Queezle_Sister's Reviews
2 recipe(s) reviewed. Showing 1 to 2Sort by: Title 
| Date | Rating
The Essential Cuisines of Mexico
By Diana Kennedy
Clarkson Potter - 2009
Tasted refreshing - not like lima beans at all!
I used frozen lima beans, boiled for about 10 minutes, and then pickled in lime juice. Sort of like a vegetal ceviche. The 1/2 Habanero Chile was too well seeded, and while it did give spots of a lovely orange color, it didn't give it any heat.
Pretty good, but not amazing.
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Sikil P'ak (pumpkin seed dip) : page 4
This is a Mayan appetizer, prepared from pumpkin seeds, tomatoes, cilantro, chives, and Habanero chile. It had a bit of a grainy texture, but tasted good on tortilla chips. It was unusual, but not nearly spicy enough.
Both whole and hulled seeds were first roasted in a dry frying pan. I could only find salted whole pumpkin seeds, and they were really salty - so I washed them off first. The seeds browned nicely and smelled good. I ground them in my old coffee grinder. They were mixed with broiled tomatoes (I had a bag left from last summer - frozen roasted tomatoes - and they gave it a good tomato punch).
I did too careful a job seeding the Habanero chile, and thus took out the heat. If you decide to make this, be sure to taste and adjust to get the heat right.
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