Menu Concepts

October 26, 2012

Bourbon-Peach Salsa

from Chef Ronald Charles Coneybeer

Combine 1 cup of diced ripe peaches, 2 tablespoons of diced Pasilla Chile Pepper, and 2 teaspoons of fresh chopped mint leaves in a mixing bowl. Mix in 1/4 cup of MINOR’S Bourbon RTU sauce, gently stirring until each of the ingredients is well coated in the sauce, and serve with fresh made tortilla chips. Salsa should be stored up to 3 days in a refrigerated area.

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