Red Chile Turkey Breast with Succotash Salsa

Name: Red Chile Turkey Breast with Succotash Salsa
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Southern
Ingredients: 2 Tbsps ancho chile powder; 237 milliliters baby lima beans, (if frozen thawed, if fresh blanched); 1 Tbsp pureed canned chipotles; 0 teaspoons cumin; 1 Tbsp ground fennel seed; 237 milliliters fresh corn kernels; 2 cloves garlic, finely chopped; 2 Tbsps ground cinnamon; 2 Tbsps ground ginger; 2 Tbsps ground white pepper; 1 jalapeno, finely diced; 59 milliliters light brown sugar; 3 Tbsps fresh lime juice; 1 Tbsp olive oil; 59 milliliters peanut oil; 1 red bell pepper, finely diced; 118 milliliters finely chopped red onion; 0 red wine vinegar; 4 servings Salt and freshly ground pepper; 1 Tbsp sesame oil; 2 kgs turkey breast fresh or frozen; 1 yellow bell pepper, finely diced

Red Chile Turkey Breast with Succotash Salsa might be just the Southern recipe you are searching for. This recipe covers 50% of your daily requirements of vitamins and minerals. One serving contains 857 calories, 105g of protein, and 30g of fat. This recipe serves 4. This recipe from Foodnetwork requires jalapeno, lime juice, ground ginger, and cumin. It is a good option if you're following a gluten free and dairy free diet. From preparation to the plate, this recipe takes roughly 45 minutes. Pork Chile Verde with Red Chile Salsa, Chile-Citrus Turkey Breast, and Yogurt Grilled Chicken Breast with Pineapple Roasted Red Pepper Salsa are very similar to this recipe.

Instructions

Watch how to make this recipe.

Whisk together all ingredients in a large non-reactive bowl. Prick turkey breast with a fork and add to the marinade, turn to coat completely. Refrigerate covered, for at least 4 hours. Preheat grill and grill the breast for 1 to 1 1/2 hours until golden brown and cooked through.

Ingredients you will need

Turkey Breast

Marinade

Equipment you will use

Grill

Whisk

Bowl

Mix all ingredients together in a medium bowl and season with salt and pepper to taste.

Ingredients you will need

Salt And Pepper

Equipment you will use

Bowl

Let sit 30 minutes.

Serve at room temperature.

Equipment

Grill

Whisk

Bowl

Recommended wine: Cava, Shiraz, Grenache

Cava, Shiraz, and Grenache are my top picks for Chili. These juicy reds don't have too much tannin (important for spicy foods), but a sparkling wine like cava can tame the heat even better. One wine you could try is Gramona La Cuvee Cava. It has 4.6 out of 5 stars and a bottle costs about 22 dollars.

Gramona La Cuvee Cava

Straw yellow color. Good intensity and definition on the nose with stone fruit aromas of peach, loquat, apple, and pear. A citric hint of lemon peel provides freshness. Buttery notes and a subtle touch of species and honey.The wine is kind on entry, medium-bodied on the palate, with a good weight of fruit and a well-integrated crispy mousse. Refreshing finish and sustained acidity.This wine can be enjoyed throughout the meal, from the 'aperitif' through to the 'digestif'. Gastronomic and versatile.Blend: 70% Xarel.lo, 30% Macabeo