Thanks, Bruce. Add the cumin and oregano and continue to cook, stirring, for a few minutes, then remove from the heat and set aside. They're available in powder, flakes, pods, marinade, chipotle base, and canned chipotles in adobo sauce, among other forms. Taste for seasoning and adjust. The Mexican recipes include a variety of tacos and quesadillas and salads based on veggies and greens (tomatoes, spinach, cucumbers, corn, beans and black beans), but only served with the traditional salsas or dips, which are always made of hot chiles and peppers, like the mirasol chile. Comment * document.getElementById("comment").setAttribute( "id", "ae225cf638ffa238d8ad601e4dcc4570" );document.getElementById("e198c1349a").setAttribute( "id", "comment" ); Is it possible to make this with Guajillo Powder? Shred pork and add . I'm happy to answer any more questions. Turn off the heat. Designed and Developed by PenciDesign | Adapted and programmed by Max Excellence LLC, Homemade Peruvian aj mirasol paste (mirasol chilli paste). It is also common in Peruvian cooking. It wasn't bitter to me at all, but I also scraped off any 'ribs' inside the peppers. Drop me a line anytime. Guajillos, along with pasilla and ancho peppers, are used in traditional mole sauces. Red Chilaquiles with Fried Eggs Yummly. Scoville Heat Units: 2,500-5,000 SHU Your email address will not be published.
Copycat Restaurant Style Mexican Rice Let's Dish Recipes Cooking Time: 20 minutes. Youll find everything from appetizers to desserts and drinks, from anticuchos to classic beef tripe cau cau. All images Phaidon. Mirasol is the name of the fresh pepper and Guajillo is what the dried form is called. I think it was my fault as the chilis got too toasted and made it very bitter. In a skillet over medium low heat lightly toast the dried chili peppers for approximately 3 minutes. Taking the seeds out was time-consuming, but allows the sauce to be left chunky by eliminating the straining of it. Comparing it to our jalapeo reference point, the aji amarillo is four to twenty times hotter. . Anchos have an earthier, darker flavor, where guajillos are a bit fruity with notes of green tea. My sauce came out really bitter. You can grow all the Mirasol (or any other) chiles from their Mexican grocery store dried variety. This recipe requires aj amarillo paste, aj mirasol paste and Peruvian-style white rice, instructions for which appear below the main recipe. RETIRA las semillas y rellena cada uno con el bastn de queso. I had assumed they were mirasol pods. I also dislike green bell peppers. When drying/toasting chilli's to grind, can you use a dehydrator instead of toasting on stove?
The Mosco Chile Pepper - Denver Green Chili The classic, basic recipe for Peruvian recipes. Posted on February 20, 2017 - 4 Comments -. Toast them a couple minutes per side, until they start to puff up slightly. But then again, I love causa in any color shape or form. You can freeze it for up to a year. The rice should be cooked but not too soft or sticky, and the grains should separate easily. 1 lb (800 g) ~. Unlike many other peppers, the Pueblo chile grows pointing up, towards the sun, instead of hanging down. This is awesome. It's a nice mix with the quajillo sauce or as enchilada sauce for those UN-spicy pals! Whole (softened) chilies are occasionally stuffed. But yep, I have seen them. You can freeze it in ice cubes, in a container or in reusable bags. The name means "looking at the sun". You can use lighter colored peppers and spices to have a lighter color. Mirasols are called guajillo when dried, yet, there is another plant, completely different growth, different pepper, called Guajillo. Say goodbye to bland and boring food with my easy-to-follow recipes. You may know mirasol peppers by their dried variety, the guajillo pepper, which is much more common and hugely popular in Mexican cuisine. They are said to have either a green-tea flavor or fruity flavor, with hints of berries. The color was very dark compared to your photos. There is an inherent bitterness in guajillos sometimes. 3.