I bought a jar of this sauce at Trader Joe's. Was going to put it on pasta
and then read the jar and it says to put over meat and eat with tortillas.
Would this taste "weird" on pasta???

"Aria" > wrote in message
news:02OUd.89354$bu.46205@fed1read06...
>I bought a jar of this sauce at Trader Joe's. Was going to put it on pasta
>and then read the jar and it says to put over meat and eat with tortillas.
>Would this taste "weird" on pasta???
>
Hmm,...I think it might, unless you doctor it up right. I just finished a
jar today, and I must say, it's not that different from salsa, but it had
its own twang. I couldn't discern any pepita presence (maybe that was the
"twang").

That said, here's how I made a pretty tasty dinner with it last week. I
sliced up an onion and a red pepper, and cooked them in a very hot, lightly
oiled skillet for a few minutes, til tender-crisp and slightly charred. I
removed the veggies, turned down the heat, added a little more oil, and
threw in some cut-up boneless chicken breast. I let it brown quickly,
stirring occasionally, then dumped in a good amount of sauce. I stirred it,
turned down the heat, covered the pan, and let it simmer. When the chicken
was cooked, I heated up some flour tortillas, filled them with the meat and
veggies, and added crumbled feta cheese. We then rolled them up and ate
them.

The sauce is different enough from salsa that the feta cheese worked really
well with it. A similar thing might work w/ pasta, but to me, the sauce
would not be that great on its own -- at least add the feta cheese and maybe
some veggies!

Chris

Chris Neidecker wrote:
> "Aria" > wrote in message
> news:02OUd.89354$bu.46205@fed1read06...
> >I bought a jar of this sauce at Trader Joe's. Was going to put it on
pasta
> >and then read the jar and it says to put over meat and eat with
tortillas.
> >Would this taste "weird" on pasta???
> >
> Hmm,...I think it might, unless you doctor it up right. I just
finished a
> jar today, and I must say, it's not that different from salsa, but it
had
> its own twang. I couldn't discern any pepita presence (maybe that
was the
> "twang").
> [snip]

I tried something simpler: browned chunked-up pork shoulder and some
chopped onion and garlic in a saucepan, poured in the Pepita Sauce,
covered and simmered until the pork was tender. Ate it with rice,
mostly because we were out of tortillas. Didn't think much of it,
frankly. All the good ingredients are overwhelmed by tomatoes, it
seemed to me.

I like the Picadillo sauce better, though I confess I supplement it
with more sofrito (onion, garlic, bell pepper).

-aem