12-Year White balsamic · Apple Cider vinegar · Persian Lime olive oil · Sauces and Flavoring Ideas · Sherry vinegar · Sicilian Lemon balsamic · Tuscan Herb olive oil · Vinoso Vinegar ·Mar 26, 2024

Taco Truck Garnishes

Name: Taco Truck Garnishes
Ingredients: 1 large red onion, peeled and sliced thin; 1/2 cup Fustini’s Vinoso red wine vinegar; 1/2 cup Fustini’s Apple Cider vinegar; 1/2 cup sugar; 6 black peppercorns; pinch salt; 2 cups shredded red cabbage; 2 cups shredded napa; 1/2 cup fresh cilantro; 1 tablespoon fresh lemon juice; splash Fustini’s Sicilian Lemon balsamic vinegar; 2 chipotle in adobo sauce; 1/2 cup mayonnaise; 1 tablespoon honey; salt and pepper; 3-4 Roma tomatoes, peeled, seeded and finely diced; 1/4 cup white onion, finely diced; 1 jalapeno, minced; 1 tablespoon cilantro, finely minced; 1/2 teaspoon Fustini’s Sicilian Lemon balsamic vinegar; 1/2 teaspoon fresh lemon juice; 1/2 teaspoon honey; salt and pepper; 1 cup sour cream; 1 tablespoon heavy cream; 1 tablespoon Fustini’s Sherry Reserva wine vinegar; pinch salt; 1 mango, peeled and finely diced; 1/4 cup red onion, minced; 1 jalapeno, seeded and minced

Submitted by Corporate Chef Andy Stewart

Ingredients

1 large red onion, peeled and sliced thin
1/2 cup Fustini’s Vinoso red wine vinegar
1/2 cup Fustini’s Apple Cider vinegar
1/2 cup sugar
6 black peppercorns
pinch salt

2 cups shredded red cabbage
2 cups shredded napa
1/2 cup fresh cilantro
1 tablespoon fresh lemon juice
splash Fustini’s Sicilian Lemon balsamic vinegar
2 chipotle in adobo sauce
1/2 cup mayonnaise
1 tablespoon honey
salt and pepper

3-4 Roma tomatoes, peeled, seeded and finely diced
1/4 cup white onion, finely diced
1 jalapeno, minced
1 tablespoon cilantro, finely minced
1/2 teaspoon Fustini’s Sicilian Lemon balsamic vinegar
1/2 teaspoon fresh lemon juice
1/2 teaspoon honey
salt and pepper

1 cup sour cream
1 tablespoon heavy cream
1 tablespoon Fustini’s Sherry Reserva wine vinegar
pinch salt

1 mango, peeled and finely diced
1/4 cup red onion, minced
1 jalapeno, seeded and minced
1 tablespoon fresh cilantro, minced
juice of 1/2 lime
splash Fustini’s 12 Year White balsamic vinegar
drizzle Fustini’s Persian Lime olive oil
salt and pepper

2-3 tomatoes, quartered
2 tablespoons Fustini’s Tuscan Herb olive oil
2 tablespoons Fustini’s Sherry Reserva wine vinegar
salt and pepper

Directions

To make Pickled Red Onion: Place sliced red onion in large bowl. Bring vinegar, sugar, pepper and salt to boil over moderate heat in medium saucepan. One boiling and sugar is dissolved pour over onion and stir to coat. Let sit 30 minutes before refrigerating overnight. Strain and use. To make the Chipotle Slaw: Place cabbage and cilantro in large bowl. Combine lemon juice, vinegar, Chipotle in Adobo, mayonnaise and honey in blender and process until smooth. Season with salt and pepper and pour over cabbage and stir.
To make the Pico de Gallo: Mix all together and serve. To Make the Cré,me Fraiche: Mix all together and refrigerate 2 hours before serving. To make the Mango Salsa: Mix all together and serve. To make the Marinated Tomatoes: Place tomatoes in dish in single layer. Drizzle with oil and vinegar, season with salt and pepper and let sit at room temperature for 30 minutes then serve.

Taco Truck Garnishes