Ingredients
Main Ingredients
The ingredients used in traditional Jamaican beef patties recipe are crucial to achieving that authentic flavor and texture.
Main Ingredients:
- 1 pound ground beef
- 1/2 cup finely chopped onion
- 1 Scotch bonnet pepper, finely chopped (use gloves when handling)
- 2 cloves garlic, minced
- 1 tablespoon curry powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional)
Additional Ingredients:
- 2 tablespoons vegetable oil for frying the patties
- All-purpose flour for dusting the surface before filling and sealing the patties
- Beef broth or water, as needed, to adjust the filling’s consistency
Other ingredients used in the recipe include:
- Puff pastry, thawed (available at most supermarkets)
- Butter, for brushing the tops of the patties before baking
The Jamaican Beef Patties recipe requires a variety of ingredients to achieve its distinct flavor and texture. The main components include:
- Mutton or beef, which is the primary protein source. Traditionally, mutton is used, but beef can be substituted as an alternative.
- A blend of spices, including salt, black pepper, garlic powder, onion powder, cumin, coriander, and nutmeg, that add depth and warmth to the filling.
- Worcestershire sauce, which contributes a savory flavor and umami taste to the mixture.
- Allspice, an aromatic spice commonly used in Caribbean cuisine, adds a sweet and slightly spicy flavor.
- Oregano, thyme, and rosemary are also included in the spice blend to enhance the overall aroma and flavor of the filling.
- Butter or oil is used for browning and frying the patties. Vegetable shortening or lard can be substituted if desired.
- Curry powder may be added to give the filling an additional layer of warmth and depth, although this is optional.
- The pastry dough consists of all-purpose flour, cold butter, shortening (if used), salt, water, and vinegar. The use of shortening helps create a flaky texture when combined with the cold butter.
- A beaten egg or egg yolk may be added to help bind the ingredients together in the pastry dough. This is optional but can provide a better texture if used.
1 lb beef (ground or finely chopped)
The key to making authentic Jamaican beef patties is using the right ingredients, and at the heart of this recipe is a generous 1 pound of high-quality beef.
You can use either ground beef or finely chopped beef for this recipe, but it’s essential to choose a cut that’s rich in flavor and texture. For ground beef, look for a coarsely ground option with some texture to give your patties a meaty feel.
If you prefer finely chopped beef, opt for a leaner cut like sirloin or round, which will cook quickly and evenly throughout the patty. Regardless of the choice, ensure that your beef is fresh and of good quality, as this will directly impact the flavor of your patties.
It’s also worth noting that Jamaican beef patties are traditionally made with a mix of beef and other ingredients to add depth and complexity to the filling. You can experiment with different combinations, such as adding some chopped onions, bell peppers, or mushrooms to create a more robust flavor profile.
In addition to the beef, you’ll also need some essential spices and seasonings to give your patties that distinctive Jamaican flavor. These may include allspice, thyme, scotch bonnet peppers (or substitute with hot sauce), garlic powder, onion powder, salt, and black pepper. Feel free to adjust these quantities to suit your taste preferences.
1 medium onion, finely chopped
A single medium-sized onion is typically used for this recipe, and it should be finely chopped to ensure even distribution within the patty filling.
The onion should be peeled before chopping to remove any papery outer layers that are not edible.
To peel a medium-sized onion quickly and efficiently, you can use a sharp knife or a specialized tool such as an onion peeler, which can be purchased at most kitchen supply stores.
Once the onion is peeled, it should be cut in half along its equator to create two hemispheres.
The next step is to chop the onion finely. To do this, you can use a sharp chef’s knife or a mandoline to slice the onion thinly and evenly.
You want to aim for small, uniform pieces of about 1/8 inch (3 mm) in size, as these will dissolve quickly during cooking and add moisture to the filling.
The finely chopped onion should be placed in a bowl or on a plate ready to be combined with other ingredients such as ground beef, spices, herbs, and seasonings, which are all essential components of a traditional Jamaican Beef Patty Filling.
2 cloves of garlic, minced
In this recipe for traditional Jamaican Beef Patties, 2 cloves of garlic play a crucial role in enhancing the flavor of the filling.
