salsaology recipes

ingredient:

  • vegetarian clear tag

  1. Grilled Corn

    Grilled Corn

    Grilled Corn

    Corn on the cob is a summer staple at all barbecues across the country. Whether they appear in a boil or off the cob in a salad, almost always they show up perfectly charred on a platter with butter. Here instead of butter, we slather on our Ancho Chile & Tamarind Sauce and sprinkle crumbled queso fresco…It’s like Mexican street corn but BETTER!

    ingredients

    method

    1. Preheat grill to medium heat. Place corn on the grill and cook, turning until corn is charred and cooked through, approximately 10 minutes.
    2. Remove from grill and brush each corn ear with SALSAOLOGY Ancho Chile & Tamarind Sauce. Sprinkle each ear with queso fresco and cilantro and serve.

    Number of servings (yield): 4

    keep reading...

  2. Roasted Potato Salad

    PotatoSalad

    Roasted Potato Salad

    This recipe is always a crowd favorite, probably because it’s a zesty facelift to the familiar potato salad found at park tables everywhere. Roasting the potatoes not only gives it a hearty bite, but it avoids over cooking and serving crumbly spuds. The sliced onions give the salad a zesty crunch and works magic with the salami, should you choose to go the carnivorous route. But let’s be honest, what really livens up this classic dish is our dressing made with light Mexican cream and our Ancho Chile & Tamarind Sauce to give it that smoky tang that makes this recipe dynamite!

    ingredients

    method

    1. Preheat oven to 375°F. In a bowl, toss potatoes with olive oil and salt. Transfer potatoes and spread on a cookie sheet and roast in oven, turning once until potatoes are golden brown and tender, approximately 15-20 minutes. Allow to cool on baking sheet.
    2. In a small bowl, mix Mexican Cream and SALSAOLOGY Ancho Chile & Tamarind Sauce. Set aside
    3. Combine potatoes and cream dressing in a large bowl. Add red onion slices, parsley and as an option, add salami slices. Serve and enjoy!

    info

    * You can substitute the Mexican Cream (Crema Mexicana) with Creme Fraiche, Sour Cream or Plain Yogurt

    mix it up

    Add and toss mixed greens to make into a hearty lunch salad.

    Number of servings (yield): 4

     

    keep reading...

  3. Crab Deviled Eggs

    Crab Deviled Eggs

    Crab Deviled Eggs

    The crab is optional in this American classic dish, but it is imperative if you are looking to give your brunch gatherings an exquisite and luxurious touch. In three easy steps you will get a satisfying appetizer that will make your guests say “Wow!.” 

    method

    1. Remove yolks from hard boiled eggs and place in a medium sized bowl and smash yolks with a fork until you get a nice crumbly paste like consistency. Add mayonnaise, cream cheese and SALSAOLOGY Ancho Chile & Tamarind Sauce and mix well together until all the ingredients are well incorporated.  Season with salt and pepper to taste.
    2. Place crab meat in a separate small bowl and season with salt and pepper.  Use a squeeze of lemon to taste if necessary. Add crab meat to yolk mixture and combine.
    3. Spoon the yolk filling into the egg halves and garnish with dill sprigs. Transfer to platter and enjoy!

    Number of servings (yield): 6 – 12

    keep reading...

  4. Cauliflower Tacos with Feta Cream

    Cauliflower Tacos

    Cauliflower Tacos with Feta Cream

    Combining the earthy and zesty flavors of our Chile Negro & Hibiscus Sauce with roasted cauliflower is a naturally balanced combination. Not to mention that the nutty texture of the sauce helps to create a light crispy texture on the cauliflower for extara bite. Don’t limit the cauliflower to a taco filling; use on its own as a side dish or add to a hearty quinoa bowl. Buen Provecho!

    ingredients

    • 1 Cauliflower Head – cut into small florets
    • 2 tablespoons Olive Oil
    • Salt & Pepper
    • ½ cup SALSAOLOGY Chile Negro & Hibiscus Sauce
    • 8 Corn Tortillas, warmed

    For Feta Crema:

    • 1 cup Feta Cheese – crumbled
    • 1 cup Mexican style Crema, Sour Cream, or Plain Greek Yogurt

    Garnishes:

