Avocado Corn Salsa

It doesn't get much more Mexican than "Avocado Corn Salsa"... just try it and tell me you don’t want to eat it by the bowl full. I dare you! 

Ingredients

2 medium size front of a car does, finely chopped 

1 cup cooked frozen corn 

2 medium tomatoes, seated and finely chopped 

3 tablespoons chopped fresh cilantro 

3 tablespoons lime juice 

1 teaspoon hot green chili peppers 

1/2 teaspoon sea salt

2 cloves garlic, roasted and minced

Directions

Roast garlic.

Cook corn thoroughly.

Combine all ingredients in a large bowl, mix well.

Cover and refrigerate until ready to serve.

Sweet and Hot Sauce

Sweet and Hot Sauce recipe that is easy to make and mouth watering on egg rolls, chicken, pork, beef and salmon.

INGREDIENTS

1/2 cup Apricot Preserves
1/4 cup Red Plum Jam
2 teaspoons white vinegar
1/2 teaspoon finely grated fresh ginger
Crushed red pepper flakes to taste 

DIRECTIONS

Combine apricot preserves, plum jam, vinegar, ginger and pepper flakes in small bowl. 

Best on egg rolls, chicken, pork, beef or salmon.

White Cranberry-n-Pear Brine

The "Balsamic Pear Vinegar" mingles wonderfully with the white cranberry juice, herbs and honey. It’s a great refreshing change of pace for the holiday turkey. Can be used for chicken, pork, seafood and fish.

Ingredients

1/2 gallon of cold water

1 cup sea salt

4 cups Balsamic Pear Vinegar

2 (64 oz.) Ocean Spray White Cranberry Juice

2 sprigs fresh sage or 1 tablespoon dried

2 sprigs fresh thyme or 1 tablespoon dried

4 cloves garlic, minced or 1 1/2 tablespoons dried

1 teaspoon black pepper

1 cup honey

Directions

In a large pot combine juices, sea salt, garlic, pepper, herbs and sugar over a medium heat.

Simmer for about 15 - 20 minutes.

Remove from heat and allow brine to cool.

Add cold water.

Pour brine over the top of the turkey, cover the pot or the seal bag, and refrigerate 6 - 24 hours.