Main Ingredients
- Meat Mixture
- Beef (1 pound)
- Ginger, minced
- Scotch bonnet peppers, chopped
- Onion, chopped
- Allspice
- Nutmeg
- Thyme
- Garlic (2 cloves), minced
- Salt and black pepper, to taste
The 2 cloves of garlic are minced to release their oils and flavor compounds. Minced garlic is often preferred in Jamaican cooking because it adds a subtle yet distinct flavor that pairs well with the bold flavors of the beef and spices.
How to Use
- Mix the minced garlic with other ingredients like ginger, scotch bonnet peppers, onion, allspice, nutmeg, thyme, salt, and black pepper in a large bowl until well combined.
- Add the beef to the bowl and mix until it is evenly coated with the spice mixture.
The minced garlic will caramelize slightly during cooking, adding depth and richness to the filling. This process enhances the flavor of the beef patties and makes them more flavorful.
1 Scotch bonnet pepper, finely chopped (use gloves when handling)
The Scotch Bonnet Pepper is a crucial ingredient in this recipe, adding a unique flavor and heat to the Jamaican Beef Patties. It’s essential to handle the peppers with care, as they can cause skin irritation. To avoid any discomfort, wear gloves when chopping the Scotch Bonnet.
The Scotch Bonnet Pepper is a type of hot pepper that originates from the Caribbean region, specifically in Jamaica. Its unique flavor profile is characterized by its sweet and slightly smoky taste, accompanied by a moderate to high level of heat. When chopped finely, it releases a concentrated amount of capsaicin, which gives the beef patties an intense, spicy flavor.
When selecting the Scotch Bonnet Pepper, choose one that is firm and has a vibrant green color. Avoid any peppers with soft spots or visible signs of aging. If you can’t find scotch bonnets, you may substitute them with other hot peppers like habaneros or scorpion peppers, but be aware that the flavor profile will differ slightly.
To ensure even distribution of the Scotch Bonnet Pepper in the beef patties mixture, finely chop it and mix it well. You can also add a few drops of hot pepper sauce, such as scotch bonnet sauce or habanero sauce, to enhance the heat level.
The key is to balance the spiciness of the Scotch Bonnet Pepper with other ingredients in the recipe, like the beef, onions, garlic, and spices. This will create a harmonious flavor profile that showcases the unique characteristics of each component. Remember to taste as you go and adjust the seasoning accordingly.
1 tsp allspice powder
Allspice powder is a key ingredient in many Caribbean and Latin American dishes, including the popular Jamaican Beef Patties.
The term allspice refers to the dried unripe fruit of the pimento tree, which is native to Jamaica. The berries contain tiny oil glands that give off a rich, warm, and slightly sweet aroma.
Allspice powder, also known as jamaica pepper or Pimenta dioica, is made by grinding the dried fruit into a fine powder. It’s often used in combination with other spices to add depth and warmth to dishes.
In the context of Jamaican Beef Patties, allspice powder adds a distinctive flavor that complements the beef and other ingredients. The warm, slightly sweet flavor of allspice pairs well with the richness of the beef and the tanginess of the onions and bell peppers.
When using allspice powder in cooking, it’s essential to note that a little goes a long way. Start with a small amount, such as 1 tsp, and adjust to taste. You can always add more, but it’s harder to remove excess spice from a dish.
The chemical composition of allspice powder includes compounds like eugenol, which gives the spice its characteristic aroma and flavor. Other compounds present in allspice include caryophyllene and limonene, which contribute to its warm, slightly sweet taste.
In Jamaican cuisine, allspice is often used in combination with other spices, such as thyme, oregano, and nutmeg, to create complex and aromatic flavor profiles. The use of allspice powder adds a unique twist to traditional beef patty recipes, making them distinctly Jamaican.
1 tsp thyme
To make the delicious Jamaican Beef Patties, you’ll need to gather the following ingredients:
For the filling:
- Beeft: 1 pound ground beef
- Olive oil: 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 1 teaspoon allspice powder
- 1 teaspoon thyme leaves
For the pastry:
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1/2 cup cold unsalted butter, cut into small pieces
- 1 large egg, beaten (for brushing pastry)
Additional ingredients:
- Chopped scallions for garnish
- Optional hot pepper sauce for added heat
Make sure to have all the ingredients ready and within reach before starting to prepare the Jamaican Beef Patties recipe.
