Aubergine ‘cochinita pibil’, habanero salsa, x ni pek
by Nud Dudhia (Breddos Tacos)

Ingredients

Fruit & Vegetables

  • 3 red onions, very finely sliced and soaked in ice cold water for 10 minutes
  • 4 limes, juiced
  • 3 large tomatoes
  • 1 onion, peeled and halved
  • 3 garlic cloves, skin on
  • 2 aubergines
  • 4 garlic cloves, peeled
  • 4 lime wedges

Beverages

  • 5 tbsp of orange juice, freshly queezed
  • 1 tbsp of grapefruit juice
  • 100ml of water, or chicken stock
  • 120ml of bitter Seville orange juice, or 40ml each lime, orange, and grapefruit juice

Spices & Dried Herbs

  • 1/2 fresh habanero chilli, deseeded, deveined and finely chopped
  • 3 fresh habanero chillies, or scotch bonnets, stems and seeds removed
  • 1 tbsp of achiote paste
  • 1 tsp Mexican oregano, or regular oregano
  • 1 clove
  • 1 cinnamon stick, 3cm in length
  • 1/2 tbsp of cumin seeds
  • 4 allspice berries

Oils & Vinegars

  • 1 tbsp of red wine vinegar, or sherry vinegar
  • 1 tbsp of olive oil
  • 20ml of white vinegar

Store Cupboard

  • 1 pinch of salt
  • 1 tbsp of black peppercorns
  • 1 tsp sea salt

Dairy

  • 2 tbsp of lard, or vegetable oil
  • 3 tbsp of sour cream, crème fraîche or queso fresco

Salad & Fresh Herbs

  • 1 handful of coriander leaves
  • 1 handful of mint leaves