and stir in 1 cup fresh bread crumbs, 1/3 cup grated Parmesan cheese, and salt and pepper to taste. Sprinkle over the tomatoes, and bake in the middle of oven until bread crumbs are golden, about 15 minutes. 4 servings.

TOMATO-FETA PITA SANDWICHES

In a large bowl, combine 1/4 cup olive oil and 1 tablespoon red wine vinegar. Add 1 teaspoon oregano, and salt and pepper to taste; 1 pint cherry tomatoes, halved; 1 medium cucumber, peeled, seeded and diced; 1 medium green bell pepper, chopped; 1/3 cup black olives, halved; 1 small red onion, chopped; and 1/2 cup fresh chopped parsley. Mix together, then stir in 1 cup crumbled feta cheese. Take 4 (8-inch) diameter pita bread, cut in halve and stuff with the tomato mixture. 4 servings.

HOMEMADE KETCHUP

That’s right, homemade ketchup. Believe me, much better than the stuff you get at the grocers, and much healthier. Store bought ketchup is all processed sugar and salt. Ca-ca. And the homemade brand is so easy to make: In a food processor, puree and blend 1/3 cup water; 3 small tomatoes, chopped; 2 tablespoons white vinegar; 1/4 teaspoon ground cloves; 1/4 teaspoon pepper; 1/3 cup honey; 1 tablespoon maple syrup, and 1 tablespoon cornstarch. That’s it. You’ll never use the store-bought stuff again.

Oswald Rivera

Author, Warrior, and Teacher