Salt and black pepper, to taste
The ingredients for traditional Jamaican beef patties are straightforward, yet they require a certain level of care and attention to bring out their authentic flavors.
First and foremost, the patty dough must be made with a type of flour that can hold its shape without becoming too dense or hard. In Jamaica, a mixture of all-purpose flour and water is often used, but some variations may also incorporate other ingredients like salt and baking powder to enhance the texture.
The beef filling, on the other hand, typically consists of ground beef mixed with onions, scotch bonnet peppers, garlic, thyme, and a blend of spices that might include cumin, nutmeg, and black pepper. The beef should be cooked until it is browned and flavorful, then set aside to cool.
Once the filling has cooled, it can be mixed with additional ingredients such as chopped scallions, grated carrot, and chopped fresh cilantro. This will help to add texture and freshness to the patty, while also bringing out its natural flavors.
The final ingredient that is often used in Jamaican beef patties is a type of fat or oil. Traditionally, this might be rendered from beef itself, but some modern variations may use vegetable shortening or other plant-based oils instead.
When assembling the patty, it’s essential to remember that salt and black pepper should be added to taste. This will help to bring out the natural flavors of the ingredients without overpowering them. A pinch of salt can also be used to enhance the flavor of the beef and other ingredients.
It’s worth noting that some Jamaican cooks may also add other ingredients to their beef patties, such as diced bell peppers or chopped fresh chilies. These additions will help to add extra flavor and texture to the patty, but they should be used sparingly to avoid overwhelming its natural flavors.
The ingredients needed for traditional Jamaican beef patties are quite straightforward, but it’s essential to understand the quality and type of each component to achieve that authentic flavor.
First and foremost, the beef patty filling requires ground meat, preferably a combination of chuck and brisket. You can use 80/20 or 70/30 lean to fat ratio for this purpose. The key is to have enough fat content so the patty remains juicy when cooked.
The addition of onion adds flavor depth, but you’ll need to cook it until translucent before adding other ingredients. This helps caramelize the onions slightly and avoids overpowering the dish with raw onion taste.
Allspice is a crucial spice in Jamaican cuisine, contributing that unmistakable aroma. You can grind whole allspice berries in a spice grinder or use pre-ground allspice to get the best flavor out of this ingredient.
Thyme and salt bring additional savory flavors while maintaining balance with other spices. Fresh thyme leaves have a brighter, more herbaceous quality than dried thyme.
Cayenne pepper provides that kick of heat in Jamaican cuisine, so feel free to adjust the amount according to your desired level of spiciness.
Lastly, a splash of soy sauce or beef broth can be used for marinating purposes. This enhances the savory flavors of the dish and adds moisture to the patties.
The pastry, or crust as it’s commonly known, is made from simple ingredients like vegetable shortening (or butter if you prefer), water, salt, and all-purpose flour. The key here is using cold ingredients for flaky pastry texture and brushing the surface with egg wash for a golden brown appearance.
Instructions
Patty Preparation
To prepare the perfect Jamaican beef patties, follow these steps:
Selecting the Right Ingredients
The success of a delicious Jamaican beef patty relies heavily on the quality of ingredients used. For this recipe, you’ll need the following items:
- Pickled scotch bonnet peppers for their unique flavor and heat.
- Brown sugar to balance out the spiciness of the peppers.
- Onions, which add a depth of flavor when caramelized.
- Allspice, which is a staple spice in Jamaican cuisine.
- Cumin for its earthy flavor.
- Brown meat or beef, preferably chuck or round, to ensure the patties retain their moisture and texture.
- Flour and cold water to make a flaky pastry dough.
Preparing the Pastry Dough
- To create an authentic Jamaican patty crust, follow these steps:
- Combine the flour, salt, and baking powder in a large mixing bowl.
- Gradually add cold water to the dry ingredients while stirring with a fork until a dough forms.
- Knead the dough for about 10 minutes or until it becomes pliable and smooth.
Preparing the Filling
The filling is where Jamaican beef patties truly shine, so take your time when preparing this component:
- Chop the onions finely before caramelizing them in a bit of oil until golden brown. Set aside.
- Combine the ground beef and chopped scotch bonnet peppers, browning the mixture over medium-high heat while breaking it up with a spoon as it cooks.