    • 1 cup Red Cabbage, thinly sliced
    • 1 bunch Cilantro, washed and roughly chopped
    • Avocado Slices

    method

    1. Preheat oven to 425°F or the high roast setting. In a bowl, combine the cauliflower florets with olive oil and season to taste with salt and pepper. Add SALSAOLOGY Chile Negro & Hibiscus Sauce to cauliflower bowl and combine to coat the florets well.  Transfer cauliflower to baking sheet and roast in oven until cooked through, for approximately 20-30 minutes.
    2. Meanwhile make Feta Crema. In a small bowl combine crema with crumbled feta cheese and whisk together. Set bowl aside and keep leftover cheese for extra garnish, if desired.
    3. Once cauliflower is cooked, transfer back to bowl.  Assemble tacos by placing cauliflower in center of warm tortilla, top with cabbage, cilantro, avocado and a drizzle of feta crema.

    info

    Serves 6 – 8 tacos

     

    keep reading...

  5. Brie & Bacon Grilled Cheese

    cnh_briesandwich2

    Brie & Bacon Grilled Cheese

    ingredients

    method

    1. To make onions, heat olive oil in a large frying pan over medium heat.  Add the onions and sauté, stirring occasionally. Add ¼ cup of water as needed to prevent the onions from scorching. Cook onions until caramelized (soft and golden brown). Season with salt to taste. Set aside.
    2. To make sandwiches, spread butter on one side of bread slices and place butter side down on a work surface.  Spread a layer of SALSAOLOGY Chile Negro & Hibiscus Sauce on each slice. Then, top 4 of the bread slices with onions, brie slices, and bacon.  Close the sandwiches with remaining slices, butter side out.
    3. Preheat a skillet over low heat. Grill the sandwiches, flipping once, until cheese has melted and both sides are toasted and golden brown. Cut in half and serve right away.

    mix it up

    Use ham or your favorite type of bacon. For extra cheesy-ness, try a triple cream cheese.

    Number of servings (yield): 4 Sandwiches

    keep reading...

  6. Vegetarian Three Bean Chili

    Vegetarian three bean chili

    Vegetarian Three Bean Chili

    ingredients

     

    • topping options:
    • Red onion, diced
    • Avocado, slices
    • Queso fresco or grated cheddar cheese
    • Cilantro, chopped
    • Sour cream

    method

    1. Place 1.5 cups of black beans with ½ cup of vegetable stock in a blender and puree to a smooth consistency, set aside.
    2. In a bowl, combine the remaining black beans, kidney beans, and navy beans together.
    3. Pour jar of SALSAOLOGY Tres Chiles & Mezcal Sauce and remaining vegetable stock into a large pot. Add bean puree to pot and mix well. Turn heat on to medium low and bring pot to a simmer.
    4. Add remaining beans to pot and combine well.  Season with salt to taste and allow chili to simmer, stirring often for about 45 minutes.
    5. Serve chili in bowls, and garnish with favorite toppings.

    mix it up

    Got freshly cooked beans? Use them! Also feel free to use your favorite type of bean combination.

    Number of servings (yield): 4-6 cups of chili or 2-4 bowls of chili.

    keep reading...

  7. Brussels Sprouts and Goat Cheese Flatbread

    Flatbread

    Brussels Sprouts & Goat Cheese Flatbread

    This recipe is easy, delicious and nutritious! The complex savory flavors of SALSAOLOGY Chile Negro & Hibiscus Sauce dance beautifully with the caramelized onions, leafy green Brussels sprouts and the subtle tart of the creamy goat cheese. Make it for an appetizer or as the main course with a side salad. This one is sure to become one of your favorites in your dinner rotation.

    ingredients

    • 4 tablespoons Olive Oil
    • 1 extra-large Onion or 2 medium sized, half-moon sliced
    • Salt
    • ½ pound Brussels Sprouts
    • 1 pound Pizza Dough, freshly prepared *
    • 1/3 cup of SALSAOLOGY Chile Negro & Hibiscus Sauce
    • 4 oz. Goat Cheese, crumbled