-. is a Mexican native that has a fruity flavor with a berry hint and is used in mole sauce. On the plant, mirasol chiles grow in clusters and grow upright, producing peppers that mature from green to red or a vibrant orange-red. Add them to the food processor along with the sea salt and cumin. It is red to dark red, or copper in color. . Mirasol (Guajillo) Chili Pepperis a Mexican native that has a fruity flavor with a berry hint and is used in mole sauce. Add the garlic and cook another minute, until you can smell the garlic. In the case of the mirasol paste adds a very special flavour to dishes, dont opt out of it if a recipe asks for it. +
Hatch vs. Pueblo Chiles: What's the difference? Ready Foods document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); ikinci evliliini yapt kocasnn niversite andaki sex izle yandaki vey kzna eitimler vermek isteyip onu da erotik hikaye kendisi gibi modern bir sapk yapma yoluna zenci porno giden mature erkek arkadayla bu tavan kulan pornolar andran bir ta takarak arkadann evindeki sex izle etkinlie gelen gen kz evdeki herkesin siki birbiriyle oktan partner olduunu grnce kendisinin de sex izle asl amac olan seks yapma ihtiyacn gideremeyeceini hd porno dnmeye balar btn gece alkol alarak sex izle kafasndaki tavan kostmn karmayan gen kz sabah sex izle olduunda yanndaki camdan zevk ubuunu amna porno izle sokarken ieri gelen tanmad iri adam ile sikiir, Copyright 2023 - How to Peru - All rights reserved, Aji de Gallina: A Recipe from Gaston Acurios Cookbook. I hope you enjoy it! Dried aj mirasol comes in two options of presentations: whole or clean. Let sit for 15 minutes. y las plantaremos en el huerto. How are you serving yours? Required fields are marked *. I'd love to hear! This sauce isn't good for canning, as there is no acid, unless you pressure can it. If you have a Latin grocer near you, you may be in luck. There's most certainly kick here, but it sits on the milder side of medium heat. Thanks, Marsha. Copyright 2022
Lets get cooking! Mosco has thick fruit walls and high yield potential. https://www.chilipeppermadness.com/chili-pepper-types/mexican-peppers/, 10-12 dried guajillo peppers (stemmed and seeded).
Yes, Erin. Peace Out! The pepper have very little heat and has a bitter taste, especially the aftertaste. I make tons of sauces from them. I cook a Lot of Mexican, including homemade tamales. They have dark, leathery skin and are approximately three to five inches (8 to 13 cm) in length. By weight, 4 ounces of dried pods = about 3 tablespoons of chili powder.
Easy Chilaquiles Recipe - Simply Recipes First, heat a large stockpot over medium/high heat. Try adding a bit of honey or sugar to balance that out.
Roasted and Peeled Chile Peppers Recipe - The Spruce Eats Jalal, no. Allow the seedlings to sprout, and transfer the pepper plants outdoors when the weather is warmer. Remove from the blender or food processor and freeze in ice cube trays, containers or reusable bags. Should we remove the seeds or will it make it super hot with the seeds? They are widely used in authentic Mexican cooking and cuisine. 2. Stir in onions and cook until onions are tender. Compared to the Habanero (215,000 Scovilles) this pepper is relatively mild rating 2,500 to 5,000 Scovilles. I can't find any nutritional information on the Internet. @2019 - All Right Reserved. That's it, my friends. #1 Rated Day Trips From Lima To Unforgettable Destinations, Everything You Need to Know to Avoid the Typical Tourist Mistakes At Machu Picchu, What NOT To Do When Visiting Rainbow Mountain. This Hatch chile short rib stew with hominy and potatoes is simple in seasoning, relying on the unique flavor of New Mexico Chiles to flavor the dish. Thanks.
Homemade Peruvian aj mirasol paste (mirasol chilli paste) If you want to can it with a water bath, you'll need to add acid, like vinegar or citrus. Piquante pepper is a type of chili pepper that is usually red or orange in color. If you like this recipe, you should also check out my aj mirasol paste recipe and my aj amarillo paste recipe. : Hungarian Wax Pepper, Jalapeno Pepper, Chipotle and Anaheim for a milder heat.
