The Bat Salsa is fat-free, the chicken is not.
Don’t worry, we’re not using the bat animal here, though it wouldn’t surprise me to learn some cultures still eat bats even though they’ve become notorious disease carriers.
Animal-free means no animal in the recipe. BAT was designed for kitchen speak – Banana, Apricot, Tomato.
Use Creamy Bat Salsa as a dip for chips – you pick – or sauce over A-F meats, A-F eggs and veggies! How to make a common salsa elegant? BlendIt to thicken it.
Makes 4 cups
INGREDIENTS
15 oz. can unpeeled apricot halves in extra light syrup, including syrup from can – I used MISSION PRIDE brand
14.5 oz. can petite diced tomatoes with green chilies – I used RED GOLD brand
1 ripe banana medium size, broken into chunks
2 t. garlic powder
1 t. onion powder
1 t. dried basil
1 t. ground coriander
1/4 t. ground rosemary
1/4 t. red cayenne pepper
1 t. SPICE TIME IMITATION CHICKEN BOUILLON
1 T. liquid smoke
1/2 t. malic acid – for citric taste
1 t. salt
fresh grind black pepper to taste
1 t. guar gum powder
1/2 t. xanthan gum powder
sliced dill or sweet pickle and dried dill weed as garnish
INSTRUCT
1- Place all ingredients, except guar and xanthan gums in blender container. Blend till frothy.
2- Add guar gum powder in the center and immediately pulse while watching to see it dunk down into contents. Blend on high speed till frothy again.
3- Let set at room temperature for 20 minutes or so to thicken more.
4- Come back to add xanthan gum powder and immediately blend till frothy then thick.
5- Transfer to large jar with tight-fitting lid and refrigerate to use as wanted.
6- Sliced dill or sweet pickle and dried dill weed as garnish.
Notes: Those CRAZY CRISPY CHICK’N BREASTS are more reminiscent of southern fried than not. This time I air-fried them according to instructions, 11-13 minutes in a basket, or till tender as you like.
Place on board and slice crosswise from end to end on a slight slant, 3/8-1/2 inch thick. Arrange on one or two plates, top with chilled or slightly warmed Bat Salsa, then sprinkle with dried dill weed.
ANIMAL-FREE SOUS-CHEF™© 