    method

    1. Preheat oven to 425°F. Warm 1 ½ tablespoons of olive oil in a pan over medium low heat. Add the onions and 1 teaspoon of salt. Be sure to keep the heat level where the onions cook with a soft sizzle but low enough so they don’t brown too quickly. Stirring occasionally, cook onions until onions are tender and a golden brown, approximately 20 -25 minutes. Transfer onions to a bowl and reserve.
    2. Slice off ends of Brussels and pull off the individual leaves and repeat when you reach new tough end until you all the sprouts have been broken down into leaves. Toss Brussels sprouts leaves with 1 -2 teaspoons of olive oil, so they are lightly coated and season with a pinch of salt, set aside.
    3. On a lightly floured clean surface, roll out pizza dough as thin as possible while maintaining an even surface. Place flatbread on a cooking sheet or a preheated pizza stone. Drizzle about 1 -2 tablespoons of olive oil over flatbread dough and season with salt. Spread 1/3 cup of SALSAOLOGY Chile Negro & Hibiscus Sauce all over the dough, leaving 1 inch border of dough all the way around the flatbread. Layer with cooked onions, half of the crumbled goat cheese and the Brussels sprouts leaves.
    4. Transfer flatbread to the oven and bake until crust is puffed and golden and the Brussels sprout edges are lightly crisp, about 7-10 minutes. Allow flatbread to cool a few minutes then slice and serve. Garnish with remaining goat cheese and enjoy!

    info

    *This recipe works as well with readymade pizza crust, just top with SALSAOLOGY Artisanal Mexican Sauce and the rest of the ingredients.
    Also perfect recipe for whole wheat and gluten free dough options!

    Number of servings (yield): 6

     

    keep reading...

  8. Roasted Vegetable Tacos

    VegTaco2

    Roasted Vegetable Tacos

    When it comes to tacos, roasted vegetables are a great alternative to meat.

    method

    1. Preheat oven to 375°F. Place the carrots, Brussels sprouts and potatoes in a medium bowl and toss to coat vegetables with olive oil, salt and pepper to taste. Remove Brussels sprouts and place on a sheet tray, spaced apart in a single layer.
    2. Add 1-2 tablespoons of SALSAOLOGY Ancho Chile & Tamarind Sauce to carrots and potatoes and mix thoroughly to coat. Transfer to the sheet tray, spaced apart in a single layer.
    3. Roast vegetables until fork tender, approximately 15-20 minutes. Remove sheet tray from oven and allow to cool slightly.
    4. To assemble tacos, warm up tortillas and fill with roasted veggies, red cabbage, queso fresco and an extra drizzle of SALSAOLOGY Ancho Chile & Tamarind Sauce.

     

    keep reading...

  9. Mushroom, Spinach & Cheese Quesadilla

    Mushroom Quesadilla

    Mushroom, spinach & Cheese Quesadilla

    We use gluten free corn tortillas to make these hearty vegetarian quesadillas. The mushrooms and spinach come alive with the Chile Negro & Hibiscus Sauce . The mushrooms are so meaty and satisfying you won’t miss the carne asada at all!

    ingredients

    • 4 tablespoons Olive Oil
    • 1 pound Mushrooms, sliced
    • Salt
    • 2 cups Spinach leaves
    • 8 Corn Tortillas
    • 8 ounces Monterey Jack Cheese, shredded about 2 cups
    • ½ cup SALSAOLOGY Chile Negro & Hibiscus Sauce

    method

    1. Heat oil in a large skillet. Once oil is shimmering, add sliced mushrooms with a generous pinch of salt. Stirring occasionally, cook mushrooms until tender and brown, approximately 7 minutes. Mix in spinach with another pinch of salt and continue to cook for an additional 3 minutes. Transfer mushroom and spinach to a bowl and set aside.
    2. Heat an iron skillet over medium heat. Add tortillas (as many as will fit in your skillet) and top with a layer of cheese followed with a couple of spoonful’s of mushrooms and spinach mixture and 2 tablespoons of SALSAOLOGY Chile Negro & Hibiscus Sauce. Add one more layer of cheese and cover with another tortilla. Once the cheese begins to melt, flip the quesadilla using a spatula and continue to cook until the cheese is entirely melted and the tortilla is browned and lightly crisp on both sides. Repeat to make remaining quesadillas.
    3. Cut quesadillas into quarters and serve warm immediately.

    mix it up

    You can substitute corn tortillas with flour tortillas.

     

    keep reading...

  10. Beet & Goat Cheese Toast

    Beet-Toast

     

    keep reading...

