Ooohhh...can Jalapeno pepper powder substitute the Mongolian version? I’m halfway to Peru with my spelunking gear, but Mongolia’s a bit close to Chyna for my taste.
If you’re going the route of Jalapeño, I would suggest something sour with a slight hint of tartness.
I suggest tamarind sauce (or infused salt) from the tropical regions of Africa. You can procure the paste from most Asian food stores, generally Indian sundry shoppes.
Mix the paste with fresh American spring water, gastro emancipation will occur. Don’t mind the heat, it is only temporary.
With the liquid, use half for Maragritas. The other half dissolve some lots of Salt in it… dry on a sheet of parchment paper, spread thin, under the afternoon sun, now you have Tamarind infused salt.
Might I suggest a more delicate seasoning …
Salt flakes from the Peruvian deep caves,
A touch of sweet basil essential oil,
And lastly garnish with the a hint of Capsicum powder, flown in from the flats of Mongolia.
Enjoy.
Ooohhh...can Jalapeno pepper powder substitute the Mongolian version? I’m halfway to Peru with my spelunking gear, but Mongolia’s a bit close to Chyna for my taste.
If you’re going the route of Jalapeño, I would suggest something sour with a slight hint of tartness.
I suggest tamarind sauce (or infused salt) from the tropical regions of Africa. You can procure the paste from most Asian food stores, generally Indian sundry shoppes.
Mix the paste with fresh American spring water, gastro emancipation will occur. Don’t mind the heat, it is only temporary.
With the liquid, use half for Maragritas. The other half dissolve some lots of Salt in it… dry on a sheet of parchment paper, spread thin, under the afternoon sun, now you have Tamarind infused salt.
Enjoy.
You who know so much about the mystery schools of science...??
IKR? Color me amazed, and salivating.