- Add the cumin, allspice, salt, black pepper, and brown sugar to the mixture. Stir until well combined.
- Reduce the heat to low and let the filling simmer for at least 10 minutes, allowing the flavors to meld together. Stir occasionally.
Assembly of the Patties
To assemble the patties, follow these steps:
- Cut out circles of dough using a cookie cutter or the rim of a glass.
- Scoop about two tablespoons of filling onto one half of each dough circle. Be careful not to overfill.
- Brush the edges of the dough with water, and fold the other half over the filling to form a triangle or square shape, pressing gently to seal the edges.
Baking the Patties
To bake the patties until golden brown, follow these steps:
- Place the patties on a baking sheet lined with parchment paper.
- Brush the tops with a beaten egg for an extra-golden finish.
- Bake at 400°F (200°C) for about 25 minutes or until golden brown.
Serving Jamaican Beef Patties
Serve these delicious patties hot, garnished with chopped scallions and a side of your favorite dipping sauce. Enjoy!
When it comes to cooking, clear instructions are crucial for achieving success in the kitchen, particularly with a dish like Jamaican Beef Patties that requires precision and attention to detail. A good set of instructions should guide the reader or cook through each step of the recipe, providing an understanding of what needs to be done and why.
One key aspect of effective instructions is specificity. This means avoiding vague language and instead using precise terms to describe actions and ingredients. For instance, when making Jamaican Beef Patties, it’s not enough to simply say “season with spices.” A better approach would be to specify the exact amount of each spice (e.g., 1 teaspoon ground cumin, 1/2 teaspoon paprika) to ensure that the flavor profile is accurate.
Another important element of instructions is clarity. This involves breaking down complex steps into simpler, more manageable tasks. For example, when assembling the patties, it might be helpful to provide a step-by-step guide on how to fold and shape the dough, along with a description of what the finished product should look like.
Furthermore, good instructions should also consider the reader’s level of experience in the kitchen. In the case of Jamaican Beef Patties, some steps may require advanced techniques or specialized equipment (e.g., laminating the dough). By acknowledging these requirements and providing guidance on how to achieve them, the reader can better prepare themselves for success.
Additionally, instructions should be written in a way that is easy to follow and understand. This might involve using bullet points or numbered lists to break up large blocks of text, as well as incorporating visuals (e.g., photographs, diagrams) to illustrate key steps.
Finally, it’s also essential for the writer to test and refine their instructions through trial runs and feedback from others. This helps ensure that the recipe is accurate and that any potential pitfalls or areas for improvement are addressed.
In the case of a Jamaican Beef Patties Recipe, the instructions should provide a clear and step-by-step guide on how to prepare the dough, assemble and fill the patties, cook them to perfection, and serve. By following these guidelines and being mindful of the nuances involved in creating this dish, cooks can enjoy a delicious and authentic Jamaican Beef Patty experience.
In a large bowl, combine beef, onion, garlic, Scotch bonnet pepper, allspice powder, thyme, salt, and black pepper.
The success of a traditional Jamaican Beef Patty recipe largely depends on the execution of detailed and clear instructions, especially when it comes to preparing the filling.
Begin by selecting high-quality ingredients that are characteristic of the dish, such as grass-fed beef or a leaner alternative for health-conscious individuals. The type of beef used can greatly impact the final flavor and texture of the patty.
Next, peel and chop the onion finely to ensure even distribution throughout the filling. While it’s tempting to use pre-minced onion, freshly chopped onion adds a depth of flavor that is unmatched by its store-bought counterpart.
Crush or mince the garlic, depending on personal preference, but be mindful that excessive garlic can overpower the other flavors in the dish. A moderate amount of garlic will add a rich and savory flavor to the filling.
For an authentic Jamaican flavor, include the Scotch bonnet pepper in the filling. This Caribbean hot pepper adds a distinctive heat and aroma that is quintessential to the patty’s taste. Be cautious when handling Scotch bonnets as they can be extremely spicy.
Add a pinch of allspice powder, which is an essential spice blend in Jamaican cuisine, to enhance the overall flavor profile of the filling. Allspice powder provides warmth and depth without overpowering the other ingredients.