  11. Gnocchi & Roasted Cauliflower with Creamy Pumpkin Mole Sauce

    Gnocchi Pumpkin Mole Sauce

    Gnocchi & Roasted Cauliflower with Creamy Pumpkin Mole Sauce

    This easy dish is made creamy by blending mascarpone cheese with our Pumpkin Mole Sauce to yield a rich and velvety sauce that perfectly coats a package of cooked gnocchi (or homemade if you have the time!). You won’t miss the meat with the roasted cauliflower that also brings another layer of hearty flavor to this autumn inspired dish.

    ingredients

    • 1 head of Cauliflower, cut into small bite size florets
    • 1 tablespoon Olive oil
    • Salt
    • 1 12 ounce jar SALSAOLOGY Pumpkin Mole Sauce
    • ½ cup Mascarpone cheese
    • 16 ounce package Potato Gnocchi
    • ¼ cup Pumpkin Seeds (Pepitas), toasted
    • ½ cup Parmesan Cheese, grated

    method

    1. Preheat oven to 425°F. Toss cauliflower florets with olive oil and salt. Place on a cookie sheet and roast in oven until tender and golden, approximately 15 minutes.
    2. To make sauce, warm SALSAOLOGY Pumpkin Mole Sauce In a medium sauce pot over medium low heat. Using a whisk, add in mascarpone cheese and mix until well combined. If necessary, adjust seasoning by adding salt to taste. Continue to cook sauce for 5 minutes, remove from heat and cover to keep sauce warm.
    3. Cook gnocchi according to package instructions. Once gnocchi is cooked and ready, transfer gnocchi to sauce pot. Add cauliflower florets and mix with sauce to insure gnocchi coats evenly well.
    4. Serve gnocchi and cauliflower warm in bowls. Garnish with grated parmesan cheese and toasted pepitas.

    mix it up

    Substitute Orecchiette or Shells pasta for the gnocchi.

    Number of servings (yield): 4

     

    keep reading...

  12. Sweet Potato Souffle

    Sweet Potato Souffle

    Sweet Potato Souffle

    ingredients

    • Nut Crumble Topping:
    • ½ cup Brown Sugar
    • 1 teaspoon Ground Cinnamon
    • Pinch of Salt
    • 1 cup Finely Chopped Nuts (choose from pecans, walnuts, almonds or combine all three!)
    • 4 tablespoons Unsalted Butter, melted
    • Marshmallows to taste, halved crosswise

    method

    1. Preheat oven to 425°.  Place sweet potatoes on a cookie sheet and bake until soft, approximately 60-90 minutes.  Allow potatoes to cool to the touch and peel skins off.  Combine sweet potatoes, SALSAOLOGY Ancho Chile & Tamarind Sauce, cinnamon, nutmeg and salt in a standing or hand mixer on the low setting.  Add eggs and heavy cream, and then raise mixer speed to medium high and whip for two minutes to incorporate air into mixture.  Lower speed of mixer and add Cotija or Feta cheese.
    2. Transfer prepared sweet potato mixture to a buttered baking dish and set aside.
    3. To prepare crumble topping: In a bowl combine brown sugar, cinnamon, salt, and chopped nuts.  Add butter and continue to combine to make topping.  Sprinkle crumble in one even layer over the top of the sweet potato soufflé.
    4. Lower oven temperature to 350°F. Dot with marshmallows over the crumble top and souffle.  Bake until filling is hot, crumble is browned, and marshmallow tops have turned a golden color, about 20-30 minutes.  Let soufflé cool before serving.

    Number of servings (yield): 6-8 side servings

    keep reading...

  13. Chile Negro & Hibiscus Cranberry Sauce

    Cranberry Sauce

    Chile Negro & Hibiscus Sauce

    Infuse the cinnamon and spices from our Chile Negro & Hibiscus Sauce to make an easy and unforgettably flavorful cranberry sauce.

    method

    1. In a medium sized pot bring water and sugar to a boil, stirring with a whisk until sugar is dissolved. Add orange juice and SALSAOLOGY Chile Negro & Hibiscus Sauce and stir to mix all ingredients well.
    2. Add cranberries and lower heat so that cranberry sauce is cooking at a simmer. Stir occasionally until berries pop and soften to your desired texture. Cool and transfer to serving bowl.

    info

    This can be made at least 2 days in advance. Keep covered in refrigerator until ready to serve.

     

    keep reading...

