Hatch Pepper Korean Style Cucumber Banchan Side Dish
This dish is a refreshing and spicy banchan (side dish) that combines the crispness of cucumbers with the smoky heat of Hatch Peppers.
Ingredients
For the sauce
- 1 small bunch of green onion, washed and chopped into 1/2 inch pieces
- 2 minced Garlic Cloves
- 1 Tbsp Fish Sauce (I use the Three Crabs brand in the pink & white bottle… Nuic Mam Nhi, Viet Huong)
- 1 Tbsp of Soy Sauce
- 1 Tbsp of ground Dried Hatch Pepper (grind in a blender or mortar & pestle)
- 1 Tbsp of Kochigaru (Korean chili flakes)
- 2 Tbsp of apple cider vinegar or rice vinegar
- 1 tsp of sesame oil
- 1 tsp of sesame seeds, roasted
- 2 Tbsp sugar
- 1 Tbsp of water
Directions
- Chop up the cucumbers into a bowl, about 1/2 inch thick. Sprinkle the cucumbers with Kosher salt and toss. Pour out the water that has accumulated at the bottom of the bowl. Let them sit for about 10 minutes, toss again. Set aside.
- Mix the rest of the ingredients together in a separate bowl.
- Pour the sauce over the cucumbers and mix gently until the sugar is dissolved.
Recipe Note
The cucumbers last about 1-3 days in the fridge after you mix them with the sauce. It’s best to mix the sauce with the cucumbers the same day you’re eating it to retain the crunchy texture.
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Mexican Fruit Cup with Mango and Watermelon
A refreshing treat particularly popular in street food scenes across Mexico, the Mexican Fruit Cup is not just a simple blend of fruits. It’s elevated with zesty lime, a sprinkle of salt, and chili powder to create a symphony of flavors that dance between sweet, tangy, and spicy. Here’s how to prepare this tantalizing treat featuring mango and watermelon.
Ingredients:
- 2 ripe mangoes, peeled and cubed
- 2 cups of watermelon, cubed
- 1 lime, juiced
- Salt, to taste
- Chili powder (like Tajín), to taste
- Optional: Other fruits like jicama, cucumber, or pineapple, cubed
- Optional: Freshly chopped cilantro or mint for an aromatic touch
- Optional: Cotija cheese or queso fresco for a savory twist
Instructions:
- Prepare the Fruits: Start by peeling the mangoes. Slice off the sides, avoiding the pit, and then cut the flesh into cubes. Cube the watermelon similarly. If you’re including other fruits, prepare them as well.
- Assemble: In individual cups or a large serving bowl, layer the mango and watermelon cubes. If you’re using additional fruits, layer them in between.
- Seasoning: Drizzle the fresh lime juice over the fruits. Then, sprinkle a pinch of salt and chili powder over the top. The amount of chili powder can be adjusted based on your heat preference.
- Garnishing: For a more complex flavor profile, sprinkle freshly chopped cilantro or mint over the fruits. If you’re looking for a salty, savory twist, crumble some Cotija cheese or queso fresco on top.
- Serve: Serve the fruit cups immediately for the most refreshing experience. If not serving immediately, you can refrigerate them for a short while, but try to consume them the same day to enjoy the freshness of the fruits.
Tips:
- You can use a melon baller for the watermelon to create small, round, bite-sized pieces.
- For an extra kick, you can also add a splash of hot sauce or a squeeze of extra lime.
The Mexican Fruit Cup is a unique combination of sweet, salty, and spicy makes it a crowd-pleaser. Enjoy this burst of flavors and colors!
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Traditional Sopapilla Recipe: A Classic Mexican Dessert
Sopapillas, often described as “pillows” of fried dough, are a quintessential treat in Mexican cuisine and also popular in several other Latin American cultures and the American Southwest. Typically served sprinkled with powdered sugar and drizzled with honey, they provide a delightful end to any meal. Crispy on the outside and soft on the inside, here’s how you can make this sweet treat at home.
Ingredients:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 tablespoons shortening or lard
- 3/4 cup warm water (you might need a little more or less, so add gradually)
- Oil for frying (canola, vegetable, or your preferred frying oil)
- Powdered sugar for dusting
- Honey for drizzling
Instructions:
- Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, and salt.
- Incorporate Shortening: Add the shortening or lard to the flour mixture. Using your fingers or a pastry cutter, blend the shortening into the flour until the mixture resembles coarse crumbs.
- Add Water: Gradually add the warm water, mixing until the dough comes together to form a ball. You may not need all the water, so it’s best to add a bit at a time until the right consistency is achieved.
- Knead & Rest: Transfer the dough to a floured surface and knead for about 3-4 minutes, until it becomes smooth and elastic. Cover the dough with a clean kitchen towel and let it rest for 20 minutes.
- Roll & Cut: After the resting period, roll out the dough on a floured surface to about a 1/4-inch thickness. Cut the dough into squares or triangles, depending on your preference.
- Fry the Sopapillas: Heat the oil in a deep frying pan or pot to 375°F (190°C). Carefully drop the sopapilla dough pieces into the hot oil, one or two at a time, ensuring not to overcrowd the pan. Fry until they puff up and turn golden brown, which should take about 1-2 minutes per side. Use a slotted spoon to remove them from the oil and drain on paper towels.
- Serve: Once all sopapillas are fried and drained, sprinkle them generously with powdered sugar and drizzle with honey. Serve warm.
Sopapillas are a testament to the magic that simple ingredients can create when combined in the right way. Whether you’re celebrating a special occasion or just want a comforting dessert, these sweet pillows of joy are sure to be a hit. Enjoy your homemade sopapillas with a cup of hot chocolate or coffee for an extra treat!
