In East Indian and African cooking, there is green sauce used with Samosas to dip in. We tried our Mint Sauce with vegetable, chicken and beef Samosas and there is no question about it: IT IS GOOOOOOOOOOOOOD.
Mint Sauce has a fresh, almost fruity flavour with a tangy aftertaste. A customer told me he uses it on his mixed salad as a dressing, and yes, I can see this working quite well. Combine mixed greens, I prefer a zesty mix, chopped green, red, yellow or orange peppers, 1/4 inch diced peeled cucumber, finely chopped shallots, chopped dried tomatoes. Grind black pepper and coarse salt over it and pour Mint Sauce on top. Toss salad and enjoy. Thanks to an unknown customer.
Mint Sauce or Mint Jelly is traditionally used for lamb. The Mint Sauce I make is made from apple mint, which I grow on SUNSHINE FARM, fresh green peppers, cucumbers, onions and an interesting mix of spices. The result is more like a relish and not overpoweringly minty, just pleasantly fresh and a surprise for the taste buds. We recommend our Mint Sauce on pork roast, pork chops, over sausages, hotdogs and hamburgers.
Boil chicken wings until done. Pour Chili Lime in a medium size bowl and toss chicken wings until evenly coated. Place on a cookie sheet and bake in the oven at 400F for 10 minutes or until becoming crispy. Thanks to an unknown customer who shared this recipe with me.
An appetizer idea: Liquify Chili Lime by placing a 125ml jar, lid off, in the microwave and heat for 15 to 20 seconds. Pour Chili Lime over a cheese ball, e.g. garden vegetable available at Sobeys Deli, and serve on a appetizer tray with crackers and a cheese knife. Your guests will enjoy your creative idea.
Love it when my customers share their ideas with me. Here is an interesting one: Liquify Chili Lime in the microwave for 15 to 20 seconds and pour it over your popcorn. Sure, you fingers will get all sticky, that's why they call this finger-licking good.