RED CHILE TURKEY BREAST WITH SUCCOTASH SALSA
Steps:
- 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.
- Succotash Salsa: Mix all ingredients together in a medium bowl and season with salt and pepper to taste. Let sit 30 minutes. Serve at room temperature.
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Sanaullah Riaz
[email protected]Not a fan of the salsa, but the turkey was good.
Bishal Yonjan Tearboy
[email protected]Perfect for a weeknight meal.
Ibra Jemal
[email protected]Will definitely make again.
Taryn Schulz
[email protected]Delicious and easy to make!
Glenn Kemmerer
[email protected]This recipe was a bit too spicy for my taste, but I could see how someone who likes spicy food would enjoy it.
Wasil jemal
[email protected]I'm not a big fan of turkey, but this dish changed my mind. The salsa was the perfect complement to the turkey and made it incredibly flavorful.
Mutshidzi Ramalamula
[email protected]This was the perfect dish for a weeknight meal. It was easy to make and the cleanup was a breeze. The whole family loved it!
Stefanie Mcbreairty
[email protected]The turkey was a little dry, but the salsa was delicious. I would try this recipe again, but I would cook the turkey for a shorter amount of time.
tarekarif khan
[email protected]I made this dish for a dinner party and it was a hit! Everyone loved the unique flavor of the turkey and the salsa. I will definitely be making this dish again.
Ovia Favour
[email protected]This recipe is a keeper! The turkey breast was moist and flavorful, and the succotash salsa was the perfect complement. I will definitely be making this dish again.