Chilaquiles Recipe (Chilaquiles Rojos) - Chili Pepper Madness I found this recipe in one of my favorite Peruvian cookbooks: El Per y Sus Manjares, Un Crisol de Culturas by Josie Sison Porras de De La Guerra. Blend together well. Basic Preparation. Hi, Kathy. Enjoy 700+ spicy recipes, 125+ pepper profiles, 300+ videos, and hundreds of related articles. Yes, the guajillo is the dried version of the mirasol pepper. Le quera preguntar si sabe si es posible conservar esta salsa. A couple due to medical reasons and the rest because they are wimps lolOut of the 10 of us I'm the only one that can eat and loves spicy food. When serving the Aji Mirasol Sauce over causa is it at room temperature? Then you gotta get my. Remove them and place them in a blender or food processor. Good luck. However, you can still dry the serranos and use them in the same way. Continue cooking a few minutes until the sauce is bubbling and lightly thick. Your email address will not be published. Are they sun-dried or oven dried? Reserve. Alexandra Subscribe and receive my FREE email series with tips for spicy cooking and new Recipes, AMAZON/BARNES & NOBLE/INDIEBOUND/BOOKS A MILLION, Receive my "5 Essentials for Spicy Cooking" email series & new recipes, About | Contact | Travel-Food | Ingredients | Stories | Privacy | Disclaimer | 2023 Chili Pepper Madness. We eat white rice with almost everything in Lima and it is rare not to see a large pan of cooked white rice in the kitchen at home. Will definitely make this again! We are foodies, travelers and passionate promoters of our gastronomy and cultural heritage. They are. Compared to the Habanero (215,000 Scovilles) this pepper is relatively mild rating 2,500 to 5,000 Scovilles. It is the dried form of the mirasol pepper, second in popularity only to the ancho, offering sweet flavor and mild-medium heat. Hold down lid of blender tightly while blending, blend until completely pured. In Spanish,aji means chili andamarillo means yellow, so simply aji amarillo is a yellow chili. Can you direct me to detailed information about growing and drying Mirasol? Heat 2 tablespoons of the vegetable oil in a pan over medium heat, add the garlic, and fry for 2 minutes until softened but not browned. = It's so easy to make. The first time I made it I served it over causa as well and I loved it! The chile guajillo, with a mild heat, is great when used in your favorite chili, soup, sauces, or salsa. Used this as an enchilada sauce to make beef enchiladas, it was amazing! Scoville Heat Units: 2,500-5,000 SHUCapsicum Annuum. Although this pepper is literally named "yellow chili pepper," its color changes to a bright orange as it matures. See my Mexican Recipesfor even more ideas. Sally, you can freeze it no problem. Transfer to a suitable container and keep refrigerated until needed. Pero no sabra cunto tiempo me puede durar o qu le puedo aadir para conservarla por ms tiempo. The skin is a bit tough but smooth in texture. Though hotter than Jalapenos, they are often eaten raw, but also used in pico de gallo, salsa, and chili. It is the dried form of the mirasol pepper. RECIPES. There's a depth of flavor in the guajillo as well as a medium level of heat.
Moderately Hot Chili Peppers & Suitable Substitutions - TastyThais Cut chiles into 1 inch pieces, and place in heat-proof bowl. Por ahora empezamos por comprar las semillas (han llegado hoy!) Mike H. Your email address will not be published. This aj mirasol(dried yellow chili pepper) sauce is one of my favorite recipes from the book. Mirasol chilli paste or aj mirasol chilli paste is part of the trilogy of chillis we often use in Peruvian cuisine. Compare that to a jalapeno pepper, which ranges from 2,500 to 8,000 SHU, and it can be roughly equivalent to the jalapeno in heat. Made this yesterday. It lasts up to a year frozen, but only 3 days refrigerated because it turns to vinegar quickly. The name translates to "looking at the sun" in Spanish, taken from how the peppers grow upright on the plant, literally "looking" at the sun as they grow on the plant. You can strain the paste or leave it a bit thicker like that. Click to share on Twitter (Opens in new window), Click to share on Facebook (Opens in new window), If youre looking for perfection, this lemon pop. It is the dried form of the mirasol chili pepper, second in popularity only to the ancho, offering sweet flavor and mild-medium heat. Its a heat that pushes the envelope but doesnt burn it up. I have a question about the Guajillo pepper. Its flavour is similar to aj Amarillo, only stronger, deeper and more intense. Aleppo peppers are rather different, but yes, you can use them. SPICY. Add cup to 1 cup water as needed to puree until smooth. Guajilo sauce is slightly earthy and rich with flavor, and it's ideal for any number of recipes and Mexican food. Toast them a couple minutes per side, until they start to puff up slightly.