A sprinkle of fresh thyme adds a fragrant and herbaceous note that complements the beef and spices beautifully. Choose fresh thyme over dried thyme for the best results, as it has a more vibrant flavor and aroma.
Season the filling with salt and black pepper, adjusting to taste, to bring out the natural flavors of the ingredients without overpowering them. Salt enhances the texture while black pepper adds heat and depth.
Mix well with your hands until just combined. Be careful not to overmix.
When it comes to mixing the filling ingredients for your Jamaican Beef Patties, follow these steps carefully to achieve the right consistency and texture.
In a large mixing bowl, combine the ground beef, onion, bell pepper, Scotch bonnet peppers, garlic, thyme, allspice, salt, black pepper, and soy sauce.
Using your hands, gently mix the ingredients together until they are just combined. Be careful not to overmix, as this can make the filling tough and dense.
To avoid overmixing, try to mix the ingredients in a gentle, folding motion. This will help distribute the flavors evenly without developing the gluten in the meat.
If you’re using your hands to mix, make sure they are clean and cold to prevent transferring any heat or bacteria to the filling.
Here’s a step-by-step guide to mixing the ingredients:
- Add the ground beef to the bowl
- Add the diced onion, bell pepper, and Scotch bonnet peppers
- Add the minced garlic
- Add the chopped thyme and allspice
- Add salt, black pepper, and soy sauce
- Mix the ingredients together using a gentle folding motion
Once the filling is just combined, stop mixing immediately. The filling should still be slightly loose and not uniform in texture.
This will allow the flavors to meld together as the filling chills and you assemble the patties later on.
To prepare delicious Jamaican beef patties, follow these step-by-step instructions:
Ingredients
- 1 package of puff pastry
- 500g ground beef
- 1 onion, finely chopped
- 2 cloves of garlic, minced
- 1 Scotch bonnet pepper, finely chopped (optional)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional)
- 2 tablespoons vegetable oil
- 2 tablespoons soy sauce (optional)
- 2 tablespoons all-purpose flour
Instructions
- Mix the ground beef with salt, black pepper, cayenne pepper (if using), and chopped onion in a large bowl.
- Add the minced garlic and chopped Scotch bonnet pepper (if using) to the bowl and mix well. If using soy sauce, add it now.
- Using your hands, shape the meat mixture into small balls, about 1 inch in diameter. You should end up with around 12-15 patties.
- Lay out the puff pastry on a flat surface and roll it out to about 1/4 inch thickness.
- Place a few meatballs onto one half of the pastry, leaving a small border around them. Brush the edges of the pastry with water.
- Fold the other half of the pastry over the filling and press the edges to seal. Use a fork to crimp the edges for a decorative touch.
- Brush the tops of the patties with vegetable oil and use a sharp knife to cut a few slits on top, if desired.
- Place the patties on a baking sheet lined with parchment paper and bake in a preheated oven at 375°F (190°C) for about 25-30 minutes, or until golden brown.
Serve
- Serve hot and enjoy! Traditionally, Jamaican beef patties are served with a side of cucumber raita (a yogurt-based sauce) to cool down the spiciness from the Scotch bonnet pepper.
Cooking the Patties
Steaming the Filling
Cooking the Patties: To prepare the beef patties for the Jamaican Beef Patties recipe, start by preheating a large skillet or frying pan over medium heat.
Melt a tablespoon of oil in the pan and cook the patties until they’re golden brown on both sides, flipping them halfway through the cooking time. This should take around 2-3 minutes per side, depending on the thickness of your patties and the heat of your stove.
Once the patties are cooked, remove them from the pan and place them on a paper towel-lined plate to drain any excess oil. Set the cooked patties aside for later use.
Steaming the Filling: Next, prepare the filling by steaming the beef until it’s tender and easily shred-able. You can steam the beef using a steamer basket or by placing it in a metal strainer and covering it with a plate or foil to catch any drips.
Place the steamer over a pot of boiling water, making sure the bottom of the steamer is not touching the water. Cover the steamer with a lid and steam the beef for around 10-15 minutes, or until it’s tender and easily shreds with a fork.
Once the beef is cooked, remove it from the heat and let it cool slightly before shredding it into bite-sized pieces using two forks. You can also use a stand mixer or hand blender to shred the beef if you prefer.
