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Use Sungate products whenever you want a bit of tropical heat. The unique flavors of Caribe Mango Salsa, Down Under Kiwi Salsa and Maya Papaya Salsa will delight guests and make every meal a pleasure. Use them anywhere you'd use regular salsa, chutney, relish or ketchup. These medium hot salsas are perfect for entertaining and everday use. They also make great gifts!
Grilling season is upon us and just in time, Sungate let's you proclaim "It's no problem, mon!" with its two new grill sauces! Bahama Banana Grill Sauce and Trini-Bago Tamarind Grill Sauce are both thick rich sauces that make your chicken, ribs, fish, steaks, and veggies an exotic delight. These two products continue Sungate's tradition of offering gourmet exotic fruit based sauces that use the highest quality ingredients for spectacular results.
NO OIL! NO SUGAR!
Caribe Mango Salsa's tangy fruit flavor wil make your tongue say, "Hey Mon! I want some more!" Inspired by recipes found in the Caribbean, this salsa features golden ripe mango chunks in a tangy rich tomato base. This zesty salsa goes great with fish, meat, poultry, cheese and vegetables. Use it on sandwiches, with hors d'oevres, or as a dip. Makes great pizza sauce!
NO OIL! NO SALT!
Inspired by the use of fruits nnd chile peppers in Caribbean cuisine, Sungate has brought the fruit from Down Under into the mix. The result is nothing less than delicious! The possibilities are never ending for this wonderful sauce. Use it on sandwiches, over cream cheese with crackers, or as a dip. It's excellent on roast chicken!
NO OIL! NO SALT!
So full of papaya that you'll wonder if there are any other ingredients! Maya Papaya Salsa hearkens back to traditional flavor combinations found on the Yucatan Peninsula and all along the Central and South American Caribbean coast. Its spicy, fresh flavor will make you say "My, my, Maya! I want some more!" Try it with grilled fish. It's terrifc with Huevos Rancheros.
NO OIL! NO SALT!
"Banana?" you say. You betcha'! You have never tasted anything like this! Bahama Banan Grill Sauce has a spicy hot banana flavor that is wonderful for marinating, basting, grilling and dipping. Try it as salad dressing! You can make an exotic treat out of just about anything with this versatile sauce. Spice up the lives of your family and friends with chicken wings or kebobs covered in Bahama Banana Grill Sauce. They'll hardly believe their taste buds!
NO OIL! NO SALT!
Chomp into ribs dripping with the tangy sweet hot flavor of Trini-Bago Tamarind Grill Sauce and then sit back and imagine the steel drum music of Trinidad and Tobago as you savor the flavor. Your tongue is going to say to you, "Hey Mon! I want some more!" This thick sauce uses a combination of tamarind and chipotle chile to create a tangy, smoky flavor that permeates meats and fish as they grill. It's also great for dipping. You will not soon forget the Trini-Bago Tamarind dining experience!
1 1/2 lb. ground turkey 1/2 c. bell pepper, chopped 1 jar CARIBE MANGO SALSA 1/2 c. onion, chopped 2 c. cornbread batter 1/4 cup tomato, diced 1 tsp. garlic powder 1/4 tsp. black pepper
Preheat oven to 450 degrees. Combine turkey and CARIBE MANGO SALSA and press into the bottom of a 12"x 5" casserole pan to form an even layer. Bake approximately ten minutes or until turkey is done. Pour off excess liquid. Prepare cornbread batter. To the batter, add the remaining ingredients. Spread batter over turkey and return pan to oven. Cook 10-12 minutes or until batter has baked into a golden crust. Cut into squares and serve piping hot! Serves six.
SHRIMP ON THE BARBIE'
20 medium sized prawns 4 oz. DOWN UNDER KIWI SALSA 4 skewers
Peel prawns and marinate in DOWN UNDER KIWI SALSA up to 2 hours before coals are ready. Prepare coals on you barbecue. When coals are ready, skewer five prawns on each skewer and grill. Baste shrimp with salsa as you grill. Use remaining salsa in jar for dipping. Serves four.
MAYA PAPAYA HALIBUT STEAK
4 halibut steaks 2 medium potatoes, cubed 1 red bell pepper, chopped 1 c. leeks, chopped 2 cloves garlic, minced 2 Tbs. olive oil 1 jar MAYA PAPAYA SALSA salt & pepper 4 tsp. lemon juice
Preheat oven to 350 degrees. Over medium heat, saute potatoes, bell peppers, leeks, and garlic in olive oil until leeks become clear. Add MAYA PAPAYA SALSA and mix in completely. Pat halibut with salt and pepper. Lay each steak on a large piece of foil. Cover each with a fourth of the salsa mixture and drizzle with 1 tsp. lemon juice. Wrap each steak with the foil so that a pocket of air is created over the top of the steak to allow the halibut to steam. Bake for 40 minutes. Serves four as a main dish.
BAHAMA BANANA GRILLED PINEAPPLE
1 pineapple cut into 1/2" chunks skewers or 1 can unsweetened pineapple chunks (drained) 1 bottle BAHAMA BANANA GRILL SAUCE
In a bowl, mix BAHAMA BANANA GRILL SAUCE and pineapple chunks until pineapple is well covered. Allow to marinate,if you wish. Prepare coals on barbeque. When coals are ready, place 4 to 6 chunks on each skewer and grill until pineapple is tender. You may use more BAHAMA BANANA GRILL SAUCE to baste pineapple as it grills. Serve as an appetizer. Try this with other fruits as well.
TRINI-BAGO CHICKEN
1 cut up chicken 1 bottle Trini-Bago Tamarind Grill Sauce
Marinate chicken in TRINI-BAGO TAMARIND GRILL SAUCE up to a day in advance of cooking. Bake or grill chicken using sauce to baste. Use remaining sauce in bottle for dipping cooked pieces.
Sungate believes in the preservation of our natural resources and therefore donates to the Rainforest Action Network.
Call: (800) 9HEY-MON !!