Hot Chili Peppers on the Scoville Scale - The Spruce Eats Seriously The Best Chili Recipe (5-star Beef Chili!) - Fit Foodie Finds The red peppers are called "mirasol" when fresh, and called "guajillo peppers" when dried. 14 oz Place the pot over medium-high heat and let it boil for 10-15min for the chillis to soften. Using your recipe for guajillo chile sauce (which is DELISH, by the way), I made a "fresh" sweet bell pepper sauce in the same manner. The Guajillo is one of the most popular chili peppers in Mexican cuisine. I'm sure you'll find many uses for it! The seeds don't always break down and can be bitter. It's hard to say if you'd like them, as serranos and jalapenos taste very similar to me, despite the heat difference. Suena muy precioso ese libro de recetas! Re-cover the pan and let stand for 2 minutes until the rice has achieved the desired consistency. They actually work wonderfully when used together. Mosco is more pungent than a typical Anaheim-type pepper, having an estimated pungency of 5,000-6,000 Scoville units. Thanks, David. The Mirasol Chile Pepper isone of the main chiles used in traditional mole sauces. It has a unique flavor, a rich history, and a very eatable heat. Lets get cooking! The Pasilla chili, (aka chile negro) is a dried, ripe, chilaca pepper. The mirasol pepper is a Mexican chile pepper popular in making traditional mole sauces. Add the rice and salt to the pan and stir together. Cooking Time: 2025 minutes. Hi, Im Mike and I LOVE Spicy Food! Thanks! Meanwhile, make the chili sauce according to recipe directions. When you login first time using a Social Login button, we collect your account public profile information shared by Social Login provider, based on your privacy settings. These peppers aren't very hot to begin with, so the best way to add some heat would be to incorporate hotter peppers or, better yet, some hot chili powder. dried corn husks, vegetable oil, dried guajillo chiles, boneless beef chuck and 19 more. They grow to four or five inches in length, with a slim chili body and thick juicy walls. Very versatile. Place the pot over medium-high heat and let it boil for 10-15min for the chillis to soften. Another way is to remove the seeds and stem and grind the pods into a powder for seasoning. You can incorporate them into just about any dish in Mexican cuisine.
Hatch Green Chile Recipes - Cooking On The Ranch The recipe said the Chili skins are the bitter part and need to be strained. or challah. Fruit grow in an upright position but may bend downward as the pods reach full . Isa, it should last a week, maybe longer. The plants grow to 18-24 inches in height, and typically produce in 70-80 days (mid season). Is this the normal flavor? Daniel, some people find the skins bitter, and the liquid can be bitter, so next time you can use fresh water. The heat of the mirasol chiles is direct, flavored and intense and that is why it is used a lot in mild and soft meals, like soups, stews or sauces. Reserve 1 cup of the dark soaking water, if desired. Try guajillo chili substitutes instead. Yes, guajillo peppers CAN have a somewhat bitter taste. I tried your recipie for the first time. Remove the peppers and slice open. I purchased some packaged peppers at a store frequented by Mexican families. Dried aji amarillo (also known as aji mirasol) tends to concentrate the summer-like flavors of this pepper, and the raisin tartness is more prominent as well. Denver. The use or reproduction, complete or partial, of our content without express written authorization is prohibited. Thanks, I'm hoping to try your guajillo sauce but need to know the potassium content of these peppers. Also, consider some of the milder dried Hatch varieties, or California peppers, which are fairly mild. Thanks for contacting me. Cheers!! Michael, But as the aji amarillo ages, it turns from yellow to a fiery orange, sort of like the sun itself. Subscribe and receive my FREE email series with tips for spicy cooking and new Recipes, AMAZON/BARNES & NOBLE/INDIEBOUND/BOOKS A MILLION, Receive my "5 Essentials for Spicy Cooking" email series & new recipes, About | Contact | Travel-Food | Ingredients | Stories | Privacy | Disclaimer | 2023 Chili Pepper Madness, Guajillo Pepper: a Favorite Mexican Pepper. Hi, Darlene. They also tend to be a little hotter than ancho chilies. I often buy them in bulk, as I can find them in large plastic bags at my local grocery store. Or, try to adjust with other ingredients for balance, like honey. The peppers range from 3-5 inches in length and are 1 inch wide. However, you can apply the same drying techniques to other peppers and use them in place of anchos or guajillos for recipes. Scoville scale. I used a cup of the soaking liquid in the recipe using a liquid measuring cup but I saw in your youtube video that you used a dry 1 cup measuring cup which is much smaller than a liquid one. Start your mirasol chili seeds indoors about a quarter inch deep in warm soil.
