Recipe for Cashew And Mustard Salsa


2 tablespoon tarragon vinegar
1/2 teaspoon chilli powder
1 cup water
2 cup roasted salted cashews
1 teaspoon french mustard
1 teaspoon honey
3 tablespoon lemon juice
1/2 cup oil
1 teaspoon fine black pepper


This creamy puree of nuts is spiked with mustard, chilli and pepper for a great sauce to accompany grilled meats and seafood.

Puree all together until smooth and creamy. Makes about 2 1/2 cups. Mix will keep for up to 1 week in fridge.

African American Indian Appetizers Australian Barbeque
Beef Bread British Cajun Creole Cakes
Canadian Candy Casseroles Chiken Chinese
Cookies Desserts Drinks Dutch Eastern European
Filipino Fish French German Greek
Holiday Indian Irish Italian Japanese
Jewish Korean Lamb Low fat Mexican
Misc Unsorted Oriental Pakistani PanCakes Pasta
Pies Pork Russian Salads Sandwich
Sauces Seafood Soups South American Thai
Turkey Turkish Veal Vegetables Vegetarian
You need the BEST Dedicated or Virtual SERVER for LESS money? Just click here