This biscocho recipe is from the book The Three Levels of Self-Awareness. I love the way this recipe turned out. I’ve made this recipe three times now. I might even make it a few more times this summer. It’s a very refreshing summer staple that will become your go-to summer meal.
It’s a simple dish that will have you craving a bowl of steaming hot biscocho. You’ll need a blender or food processor, but if you have the patience to make this one well, it will be very rewarding.
It only takes a few ingredients to get you going. I use a blender, but for the best results you will want a food processor as well. This biscocho recipe is a sweet and sour sauce with a hint of chilli, so you might want to add some chilli powder to make it more spicy. I add a teaspoon of chopped coriander to mine. You can add some chopped mango too.
You can also add some chopped green chilli to make it hotter. I used a pinch of chopped green chilli to make mine spicy. You can also add chopped coriander, chilli powder, and a pinch of sugar to make it sweeter. I added a pinch of sugar to mine.
This recipe is great for summer. You can use it as a base for any other sauces or condiments you might want to add. Just remember that it’s quite thick so it’s advisable to use it with a whisk or stick blender. As with any sauce, salt and sugar are good to add to make it spicier. I started off with just a pinch of salt, and added a pinch of sugar.
When I was younger I always had a love of Mexican food. I’ve been making a lot of Mexican-inspired food in my kitchen over the years, and this is one of my best ones that I’ve made. It’s a quick and easy recipe that you’ll want to make often. If you don’t feel like making the biscocho you can easily make a version using chilli sauce.
The thing about biscocho recipes is that you can make them for every meal in the house. I find this recipe to be suitable for any of our dinners. It is very simple and quick to put together, and the flavours can be varied depending on what you have on hand.
The recipe makes enough for 4-6 servings. The amount of chilli you need to add to it depends on the chilli you have on hand. If you have a strong chilli taste you can add a little extra to the biscocho. If you have a milder taste it’s best to leave it out.
The original recipe was for a batch of biscocho with white rice. We’ve since switched to using brown rice and the recipe is still the same. The original recipe calls for chilli powder. The brown rice is just a garnish.
The recipe here is for a biscocho where you use white rice. We also have a brown rice one.
