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Friday, 24 April 2015

A bright spark of summer any time of year #recipe: Chile-Garlic vinaigrette

 Posted By Kyle J. Norton
Health article writer and researcher; Over 10.000 articles and research papers have been written and published on line, including world wide health, ezine articles, article base, healthblogs, selfgrowth, best before it's news, the karate GB daily, etc.,.
Named TOP 50 MEDICAL ESSAYS FOR ARTISTS & AUTHORS TO READ by Disilgold.com Named 50 of the best health Tweeters Canada - Huffington Post
Nominated for shorty award over last 4 years
Some articles have been used as references in medical research, such as international journal Pharma and Bio science, ISSN 0975-6299.

Holiday collection by ATCO blue fame collection

The heat of chile isn't in seeds, it's in the white membranes ( the fruit's placenta) that ho;d the seeds to the chile. when cut, those membranes spray the chemical defense onto their seeds. for less heat, cut the top and bottom of the chile, then stand in upright on your cup board. Slice down between the chile and the membranes, removing the green fresh without cutting into the membranes.
1 tsp. chopped Serrano chile
1/4 tsp. salt
6 garlic groves, crushed
1 can anchovy fillet
3 tsp. red wine vinegar
2 tsp. water
2 tsp. fresh lemon juice
11/2 tsp. extra-virgin olive oil
Combine first 4 ingredients in a mortar, mash tom paste with a pestle. Combine chile paste mixture, vinegar and remaining ingredients in a small bowl, stirring with a whisk. Stored, cover in refrigerator for up to 1 week. Yield 3/4 cup. Serving size: 1 tsp.

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