Peach Street Salsa – Salsa de Durazno

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Peach Street Salsa – Salsa de Durazno

  • Author: Alexandra Thurlow
  • Prep Time: 00:15
  • Cook Time: 00:30
  • Total Time: 45 minutes
  • Yield: 8 cups 1x
  • Category: appetizers
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Ingredients

4 yellow peaches, pitted and sliced

2 roma tomatoes, halved

5 garlic cloves

4 árbol chilis, seeded and chopped

4 guajillo chilis, seeded and chopped

1 ancho chili, seeded and chopped

Salt to taste

Instructions

Add peaches, tomatoes, garlic, and chilis to a large pot.

Roast on medium high heat until fragrant, about 3-5 minutes.

Add just enough water to almost cover the ingredients.

Bring water to a boil then reduce to low, simmer for 20 minutes.

Blend boiled ingredients until a chunky consistency, adding cooking water if needed.

Season to taste with salt.

Notes

Store in refrigerator for 4-6 days. Store in freezer for 4-6 months.

Keywords: salsa tacos peach spicy

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Restaurant Style Peach Salsa

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Restaurant Style Peach Salsa

  • Author: Alexandra Thurlow
  • Prep Time: 00:15
  • Cook Time: 00:30
  • Total Time: 45 minutes
  • Yield: about 4–5cups 1x
  • Category: appetizers
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Ingredients

3 yellow peaches, sliced and pitted

2 roma tomatoes, cut into halves

1 white onion, cut into quarters

3 árbol chilis, seeded and chopped

1 fresh jalapeño, seeded and chopped

3 garlic cloves

Salt to taste

Instructions

Add peaches, tomatoes, onion, árbol chilis, jalapeño, and garlic into a large pot. 

Roast on medium high heat until fragrant, about 3-5 minutes.

Add just enough water to almost cover the ingredients.

Bring water to a boil then reduce to low, simmer for 20 minutes.

Blend boiled ingredients until a chunky consistency, adding cooking water if needed.

Season to taste with salt.

  

Notes

Store in refrigerator for 4-6 days. Store in freezer for 4-6 months.

Keywords: peach salsa

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Peach Serrano Aioli

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Peach Serrano Aioli

  • Author: Alexandra Thurlow
  • Prep Time: 00:10
  • Cook Time: 00:00
  • Total Time: 10 minutes
  • Yield: 2 cups 1x
  • Category: appetizers
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Description

Serrano chilis add some heat to this sweet and tango peach aioli. This flavorful sauce can be used as a dip for veggies or used as a sweet spread on burgers.

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Ingredients

2 cups yellow peaches, peeled, pitted, and sliced

1 cup mayonnaise

1–3 serrano chilis, seeded and chopped

2 Tbsp lime juice

1 tsp sugar

1 tsp paprika

1 tsp cumin

1 tsp salt

1/2 tsp white pepper

Instructions

Combine peaches, lime juice, sugar, paprika, cumin, salt, serrano chilis, white pepper, and mayonnaise in to a food processor and blend until smooth, about 1 minute. 

Keywords: peach aioli spicy sweet appetizers sauces

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Sweet & Savory Apricot Glaze

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Sweet & Savory Apricot Glaze

  • Author: Alexandra Thurlow
  • Prep Time: 00:20
  • Cook Time: 00:40
  • Total Time: 1 hour
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Description

This apricot glaze is the perfect balance of sweet and savory with just the right amount of heat. Use on chicken or pork during the last few minutes of grilling and dont forget to save some for dipping! 

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Ingredients

6 Apricots, pit removed and quartered
2 dried pasilla chiles, stemmed and seeded
1/3 cup boiling water
1/2 cup fresh Mandarin or orange juice
1 lemon, zest finely
1/2 cup fresh lemon juice
3/4 cup apple cider vinegar
1/4 cup honey
1/2 cup brown sugar
1/4 cup fresh ginger, peeled and chopped
1 serrano chili, coarsely chopped
1 teaspoon ground coriander
Salt

Instructions

In a glass measuring cup, cover the pasilla chilies with the boiling water. Cover and let stand until softened, about 15 minutes.
 
In a medium sauce pan, combine the apricot quarters, mandarin juice, lemon zest, lemon juice, cider vinegar, honey, brown sugar, ginger, serrano chili and coriander. Add the pasilla chili and their soaking water liquid and bring to a boil. Boil over medium heat until reduced by half, 15 – 20 minutes. Transfer the sauce to a blender and puree. Return puree to the sauce pan and simmer over moderate heat until reduced to 1 1/2 cups, 15 to 20 minutes. Season with salt.
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Speedy Apricot Sauce

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Speedy Apricot Sauce

  • Author: Alexandra Thurlow
  • Prep Time: 00:10
  • Total Time: 00:10
  • Yield: 2 cups 1x
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Description

This speedy apricot sauce is the perfect dipping sauce and glaze for chicken or pork. 

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Ingredients

4 Apricots, pit removed and quartered
1 serrano chili, stem and seeds removed, coarsely chopped
1/4 cup seasoned rice vinegar
1/4 cup agave nectar or honey
2 tablespoons soy sauce
1 teaspoon ground ginger
1 teaspoon salt

Instructions

Place all ingredients into a blender and blend until smooth. 

