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Pomegranate molasses plays an important role in Iranian and Middle Eastern cuisine. This particular type of molasses has a wonderful flavor and a heady aroma, and its thickness and dark color make food look very appealing. As an ingredient, it has much the same attractive, sweet-sour quality as balsamic vinegar combined with the lush fruit aroma of pomegranates. Able to be kept almost indefinitely in the refrigerator, the uses for this thick, tangy, piquant syrup are many. It blends well with walnuts, adds a tart and pungent flavor to beans, sharpens the taste of poultry, gives a clean, tart taste to fish, an astringent edge to salads and vegetables, and is a great tenderizer for lamb and pork. It can also be diluted and used for sharp drinks and tart sorbets. |
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Pomegranate and Mango Chipotle Sauce blends tart pomegranate (rich in antioxidants), sweet mango, and smokey chipotle peppers together to create an ideal sauce to top off grilled chicken, roasted pork and baked fish. It's also wonderful as a stir fry sauce. For a quick and easy appetizer, pour some over cream cheese or brie and serve with crackers. |
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Since 1984 Rosa Mexicano has been a leader in Mexican cuisine in New York City. With authentic ingredients and traditional recipes, Rosa Mexicano Restaurants provide a unique and delicious experience to all who visit. Now, you can enjoy a taste of Mexico at home with Rosa Mexicano Kitchen salsas. We offer three varieties for a range of palates:
- Pomegranate and Black Bean: A smoke-dried form of the ripened jalapeño, the chipotle is full-bodied and rich in flavor. This unique blend (chipotle, guajillo, pomegranate and black bean) created a sweet and tangy salsa that's delightful for dipping as well as cooking.
- Salsa Verde de Habanero: Known as the "hottest chile", the Habanero is lantern-shaped and has an intense heat with flavors of tropical fruit. The aromatic mix of Habanero chiles, green onions and tangy tomatillos, produce a lively dipping sauce.
- Chile Pasilla de Oaxaca Salsa: A cousin of the chipotle chile and native to the state of Oaxaca, Mexico, Pasilla de Oaxaca is a smoky and highly flavorful chile. When blended together with roasted garlic and charred tomatillos, it yields a lively and delicious salsa.
2007 and 2008 Winner of the Golden Chili Pepper in the Fiery Food Challenge.
Varieties sold separately.
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