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An exotic spice blend that’s great with lamb, beef, and tomato sauces.
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WARNING: EXTREMELY MEGA HOT!!! Not for the faint of heart. Lip and mouth numbing HOT!!! Make sure to use rubber gloves when handing and chopping the habanero chili peppers. This relish is very sweet but extremely hot. Remember too cool off mouth with eating bread or drinking milk. This will reduce the high acidic shock it puts upon your tastebuds.
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This wine-based drink is not for the faint of heart - tart and tangy, with a deep, berry hue; it's a strong one!
cooking.nytimes.com
Shrimp fajitas are quickly thrown together The shrimp are tossed in a mix of lime juice and zest, adobo sauce from a can of chipotles, olive oil, cumin and garlic, and don’t need to be marinated for longer than 30 minutes I use just enough adobo sauce in the marinade to obtain its spicy and slightly sweet essence without overpowering the shrimp.
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Get Emeril's Homemade Sweet and Spicy Pickles Recipe from Food Network
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Lemons, limes, and oranges combine to make this simple, refreshing cooler.
Ingredients: sugar, lemons, fruit, oranges, water, lime, ice
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Get Arnold Palmer Sangria Recipe from Food Network
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This recipe is by Jim Meehan. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: gin, cura ao, lime juice
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Tom Kha Gai is a tradition Thai soup containing a spicy coconut broth simmered with chicken, vegetables, and fresh basil.
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Get Mango Summer Rolls with Ginger-Peanut Sauce Recipe from Food Network
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Marinate these Vietnamese pork skewers ahead of time before grilling, then dip in a tangy sauce of garlic, red chiles, lime, and fish sauce.
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Get Blood Orange Cosmos Recipe from Food Network