Grilled Hot and Sweet Sausage Tacos with Apricot-Jalapeno Glaze, Grilled Pepper and Red Onion Salsa
- Level: Easy
- Yield: 4 to 6 servings
- Total: 1 hr 15 min
- Prep: 30 min
- Inactive: 30 min
- Cook: 15 min
Ingredients
Grilled Pepper and Red Onion Salsa:
1 grilled poblano pepper, peeled, seeded and finely diced
1 grilled red bell pepper, peeled, seeded and finely diced
1 yellow bell pepper, peeled, seeded and finely diced
1/2 red onion, cut into 1/4-inch thick rounds, grilled and finely diced
3 tablespoons red wine vinegar
2 tablespoons olive oil
1/4 cup chopped fresh cilantro leaves
1/4 cup honey
Pinch salt and freshly ground black pepper
Sausage Tacos:
1 cup apricot preserves
2 jalapenos, grilled
2 limes, juiced
3 Italian hot sausage links
3 Italian sweet sausage links
Canola oil
Salt and freshly ground black pepper
Flour tortillas
Corn tortillas
Grated Monterey Jack cheese
Directions
- Salsa: Combine all the ingredients in a bowl and let sit at room temperature for at least 30 minutes before serving.
- Sausage tacos: Combine the preserves, jalapeno and lime juice in a food processor and process until smooth. Season with salt and pepper, to taste.
- Heat a grill to high. Brush the links with oil and season with salt and pepper, to taste. Grill until lightly golden brown. Cut the sausage in half lengthwise and brush the apricot glaze mixture on both sides. Grill until dark golden brown, then remove to a cutting board and slice.
- Grill the tortillas quickly on each side just to heat through, about 5 seconds per side. Fill with some of the hot and sweet sausage and top with some of the cheese and some of the salsa.