Tempero Caseiro – Brazilian Onion and Garlic Base

Tempero Caseiro - Brazilian Onion and Garlic Base

Because Brazilians use onions and garlic so much in their foods they have created an onion and garlic base to help them save time. This base, called tempero caseiro in Brazil, is a simple mix of onions, garlic, olive oil, and salt that can be stored in the fridge for up to two weeks.

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Gai Lan (Chinese Broccoli) with Toasted Garlic

Gai Lan with Toasted Garlic

Darker, leafier, and more slender-stemmed than Western broccoli, gai lan is nonetheless a cousin in the Brassica family, which also includes most cabbages, cauliflower, mustard greens, and bok choy. It’s worth seeking out in Asian grocery markets, but if you can’t find it, this recipe will work just as well with regular broccoli or broccoli raab.

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Culinary uses of Garlic

Culinary uses of Garlic

The garlic plant’s bulb is the most commonly used part of the plant. With the exception of the single clove types, garlic bulbs are normally divided into numerous fleshy sections called cloves. Garlic cloves are used for consumption (raw or cooked) or for medicinal purposes. They have a characteristic pungent, spicy flavour that mellows and sweetens considerably with cooking.

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Salsa Ajili Mojili – Hot Pepper and Garlic Sauce

Salsa-Ajili-Mojili-Hot-Pepper-and-Garlic-Sauce

Ajilimójili is a hot sauce or hot and sweet sauce from Puerto Rico, traditionally served over grilled seafood, vegetables, boiled tuber vegetables and especially grilled meats. The sauce is a combination of olive oil, garlic, coriander or culantro, hot peppers, pepper, vinegar or citrus juice, all finely chopped or blended, simmered and cooled to serve.

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