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Speedy Apricot Sauce

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Sweet & Savory Apricot Glaze

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Sweet & Savory Apricot Glaze

  • Author: Alexandra Thurlow
  • Prep Time: 00:20
  • Cook Time: 00:40
  • Total Time: 1 hour
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Description

This apricot glaze is the perfect balance of sweet and savory with just the right amount of heat. Use on chicken or pork during the last few minutes of grilling and dont forget to save some for dipping! 

Scale

Ingredients

6 Apricots, pit removed and quartered
2 dried pasilla chiles, stemmed and seeded
1/3 cup boiling water
1/2 cup fresh Mandarin or orange juice
1 lemon, zest finely
1/2 cup fresh lemon juice
3/4 cup apple cider vinegar
1/4 cup honey
1/2 cup brown sugar
1/4 cup fresh ginger, peeled and chopped
1 serrano chili, coarsely chopped
1 teaspoon ground coriander
Salt

Instructions

In a glass measuring cup, cover the pasilla chilies with the boiling water. Cover and let stand until softened, about 15 minutes.
 
In a medium sauce pan, combine the apricot quarters, mandarin juice, lemon zest, lemon juice, cider vinegar, honey, brown sugar, ginger, serrano chili and coriander. Add the pasilla chili and their soaking water liquid and bring to a boil. Boil over medium heat until reduced by half, 15 – 20 minutes. Transfer the sauce to a blender and puree. Return puree to the sauce pan and simmer over moderate heat until reduced to 1 1/2 cups, 15 to 20 minutes. Season with salt.
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Citrus Garlic Pepper

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Mandarin Garlic Pepper

  • Cook Time: 300
  • Total Time: 300
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Description

Hate throwing away mandarin and lemon peels? Try making your own citrus infused garlic pepper!

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Ingredients

  • 2 TBSP dehydrated mandarin or meyer lemon rind powder
  • 10 TBSP garlic pepper
  • 2 TBSP onion powder
  • 1 TBSP pink Himalayan sea salt
  • 1 TBSP white powder
  • 1 TBSP garlic salt

Instructions

  1. Combine ingredients in a bowl and stir to thoroughly combine.

Notes

To dehydrate Mandarin and Meyer Lemon peels

  • 10 Meyer lemons or 10-15 mandarin peels
  • Peeler
  • Dehydrator
  • Peel off the skin of the Meyer lemons or mandarins. Place the peels on the dehydrator rack and dry at 95 degrees for several hours. Peels are done with they snap and do not bend. Place dried peels in a blender or coffee grinder and grind into a powder.

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Mandarin-Honey Vinaigrette

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Mandarin-Honey Vinaigrette

  • Author: American Institute for Cancer Research
  • Prep Time: 10
  • Total Time: 10
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Description

Most of the time, “accessories” like sauces, salsas, dressings, marinades, and chutneys get little, if any, thought. Yet often it is these little things that make the difference between an ordinary meal and an extraordinary one. This lowfat salad citrusy dressing can be made spicier by adding more than just a dash of cayenne. But as is, it is light and sweet and especially suited to leafy greens. Citrus fruits, such as mandarins, oranges and lemons, provide powerful Phytochemicals like flavonoids and polyphenols which may prevent inflammation and boost production of detoxifying enzymes in the body.

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Ingredients

  • 2 Tbsp cider vinegar
  • 2 Tbsp freshly squeezed mandarin juice, may substitute fresh orange juice
  • 1 Tbsp honey
  • 1 Tbsp canola oil
  • 1/8 tsp onion powder
  • Dash of cayenne, or to taste
  • Salt to taste

Instructions

  1. In a small bowl, combine all of the ingredients.
  2. Blend vigorously with a wire whisk.
  3. Serve over salad or fresh cut-up vegetables.
  4. Store in a covered container in the refrigerator for up to 1 week. Whisk thoroughly before serving.

Notes

  • Citrus fruits provide powerful Phytochemicals like flavonoids and polyphenols. Flavoniods can be found in apples, citrus fruits, onions, soybeans and soy products (tofu, soy milk, edamame, etc.), coffee and tea and may inhibit inflammation and tumor growth; may aid immunity and boost production of detoxifying enzymes in the body. Polyphenols can be found in green tea, grapes, wine, berries, citrus fruits, apples, whole grains and peanuts and may prevent cancer formation, prevent inflammation and work as antioxidants. These powerful phytochemicals, are naturally occurring plant chemicals (phyto means plant in Greek). They provide plants with color, odor and flavor. Once we eat them, however, research shows they can influence the chemical processes inside our bodies in helpful ways.
  • Find more cancer fighting healthy recipes at https://www.aicr.org/healthyrecipes/

Keywords: AICR American Institute for Cancer Research Salad Healthy

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Rascal Mandarin & Golden Beet Salad

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Rascal Mandarin & Golden Beet Salad

  • Author: The Kitchen at Summeripe
  • Prep Time: 10
  • Total Time: 10
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Ingredients

  • 6 Rascal Mandarins, cut in half the peeled with segments removed
  • 2 large green apples, sliced
  • 10 golden beats, peeled and sliced
  • slivered almonds to taste

Dressing

  • 1 bottle fat free zesty Italian dressing
  • 1 cup Rascal Mandarin juice, about 8 mandarins
  • 1 Tablespoon Brilliant Meyer lemon juice, about 1 lemon
  • 1–2 Tablespoons rice vinegar

Instructions

  1. Add ingredients into a serving bowl. Add dressing to taste.
  2. Keep left over dressing in refrigerator

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