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Homemade Mexican Corn Salad with Blackened Corn
Mexican Corn Salad, often referred to as “Esquites,” is a popular street food in Mexico, typically sold in cups and eaten with spoons. It’s a delightful mixture of sweet, spicy, and tangy flavors, combined with the smoky aroma of blackened corn. This side dish is perfect for BBQs, potlucks, and family dinners, offering a refreshing and zesty complement to various mains.
Ingredients:
- 4 cups of corn kernels (preferably from fresh corn cobs)
- 2 tablespoons olive oil or butter
- 1/2 cup finely chopped red onion
- 1/2 cup fresh cilantro, chopped
- 1 jalapeño, seeds removed and finely chopped (optional for added heat)
- Juice of 1 lime
- 1/2 cup crumbled cheese (Cotija is traditional, but feta or queso fresco work well too)
- 1/2 teaspoon smoked paprika or chili powder
- Salt and pepper, to taste
- Optional: A dash of hot sauce or cayenne pepper for extra heat
- Optional: 1 tablespoon mayonnaise or Mexican crema for creaminess
Instructions:
- Blackening the Corn: In a large skillet or on a grill, heat the olive oil or melt the butter over medium-high heat. When it’s hot, add the corn kernels. Cook without stirring too often, allowing the corn to char and blacken in spots. This will take about 7-10 minutes.
- Mixing Ingredients: In a large mixing bowl, combine the blackened corn, chopped red onion, cilantro, and jalapeño (if you’re using it).
- Seasoning: Sprinkle in the smoked paprika or chili powder, salt, and pepper. If you’re using hot sauce or cayenne, add that as well. Mix everything together, ensuring the spices are evenly distributed.
- Finishing Touches: Drizzle the lime juice over the mixture and gently fold in the crumbled cheese. If you’re opting for a creamier salad, mix in the mayonnaise or Mexican crema until well combined.
- Chilling & Serving: For the best flavor, let the salad chill in the refrigerator for about an hour before serving. This allows the flavors to meld. However, if you’re short on time, you can serve it immediately as well.
Homemade Mexican Corn Salad with blackened corn is a burst of flavors in every bite. The smoky aroma of the corn, combined with the zest of lime and the sharpness of red onion, makes it a side dish that’s hard to resist. Whether you serve it alongside grilled meats or eat it on its own, it promises a taste of Mexico right at home!
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Black Beans with Corn, Tomato, and Green Onion: The Ultimate Side Dish Recipe
Black beans are not just a staple in Latin American cuisine, but they have also carved a niche for themselves in kitchens around the world. This side dish, combining the heartiness of black beans with the freshness of corn, tomatoes, and green onions, is vibrant, flavorful, and incredibly wholesome. Whether you’re looking to complement a grilled chicken, serve alongside a Mexican main, or just wish for a flavorful protein-rich salad, this recipe will not disappoint.
Ingredients:
- 2 cups cooked black beans (if using canned, rinse and drain)
- 1 cup corn kernels (fresh or frozen)
- 2 medium-sized tomatoes, diced
- 4 green onions (scallions), thinly sliced
- 2 cloves garlic, minced
- 2 tablespoons olive oil or avocado oil
- Juice of 1 lime
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika (or regular paprika)
- 1/4 teaspoon cayenne pepper (adjust to taste)
- Salt and pepper, to taste
- Optional: Fresh chopped cilantro for garnish
- Optional: Crumbled feta cheese or queso fresco for topping
Instructions:
- Preparation: If you’re using frozen corn, start by thawing it. If using fresh corn, remove the kernels from the cob.
- Sautéing the Base: In a large skillet, heat the oil over medium heat. Add the minced garlic and sauté until fragrant, which should take about a minute. Make sure the garlic doesn’t burn, as it will turn bitter.
- Add Veggies: Introduce the corn to the skillet and sauté for 2-3 minutes, or until it’s just beginning to get a golden color. Follow this with the black beans, stirring gently to mix them in without mashing.
- Seasoning: Sprinkle in the ground cumin, smoked paprika, cayenne pepper, salt, and pepper. Stir well to ensure that the spices coat the beans and corn evenly. Cook for another 2 minutes.
- Incorporating Fresh Ingredients: Remove the skillet from the heat. Mix in the diced tomatoes and green onions. Drizzle with the lime juice and give it a good but gentle stir, making sure everything is well combined.
- Final Touches: If you’re using cilantro, sprinkle it on top for a fresh burst of flavor. For a bit of creamy contrast, you can add crumbled feta cheese or queso fresco.
- Serving: Serve this dish warm as a side or even cold as a salad. It pairs wonderfully with grilled meats, rice dishes, or tortilla chips.
This black bean dish, rich with flavors and textures, promises not only health benefits but also a culinary experience that’s both robust and refreshing. Its versatility means you can adapt it to various cuisines, making it a perfect addition to your recipe collection. So, the next time you’re looking for a side dish that’s a bit out of the ordinary but completely delicious, remember this black bean recipe!
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These refried beans are so delicious and simple. They taste as delicious as restaurant style refried beans, creamy consistency, and a bright flavor. These beans are a must to pair with your Taco Tuesday meals.
Ingredients
• 2 cans (16 ounce) refried beans
• ¼ cup milk
• ½ cup salsa or canned chopped Ortega chiles
• Shredded cheese
Directions
- In a small saucepan combine the refried beans, milk, and salsa – cook over low heat
- Stir constantly, when the beans are hot (not boiling) remove from heat and pour into an oven safe dish
- Top with grated cheese and heat in the oven at 350 until the cheese is melted
If you are looking for really authentic from scratch refried beans, here is a tried and true recipe: http://hangryfork.com/recipes/how-to-make-authentic-refried-beans/