Guajillo Chilies - A Complete Guide - diversivore Let me know how it goes. Enjoy! Chiles guajillos ( gwah-hee-ohs) are the dried form of mirasol chiles and one of the most common peppers in Mexico behind anchos. Easy to cook, step by step instructions, excellent photos all compiled by our team and our collaborators. Check the recipe. Im happy to help. With its medium heat (30,000 to 50,000 Scoville heat units) and surprising juiciness (unlike any other chili), the tabasco pepper has become a kitchen staple, not because of fresh pepper use, but rather because of the variety of products in which it's found.
10 Best Dried Guajillo Chiles Recipes | Yummly PIQUANTE PEPPER. chili peppers, guajillo, Mexican, recipe, sauce, I love hearing how you like it and how you made it your own. Ladle into bowls, and serve with the garnishes on a plate, family-style.
Ultimate Guide to Mexican Chili Peppers - diversivore Guajillo is made from Mirasol peppers. See my post on Mexican Chili Peppers (https://www.chilipeppermadness.com/chili-pepper-types/mexican-peppers/) to learn more, and for certain smoked peppers, like Chipotle Peppers or Morita Peppers. Jalea Limea: A Fried Seafood Recipe from Gaston Acurios Cookbook - How to Peru, Picante de Mariscos: A Peruvian Seafood Recipe by Gaston Acurio - How to Peru, The 6 Most Important Aj Chili Peppers in Peruvian Cuisine - How to Peru, 1 oz (25 g) shelled pecans or almonds, chopped, 1 cup (8 fl oz/250 ml) Yellow Chili Paste (see below), 1/2 cup (4 fl oz/120 ml) Mirasol Chili Paste (see below), 1/2 cup (4 fl oz/120 ml) whole (full-fat) milk, plus extra if necessary, 1 1/2 cups (13 fl oz/375 ml) chicken broth (stock), plus extra if necessary, 1 x 1-lb (450 g) cooked chicken breast, shredded, 2 cups (14 oz/400 g) Peruvian-Style Cooked White Rice (see below), to serve, 2 lb yellow chiles, seeded, membrane removed, and cut into pieces. Can the sauce be water bath canned for latter use, if so what is the processing time for pint and quart jars? Some dried chiles can soften in 15 minutes or less. The 3-6 inch long fruit ripens to a deep burgundy and can have red to reddish-orange tones. Drain the water and place the chillis in a blender or food processor along with 50ml (about 5 tbsp) of vegetable oil. Make traditional Peruvian dishes in this 3-hour cooking class in Lima! What do aji amarillo taste like and look like. fantastic. In Peru, there is archaeological evidence that the aji dates back to at least 8,000 years ago. Put the chiles in a bowl, cover with water, and let soak for 12 hours or overnight, changing the water 34 times during the soaking. Scoville Heat Units: 2,500-5,000 SHUCapsicum Annuum.
