MANGO CHAMOY

PINEAPPLE JELLY

Ingredients

  • 4 oz. of pineapple jelly.
  • 11 fl. oz. pineapple juice.
  • 12 oz. pineapple syrup.
  • 11 f. oz. of water.
  • 1 cup El Chilerito Mango Chamoy Sauce.


Steps

  • Pour water in a saucepan and heat it in mid fire.
  • When the water is boiling turn off the fire and add pineapple jelly. Stir with a spoon until complete dissolution.
  • Remove saucepan from stove and pour pineapple juice. Stir with a spoon until mixture is homogenized.
  • While still liquid, chop the pineapple into pieces and place it in the fridge.
  • After 5 hrs take jelly out of the mold and place it in a container with El Chilerito Mango Chamoy Sauce.
BONELESS WITH MANGO HABANERO SAUCE

BONELESS WITH MANGO HABANERO SAUCE

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SHRIMP SKEWERS

SHRIMP SKEWERS

See recipe