![Salpicao Recipe Salpicao Recipe](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWYZP_HlRBok0Thy4SeqYiD7KtG5DheK1aINCdsAivJF6RjuxIP0g7TxodkhnXeHZWUz36lEQBYL30_nQEOUUaEE_xhn36D8zsiokeGptBD9DwCJcBcDI2gb4MKkP8Puty1fxdQ8XVTbYY/s640/FIESTA+HAM+SALPICAO.jpg)
by Purefoods Fiesta Ham
Need a delicious party recipe? Try out our sumptuous ham hack, the PUREFOODS FIESTA HAM® Salpicao! #LoveFiestaHam
![kusina ingredients kusina ingredients](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid5lBRAsSTSqPnDjU5YbdXHgfiH7J9Ivl69gTsQb6Q2XdttAOa4nGpRdkWm98Zc9FkVz9rzAsk-XhyxzzT38tEax9rguFfPbmLtjeW77918KNEFHeRpt026xKicnxliicaOoBAGXmmhl52/s1600/kusina101+ingredients.png)
- 1 kg PUREFOODS FIESTA HAM, cut into cubes
- 2 tbsp garlic, minced
- 1 tbsp MAGNOLIA NUTRI OIL
- ½ cup red bell pepper, diced
- ½ cup green bell pepper, diced
- ¼ cup MAGNOLIA GOLD BUTTER, UNSALTED
- ¼ cup fresh parsley leaves, finely chopped
- 2 tsp cayenne pepper
- 2 tsp paprika
- ¼ tsp ground pepper
- 1 pc medium white onion, chopped
![kusina instructions kusina instructions](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_v4jdSaExtNMuCyZb7PkyYXWLHdMmcotORVDpnJmHCATMu425BkzZOOP4j5SBCtPh_EC6UtSyJ-yleAWXooxhuqEtXm_OUaCJBYcI-Ym1gDtSOds9_y5WbqWv8hQcwxl-0p8ADvHSAwDN/s1600/kusina101+instructions.png)
1. In a pan, heat oil and butter. Sauté onion first for 2 minutes until it becomes translucent. Add garlic, then sauté until it turns golden brown. Add the red and green bell pepper. Continue sautéing for 2 more minutes.
2. Add the cubed FIESTA HAM and continue sautéing until all the ingredients are well-combined.
3. Add the white wine and let it reduce for 10 minutes. Add the cayenne pepper and paprika. Season with salt and pepper.
4. Place in a serving plate and garnish with chopped parsley leaves. Serve hot.
2. Add the cubed FIESTA HAM and continue sautéing until all the ingredients are well-combined.
3. Add the white wine and let it reduce for 10 minutes. Add the cayenne pepper and paprika. Season with salt and pepper.
4. Place in a serving plate and garnish with chopped parsley leaves. Serve hot.
Post A Comment:
0 comments: