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Walnut Picada

Walnut Picada

by | May 13, 2015

    • 1 1/2 inch thick slice of bread     • 1 tbsp. olive oil     • 4 oz. walnuts     • 1 tbsp. The Perfect Purée Orange Zest,  thawed     • 8 mint leaves     • salt to taste Method: 1. Brush bread with olive oil and toast in 375° F oven for 10-12 minutes until...
Tomato Salsa

Tomato Salsa

by | May 13, 2015

    • 2 tsp. The Perfect Purée Key Lime Concentrate,  thawed     • 2 tomatos, diced     • 3 tbsp. cilantro, minced     • 2 tbsp. canola oil     • 2 tsp. white wine vinegar     • 2 small shallots, minced     • 2 cloves garlic, minced     • 1 1/2 tsp. salt     • 1 tsp....
Tomatillo Salsa

Tomatillo Salsa

by | May 13, 2015

    • 2 tbsp. The Perfect Purée Key Lime Concentrate,  thawed     • 6 small tomatillos, husk removed, washed cut into small dices     • 2 tsp. cilantro, minced     • 1 1/2 tbsp. canola oil     • 1 1/2 tsp. white wine vinegar     • 2 small shallots, minced     • 1...
Tamarind, Blood Orange, and Chipotle Glaze

Tamarind, Blood Orange, and Chipotle Glaze

by | May 13, 2015

   • 8 oz. The Perfect Purée Tamarind,  thawed     • 8 oz. The Perfect Purée Blood Orange Concentrate,  thawed     • 1/2 tsp. chipotle pepper, pureed     • Salt; to taste Method: 1. In a saucepan combine the Tamarind puree, Blood Orange Concentrate, and chipotle...
Tamarind Chipotle BBQ Sauce

Tamarind Chipotle BBQ Sauce

by | May 13, 2015

    • 1 cup The Perfect Purée Tamarind Puree, thawed     • 2/3 cup ketchup     • 2 tbsp. chipotle in adobo     • 1 tbsp. worcestershire sauce     • 2 tbsp. apple cider vinegar     • 1 tbsp. dijon mustard     • 2 tbsp. honey     • 2 tbsp. molasses     • 2 tsp. salt...