Description
Uses:
- Combine with Traditional 18 Year balsamic to marinate your favorite cut of beef or pork before grilling, roasting or slow cooking.
- Combine with a spicy balsamic to marinate skirt / flank steak or chicken for fajitas.
- Use to roast cauliflower, broccoli, potatoes or asparagus.
- Use as an ingredient in fresh guacamole.
- Brush over fish fillets or shrimp then grill for tacos.
- Combine with Pepper & Honey for a corn and black bean salsa.
- Use to cook rice then finish with a squeeze of fresh lime.
Pairings: Traditional Dark Balsamic Vinegar, Tahitian Vanilla Dark Balsamic Vinegar, Honey Ginger White Balsamic Vinegar, Lemongrass Mint White Balsamic Vinegar, Ripe Peach White Balsamic, Vinegar, Coconut White Balsamic Vinegar, Black Mission Fig Dark Balsamic Vinegar, Pomegranate Dark Balsamic Vinegar, and Red Apple Dark Balsamic Vinegar.
