Ingredients Weight Measure

Grilled Indian Summer Sweet Corn and Chipotle Pepper Relish

Ingredients Weight Measure
Sweet corn, fresh, shucked, grilled, removed from cob 12 ea.
Red onions, fine dice 1/4 cup
Vidalia onions, fine dice 1/4 cup
Japanese cucumbers, skinned, seeded, medium dice 1 cup
Red bell peppers, medium dice 1/2 cup
Green bell peppers, medium dice 1/2 cup
Chipotle peppers, seeded, fine dice 1/2 Tbsp.
Golden raisins 1/2 cup
Garlic, fresh, minced 1 Tbsp.
Extra virgin olive oil 1/2 cup
Balsamic vinegar, aged 3/4 cup
Kosher salt to taste
Black pepper, ground to taste
Mint, fresh, chopped 1 Tbsp.
Cumin, ground 1 Tbsp.
TABASCO® brand Chipotle Pepper Sauce 2 Tbsp.

Mashed TABASCO® Garlic Sauce Yuca

Ingredients Weight Measure
Yuca, peeled, medium diced, poached 2-1/2 lbs.
Cream 1/4 cup
Butter 4 oz.
Sea salt, coarse to taste
Black pepper, coarse to taste
TABASCO® brand Garlic Pepper Sauce 2 Tbsp.


Ingredients Weight Measure
Salmon steaks, 8 oz. 12 ea.
Olive oil 12 oz.
Sea salt to taste
Black pepper, cracked to taste
Avocados, halved, seeded and char grilled 6 ea.


Ingredients Weight Measure
Thyme, fresh as needed
Edible flowers, fresh as needed


  1. For the Grilled Indian Summer Sweet Corn and Chipotle Pepper Relish, combine all ingredients. Allow to marinate at least 24 hours before serving.
  2. For the Mashed TABASCO® Garlic Sauce Yuca, place 1 qt. salted water on the stove and bring to a boil. Place the yuca in the water and poach until tender. Remove the yuca from the water and, while hot, into a mixing bowl. Add the remaining ingredients and mash until smooth. Adjust seasoning. Place the yuca into a pastry bag and pipe 3-oz. portions into the grilled mangoes.
  3. For the Salmon, place a 4-oz. portion of the relish in the center of a cedar board. Shingle the salmon atop the relish. Brush the salmon with olive oil and season with sea salt and cracked black pepper. Place the yuca-stuffed mangoes into tail sections of the salmon steak. Bake in a preheated 350°F oven for about 12-15 minutes, or until the salmon flakes when touched.
  4. Garnish with fresh thyme and edible flowers, and serve.

Yield: 12 servings