Now that the patties and filling are prepared, it’s time to assemble the Jamaican Beef Patties!
Cooking the patties is an essential step in preparing a delicious Jamaican beef patty.
The first step is to heat enough oil in a large skillet over medium-high heat until it reaches a temperature of around 350°F (175°C).
While the oil is heating up, prepare the patties by placing them on a plate or tray. You can store them in an airtight container in the refrigerator for up to a few days before cooking.
Once the oil is hot, carefully place 2-3 patties into the skillet and fry for about 4-5 minutes on each side, or until they are golden brown and crispy.
It’s crucial not to overcrowd the skillet as this can lower the oil temperature and result in greasy or undercooked patties.
After flipping the patties, press down gently on them with a spatula to ensure even cooking and prevent them from puffing up excessively.
Once you have fried all of the patties, place them on a paper towel-lined plate to drain off any excess oil.
This step is vital in helping the patties retain their texture and preventing them from becoming too greasy or soggy.
Serve the Jamaican beef patties hot with your favorite toppings such as lettuce, tomatoes, onions, and a side of ketchup or pepper sauce.
Scoop table spoon sized amounts of the beef mixture onto a baking sheet lined with parchment paper, leaving about 1 inch of space between each patty.
To begin cooking the patties, you’ll want to scoop table spoon sized amounts of the beef mixture onto a baking sheet lined with parchment paper.
The key here is to leave about 1 inch of space between each patty, allowing for even cooking and preventing them from sticking together. This is crucial in maintaining their shape and ensuring that they cook uniformly throughout.
By doing so, you’re setting the stage for a perfectly cooked batch of Jamaican beef patties. The parchment paper will prevent the patties from sticking to the baking sheet, making it easier to handle and transfer them to a plate or serving dish once they’re done.
Make sure not to overcrowd the baking sheet, as this can lead to steam building up between the patties and causing them to steam instead of sear. By leaving enough space between each patty, you’ll promote airflow and help achieve that coveted golden-brown crust on the outside.
Steam the patties in a large steamer basket over boiling water for 1015 minutes, or until cooked through.
To cook the patties to perfection, steam them in a large steamer basket over boiling water for 10-15 minutes, or until they are cooked through.
This method of cooking helps retain the juicy flavor and texture of the beef filling within the pastry, while also ensuring that it is heated evenly throughout.
As you place the patties in the steamer basket, make sure to leave some space between each one to allow for even steam circulation and prevent any potential sticking together.
Maintain a rolling boil on the water below the steamer basket to ensure a steady supply of steam reaches the patties. This will help cook them uniformly without drying out the pastry or undercooking the beef.
After 10-15 minutes, carefully remove the steamer basket from the pot and check the patties for doneness. You can insert a meat thermometer into one of the patties to ensure it reaches an internal temperature of at least 165°F (74°C) for food safety.
Once cooked through, use oven mitts or tongs to gently lift the patties out of the steamer basket and place them on a wire rack to cool for a few minutes before serving.
Cooking the patties requires a combination of skill and finesse to achieve the perfect balance of flavor and texture.
The first step in cooking the patties is to preheat a large skillet or griddle over medium-high heat.
While the pan is heating up, it’s essential to prepare the beef filling by mixing together 1 pound ground beef, 1 tablespoon curry powder, 1 teaspoon salt, and 1/2 teaspoon black pepper in a large bowl until well combined.
Add 1 tablespoon chopped fresh cilantro and 2 cloves minced garlic to the bowl and mix until just incorporated.
Next, divide the beef mixture into 8 equal portions and shape each portion into a ball before flattening it slightly into a patty shape.
Carefully place the patties onto the preheated pan or griddle, leaving about 1 inch of space between each patti to allow for even cooking.
Cook the patties for about 3-4 minutes on the first side, or until they develop a nice brown sear and are cooked through.
Flip the patties over and cook for an additional 2-3 minutes, or until they reach your desired level of browning and crispiness.
As the patties finish cooking, remove them from the pan and place them onto a wire rack set over a piece of parchment paper to cool slightly before serving.
Serve the cooked patties hot with your choice of toppings, such as sliced scotch bonnet peppers, chopped fresh cilantro, or a dollop of spicy mango salsa for added flavor and excitement.
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