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Click below to download : Mexican And Hispanic - Pecan Salsa For Chicken (Format : PDF)
Mexican And Hispanic - Pecan Salsa For Chicken
1 1/2 cups distilled or bottled water1 cup light brown sugar
1 cup white sugar
3 tblsp. lime juice
2 cups whipping cream, unwhipped
1 can (4 oz.) diced green chiles
2 cups pecans, chopped
Heat water, add both sugars and stir until dissolved. Increase heat and boil gently 5 minutes. Remove from heat, slowly stir in cream. Add remaining ingredients, stirring well. Serve as a gravy over chicken.
Makes 3 cups
Note: Can be served over baked and broiled chicken, and as a dipping sauce for fried chicken fingers.
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2 cups fresh sour cherries, pitted and coarsely chopped 1/2 cup finely diced red bell pepper 1/3 cup finely diced red onion 1 tsp. finely minced garlic 1 tsp. finely minced seeded green jalapeno or other chile pepper, or more to taste 1/4 cup cider vinegar 3 Tbsp. sugar 1 Tbsp. fresh lemon juice 1 to 2 Tbsp. coarsely chopped fresh cilantro leaves (optional) Salt, to taste Combine the cherries, bell pepper, onion, garlic, jalapeno, vinegar, sugar and lemon juice in a large saucepan. Simmer, partially covered, over medium heat, stirring occasionally, until the vegetables have softened, 10 minutes. Uncover and
Mexican And Hispanic - Salsa - Petoskey Sour Cherry Salsa
2 cups fresh sour cherries, pitted and coarsely chopped 1/2 cup finely diced red bell pepper 1/3 cup finely diced red onion 1 tsp. finely minced garlic 1 tsp. finely minced seeded green jalapeno or other chile pepper, or more to taste 1/4 cup cider vinegar 3 Tbsp. sugar 1 Tbsp. fresh lemon juice 1 to 2 Tbsp. coarsely chopped fresh cilantro leaves (optional) Salt, to taste Combine the cherries, bell pepper, onion, garlic, jalapeno, vinegar, sugar and lemon juice in a large saucepan. Simmer, partially covered, over medium heat, stirring occasionally, until the vegetables have softened, 10 minutes. Uncover and
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2 peaches 1/2 red bell pepper 1 jalapeno pepper 2 tablespoons chopped fresh basil 1 tablespoon minced fresh ginger 1 tablespoon lime juice 1 teaspoon dark sesame oil Peel and dice peaches; mince bell pepper. Seed and mince jalapeno pepper. Toss together peach, minced peppers, basil, and remaining ingredients. Cover and chill mixture at least 1 hour.
Mexican And Hispanic - Peach Salsa
2 peaches 1/2 red bell pepper 1 jalapeno pepper 2 tablespoons chopped fresh basil 1 tablespoon minced fresh ginger 1 tablespoon lime juice 1 teaspoon dark sesame oil Peel and dice peaches; mince bell pepper. Seed and mince jalapeno pepper. Toss together peach, minced peppers, basil, and remaining ingredients. Cover and chill mixture at least 1 hour.
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