PACE® PICANTE MANGO JALAPENO AIOLI

Made With:

Sauces/Gravies

Pace® Picante Sauce- Medium

Smoothly blended tomatoes, chunks of savory onions and of course, our famously fresh, hand-picked jalapeños, make Pace® Picante sauce the perfect ingredient or dip.

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Nutrition Facts
Serving Size
1 SERVING (3 TBSP)
Amount Per Serving
Calories 52
% Daily Value
Total Fat 2.3g
4%
Saturated Fat 0.3g
2%
Cholesterol 1mg
0%
Sodium 137mg
6%
Total Carbohydrate 7.9g
3%
Dietary Fiber 0.6g
2%
Protein 0.2g
0%
Vitamin A 6%
Vitamin C 17%
Calcium 1%
Iron 0%
Total Time

35 min.

Serving & Size

1 SERVING (3 TBSP)

Yields

Mango fruit is made into a reduced syrup and blended into mayonnaise along with Pace® Picante Sauce, lemon, vinegar and cilantro for a lush dressing or dip.

Nutrition Facts

Nutrition Facts
Serving Size
1 SERVING (3 TBSP)
Amount Per Serving
Calories 52
% Daily Value
Total Fat 2.3g
4%
Saturated Fat 0.3g
2%
Cholesterol 1mg
0%
Sodium 137mg
6%
Total Carbohydrate 7.9g
3%
Dietary Fiber 0.6g
2%
Protein 0.2g
0%
Vitamin A 6%
Vitamin C 17%
Calcium 1%
Iron 0%

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Ingredients Weight Measure Instructions

Ingredients & Instructions

Weight Measure
mango, peeled, pitted, diced 21 oz. cups
sugar 0 33/100  cups
champagne vinegar 0 33/100  cups
water 0 33/100  cups
1. In saucepan heat mango, sugar, vinegar and water to a boil over a medium-high heat; reduce heat and simmer 10 minutes. Remove from heat and cool to room temperature. Process in a food processor or with an immersion blender just to puree roughly.Hold.
Weight Measure
light mayonnaise cups
Made With:

Sauces/Gravies

Pace® Picante Sauce- Medium

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Pace® Picante Sauce- Medium 0 1/2  cups
lemon juice tbsp.
lemon zest tsp.
jalapeño pepper, seeded, minced tsp.
2. In a bowl whisk together mayonnaise, PACE® Picante Sauce, lemon juice and zest and jalapeno until smooth. Combine with reserved, cooled mango mixture whisk until thickened and smooth.
Weight Measure
cilantro, minced 0 1/4  cups
salt pinches
black pepper
3. Stir in cilantro and adjust seasonings. Cover and refrigerate. CCP: Refrigerate below 40°F. at least 2 hours before using as directed.

4. Serve as a dip for chips, vegetables, crackers or tortilla chips as well as a spread for sandwiches and a dressing for salads.
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