Ingredients:
- 4 Tbsp Mex-Can Habanero Pepper Leaf Plant.
- 1/ 2 cup lime juice.
- 1 Tbsp of Mustard.
- 2 Tbsp vinegar.
- 1 pinch of sugar or jam.
- Salt.
35 minutes
2 servings
Appetizer
Low
Difficulty
How to prepare:
- Mixt the Mex-Can Habanero Pepper Leaf Plant with mustard.
- Stir in the lemon juice and sugar or jam to add a touch of flavor and aroma to the vinaigrette
- Add the vinegar and mix.
- If you prefer you can blend the mixture to make it more integrated and smooth
This vinaigrette is ideal for green salads with tuna, celery or apple salads
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.
Vinaigrette of Guava
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
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.
