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recipes
Salsa Roja (Sauce/Salsa)
Best served with fish, rice, flank steak (fajita
style), or chips and salsa.
2 1/2 pounds Roma tomatoes
3/4 pound yellow onion
1 1/4 cloves garlic
1/8 cup lime juice
1/4 bunch cilantro
3/4 each jalapeno
1/4 tablespoon kosher salt
1/2 teaspoon black pepper
3/4 each chipotle peppers
On a hot grill char tomatoes, halved onions and
jalapenos until skin are black. In meat grinder
process all ingredients leaving salsa fairly coarse.
Can be used as a marinade, or served over meat.
n Marinade meat for 10-15 minutes (for best
flavor, place meat portions and Salsa roja in a
large freezer bag, shake and refrigerate)
n Sear meat on the searing plate for 45 seconds
-1 minute on each side.
n Switch grill to the grilling mode and move
meat onto the grilling grate.
n Cook on one side for 3-5 minutes, flip meat
to the other side and insert temperature
probe and cook to desired doneness.
Tangerine-Ginger Glaze (Marinade)
Best served with poultry or seafood
4 cups tangerine juice
2 cups orange juice
1 cup mirin
1/2 cup soy sauce
1/2 cup brown sugar
2 tablespoons sugar
2/3 tablespoon garlic, chopped fine
1 each tangerine, zest
1/4 cup ginger
1 tablespoon cornstarch
1 tablespoon water
Combine first 8 ingredients in a sauce pan
and reduce by 1/2 - Mix cornstarch and water
together and add to reduction. Bring reduction
back to a boil.
n Marinade meat for 10-15 minutes (for best
flavor, place meat portions and Tangerine-
Ginger Glaze in a large freezer bag, shake
and refrigerate)
n Sear meat on the searing plate for 45 seconds
-1 minute on each side.
n Switch grill to the grilling mode and move
meat onto the grilling grate.
n Cook on one side for 3-5 minutes, flip meat
to the other side and insert temperature
probe and cook to desired doneness.
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