Ensenada, a port city on the Baja California peninsula in Mexico, is known as the birthplace of the fish taco. Over 70% of the world’s fish catch comes from the Pacific ocean, and these rich waters have been providing the perfect ingredient for the Baja fish taco for many years. The perfectly battered and seasoned flaky fish goujon nestled into a warm fresh corn tortilla, with cabbage for crunch and salsa for heat and moisture, is now served the world over and for good reason. It’s possibly one of the most perfect bites of food. Some of my favourites are from Ricky’s Fish Tacos in Los Angeles, which opened in 2009 and are still one of the staples on the taco truck scene. If you’re there, go check them out!

I wanted to share with you a really quick jalapeño and avocado salsa, which goes so brilliantly with the fish, but also brings a little heat & flavour that we know so well from Haynes. Don’t feel you have to limit this salsa to tacos only, it works so well as a dip, or served with any of your favourite meats and vegetables, and it’s not hugely expensive as you only need one avocado to yield a decent amount of salsa.

I hope you enjoy this one. All you need is a blender (I use a Nutribullet), the ingredients and 30 seconds!

Buen Apetito!

Camilla

@Cilly_Gram 

Ingredients

1 ripe avocado

1 bunch of coriander

3 tbsp Half fat creme fraiche

2 tbsp good mayonnaise 

1.5 tbsp Haynes Gourmet Candied Jalapeño Green Rings

1 lime, juiced

Pinch of Salt 

Method

1. Add to a blender the avocado, coriander, creme fraiche, mayonnaise, lime juice and the Green Rings and blend well.
2. Add a good pinch of salt and mix through.

This will last for 2-3 days in an airtight container in the fridge. 

This is a simple Queso Blanco recipe unsing Haynes Candied Jalapenos. I made this to go on a fillet steak sandwich in a ciabatta.

Recipe serves 2.

by: Robbie Reviews

@robbie.reviews on instagram

Ingredients

• 250ml Milk
• 2 Tbsp Plain Flour
• 25g Butter
• 150g Mild Cheddar Cheese, grated
• 4 Spring Onions
• 2 Tbsp Candied Jalapenos

Method 

1. Roughly chop the Candied Jalapenos and spring onion before adding to a food processor to blitz.

2. Melt the butter in a saucepan then stir in the flour, mixing until a roux forms. Meanwhile heat the milk in another saucepan until the edges begin to bubble.

3. Gradually pour the milk into the roux while whisking. Cook for 5 minutes until sauce thickens.

4. Add in the grated cheese along with the Candied jalapenos and spring onions. Stir until all the cheese has melted. Season to taste.

5. Serve over a steak sandwich.