Roasted quail and apple jerky salsa part 1 of 3 - salsa
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Fresh apple cider |
| 2 | Green apples; diced | |
| 4 | tablespoons | Onion; diced |
| 1 | And 1/2 teaspoons virgin olive oil | |
| 2 | Poblano chiles; peeled, seed and diced | |
| ½ | teaspoon | Oregano or marjoram; toasted |
| 1 | teaspoon | Sugar |
| 1 | teaspoon | Lime juice |
| 1 | teaspoon | Balsamic vinegar |
| ⅓ | cup | Beef or venison jerky; grilled and diced |
Directions
In a saucepan over high heat reduce cider to ½ 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@...> on Oct 28, 1997