Fustini's Oils and Vinegars
Taco Truck Garnishes

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Taco Truck Garnishes

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Taco Truck Garnishes


Submitted by Corporate Chef Andy Stewart

Ingredients

Pickled Red Onion
Chipotle Slaw
Pico de Gallo
Crème Fraiche
Mango Salsa
Marinated Tomatoes

Directions

Step 1.  Pickled Onions, Chipotle Slaw

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.


Step 2.  Pico de Gallo, Créme Fraiche, Mango Salsa, Marinated Tomatoes

To make the Pico de Gallo: Mix all together and serve.

To Make the Créme 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.




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