Serving Suggestions

Ingredients:
3 red chili peppers
2 cups diced pineapple
2 Tbsp vegetable oil
2 Tbsp finely chopped parsley
2 Tbsp minced shallots
2 Tbsp lime juice
Ground black pepper
Salt 

Directions:
1. Cut the red chili peppers in half, remove the seeds and mince.
2. Mix all ingredients together.
3. Season with salt and pepper.
4. Serve with cassava chips.

Ingredients:
1 seedless cucumber
½ small yellow onion
1 red chili pepper
1 clove garlic
½ tsp turmeric
6 Tbsp white vinegar
2 Tbsp water
1 heaping tsp sugar
½ tsp salt
black pepper
oil 

Directions:
1. Finely dice the cucumber. Put the cucumber in a bowl, add 1/2 tsp salt and a good shake of black pepper.
2. Finely dice the onion
3. Grate 1 clove garlic
4. Cut the red chili pepper in half, remove the seeds and mince
5. Sauté the onion with a little oil. When the onion is starting to soften add the garlic and chili pepper. After a few minutes add the turmeric, stir well and let it cook for about 30 seconds. Add the vinegar, water, sugar and taste. Aim for a perfect sweet & sour balance. When you’re satisfied with the flavor, allow to simmer over low heat for 2 to 3 more minutes.
7. Pour in the onion mixture into the bowl of cucumbers and combine.
8. Let rest a few hours or overnight in the refrigerator.
9. Serve with cassava chips

Ingredients:
½ cup plain Greek yogurt
1/3 cup buttermilk
3 Tbsp mayonnaise
1 ½ tsp lemon juice
1 tsp Dijon mustard
½ tsp onion powder
¼ tsp garlic powder
1 Tbsp finely chopped dill, parsley, or chives (or perhaps a combination)
Salt and white pepper 

Directions:
1. In a medium bowl, whisk together the yogurt with the buttermilk and mayonnaise.
2. Add in lemon juice, mustard, spices and herbs.
3. Sprinkle in salt and white pepper to taste.
4. Let rest for a few hours in the refrigerator to let the flavors develop.
5. Serve with cassava chips.

Ingredients
1 15 oz can of chickpeas
½ cup of jarred red bell peppers
1 Jalapeno pepper, seeded and chopped
1 Tbsp chopped garlic
3 Tbsp chopped parsley
3 Tbsp chopped onion
1 tsp paprika
¼ cup extra-virgin olive oil
Black pepper, to taste 

Directions
1. Mix all ingredients, except olive oil in food processor until pureed.
2. Through the feed tube, slowly dribble in the olive oil until it is fully incorporated, and the hummus is nice and rosy in color.
3. Let set up for 1 hour prior to serving.
4. Serve with cassava chips.