For a great balance of sweet, fruity, floral, and acidic tastes in your cooking, there’s no better choice than mango infused balsamic vinegar. And there’s no better source for it than Sonoma Farm. They use only the best quality mangoes and traditional, barrel-aged balsamic vinegar from Modena, Italy to ensure a high-quality infused balsamic vinegar that will liven up your cooking. Pair it with extra virgin olive oil for a delightful salad dressing.
You can also use the same blend as a base for great marinades for pork, chicken, white fish, or shrimp. It makes a great syrup base for a fruit salad, as well as a wonderful low-calorie flavouring for iced tea or water.
There are several ways you can use mango balsamic vinegar to liven up your cooking. Let’s just at just a sample of the recipes that you can make using mango infused balsamic vinegar from Sonoma Farm.
Mexican Lime Chicken Fajitas
This Mexican-style dish is sure to be a hit at dinner. Assemble the following ingredients: boneless skinless chicken breast, lime, cilantro, minced garlic, mango balsamic vinegar, cumin, oregano, chili powder, paprika, taco seasoning, flake salt, onion, yellow, and red bell pepper, poblano pepper, olive oil, sour cream mixed with lime balsamic vinegar, and Cotija cheese.
Slice the chicken breast in half, then cut into strips. Place the chicken strips into a large bowl, then add chopped cilantro leaves, lime juice, olive oil, garlic, cumin, vinegar, oregano, chili powder, paprika, taco seasoning, and salt. Toss to coat thoroughly.
Cut the poppers and onion into thin strips. Pour olive oil into a heated skillet, add the onion and pepper along with a little salt and sauté for 5 to 7 minutes or until the vegetables are soft. Remove the vegetables from the skillet and set aside.
Add more olive oil to the skillet along with the marinated chicken and cook for 5 to 7 minutes or until cooked through. Toss together the vegetables and chicken and serve over corn tortillas. Top with sour cream, balsamic vinegar, and Cotija cheese.
For this Hawaiian dish, assemble Kosher salt, pineapple juice, mango infused balsamic vinegar, molasses, minced garlic, minced onion, and a whole chicken cut into pieces suitable for grilling. To make the accompanying dry rub, you need garlic powder, salt, paprika, cayenne pepper, onion powder, ground cumin, and black pepper. And to make the HuliHuli sauce, you need pineapple juice, ketchup, tamari, ginger, honey balsamic vinegar, brown sugar, and ground ginger.
First, mix salt, pineapple juice, mango balsamic, molasses, garlic, and onion along with water. Whisk until the salt is fully dissolved. Add the chicken pieces and marinate in the refrigerator for between 24 and 48 hours.
Combine the dry rub ingredients in a small bowl and mix thoroughly. Blend the HuliHuli sauce ingredients until smooth and store in the refrigerator until needed.
Once the chicken pieces are finished marinating, remove them from the brine and pat dry, then rub them thoroughly with the dry rub mixture.
Set up your grill for direct and indirect heat. Put the rubbed chicken skin side down onto the direct side and cook until browned, turning to cook both sides. Then move the chicken to the indirect side and cook for 15 minutes or until the internal temperature has reached 165 degrees. Brush with the HuliHuli sauce and serve.
For these recipes and more, make sure you get quality mango infused balsamic vinegar from Sonoma Farm. Call them and place your order today. For more information email at email@example.com or call at 708 8340025 .