  14. Chilaquiles

    Chilaquiles

    Chilaquiles

    Chilaquiles is a traditional Mexican dish made for breakfast or brunch which is typically made using leftover tortillas and salsa from the night before. Using SALSAOLOGY Ancho Chile & Tamarind Sauce and store bought tortilla chips, this recipe simplifies the traditional ones so that you can have a delicious breakfast in minutes. Fried eggs are preferred here for the yolk sauce that makes it even better, but scrambled eggs or shredded chicken are common substitutes. Anyway you have them, you will always want to start your mornings with these easy to make chilaquiles!

    ingredients

    • 12 ounce Jar SALSAOLOGY Ancho Chile & Tamarind Sauce
    • ½ cup Vegetable Stock or Water
    • 8 ounce Tortilla Chips
    • 1 medium onion, medium chop
    • ½ cup Queso Fresco or Parmesan Cheese, crumbled
    • 4 Fried Eggs, optional

    method

    1. In a large deep skillet warm up SALSAOLOGY Ancho Chile & Tamarind Sauce with stock. Stirring often, allow sauce to come to a low boil, approximately 3 minutes.
    2. Add in tortilla chips and gently mix to ensure that all the tortilla chips are coated with sauce. Cook for 1-2 minutes longer until the tortillas begin to soften.
    3. Top with onion and cheese. Serve chilaquiles immediately with fried egg.

    mix it up

    Add shredded chicken for a meaty version

    Number of servings (yield): 4

     

    keep reading...

  15. Quinoa & Butternut Squash filled Mushrooms

    Mushroom

    Quinoa & Butternut Squash Stuffed Mushrooms

    After a weekend of dinner parties and brunches galore, come Monday, all you may want is something light, healthy, but most importantly something that will help lighten up the guilt of betraying your diet with one too many mimosas. This recipe is the perfect remedy for those days, not only is it packed with all the right nutrients, but it’s filling, satisfying and tastefully delicious so much so, that you will forget it’s healthy and good for you! The secret is our all natural Chile Negro & Hibiscus Sauce that elevates the veggies to new heights. Buen Provecho!

    method

    1. Preheat oven to 325°F. In a small pot bring the quinoa and water with a pinch of salt to a boil. Then cover and lower heat and cook until all water is absorbed, approximately 10 minutes. Keep covered for an additional 5 minutes. Use a fork to fluff quinoa and then transfer to a medium bowl. Set aside.
    2. In a sauce pan, heat 2 tablespoons of olive oil over medium heat. Add shallots, butternut squash, cranberries and chopped mushroom stems. Season with salt and cook for a minute. Add vegetable stock and SALSAOLOGY Chile Negro and Hibiscus Sauce and continue to cook, stirring occasionally. Before the stock is completely absorbed, add spinach and mix with rest of vegetables, cook until squash is cooked through, approximately 6 minutes. Transfer vegetable mix to the bowl with the quinoa and mix well. Set aside.
    3. Rub remaining olive oil to both sides of each mushroom and place on a cookie sheet. Roast mushrooms until they have softened, approximately 5-10 minutes (depending on the size of the mushrooms). Remove from oven and allow to cool for a couple of minutes before stuffing.
    4. Spoon the quinoa and vegetable mixture into the mushrooms, mounding it slightly. Drizzle additional SALSAOLOGY Chile Negro & Hibiscus Sauce if desired, serve warm and enjoy!

    mix it up

    For the carnivores: Add cooked sausage to the quinoa stuffing…we love turkey sausage in this recipe.

    Number of servings (yield): 4

     

    keep reading...

  16. Bibimbap

    Bibimbap

    Bibimbap

    What is Bibimbap? A signature Korean rice dish that epitomizes hearty and healthy comfort. Literally meaning “mixed rice,” Bibimbap is a warm rice bowl topped with sautéed vegetables, and gochujang, a fermented chili paste. Optionally, sliced meat and a fried or raw egg can be added. However, what is most prized in a sizzling stone bowl of dolsot bibimbap (dolsot = stone bowl), is the crispy rice layer that forms on the bottom. We’ve replicated this bowl of deliciousness by crisping the rice up in a cast iron skillet at home and used our Ancho Chile & Tamarind Sauce instead of the traditional gochujang chili paste to give you a bowl of dynamite comforting flavors!

