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Chamoy (Spanish pronunciation:) is a variety of savory sauces and condiments in Mexican cuisine made from pickled fruit. Chamoy may range from a liquid to a paste consistency, and typically its flavor is salty, sweet, sour, and spiced with chilies.
Cuerito is pig skin from Mexican cuisine, Venezuelan cuisine and Spanish cuisine. Cuero is the Spanish-language word for skin, leather or hide, so cueritos means "little skins". They are usually pickled in vinegar [1] [2] (cueritos en vinagre) and can be made with a spicy sauce.
It is also called in a generic way Yucatecan sauce (salsa yucateca) [4] or pickled onions (cebollas encurtidas). [5] Since the Mayan-Spanish transliteration is not standardized, the ways of writing are various; other common spellings are ixnipec , xnepec , xni'pek , ni'peek , x-ni-pec , xnepek , etc., where peek means 'dog' and ni means 'nose'.
In 1910, Jimenez Guerra, a descendant of Spanish colonists from Veracruz, began experimenting with ways to use native jalapeños. At the time, the pepper was known as “chile cuaresmeño.”
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Pickled carrot – a carrot that has been pickled in a brine, vinegar, or other solution and left to ferment for a period of time; Pickled cucumber – Cucumber pickled in brine, vinegar, or other solution; Pickled onion – Onions pickled in a solution of vinegar or salt; Pickled pepper – Capsicum pepper preserved by pickling
The cookbook author and blogger behind Nibbles & Feasts, Ericka Sanchez tells us how she cooks up Latin American fare to pass on family traditions, and shares a recipe with us, too. The post Why I ...
Mango pickle – Variety of pickles prepared using mango; Pickled fruit – Fruit that has been preserved by anaerobic fermentation in brine or immersion in vinegar; Pickled onion – Onions pickled in a solution of vinegar or salt; Pickled pepper – Capsicum pepper preserved by pickling; Pico de gallo – Mexican condiment