Featured Recipe

Spiced Tamarind Grilled Chicken, with Key Lime Rice & Corn, Toma Yield: 8 Servings Source: Susan Walter, Chef

•	2 tbsp. canola oil
•	6 shallots, minced
•	6 cloves garlic, minced
•	1 1/2 jalapeno, seeded and finely chopped
•	2 1/2 cups Culinary Traditions™ Tamarind,  thawed
•	1 cup Culinary Traditions™ Key Lime Concentrate,  thawed
•	3 tbsp. Culinary Traditions™ Orange Zest,  thawed
•	1 1/4 tsp. salt
•	8 boneless, skin on chicken breasts
Method:
1.	Whisk together Tamarind puree, Key Lime Concentrate, Orange Zest, oil, shallots, garlic, jalapeno and salt. Pour half the mixture over the chicken breasts and marinate for 2-6 hours.
2.	Heat the remaining sauce in small saucepan for about 15 minutes. Reserve to meld flavors, about 20 minutes. Strain and reheat at serving time. Drizzle over chicken.
3.	Remove chicken from marinade and grill approximately 20 minutes until cooked to 160° F. (Well done, but not dry.)
Key Lime Rice:
•	1/2 small onion, minced
•	3 cloves garlic, minced
•	1/4 cup red bell pepper, minced
•	1 tbsp. canola oil
•	1 1/2 cups rice
•	2 tbsp. Culinary Traditions™ Key Lime Concentrate,  thawed
•	4 cups water or chicken broth
•	2 tsp. salt
Method:
1.	Saute onion, garlic and red bell peppers in saucepan in the canola oil until softened.
2.	Add the rice, Key Lime Concentrate, water and salt. Stir once to combine, ocver and cook over low heat until done, about 18 minutes.
Corn Salsa:
•	3 ears of corn, kernels removed from cob, blanched for 2 minutes in boiling water and drained
•	2 tbsp. cilantro, minced
•	2 tbsp. canola oil
•	1 1/2 tsp. white wine vinegar
•	1 1/2 tbsp. Culinary Traditions™ Key Lime Concentrate,  thawed
•	2 small shallots, minced
•	2 cloves garlic, minced
•	1 1/2 tsp. salt
•	1 tsp. black pepper
Method:
1.	Mix all ingredients. Reserve for 30 minutes.
Tomato Salsa:
•	2 tomatos, diced
•	3 tbsp. cilantro, minced
•	2 tbsp. canola oil
•	2 tsp. white wine vinegar
•	2 tsp. Culinary Traditions™ Key Lime Concentrate,  thawed
•	2 small shallots, minced
•	2 cloves garlic, minced
•	1 1/2 tsp. salt
•	1 tsp. black pepper
Method:
1.	Mix all ingredients. Reserve for 30 minutes.
Tomatillo Salsa:
•	6 small tomatillos, husk removed, washed cut into small dices
•	2 tsp. cilantro, minced
•	1 1/2 tbsp. canola oil
•	1 1/2 tsp. white wine vinegar
•	2 tbsp. Culinary Traditions™ Key Lime Concentrate,  thawed
•	2 small shallots, minced
•	1 jalapeno, minced
•	2 cloves garlic, minced
•	1 1/2 tsp. salt
•	1 tsp. black pepper
Method:
1.	Mix all ingredients together. Reserve for 30 minutes.
Assembly:
	Serve Key Lime rice next to grilled chicken. Drizzle sauce over chicken and serve next to salsas.