EL GUAPO CUCUMBER LAVENDER BITTERS - CULINARY RECIPES
SALSA/TOPPING/CONDIMENTS
EL GUAPO'S FRESH CUCUMBER RELISH
1 English cucumber, diced
1/4 onion, minced
1/4 green bell pepper, minced
1 tsp El Guapo Cucumber Lavender Bitters
1 tsp apple cider vinegar
1 tsp extra virgin olive oil
1 tsp honey
salt & pepper to taste
Add the liquid ingredients and seasonings to a bowl and mix. Add the chopped veggies and stir.
Create variations by using tomato, peach, or mango in place of or in addition to cucumbers. Or, add hot chilli peppers.
Use as a topping for seafood, chicken, or pork. Or, as a dip for chips or pita bread.
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OYSTERS - THE BITTER WAY
Dash El Guapo Cucumber Lavender Bitters onto freshly shucked oysters.
Other great bitters to use in this way are El Guapo's Fuego, Mojo Cubano, Gumbo, or Crawfish Boil Bitters.
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FISH WITH EL GUAPO CUCUMBER LAVENDER BITTERS
If you have access to sushi grade fish, then slice it thin and eat it raw. A salt block is a great way to enjoy fish in this manner.
Slice fish thin, lay on the block, dash on the bitters and a little hot sauce.
Bitters can also be used on cooked fish. Dash a little on before cooking to ensure flavour penetration.
Then dash on a little more after cooking to restore moisture and add a fresh layer of flavour.
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EL GUAPO'S GRAPE TOMATO CONFIT
40 grape tomatoes
2 garlic cloves, sliced
2 fresh rosemary sprigs
1/4 cup extra virgin olive oil
1 tbsp El Guapo Cucumber Lavender Bitters
Bring a pot of water to boil with a pinch of salt. Drop the tomatoes into the water for 1 minute.
Remove from boiling water and place into an ice bath (water and ice) to shock and cool them.
Carefully peel each tomato and place into a small pot. Add olive oil, bitters, garlic, rosemary (strip leaves from stem into pot).
Cover and cook on low heat for 30 minutes.
Serve on sliced & toasted rustic bread and spread with soft chevre (goat cheese).
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