CHIPOTLE GLAZE---MAKES 1/2 CUP.
In a pan, whisk together 2 tbs low sodium soy sauce, 1 tbs Dijon mustard, 2 tbs honey, and 1 tbs chopped chipotle in adobo. Stir in 6 oz light beer. Bring mixture to a boil, then simmer until reduced by half. USE as a glaze for chicken, fish, pork or sweet potatoes...
COLOMBIAN HOT SAUCE---MAKES 1 3/4 CUPS.
In a blender, puree 1/2 cup white vinegar, 1 small red habanero pepper, seeds removed, and 1/2 cup water. In a bowl, combine 1 cup cilantro, chopped, 1/2 cup parsley, chopped, 4 green onions, chopped, 1 medium tomato, chopped, 2 tbs canola oil, 1 tbs lime juice, 1 tsp sugar or Splenda, vinegar mixture and salt. SERVE with steak, grilled vegetables or add a dash to soups and stews & ENJOY...
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Posted by: ">^..^<Russie >^..^<" <russie58@yahoo.com>
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