Ingredients:
- 4 Tbsp Mex-Can Guava Jam.
- 200 ml apple cider vinegar.
- 100 ml olive oil.
- 1 Tbsp garlic powder.
- 1 Tbsp dry thyme.
- Salt and pepper
10 minutes
2 servings
Appetizer
Low
Difficulty
How to prepare:
- In a bowl mix the vinegar with the Mex-Can Guava Jam.
- Season with salt and pepper. You can stir it by hand or process in a blender if you prefer a smooth texture.
- Add garlic and thyme powder.
- Finish the vinaigrette by adding the oil as a yarn and mix gently so that it is emulsified to the rest of the preparation.
Serve and enjoy this guava vinaigrette with any type of food or salad.
Dressing of Mex-Can Black Sapote Jam
Ingredients: 3 tbsp Mex-Can Black Sapote Jam. 5 oranges. 2 limes. 1 tbsp of mustard. 1 Cup of white vinegar. 3 tbsp of olive oil.
Bean and morita chile dip
Ingredients: 1 tablespoon of oil. 1 garlic clove, minced. ¼ cup white onion, minced. 2 cups of refried black beans. 1/3 of Cup of Mex
Cilantro Sauce Dressing
Ingredients: 3 Tbsp Mex-Can Cilantro Sauce. 1 cup of greek yogurt. 1 Tbsp of chives. 1 lime. ½ tbsp of vinegar. 1 pinch of pepper.