green chile pueblo chile chili peppers They mature to a bright, vibrant red, and are harvested and used at this stage. sauce. Sauteing the chilli pastes makes them more intense and brings out the flavour even more. The chili here is not a spice, but the main ingredient of this stew, and the creamy mixture that is aji de gallina is the centerpiece of this dish. Learn how your comment data is processed. They are very common in Peruvian cooking, and also Mexican cooking. Comment * document.getElementById("comment").setAttribute( "id", "ace21b5f9c7c1f51ac1dadd19f276361" );document.getElementById("e198c1349a").setAttribute( "id", "comment" ); Hi! Required fields are marked *. There really is so much to love about this hot pepper. It is the plant you find at nurserys. Flavor will vary! Tomato also works as a nice addition. Jalal, if you can grow the peppers, you can dry them at home. Yo la he visto en varios locales ya confeccionada (en mercados latinos en Madrid porque ac en Italia no llegan productos latinoamericanos), pero siempre con qumicos aadidos, por lo que querra hacerla yo misma. I am trying to get to the bottom of the mirasol/guajillo truth. Drop the aji amarillo in the boiling water, reduce the heat slightly and simmer for 5 minutes to soften. TASTE:The flavor of the Mirasol is fruity and berry-like, and is described as full-bodied, distinct, and delicate. So a guajillo pepper is a dried mirasol pepper? I've used this recipe before to mimic the delicious shrimp tacos from Cristina's in Dallas - as we live in England we have to make do with mimicry rather than simply getting the real thing, but this sauce makes for delicious tacos! Let me know if this helps. You could also use it as a powder. Remove from the heat, drizzle over the remaining tablespoon vegetable oil, and stir together with a fork. Frozen Aj Amarillo Peppers. Heat the olive oil in the same heated pan. The Mirasol Chile Pepper is one of the main chiles used in traditional mole sauces. NOTE: This recipe was updated on 6/23/20 to include new photos and information. Peru How to Avoid Being a Typical Tourist, OFFICIAL: This Company Was Voted The Best Way To Get Around Peru. Thoroughly wash the mirasol chiles to remove any dust or dirt. They are right. Add the frozen peppers to a medium-sized pot, and cover with water. ALL. RECIPES. For Peru, its one of the pivotal ingredients used in their regional recipes from hot sauces to salad toppings, its a staple oftheir cuisine. 10. Ac una chilena cocinando en Italia, recabando pues sabores del mundo. Remove from microwave, stir and set aside. It has a fruity, tart, and spicy flavor;- that is similar to the flavor of Aj Amarillo paste. Put the bread in a bowl, cover with the milk, and let soak for 5 minutes, then put in a blender with the onion and pecan mixture. extra virgin olive oil, water, Cilantro leaves, black pepper and 12 more . SPICY. Thanks! Add garlic, cumin, chili powder, pepper and cayenne and cook a few minutes more. Cook on HIGH for 4-6 hours or on LOW for 8-10 hours or until beef is very tender. Also my peppers are quite spicy even without the seeds or veins. How to Smoke Chili Peppers (https://www.chilipeppermadness.com/preserving-chili-peppers/how-to-smoke-chili-peppers/). In Peru, this chili has permeated their cuisine. Reduce the heat to its lowest setting, cover and cook for 10-15 minutes. Cool, then set them into a heavy bowl with enough hot water to cover them. Avoid planting under conditions that will stunt the plants and lead to poor production, such as cold weather, lack of sufficient soil moisture, or lack of sufficient fertilizer. Add the evaporated milk and salt to taste.
12 Aji Paste Substitute | Never Change The Texture Or Flavor Serves: 6 I'm happy to help! You can freeze it, though. Serrano peppers Line a heavy skillet or saute pan with foil paper and preheat to medium heat. Thanks for the comments, David. You may also, after rehydration, dice or puree . The skin is a bit tough but smooth in texture. Yes, you can make this with any dried peppers, actually. 2,500-5,000 SHU. Say goodbye to bland and boring food with my easy-to-follow recipes. .hide-if-no-js { Drying Chili Peppers: https://www.chilipeppermadness.com/preserving-chili-peppers/drying-chili-peppers/. Hola estimada, muchas gracias por compartir. Do you have any more insight to this? Your email address will not be published. Yet there's more to the chilaca pepper than being behind the scenes of a pepper scale star.
Keto Chili Recipe - No Beans or Tomatoes! - Home. Made. Interest. The seeds will be for a commercial quality variety and their freshness, viability and final product can be judged from the dry chile they came out of.
31 Hatch Green Chile Recipes You May Love - Lucky Belly I'm glad to help. Try them raw, too, mixed into a refreshing summer salad. Its usually used as a paste, as I teach you here.
Aj Amarillo Paste Recipe (a Peruvian Chilli Paste) - LinsFood I roasted the yellow & orange peppers I had, sweated, cooled & peeled them, then proceeded with the recipe. Serve it at room temperature or slightly warm over causa. ALL. Repeat with remaining tortillas. The mirasols are found in a bright color of orange-red; they are thin and have a medium length. Gives it a great flavor and good back burn. The sauce should be packed hot, with 1 tsp lemon juice added to each pint Jar. I REALLY need a mild dry chile. Remove stems (if present), skins, and seeds. Jump to Recipe. Red Savina Habanero, Chocolate Habanero, Indian Tezpur, Scotch Bonnet, Orange Habanero . I like to make a lot and then freeze it.
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