New Condiments

Has anyone tried using fruit salsa for brats? I made one recently for a sample with peaches, tomatoes, garlic, and pior noir pepper vinger.

You know, as far as I am concerned, there aren't too many things that taste badly on a brat. I make a fruit salsa sometimes with oranges, limes, red onion, some mint and a little olive oil. It goes great with pork on the grill. Yours sounds like a winner. Fred

fhoran - could you please post the receipe for your fruit salsa? It sounds fab. Thanks so much.

We have used our Cherry Salsa (home-made) on various 'sausage sandwiches' including some 'Smoked Brat' tubes. It goes very well with the spiced meat.

Here is a link to the thread we posted earlier about our fruit salsa. I will say that the first batch was defintly 'hotter' than the second.

http://www.roadfood.com/Forums/topic.asp?TOPIC_ID=13421

quote:

Originally posted by SassyGritsAL

fhoran - could you please post the receipe for your fruit salsa? It sounds fab. Thanks so much.

With pleasure:
2 peeled seedless oranges
2 peeled limes
1 small red onion
2 Tbls minced mint leaves
2 Tbls Extra Virgin Olive oil
1 Tbls sugar
Salt and pepper to taste

Take all the pith (the white stuff) off the fruit as it's pretty bitter and do a rough chop of the first three ingredients. Lightly toss all ingredients in non-metal bowl, cover and refrigerate overnight (or at least an hour or two). I sometimes add chopped cucumber, grapefruit, cilantro and/or parsley as well. Goes great with barbecued pork chops. Enjoy! Fred