Crispy Brussels Sprouts with Tamarind and Cashews : Foodwise
This is one of the Mexican-Indian mashups I created for the menu at my modern Mexican restaurant in Brooklyn, Alta Calidad. I use tamarind, which is traditional
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Ingredients
- ¼ cup plus 1 Tbsp [75 ml] extra-virgin olive oil
- 4 or 5 large garlic cloves, peeled
- 1 small plum tomato, sliced lengthwise and seeded
- 2½ Tbsp unsweetened tamarind paste
- 2 guajillo chiles
- 2 small chiles de árbol
- 1 date, pitted
- Kosher salt
- 4 cups (453 g) Brussels sprouts, sliced lengthwise and trimmed
- 2 Tbsp extra-virgin olive oil, plus more for drizzling
- 1 Tbsp kosher salt
- ¼ cup [35 g] cashews, toasted and coarsely chopped
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