    ingredients

    • 1 ½ Cups White Sushi Rice
    • 10 teaspoons Olive Oil
    • 4 oz. Beech Mushrooms or Shitake Mushrooms
    • 2 Zucchinis, julienned
    • 2 Carrots, peeled and julienned
    • 8 oz. Firm Tofu, cut into thick slices
    • 1- 4 Eggs, fried sunny side up (optional)
    • 1 pack of Daikon Sprouts
    • 2 Scallions, thinly sliced at an angle
    • 1 tablespoon Sesame Seed, toasted
    • 4-6 tablespoons SALSAOLOGY Ancho Chile & Tamarind Sauce

    method

    1. Cook rice by bringing 2 cups of water with 1 ½ cups of rice and a pinch of salt to a low boil. Cover and bring to lowest heat level. Remove from heat after 20 minutes and leave covered. After 10 minutes uncover and fluff with fork.
    2. In a nonstick skillet add 2 teaspoons of olive oil over medium heat. Add mushrooms and season with salt and cook until hot, approximately 2-3 minutes. Transfer to a bowl and set aside. Repeat procedure for zucchini and carrots. For tofu, add 1 teaspoon of oil to skillet and sear tofu slices, turning once until brown. Transfer to a cutting board and cut into smaller bite size pieces and set aside.
    3. Heat a cast iron skillet over medium heat. Once it’s very hot, add remaining tablespoon of olive oil and swirl around to coat entire skillet. Add the rice and gently with a spatula, pack it down evenly. The bottom should be sizzling, cook without stirring until the rice is crispy on the bottom.
    4. Divide and serve rice among 4 bowls or 1 large serving bowl. Place fried egg in center of bowl. Arrange mushrooms, zucchini, carrots, tofu, daikon sprouts, and scallions around egg. Dollop SALSAOLOGY Ancho Chile & Tamarind Sauce to taste and sprinkle toasted Sesame Seeds. Make sure to break the egg yolk and mix all components together with a spoon and enjoy!

    mix it up

    To accommodate the seasons and personal tastes, any mix and variety of vegetables can be used to top the rice.
    Sliced beef can be added for a heartier dish.
    Omit egg for a vegan friendly meal.

    Number of servings (yield): 4

     

    keep reading...

  17. Peach & Burrata Salad

    PeachBurrata

    peach & burrata salad

    This recipe is simply designed so that we can enjoy summer’s wonderful bounty. Baking the peaches with our Ancho Chile & Tamarind Sauce gives just enough zest and subtle smoky spice to highlight the juicy sweetness of summer peaches. And voila! You have yourself the perfect summer salad.

    method

    1. Preheat oven to 350°F. Spread 1 tablespoon of SALSAOLOGY Ancho Chile & Tamarind Sauce on each peach halve. Place in a baking pan and bake in oven until peaches are tender, approximately 20-25 minutes. Allow peaches to cool.
    2. In a bowl, combine baby arugula with olive oil and season with salt. Transfer arugula salad to a serving plate, arrange roasted peaches on top and spread out Burrata cheese pieces throughout the salad. If desired, drizzle additional sauce over completed salad and serve.

    mix it up

    Fresh Mozzarella cheese can be substituted for Burrata cheese.

    Number of servings (yield): 4

     

    keep reading...

  18. Jicama & Citrus Salad

    JicamaSalad

    Jicama & Citrus Salad

    This salad takes inspiration from the delicious and refreshing fruit cups sold from the street carts found throughout Mexico. A mix of jicama, mango, pineapple and oranges are dressed in lime juice and seasoned with salt and chili powder. The tang and spice from the Ancho Chile & Tamarind Sauce evoke that same sweet, zesty and salty flavors as a dressing over refreshing jicama and citrus slices in a beautiful green salad with the option to add chicken or shrimp for a heartier meal.

    ingredients

    • 2 Oranges
    • 2 Ruby grapefruit
    • 6 cups of Mixed Greens
    • 1 small (1 pound) Jicama, peeled and diced medium
    • 2 Avocados, peeled and cut into thin slices
    • 1 cup of Watercress
    • 1 tablespoon Olive Oil
    • 2 tablespoons SALSAOLOGY Ancho Chile & Tamarind Sauce
    • 2 ounces Pepitas (pumpkin seeds), toasted

    method

    1. With a knife, peel the skin and remove the bitter white pith from the oranges and grapefruits. Over a small bowl, slice out the citrus segments by cutting them out between the membranes.
    2. In a large bowl place the mixed greens, jicama, avocado, watercress and add the citrus segments.
    3. In a separate small bowl, whisk together the olive oil and SALSAOLOGY Ancho Chile & Tamarind Sauce. Drizzle dressing over salad and toss gently to combine and evenly dress salad. Garnish with toasted pepitas, serve and enjoy.

    mix it up

    Add Chicken or Shrimp

    Number of servings (yield): 4

     

    keep reading...