Roasted Quail And Apple Jerky Salsa Part 1 Of 3 – Salsa
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | Sami | Quail, Salsa | 4 | Servings |
INGREDIENTS
| 1 | c | Fresh apple cider |
| 2 | Green apples, diced | |
| 4 | T | Onion, diced |
| 1 | And 1/2 teaspoons virgin | |
| olive oil | ||
| 2 | Poblano chiles, peeled seed | |
| and diced | ||
| 1/2 | t | Oregano or marjoram, toasted |
| 1 | t | Sugar |
| 1 | t | Lime juice |
| 1 | t | Balsamic vinegar |
| 1/3 | c | Beef or venison jerky |
| grilled and diced |
INSTRUCTIONS
In a saucepan over high heat reduce cider to 1/2 cup. Lower heat to medium, add diced apples and cook for 5 minutes until soft. Transfer to a mixing bowl. In a skillet, saute the onion and Poblanos in the oil for 5 minutes, until tender. Combine with apple mixture, add additional ingredients and mix thoroughly Busted and Entered for you by: Bill Webster Posted to MC-Recipe Digest V1 #872 by Bill Webster <thelma@pipeline.com> on Oct 28, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 98
Calories From Fat: 60
Total Fat: 6.8g
Cholesterol: 0mg
Sodium: 2.7mg
Potassium: 91.4mg
Carbohydrates: 9.6g
Fiber: <1g
Sugar: 1.7g
Protein: <1g