Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
Chilatas (Mexican Seasoning)
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- #103314
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
1/3 cup shelled peanuts
1/2 cup sesame seeds
1/2 cup raw, hulled pumpkin seeds
1/8 teaspoon powdered, pure, hot, dried chilies (not chili powder mixed with other condiments)
1/2 teaspoon or to taste, medium coarse sea salt
directions
Toast each of the seeds separately in a heavy pan, taking care not to let them get too brown. Set aside to cool.
Grind them separately in an electric coffee/spice grinder to a textured consistency.
Mix together with the chili and salt and store in a dry place in an airtight container. It keeps indefinitely.
Recipe Source: "My Mexico" by Diana Kennedy
added by
cookchef
nutrition data
Nutritional data has not been calculated yet.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
In a cooking rut? Try one of these taste-tested, family-approved recipes using ground beef.
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