YVGF4946

Mad Dog Chilli Salsa 290g

$9.50

Holy frijoles it’s hot!

SKU: mdsl Category:

Additional Information

Weight 0.290 g
Suggested Usage

A standard for all Mexican food. Serve with grilled meat, fish, chicken or vegetables. Use on bruschetta.

Ingredient Declaration

Tomato, capsicum, onion, zucchini, sugar, malt vinegar, eggplant, chilli (5%), spices, salt, garlic.

Country of Origin

Made in Australia from at least 97% Australian ingredients.

Allergens

Contains barley and wheat.

Best Before

18 months

Serving size: 25g
Servings per package: 11

Average Quantity per Serving Average Quantity per 100 g
Energy (kJ) 78kj 310kj
Protein (g) 0.4g 1.6g
Fat, Total (g) 0.1g 0.6g
– Saturated (g) 0.0g 0.1g
Carbohydrate (g) 3.5g 14.0g
– Sugars (g) 3.3g 13.2g
– Sodium (mg) 42mg 170mg

Chilli Quince Ribs

  Serves 4-6 as a snack 1kg baby back pork ribs, cut into individual ribs 1/2 cup Mad Dog Chilli Salsa 1 jar Yarra Valley Preserves Quince Jelly Coriander leaves and lime wedges, to serve Sea salt   Place ribs into a large saucepan and cover with cold water.  Season with 3 tsp sea salt then bring to a simmer, reduce heat to low-medium and boil for 1 hour until the meat is very tender. Combine salsa, quince jelly and 2/3 cup (160ml) water in a blender.  Blend until a smooth liquid, transfer to a small saucepan and heat over a medium-high heat until the liquid has reduced by half and is thick and syrupy. Reserve half the sauce for basting, toss the ribs in the remaining half to coat. Preheat a BBQ to medium.  Cook ribs, turning and brushing with extra glaze every 2-3 mins until the ribs are charred slightly and sticky. Brush ribs with remaining glaze, cover with foil and allow to rest 5 mins before serving with lime wedges and coriander.

Bruschetta