Jalapeno lime refried black beans with mozzarella, onion, cilantro, avocado crema, and hot sauce
This is the hot sauce. And, yes, that’s Dexter Holland from The Offspring on the label.
Jalapeno lime refried black beans with mozzarella, onion, cilantro, avocado crema, and hot sauce
This is the hot sauce. And, yes, that’s Dexter Holland from The Offspring on the label.
Yeah, you’re right. Cilantro is very volatile when cooked. I usually always just add it as a fresh topping, it has so much more flavor that way. Also, if you make a crema with cilantro, the fat seems to capture all the aromatic compounds and keep them nice and vibrant for a good amount of time
Wow… nice!
Indeed, that reminds me of what I’ve learned of Indian cooking, a little bit. For example, I understand that sauteing seeds like cumin and coriander (getting back to cilantro, hah) in “ghee” (clarified butter) is a great / classic way to get the essential flavors of the seeds / ingredients in to the oil component, which can later be transferred towards something else that’s freshly cooked, like dal (lentils) or pollo.
Yeah, blooming spices is a really great technique. It definitely adds a new level of complexity, and a great way to arrest the volatility of those amazing aroma compounds