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Rosie's Famous Chilero Recipe

Without question the best place for local cuisine in Playa Guiones, Nosara is a stop ate Rosie's Soda Tica. This is the one place that I tell everyone that they have to try while they are down here. It's nothing fancy, and very affordable (a plate like this will cost you 6 bucks) but don't let that fool you, the food is absolutely insane. We have been eating the same thing for the last 15 years for breakfast, the gallo pinto con pescado (rice and beans + fish) and I have yet to tire of it. The boys beg for us to go there every day, and considering that they too order the fish for breakfast, that says a lot (her banana pancakes come in as a close second.)

A few years back we noticed this liter sized jar that the locals would always grab from in the refrigerator. If we've learned one thing during our many years here it's that you always follow the lead of the local ticos... it's how we've found all the best parts of town! We decided to sample what was in the jar and it turned out to be the most incredible tasting salsa / hot sauce. It was so green, so fresh, and spicy without being overwhelming. In short, it was perfect.

After a month straight of sampling it my dad asked for the recipe and Rosie was nice enough to share it with us. The following comes from her handwritten note and makes a pretty big batch which keeps for about a week in the fridge. If I make it at home I usually get a few extra jars an give them away to friends or neighbors, it's pretty hard to go though the entire batch before it goes bad. This sauce is amazing on fish, chicken, beef, really anywhere you want some extra kick! A little goes a long way, and be warned, once you try it you will dream of it in your sleep! xx

Chilero Recipe

Ingredients:

  • 5 Jalapenos
  • 3 Habanero peppers
  • 1 head of garlic
  • 2 large onions
  • 2 cucumbers
  • 1 cup white vinegar
  • 1 grated carrot
  • salt to taste

Preparation:

Cut everything into small pieces and throw in food processor or blender. Add the carrot at the very end. (Note: don't over blend, you want a puree like texture, not to liquify the ingredients)

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